I originally developed this recipe years ago before gluten-free Oreos was even a thing. Now you can get gluten-free sandwich cookies from Oreos and Glutino, so it’s time to refresh this recipe to stay timely. This post was originally sponsored by Silk and contains affiliate links. Please read my disclosures.
One of my goals is to show you just how many foods you can eat while following a strict gluten-free diet… and of course, I never skimp on showing you all the wonderful gluten-free desserts you can enjoy too.
There are so many naturally gluten-free desserts that require no flour or funky swaps of any sorts; rather, they just require a little creativity in the kitchen.
That’s why I’m excited to share my new recipe with you today.
It’s for this incredibly delicious cookies and cream chocolate pudding topped with crushed gluten-free Oreo cookies (or other cookie of choice). Chocolate pudding is easy to make at home and requires only a few simple ingredients.
Once I learned how to make pudding at home, I stopped buying those overly processed pudding boxed mixes and now solely make my own mix with a few simple, clean ingredients. On top of that, I have learned to make this recipe not only gluten free, but also dairy free too.
The secret ingredient to making this dessert dairy-free (and still rich and creamy) is using a plant-based milk alternative, and the “milk” I love most is Silk Cashewmilk.
The Proof is in the Pudding
Here is a list of what you need to make my decadent cookies and cream chocolate pudding from scratch:
(1) Plant-Based Milk Alternative (or milk) – I love the taste and texture of Silk Cashewmilk. Both work well in this recipe. Alternatively, you can use regular milk or another plant-based milk of choice.
(2) Cacao Powder – Cacao powder makes this pudding recipe rich and chocolatey – it’s a must! I use organic, fair trade cacao powder whenever possible. This is the brand I use.
(3) Honey – I recommend swapping refined white sugar for raw honey, a less processed, natural sweetener. I notice a slight texture change when I use honey (the final product is thicker), but it still tastes like the rich and creamy chocolate pudding I know and love. Alternatively, you could use white sugar.
(4) Cornstarch or Tapioca Starch – You could use either starch, but I think cornstarch offers a smoother texture whereas tapioca starch offers a more gummy texture. Both starches help to thicken the mixture and are required.
(5) Vanilla Extract – Vanilla extract adds an extra layer of flavor and sweetness. I highly recommend using a dash of it.
(6) Gluten-Free Oreo Cookies – What cookies and cream chocolate pudding would be complete without gluten-free Oreos?!?
For this recipe, you could use either the new gluten-free Oreo cookies or the tried and true Glutino sandwich cookies (they look just like Oreos). You could also use crushed gluten-free chocolate chip cookies.
Neither gluten-free Oreos nor Glutino sandwich cookies contain dairy, but make note that the gluten-free Oreos contain oat flour.
I also tested both cookies for hidden gluten using my Nima Sensor, and both came back a-okay.
How to Make Cookies & Cream Chocolate Pudding
Start by making the chocolate pudding.
Divide the milk or dairy-free milk alternative into two parts. One half cup should be reserved and combined with 3 tablespoons of cornstarch, while the rest (two cups) should be added to a small pot along with the cacao, honey, vanilla and pinch of salt. Bring the mixture to a gently boil while whisking it continuously with a wire whisk.
Once the mixture is gently bubbling, the remaining milk mixed with cornstarch (cornstarch slurry) should be added while you continue to gently whisk the pudding mixture until everything begins to slightly thicken, about two minutes. Remove from heat.
While the mixture cools, add 4-6 Oreos (or other crushed cookies of choice) into a zip top bag, then roll your rolling pin over it until the cookies are crushed.
Now comes the fun part… layering your chocolate pudding mixture and crushed cookies in your dessert cups.
Add a handful of crushed cookies to the bottom of each of four cups, and then add chocolate pudding mixture, then sprinkle more crushed cookies on top.
Place the pudding cups in the fridge to set for 1-2 hours. The pudding should hold in place well but still jiggle.
The Taste Test
This dessert is one of my favorites because my kids go wild for it, and it takes hardly any time to make.
One delicious result is that the cookies slightly soften in the pudding, truly giving this recipe it’s cookies and cream taste and appeal. Every bite is a bit of chocolate heaven, containing both the rich and creamy chocolate pudding and a bit of crushed gluten-free Oreo cookies.
Want to fast-track this recipe? Try my microwave chocolate pudding recipe.
Cookies and Cream Chocolate Pudding with Oreos
- 4 cups
- 2.5 cups Silk Cashewmilk, unsweetened divided (or any milk or plant-based milk alternative)
- 3 Tbsp cornstarch or tapioca starch
- 1/4 cup cacao powder
- 1/3 cup honey raw
- 1 tsp vanilla extract
- 1 pinch salt
- 6 gluten-free Oreos crushed (or other cookie of choice)
- Combine 1/2 cup of milk with cornstarch. Mix well and set aside. This is your "cornstarch slurry."
- Combine 2 cups of milk, cocoa powder, honey, vanilla and pinch of salt in a small pot and whisk with a wire whisk over medium-high heat until it comes to a gently boil. Add cornstarch slurry mixture while whisking the mixture, and continue whisking for about 2 minutes. The mixture will slightly thicken, although the majority of the thickening will occur in the fridge as the pudding sets. Remove from heat.
- While pudding mixture is slightly cooking, add Oreos inside a zip top bag. Roll your rolling pin over the cookies to crush them into small bits/crumbs.
- Add about a tablespoon of crushed cookies to the bottom of each cup, then pour the pudding mixture over the crushed cookies, then top the pudding mixture with more crushed cookies.
- Refrigerate pudding cups 1-2 hours or overnight before enjoying.