gluten free cookies and cream cupcakes!

I’m obsessed with Glutinos’ chocolate vanilla creme cookies. I decided to take my love for these cookies and turn them into my favorite dessert, cupcakes!

However, I wanted to add a twist. I love dipping the chocolate vanilla creme cookies into peanut butter. So I present to you, gluten-free cookies n cream cupcakes with vanilla icing, and a peanut butter center. The cupcakes can be made with or without the peanut butter center, depending on preference! Enjoy!

cookies and cream cupcake!

Ingredients: Cupcakes

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup gluten-free all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 8 Glutinos’ chocolate vanilla creme cookies, quartered

Ingredients: Icing

  • ½ cup unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup of milk

Ingredients: Peanut Butter

  • 1/2 cup of peanut butter


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
  3. Combine flour and baking powder, add to the creamed mixture and mix well.
  4. Finally stir in the milk until batter is smooth. Fold in the cookies and mix. Pour or spoon batter into the prepared liners, about 2/3 of the way full.
  5. Bake 20 to 25 minutes. Check by sticking a toothpick into the middle, if it comes out clean, it’s baked! Let cool for 20-25 minutes.
  6. For the icing, cream room temperature butter with a hand mixer until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated, 1 cup at a time.Beat in vanilla extract.
  7. Pour in milk, 2 tablespoons a time, and beat for an additional 3-4 minutes.
  8. After cupcakes are cool, pour icing into a icing pipe or a ziploc bag, and ice your cupcakes. If wanting to add the peanut butter filling, go onto the next step.
  9. For the peanut butter filling, cut a small hole in the top of the cupcake, saving the cut piece, and spoon peanut butter into it. Place the cut piece back over the hole, and ice as normal.

Enjoy and tag us @flourlessfiesta on Instagram and Pinterest if you make this!

gluten free and vegan cookies and cream bundt cake!

My family celebrated my dad’s birthday yesterday, and while he had a fully glutinous, non-vegan dessert, my mom and I also wanted a sweet treat to finish the night. Enter this cake, because my mom and I are both gluten and dairy free, and mom doesn’t eggs. This cake was hit for all of the guests, including the children. It tasted like cookies and cream, and looked just as pretty! Enjoy!


For the Cake

  • 12 Glutino chocolate vanilla cream cookies, roughly crushed
  • 2 and 3/4 cups gluten free self-raising flour*
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder, plus a little extra for dusting the pan
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free butter, softened
  • 2 and 1/4 cups granulated sugar.
  • 1 cup olive oil
  • 2 large eggs, using an egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup dairy-free buttermilk*

For the Glaze

  • 2 and 1/2 cups icing/powdered sugar, 312g
  • 3 tablespoons dairy-free milk
  • 1/2 teaspoon vanilla extract
  • About 4-5 Glutino chocolate vanilla cream cookies,, for topping, roughly crushed
the decorated cake!


  1. Preheat the oven to 350F°. Spray a 10″ bundt pan and dust with cocoa powder, then set aside.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy about 2 to 3 minutes. Add the sugar and beat on high speed until well combined about 1 to 2 minutes. Add the oil, eggs, and vanilla and beat until combined, on high for about 2 minutes.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Glutino cookie chunks.
  5. Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes.
  6. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.

For the Glaze

  1. Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Drizzle over the bundt cake, and sprinkle with Glutino cookie chunks.


  • * If you can’t get hold of gluten-free self-rising flour, take 4 cupf of all purpose gluten-free flour, 2 tablespoons of baking powder, 1 teaspoon of salt and combine. Measure out 2 and 3/4 cups and store the rest in an airtight container. Proceed with the recipe as normal.
  • ** If you can’t get a hold of dairy-free buttermilk, add 1 tablespoon of vinegar to a 1 cup measuring cup and fill the cup up with dairy-free milk. Stir and let sit for 5 minutes. Add into the mixture as normal.
we decorated it with some candles for a bit of fun!

As always, tag us if you make this recipe. @flourlessfiesta on instagram and pinterest!