Forget the cakey textures—these are dense, buttery, and packed with the iconic crunch of gluten-free chocolate sandwich cookies. The ultimate milk-and-cookies upgrade.
Gluten-Free
40 Minutes
One-Bowl Prep
Why These Are A Must-Bake
- Fudgy Texture: By using melted butter instead of softened, we achieve a dense, brownie-like consistency.
- GF Friendly: Specifically formulated for 1-to-1 gluten-free flour blends to prevent grittiness.
- White Chocolate Kick: The addition of white chocolate chips mimics the “cream” filling of the cookie.
What You’ll Need
- 1/2 cup Unsalted Butter (melted)
- 1 cup Light Brown Sugar (packed)
- 1 Large Egg + 1 Egg Yolk
- 1 tbsp Vanilla Extract
- 1 1/4 cups GF 1-to-1 Flour Blend (with Xanthan Gum)
- 1/2 tsp Salt
- 1/2 cup White Chocolate Chips
- 12-14 Gluten-Free Oreos (roughly chopped)
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Mix Base: In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg, egg yolk, and vanilla, whisking vigorously for 1 minute until the mixture looks glossy.
- Dry Ingredients: Gently stir in the GF flour and salt with a spatula. Do not overmix.
- Fold: Fold in the white chocolate chips and about 2/3 of the chopped GF Oreos.
- Bake: Spread the batter into the pan. Press the remaining Oreo chunks into the top. Bake for 22–26 minutes. The edges should be golden, but the center should still have a slight jiggle.
- Cool: This is the hard part! Let them cool completely in the pan for at least 1 hour to allow the fudgy center to set.
Baker’s Note: Gluten-free baked goods can sometimes be dry. The extra egg yolk in this recipe provides the fat needed to keep these blondies moist and chewy for days!
