Treat yourself to these irresistible gluten-free brownie cookies. These soft, fudgy, and chewy cookies made with rich chocolate and a perfectly crackly top will satisfy your chocolate cravings. This recipe is so easy to make and ready in 30 minutes using only simple ingredients!
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Skill Level: Beginner
Shortcut Central: Optional add-ins include chopped nuts, chocolate chips, or topping with flky sea salt when these cookies are fresh out of the oven!
Allergy Watch: Dairy Free Option and Nut-Free
These brownie cookies deliver rich chocolate flavor with two types of chocolate for depth and balance.
Beating the eggs and sugar until thick creates a crackly top and the perfect fudgy texture—just like a brownie in cookie form!
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: If you use salted butter, reduce the salt to ¼ teaspoon. Use dairy-free butter, like Earth Balance sticks, if needed.
- Sugar: I used a combination of white and brown sugar. This balances out the flavor without making the cookie too sweet.
- Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added, double-check your cocoa powder ingredients.
- Dark Chocolate: Use an unsweetened dark chocolate bar for a smooth and rich chocolate flavor.
- Espresso: Espresso increases the intensity of the chocolate; it does not give it a coffee flavor.
Gluten Free Brownies
Try my classic brownie recipe! It is the inspiration behind these cookies.
How to Make Gluten-Free Brownie Cookies
A step-by-step visual guide for making gluten-free brownie cookies. You can skip to the recipe for the full written instructions.
Whip Eggs
Mix on high with an electric mixer with a whisk attachment until thick, fluffy, and has about doubled in volume. Don't skimp on this step!
Prep
Sift the dry ingredients together and set aside. Melt the butter and chopped dark chocolate in a microwave and stir them to fully combine.
Mix
Combine the dry and wet ingredients. Mix them with a whisk or spatula until they are combined. The mixture should be thicker than a cake batter but not as thick as a traditional cookie dough.
Bake
Portion the cookie dough using an ice cream or cookie scoop, making sure to leave enough space in between them as they will spread slightly when baking. Don't worry if they aren't perfect circles, they will melt in the oven.
Recipe Tips
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
- If using a stand mixer, you can prepare the dry ingredients and butter chocolate mixture while the eggs and sugar are beating. If using a handheld mixer, prepare them in advance so they are ready when the egg mixture is ready.
- To get perfectly round cookies, use a round cookie cutter to nudge and shape them when they are fresh out of the oven and still warm and sof
More Cookie Recipes
Make Ahead and Storing
Storing: Store the gluten-free cookies in an airtight container at room temperature for 3-5 days. You can also refrigerate it for up to a week. I like to pop them in the microwave for 20 seconds to soften them back up.
Freezing: Freeze for up to three months. Let the cookies cool completely before placing them flat on a baking tray to freeze. Once frozen, move them to a plastic freezer bag. Thaw in the refrigerator overnight or at room temperature.
📖 Recipe
Gluten-Free Chocolate Brownie Cookies
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Ingredients
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon xanthan gum omit if you blend contains
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- ¼ teaspoon kosher salt
- 6 Tablespoon unsalted butter
- 4 ounces dark chocolate
- 2 ounces dark chocolate chips optional
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, add the white sugar, brown sugar, eggs, and vanilla. Beat on high with an electric mixer for 6 to 7 minutes, until thick and glossy.½ cup granulated sugar, ⅓ cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, sift together the dry ingredients: gluten-free flour, cocoa powder, espresso powder, salt, and baking powder. Set aside.½ cup 1:1 gluten-free flour with xanthan gum, ⅓ cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon espresso powder, ¼ teaspoon kosher salt, ¼ teaspoon xanthan gum
- Add the butter and chocolate to a microwave-safe bowl. Microwave on high for 1 minute, then stir until the chocolate is melted and fully combined. If needed, continue heating in 15-second increments. Set aside to cool slightly before adding to the egg and sugar mixture.6 Tablespoon unsalted butter, 4 ounces dark chocolate
- Add the dry ingredients to the wet ingredients and mix until just combined. I prefer to do this by hand. The mixture will be thicker than brownie batter but not as thick as traditional cookie dough. Fold in the chopped chocolate for extra gooey cookies, if using.
- As soon as the dough is mixed, scoop it into 18 to 20 portions. You will need 2 baking sheets. Arrange the dough about 1½ inches apart.
- Bake the cookies for 11–12 minutes, until the tops have cracked. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment
- 2 Large mixing bowl
- 2 cookie sheet
Video
Notes
- If using the stand mixer you can do the dry ingredients and butter chocolate mixture while the eggs and sugar are beating. If using a handheld mixer, prep them first so they are ready when the egg mixture is ready.
- Optional- Add in additional chopped chocolate or semi-sweet chocolate chips for an extra chocolate version.
Nutrition
This recipe for gluten free brownie cookies first appeared on my food blog Peel with Zeal.
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