These fudgy gluten-free brownie cookies are easy, chewy, and filled with rich chocolate and cocoa powder. They're both a cookie and a brownie, which is delicious, too!
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This recipe for fudgy chocolate brownie cookies takes the best of both a cookie and a brownie and combines it into one lovely, delicious, moist, and chocolatey dessert. The cookies have a perfect crackly top and a soft and chewy center. It's the best brownie cookie recipe I've ever made! And, it takes almost no time to bake them in the oven. The baking time is 12 minutes.
If you're looking for more gluten-free cookies like this gluten-free chocolate brownie cookies recipe, I have you covered! Check out my gluten-free oatmeal cranberry cookies with cinnamon and my copycat gluten-free chocolate chip cookies.
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Tips for Gluten-Free Brownie Cookies
- Slam the baking tray down on the counter halfway through baking the cookies. This makes them flat but also very chewy.
- Whisk the egg and sugar together for at least five minutes before adding the butter and chocolate. This will give you that crackly top that brownies always have.
- Use a large round cup to circle the piping hot cookies right after removing them from the oven. This will make them round and perfect.
Ingredients
- Butter: unsalted butter and melted.
- Dark chocolate: I use Lindt 70% dark chocolate. You can also use dark chocolate chips.
- Eggs: they should be at room temperature.
- Granulated sugar: do not substitute this with brown sugar. The brown sugar will be too moist for the cookie dough.
- Espresso powder
- Gluten-free flour: I use King Arthur measure-for-measure gluten-free flour blend. This gluten-free flour blend is what makes these brownie cookies gluten-free.
- Salt
- Cocoa powder: unsweetened is best for this recipe.
- Baking soda: there is NO baking powder in this recipe. Just baking soda!
- Espresso powder: King Arthur makes a great espresso powder. The espresso powder brings out the rich chocolate flavor.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper. Set them aside.
Melt the dark chocolate and butter in a microwave-safe bowl for 2 minutes. Stir to melt any leftover chocolate clumps. Set the bowl aside.
Whisk the eggs and granulated sugar in a large bowl vigorously. Whisk for 5 minutes.
Pour the chocolate and melted butter mixture into the bowl. Whisk again until combined.
In a separate bowl, combine the gluten-free flour, baking soda, espresso powder, salt, and cocoa powder. These are your dry ingredients.
Add the dry ingredients (the flour mixture) into the wet ingredients (the egg mixture) one cup at a time. Whisk until there are no clumps in the cookie dough.
Use a cookie scoop to scoop the cookie dough out of the bowl and line it on the prepared baking sheets. Make sure there are at least 3 inches between each cookie because they spread.
They should be about 4-6 cookies per baking sheet. Note: the cookie dough will look similar to brownie batter, but it won't be as runny.
Bake in the oven for 12 minutes. Halfway through the baking time (6 minutes), take the cookie sheets out and slam them on the counter 4-5 times. Then, put them back in the oven for 6 more minutes.
Let the cookies cool on a wire rack. They should have crispy edges and crackly centers.
Hint: A handy cookie scoop is perfect for scooping cookies. Find my set HERE.
Substitutions
- Dark chocolate - instead of a dark chocolate bar, you can use dark chocolate chips.
- Chocolate - use bittersweet chocolate instead of dark chocolate.
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Variations
- Dairy-free - use vegan butter instead of regular butter for dairy-free brownie cookies. Also make sure the chocolate you use is dairy-free.
- Chocolate chip - add ½ cup dark chocolate chips to the cookie dough for double chocolate brownie cookies. Perfect for chocolate lovers! You can also try white chocolate chips.
- Vanilla Extract - add 1 teaspoon vanilla extract to the cookie dough.
- Flaky sea salt - top the cookies with a sprinkling of flaky sea salt after baking.
See my gluten-free chewy white chocolate macadamia cookies on my blog!
Equipment
- Glass bowl set
- A baking sheet
- Precut parchment paper
- An electric mixer -- totally optional!!
- Cookie Scoop
- Whisk
Storage
Try to eat these cookies the same day. If you can't, store them in an airtight container for up to five days. They must be stored in an airtight container or ziplock bag because they can easily dry out.
These cookies don't do well in the freezer because they taste so dry once they've defrosted.
Top tip
Take the cookies out of the oven halfway through backing (5 minutes in) and pound the cookie sheet on the counter 4-5 times and then put them back in the oven. This will flatten the cookies, but keep them chewy.
Traditional Gluten Free Brownie Cookies
Equipment
- An electric mixer -- totally optional!!
Ingredients
- ¼ cup butter unsalted and melted
- 3.5 ounces of chocolate dark chocolate is best
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon espresso powder optional
- 1 cup gluten-free flour I used King Arthur’s Measure-for-Measure
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper. Set them aside.
- Melt the dark chocolate and butter in a microwave-safe bowl for 2 minutes. Stir to melt any leftover chocolate clumps. Set the bowl aside.
- Whisk the eggs and granulated sugar in a large bowl vigorously. Whisk for 5 minutes.
- Pour the chocolate and melted butter mixture into the bowl. Whisk again until combined.
- In a separate bowl, combine the gluten-free flour, baking soda, espresso powder, salt, and cocoa powder.
- Add the dry ingredients (the flour mixture) into the wet ingredients (the egg mixture) one cup at a time. Whisk until there are no clumps in the cookie dough.
- Use a cookie scoop to scoop the cookie dough out of the bowl and line it on the baking sheets. Make sure there are at least 3 inches between each cookie because they spread.
- Bake in the oven for 6 minutes. Take the cookie sheets out and slam them on the counter 4-5 times. Then, put them back in the oven for 6 more minutes.
- Let the cookies cool on a wire rack. They should have crispy edges and crackly centers.
Notes
FAQ
It can be tricky to convert a gluten-free recipe to a non-gluten-free recipe. Sometimes it just doesn't turn out so I can't promise anything. I'd love to hear how it turns out if you do use regular flour!
You can, but there really isn't any need. Just microwave it for 2 minutes and stir until smooth.
Yes! They are the same thing.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Linda says
Can you provide the nutritional info for each recipe please? I have to watch my sugar intake, and am concerned that many of the gluten free recipes are high in sugar. Thank you.
Kate says
Hi Linda, Sure! I will look into adding the nutritional information in the recipe card. Thank you for your note!