Gluten-free Crumbl Oreo Dirt Cookies are rich brownie-style cookies finished with chocolate buttercream, gluten-free Oreo crumbles, and a gummy worm — a homemade copycat of a popular Crumbl cookie.
Crumbl has become known for its rotating lineup of inventive cookie flavors. Since they don’t currently offer a gluten-free option, this recipe recreates one of their fan favorites with gluten-free ingredients. It’s based on a sturdy gluten-free chocolate cookie dough folded with crushed gluten-free Oreos, finished with chocolate buttercream and a gummy worm on top for a playful “dirt” effect.
If you enjoy copycat bakery treats, try other gluten-free Crumbl-inspired recipes like the gluten-free sugar cookie topped with almond-flavored pink icing or the Galaxy Brownie cookie with chocolate ganache and colorful sprinkles. This Oreo Dirt Cookie borrows elements from a dense double-chocolate cookie, adding Oreo crumbs both inside and on top for extra crunch and flavor.
Ingredients
- Gluten-free flour blend: A reliable all-purpose GF blend (for example, King Arthur Measure for Measure) works well.
- Cocoa powder: Use a labeled gluten-free cocoa such as Hershey’s Special Dark for deep chocolate flavor.
- Gluten-free Oreos: Any certified gluten-free sandwich cookies crushed to make crumbs.
- Gummy worms: Choose a gluten-free brand for the decorative topping.
Equipment
- Piping bag with a medium-large tip (a #12 tip is recommended) or a small offset spatula if you prefer to spread the frosting.
- Hand mixer or stand mixer for creaming the dough and buttercream.
- Cookie sheets lined with parchment paper.
- Large 1/4-cup cookie scoop for evenly sized cookies.
Instructions
Prepare the cookie dough: bloom the cocoa powder in melted butter by whisking them together and letting the mixture rest briefly. Add the sugars and egg, then blend until smooth. Whisk the gluten-free flour, baking soda, and salt together and mix into the wet ingredients. Finally, fold in about half of the crushed Oreo crumbs so they’re evenly distributed through the dough.
Scoop a scant 1/4 cup of dough with a large cookie scoop and roll into a ball. Press the top of each ball into the remaining crushed Oreos so the top is coated with crumbs. Place each cookie on a parchment-lined baking sheet, crumb side up, and flatten slightly into a thick disc. Bake as directed until set, then allow cookies to cool on the pan while you make the frosting.
Make the chocolate buttercream by beating softened butter with powdered sugar and cocoa powder until smooth. Add vanilla and 1 tablespoon of milk, then add more milk a tablespoon at a time until you reach a pipeable consistency. Transfer the buttercream to a piping bag fitted with a medium-large tip.
Pipe a swirl of buttercream onto each cooled cookie, starting in the center and working outward. Sprinkle additional crushed Oreo crumbs over the frosting for texture, then tuck a gummy worm into the icing and shape it slightly so it looks buried in “dirt.”
Storage
These cookies taste best fresh. Store at room temperature in an airtight container for up to 3 days. You can refrigerate them to extend freshness or freeze baked cookies (without gummy worms) for longer storage; thaw and finish with frosting and gummy worms before serving.
Recipe
Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
Equipment
- Piping bag with coupler and #12 piping tip
- Large cookie scoop
Ingredients
- 1/2 cup butter, melted
- 1/4 cup cocoa powder (Hershey’s Special Dark suggested)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 1/2 cups gluten-free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- About 11 gluten-free Oreos, finely crushed (about 1 cup crumbs)
Chocolate Buttercream
- 1/2 cup butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- 1–2 tablespoons milk, as needed
- 1 package gummy worms (for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter and cocoa powder. Let sit two minutes to bloom.
- Add brown sugar, white sugar, and egg; blend until combined.
- Mix on medium speed for about two minutes, scraping the bowl as needed.
- Whisk together the gluten-free flour, baking soda, and salt. Add to the wet ingredients and mix until combined.
- Stir in 1/2 cup of the crushed Oreo crumbs.
- Using a 1/4-cup scoop, form dough into balls and press the tops into the remaining Oreo crumbs so they’re coated.
- Place crumb-side up on the prepared baking sheet, flatten slightly into thick discs, leaving space between cookies (no more than six per sheet).
- Bake at 350°F for 15–17 minutes. Remove from oven and cool on the pan.
Chocolate Buttercream
- Beat softened butter, powdered sugar, and cocoa powder on medium speed until smooth.
- Add vanilla and 1 tablespoon milk, mixing until combined. Add additional milk 1 tablespoon at a time until the frosting can be piped.
- Fill a piping bag fitted with a #12 tip and pipe a swirl of frosting on each cooled cookie.
- Sprinkle extra crushed Oreos over the frosting and press a gummy worm into each cookie so it sits partially in the icing.
Estimated Nutrition
* Nutritional information is an estimate and provided for convenience only.