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!

A stack of six chocolate cookies with a cracked surface sits on parchment paper, with more cookies cooling on a wire rack in the background.

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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! Like my raspberry cookies, these have a chewy center.

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.

Various labeled baking ingredients, including eggs, brown sugar, white sugar, vanilla extract, baking powder, dark chocolate, gluten-free flour, cocoa powder, butter, salt, and espresso powder.

A grid of sixteen evenly cut chocolate brownies arranged on a white surface, with a sprinkle of sea salt on top.

Gluten Free Brownies

Try my classic brownie recipe! It is the inspiration behind these cookies.

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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.

A metal mixing bowl with a light, frothy batter inside sits on a countertop next to a whisk and bowls of chocolate and cocoa powder.

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!

Three glass bowls on a light surface: one with melted chocolate, one with dry cocoa mixture, and one with cocoa residue. A whisk with chocolate on it lies beside the bowls.

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.

A metal mixing bowl filled with chocolate cake batter sits on a countertop beside a wooden spatula, a glass bowl, and a cutting board with chopped chocolate.

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

Seven chocolate cookies with cracked surfaces are arranged on crumpled parchment paper, with one partially eaten cookie and one cookie resting on a cooling rack.

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.