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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While I love my gluten-free dairy-free chocolate chip cookies and fudgy gluten-free brownies, the best part about this brownie cookie recipe is that it combines the rich goodness of cookies and brownies, and you'll have the best of both worlds!
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📖Why My Recipe Works
- Rich Chocolate Flavor- This recipe uses two types of chocolate for a well-rounded flavor.
- Crackly Top- Beating the sugar and egg until it is very thick gives these cookies the right texture to the batter to achieve the brownie-cookie hybrid.
They are just like a brownie in cookie form, and each bite is filled with melt-in-your-mouth goodness!
🧾Ingredient Notes
- Sugar- I used a combination of white and brown sugar. This balances out the flavor without making the cookie too sweet.
- Cocoa Powder- Use unsweetened natural cocoa powder for a deep chocolate flavor.
- 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.
- Vanilla- Highlights the floral notes in your chocolate. You can use paste, powder, or extract.
- Butter- Make it dairy-free if necessary.
- Salt- Use just a pinch of kosher salt to help balance the sweetness of the cookies. But add extra on top if you like.
Best Gluten-Free Flour for Cookies
This recipe uses a 1 to 1 gluten-free flour blend. You can use my homemade gluten-flour blend or your favorite store-bought, which will work great when baking cookies like this. It also already has xanthan gum, so you can skip adding that to your cookies.
Avoid using chickpea flour or soy flour, as it has a strong flavor.
Optional Add-ins
- Add chopped nuts to the cookie batter, like almonds, walnuts, or pecans.
- Add chocolate chips or chocolate chunks for a gooey bite.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Grate citrus zest to the batter.
- Sprinkle sea salt flakes on top of the cookies just before baking.
⏲️How to Make GF Brownie Chocolate Cookies
Combine sugar, eggs, and vanilla in a mixing bowl and whip 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!
In another bowl, sift the dry ingredients together and set aside.
Melt the butter and chopped dark chocolate in a microwave and stir them to fully combine. Let it cool for a few minutes, then add it to the egg and sugar mixture.
Combine the dry and wet ingredients. Mix them with a whisk or spatula until they are combined. The mixture should be thicker than a brownie batter but not as thick as a traditional cookie dough.
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.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Bake the cookies for 11-12 minutes or until the tops have cracked.
Expert Tips
- 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 soft.
More Gluten-Free Cookies Recipes
🌡️Storing Leftovers
To store leftovers, you can 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.
Chocolate brownie cookies can be frozen 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 container suitable for the freezer. Thaw the cookies in the refrigerator overnight or at room temperature.
💬 Why didn't my cookies spread?
It might be because you overmixed your dough. Make sure to mix it just until the ingredients are combined to prevent them from being tough and dense. If you chilled your batter, wait for it to reach room temperature before scooping and baking.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Fudgy Gluten-Free Brownie Cookies
Ingredients
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup gluten free flour blend
- 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 Tablespoons unsalted butter
- 4 ounces dark chocolate
- 2 ounces dark chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing add the white sugar, brown sugar, eggs and vanilla. Beat the ingredients 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 mixing bowl sift together the dry ingredients. The GF flour, cocoa powder, espresso, salt and baking powder. Set aside.½ cup gluten free flour blend, ¼ teaspoon xanthan gum, ⅓ cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon espresso powder
- Add the butter and chocolate to a microwave-safe bowl. Heat in the microwave on high for 1 minute. Stir until the chocolate is melted and fully combined. Heat in 15 second increments, if needed. Set aside to let it cool slightly before adding to the egg and sugar mixture.6 Tablespoons unsalted butter, 4 ounces dark chocolate
- Add the dry ingredients to the wet ingredients. Mix until just combined. I prefer to do this by hand. The mixture will be thicker than a brownie batter but not as thick as traditional cookie dough. Add in the chopped chocolate for extra gooey cookies, if using.2 ounces dark chocolate chips
- As soon as the dough is mixed, scoop it into 18 to 20 portions, you will need 2 baking sheets. baking sheet. Arrange the dough about 1 ½ inches apart from each other.
- 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 finish cooling.
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.
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