Shiny, crackly tops, fudgy centres and chewy edges - all the best parts of brownies in an easy-to-make gluten-free chocolate brownie cookies recipe!
Super rich and chocolaty, gluten-free chocolate brownie cookies!
If you prefer the edge pieces in a pan of brownies, then these gluten-free brownie cookies are for you! Every cookie has a crisp and super chewy edge, and a soft and fudgy centre! No more fighting over the corner slice from a pan of brownies!
These gluten-free brownie cookies are also quick and easy to make. The dough comes together pretty quickly, doesn't require any chill time, and the cookies bake in just 10 minutes. In less than 20 minutes, start to finish, you'll be biting into these delicious cookies that are a chocolate lover's dream!
Jump to:
Ingredients
- butter
- chocolate, semi-sweet
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- espresso powder
- gluten-free flour, all-purpose blend
- cocoa powder
- baking powder
- salt
- flaked sea salt (optional)
See recipe card for quantities.
Ingredient Notes
Chocolate: You can use chopped chocolate or chocolate chips.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Espresso powder: You don’t taste any coffee flavour in the finished cookies, the espresso powder just intensifies the chocolate taste. You can leave it out if you prefer.
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the cookies don’t spread too much. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Instructions
- Preheat oven to 350°F (180°C). In a microwave-safe bowl, add the chocolate and butter. Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the brown and granulated sugar and eggs. Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the gluten-free flour, cocoa powder, baking powder and salt into the chocolate mixture. Using a spatula, gently stir the mixture until no clumps remain.
- Drop by rounded tablespoonfuls, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon.
- Bake for about 8 - 10 minutes or until edges are crisp and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Optional: sprinkle each cookie with a pinch of flaked sea salt directly after removing from oven.
Top Tips for Perfect Gluten-Free Brownie Cookies
- A shiny, crackly top: Don’t skip beating the eggs and sugar together, that’s what gives the cookies a shiny, crackly top.
- Cookie scoop: Use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don't over bake: If you want cookies that are chewy on the outside, and soft and fudgy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
Substitutions
Make it dairy free: replace the butter with your favourite non-dairy butter stick substitute and make sure your chocolate is dairy free.
Storage
Cookies will keep 3 – 4 days in an air-tight container at room temperature.
Recipe Card
Gluten Free Brownie Cookies
Ingredients
- ½ cup butter
- ⅔ cup chopped chocolate or chocolate chips, semi-sweet
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- ⅔ cup gluten-free flour, all-purpose blend (see note)
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- flaked sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). In a microwave-safe bowl, add the chocolate and butter. Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the brown and granulated sugar and eggs. Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the gluten-free flour, cocoa powder, baking powder and salt into the chocolate mixture. Using a spatula, gently stir the mixture until no clumps remain.
- Drop by rounded tablespoonfuls, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon.
- Bake for about 8 - 10 minutes or until edges are crisp and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Optional: sprinkle each cookie with a pinch of flaked sea salt directly after removing from oven.
Notes
- A shiny, crackly top: Don’t skip beating the eggs and sugar together, that’s what gives the cookies a shiny, crackly top.
- Cookie scoop: Use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don't over bake: If you want cookies that are chewy on the outside, and soft and fudgy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Make it dairy free: replace the butter with your favourite non-dairy butter stick substitute and make sure your chocolate is dairy free.
- Cookies will keep 3 – 4 days in an air-tight container at room temperature.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
Leave a Comment