Gluten-Free Crumbl Copycat Cookie Dough Cookies

Name: Crumbl Copycat Cookie Dough Cookies
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 2 Dozen
Ingredients: 2 c. + 2 Tbsp. gluten-free flour blend (I use Bob's RedMill 1:1); 2 tsp. cornstarch; 1/2 tsp. salt; 2 tsp. baking powder; 1/4 c. unsalted butter, room temperature; 1/4 c. vegetable shortening (I use Crisco); 2 Tbsp. cream cheese, room temperature; 1 c. brown sugar, packed; 1 large egg, room temperature; 2 tsp. vanilla; 2 Tbsp. mini chocolate chips; 3/4 c. unsalted butter, room temperature; 6 Tbsp. brown sugar, packed; 2 Tbsp. vegetable shortening (I use Crisco); 1 3/4 c. powdered sugar; 1/2 c. gluten-free flour blend (heat treated at 350ºF on sheet pan for 5 minutes, and cooled); 1/4 tsp. salt; 1 - 1 1/2 Tbsp. milk; 1 1/4 tsp. vanilla; 1/4 c. unsalted butter, room temperature; 3 Tbsp. brown sugar, packed; 3 Tbsp. sugar; 1/2 c. 2 Tbsp. gluten-free flour blend (heat treated at 350ºF on sheet pan for 5 minutes, and cooled); 1/8 tsp. salt; 1/8 tsp. vanilla; 1/4 c. mini chocolate chips

Desserts

Jan 26

Written By Kali Terry

Post Published Jan. 26, 2026

These gluten-free cookie dough cookies are inspired by the classic Crumbl-style treat: a soft brown sugar cookie topped with a creamy cookie dough-esque icing, chunks of edible cookie dough, and mini chocolate chips. Every element is designed to work together, creating a cookie that’s rich, soft, and bakery-worthy—without tasting gluten-free or compromised in any way.

Jump to Recipe

crumbl copycat cookie dough cookies gluten-free

These cookie dough cookies are unapologetically soft, thick, and indulgent. The base is a tender brown sugar cookie with a soft, melt-in-your-mouth center. On top, a creamy brown sugar cookie-dough-style icing gets spread generously—not piped, not fussy, just luxuriously smooth. Then come the finishing touches: chunks of edible cookie dough and a scatter of mini chocolate chips that make each bite feel intentional and over-the-top in the best way.

If you’ve ever wanted a gluten-free cookie that truly feels like it came from a bakery box, this is it.

We’re a bunch of cookie dough addicts in this house, so naturally, these cookies are winners whenever they’re made. This past Christmas, my picky uncle even said that these are his new favorite Christmas cookie! He’s one of the few people who prefer chocolate chipless chocolate chip cookies, so it was a huge accomplishment for us to win him over with these.

Why This Cookie Works! 🍪

The magic of this recipe is balance. Each layer has its own role, and none of them overpower the others.

The cookie base is soft but structured, so it can handle the topping without collapsing.
The icing tastes like cookie dough without being heavy.
The edible dough chunks add texture and that nostalgic “sneaking dough from the bowl” vibe.
Mini chocolate chips are key—they distribute evenly and aren’t overabundant.

The Soft Brown Sugar Cookie Base

This cookie starts with brown sugar as the star—not just for sweetness, but for moisture. Brown sugar contains molasses, which is what gives these cookies their signature softness and subtle caramel flavor. For gluten-free baking, flour choice matters. A high-quality 1:1 gluten-free flour blend with xanthan gum is essential. You want a blend that mimics the protein structure of wheat flour so the cookies spread just enough but still bake up thick. This is why we prefer to use Bob’s RedMill 1:1 Blend.

These cookies should come out of the oven looking slightly underbaked in the center. They’ll finish setting as they cool the 2 minutes on the pan, giving you that bakery-soft texture instead of a dry, crumbly result.

the addictive Cookie Dough–Style Icing

This icing is what sets these cookies apart. It’s not a traditional buttercream — it’s made with heat-treated flour as well as brown sugar. These two key ingredients give the icing the familiar mouthfeel of a super soft cookie dough straight from the mixing bowl. Creamy, spreadable, and rich, with that unmistakable cookie dough flavor. The goal is a creamy, thick, but slightly fluffy icing that spreads easily with the back of a spoon or mini spatula. Think of it as cookie dough in frosting form!

Edible Cookie Dough & Finishing Touches

The edible cookie dough is made without eggs and with heat-treated flour, so it’s completely safe to eat. It’s rolled into little bite sized pieces or made into snakes and then sliced up —this gives you little pops of dough as you bite into the cookie.

Mini chocolate chips are non-negotiable here. Regular size chips are simply just too large. Minis look and taste perfect with the icing and cookie dough pieces, creating that signature Crumbl-style look and texture.

Once assembled, the cookies are best after they’ve rested for about 30 minutes. This allows the icing to settle and the flavors to meld, making them taste even more delicious!

Let the baking begin!

gluten-free cookie dough cookies crumbl cookie copycat

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- This recipe states to bake the cookies for 10 minutes exactly, but all ovens are different. So, you may have to add an extra 30-60 seconds if your oven typically runs a bit cooler.

- Add the 1 Tbsp. milk into the frosting and see how the texture is after beating. If it seems a little too thick for spreading easily, go ahead and add that additional 1/2 Tbsp..

- If the cookie dough is a little soft to handle, pop it in the freezer for 5-10 minutes before rolling it into snakes and slicing up into small, bite-size pieces or forming small balls.

These gluten-free cookie dough cookies are indulgent, nostalgic, and incredibly satisfying. They don’t taste “gluten-free,” and nobody would ever guess that they were. They’re just really good cookies—soft, sweet, and simply addictive.

Whether you’re baking for someone who avoids gluten or just want a bakery-style cookie that feels special, this recipe delivers. It’s the kind of cookie you’d proudly stack in a pink bakery box—or keep hidden in your kitchen, eating one at a time straight from the container.