This is a side view of a stack of homemade chocolate sandwich cookies. The cookie sandwiches have a vanilla icing inside. The top cookie has a bite taken out. More cookies are blurred in the background.

Gluten Free Cookies, Including No Bake Oreos

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 min
  • Cook Time: 2 hours chill time
  • Total Time: 2 hours and 15 min
  • Yield: 12 cookies 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: cookies
  • Diet: Gluten Free


Gluten free cookies are perfect for any occasion! Here you’ll find 25+ recipes from chocolate chip, peanut butter to shortbread cookies!



For the cookies:

  • 1 cup blanched almond flour
  • 1 cup raw cashews
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons agave nectar
  • 2 tablespoons melted refined coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the cream filling:

  • 1 cup unsweetened coconut cream
  • 2 tablespoons agave nectar
  • 1 tablespoon melted refined coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Place the almond flour, cashews, and cocoa powder in a food processor.
  2. Process for 30 seconds until chopped up and combined.
  3. Add the agave nectar, coconut oil, vanilla, and salt. Process again until combined and the batter balls up.
  4. Transfer the dough between two pieces of parchment paper and use a rolling pin to roll it ¼ inch thick.
  5. Remove the top parchment paper and use a circle cookie cutter (my cookie cutter was about 2 – 3 inches
  6. across) to cut out 24 cookies. You may need to do this in batches.
  7. Use a butter knife to lift the cookies onto a baking sheet or cutting board lined with parchment paper.
  8. Re-roll the batter and continue to cut cookie circles until all the dough is used up.
  9. Chill the cookie circles in the fridge while you make the cream filling.
  10. Place the coconut cream, agave, coconut oil, vanilla, and salt in a medium bowl.
  11. Whisk until combined and then freeze for 1 hour.
  12. After the hour, use a handheld electric mixer to mix.
  13. Transfer to a plastic baggie or piping bag.
  14. Cut the corner off the plastic bag and pipe about ½ – 1 tablespoon of the filling onto 12 of the cookies.
  15. Top with the remaining 12 cookies to make cookie sandwiches.
  16. Freeze for 1 hour and enjoy!
  17. Store cookies in the freezer.


  • Serving Size: 1 cookie
  • Calories: 230
  • Sugar: 20g
  • Sodium: 109mg
  • Fat: 14.2g
  • Saturated Fat: 8.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1.2g
  • Protein: 2.9g
  • Cholesterol: 109mg

Keywords: gluten free cookies, gluten free oreos, gluten free chocolate chip cookies, gluten free peanut butter cookies, gluten free oatmeal cookies, gluten free shortbread cookies,