Sometimes you just need something indulgent without any strings attached. This refined sugar free cookies & cream filling is creamy, smooth, and packed with real cookie flavor—without the heavy sweetness or processed ingredients you’ll find in store-bought versions. It’s lightly sweetened with natural ingredients and blended with crushed gluten free chocolate cookie crumbles for that classic cookies-and-cream taste.
It’s perfect for filling crepes, cakes, sandwich cookies, or layering into desserts. If you’ve made my chocolate crepes, cookies and cream icing, or homemade copycat cookies and cream ice cream, this filling ties those same flavors together into something that feels indulgent but is made with
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Why You’ll Love This Cookies and Cream Filling
- Naturally sweetened (no refined sugar)
- Creamy with just the right cookie crunch
- Perfect for layering, filling, or spreading
- Gluten free and customizable
- Balanced sweetness—not overly sugary
- Works for multiple desserts
Pairs Well As a Filling For
- Chocolate crepes
- A light whipped topping on a cupcake or cake
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Raw Cream
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream or coconut cream (for a dairy free alternative). The cream is used to drizzle over the proofed rolls and help them to maintain moisture while they bake.
2. Powdered Sugar
Powdered sugar (also called confectioners sugar) creates smooth, fluffy frostings, glazes, and fillings with that classic melt-in-your-mouth texture. For the cleanest option, look for organic or tapioca-based versions without cornstarch, or blend your own at home for a simple, from-scratch swap that keeps ingredients wholesome and allergy-friendly.
3. Vanilla Bean Paste
Vanilla bean paste brings deep, rich vanilla flavor with those beautiful little flecks of real vanilla bean in every bite. It’s more concentrated than extract, giving baked goods, frostings, and custards a warm, bakery-style taste that feels homemade and nostalgic — a small upgrade that makes everything taste extra special.
4. Cookie Crumble
These cookie crumbles really elevate the base layer of this chocolate crust and it is 100% refined sugar free.
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Helpful Tools & Gadgets
No special tools? Here’s how to make it work:
No mixer → whisk by hand or shake in a mason jar (takes longer but works)
No chilled bowl → place bowl in freezer for 10–15 minutes before using
No whisk attachment → standard beaters still work
Making the Gluten Free Cookies and Cream Filling
1. Mix together all of the ingredients together in a mixer.
2. As it whips it will change form from a milk like consistency, to bubbly and light, to cream.
3. Once it whips to a stiff cream, stop whisking. If you continue too long the buttermilk will separate and form a butter. It will be a delicious butter, but not what you can use for a filly anymore!
4. Add cookie crumbles into the whipped cream.
5. You can adjust the amount of cookie crumbles you use based on preference.
6. Once it’s well combed, either use right away or store in an airtight container in the refrigerator.
Cookies and Cream Whipped Filling
Ingredients
- 2 cups Raw Cream
- 2 tbsp Arrowroot Powder
- 1/2 tbsp Vanilla Bean Paste or extract
- 2 TBSP Maple Syrup
- 1/4 cup Cookie Crumbles
Instructions
- In a stand mixer, whisk all of the ingredients together until a whip is formed (except for the cookie crumbles).
- Once a whipped cream consistency is formed, add in cookie crumbles. Start with ¼ of a cup and add more as desired.
- Use right away as a fluffy filling, or store in an airtight container in the refrigerator for up to a week.
Additional Allergens/Suggested Modifications
- Dairy: sub cream for dairy free option like coconut cream.
This recipe is naturally free of:eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Crush cookies finely for a smoother filling or leave some chunks for texture
Use cold cream for a creamy consistency and better whipping.
Fold cookies in gently as the last step to keep texture of the whipped cream in tact.
Storage Options:
- Fridge: Store up to a week in an airtight container
- Frozen: It’s best fresh, but can be frozen for up to 1 month (texture will likely change).
- Make ahead: Prep in advance and store in the refrigerator to keep that whipped consistency
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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