Is DOUBLE STUF OREO Chocolate Sandwich Cookies Gluten Free?

The Ingredient Breakdown

As a food scientist looking at the label, the verdict is determined almost immediately by the flour source. The primary structural component of these cookies is UNBLEACHED ENRICHED FLOUR. Specifically, the label lists this as WHEAT FLOUR. This is not a gluten-free alternative like rice or almond flour; it is standard milled wheat containing gluten proteins (gliadin and glutenin) that trigger immune responses in sensitive individuals.

Furthermore, the packaging explicitly states CONTAINS: WHEAT, SOY. This is a mandatory allergen declaration regulated by the FDA. Even if a product were to use a 'wheat starch' that had the gluten removed (which is rare in standard cookies), the risk of cross-contamination and the presence of wheat protein usually keeps these products out of the safe category. The presence of SOY LECITHIN and SOYBEAN OIL is also noted, which is a separate allergen concern but does not affect the gluten status.

It is also worth noting the processing aids used. The cocoa is PROCESSED WITH ALKALI (Dutch-processed), which reduces acidity but does not impact gluten levels. The LEAVENING agents (baking soda) are generally gluten-free in isolation, but because they are mixed into a wheat-based batter, the final product is entirely contaminated with gluten.

Nutritional Value

From a nutritional standpoint, DOUBLE STUF OREOs are an energy-dense treat. A standard serving (two cookies) packs approximately 140 calories, derived largely from SUGAR and PALM OIL. The 'Double Stuf' designation refers to the significantly higher amount of creme filling compared to the original, which drives the sugar content to roughly 14 grams per serving and saturated fat levels up due to the palm oil.

While these cookies provide a quick source of carbohydrates for energy, they lack significant fiber, protein, or essential micronutrients (other than the vitamins added to the enriched flour). For those monitoring blood sugar or managing weight, the combination of HIGH FRUCTOSE CORN SYRUP and refined flour creates a rapid glycemic spike, making these an occasional indulgence rather than a dietary staple.