If you like chocolate cookies and brownies, you are in for a treat with these gluten free brookie cookies. These cookies are moist and delicious and full of chocolate. You will love that these gluten free brookies are also dairy-free AND nut-free.

A chocolate brookie on a stack of small white plates. It is next to a glass of milk.

You must hide these cookies from your family if you want more than one for yourself!! This is one of the best gluten free chocolate cookie recipes!! If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookie recipes. There are a lot of delicious options to try!

If you want an awesome brownie recipe, try my Gluten-Free Brownie recipe. It is also dairy-free!

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 9
  • Flour Blends Tested – King Arthur Measure for Measure and Bob’s Red Mill 1:1.
  • Cook Time – 10 to 12 minutes, depending on the size.

Allergen Information:

This recipe is gluten-free, dairy-free, nut-free, and soy-free. For more allergen-friendly recipes, visit my Recipe Index, which categorizes everything by allergen.

Substitutions:

  • To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
  • You can use dairy-free or regular butter if you can’t have coconut.

What Are Brookies?

Consider these to be like brownie cookies. They are moist like brownies but hold their shape like a cookie. Then, they are rolled in powdered sugar, like crinkle cookies. The perfect combination!

I adapted this recipe from one my friend Charissa at Zest Bakery likes to make. Sadly, this bakery is no longer in business. She used to call these “brookies” because they are a cross between a brownie and a cookie.

Photos of the gluten free brookie cookie ingredients.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure For Measure and Bob’s Red Mill 1:1 Blends. Other blends may work, but keep an eye on the moistness of your dough ball. Some blends have more starch and can be drier, therefore needing more liquid.
  • Xanthan Gum – If your blend doesn’t contain either xanthan or guar gum already blended in, you must add one teaspoon to your dry ingredients.
  • Cocoa Powder – Most brands should be gluten free. I like Anthony’s Cocoa Powder, a great cocoa powder at a lesser cost.
  • Baking Powder and Salt – I recommend aluminum-free baking powder because regular can leave a metallic aftertaste.
  • Coconut Oil – See the Substitutions below for more options.
  • Eggs – Use size large.
  • Vanilla Extract – I recommend pure vanilla extract and not imitation.
A brookie cookie on a plate. The cookie has a bite taken out.

Tips For Sucess:

  1. Measure your gluten free flour correctly. Either use the leveling method or the spoon method. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  2. Know that every gluten free flour blend is a little different. Some have a higher starch content, so you may need more or a little less flour. Look at your cookie dough and add flour or more liquids if needed. Read more about why gluten-free flour blends vary for more information.
  3. After the cookies have been baked, only let them sit on the cookie sheet for up to 3-5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.

If you love soft cookies, you will also want to try these Gluten Free Russian Tea Cookies or these Gluten Free Eggnog Crinkle Cookies.

Step-By-Step Photos and Directions:

The brookie cookie dry ingredients in a bowl.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend. If your cocoa powder has lumps, I recommend sifting it through a strainer to remove the lumps.

Whisking wet ingredients in a bowl.

Step 2: In a medium bowl, add your wet ingredients and whisk to blend.

Pouring the wet ingredients into the dry ingredients.

Step 3: Pour your wet ingredients into the dry ingredients and mix into cookie dough.

The brookie cookie dough in a bowl.

This is what your gluten free brookie cookie dough will look like when the wet and dry ingredients are blended. It is a little more firm than other cookie dough because you must roll it into balls.

The cookie dough roll in plastic wrap.

Step 4: Make a roll with the cookie dough on plastic wrap. For best results, refrigerate the cookie dough for an hour.

The cookie dough balls rolled in powdered sugar.

Step 5: Preheat the oven to 350º F. Be sure the oven rack is in the middle of the oven. Line a cookie sheet with parchment paper.

Step 6: Fill a small bowl with powdered confectioner’s sugar. Remove the cookie dough from the refrigerator. Make cookie dough balls and roll them in powdered sugar.

Using a glass to smoosh the cookies flat.

Step 7: Use a glass to flatten the cookies.

The brookie cookies on a baking sheet ready to bake.

Step 8: Now, the brookies are ready to bake. They are already looking like gluten free brookies! Bake the cookies for 10 minutes. Remove to a cooling rack and enjoy when they have cooled.

A tray full of baked brookies.

You may also love these Gluten-Free Buckeye Cookies.

Frequently Asked Questions:

Can you skip rolling these cookies in powdered sugar?

You do not have to roll these brookies in powdered sugar, but please know you won’t get that sweet crinkle look when you bake them. They will also be less sweet, so consider adjusting the sugar in the recipe.

How do you store brookies?

Store these cookies in an airtight container. I prefer storing them in the refrigerator, especially during the hot summer. Store in the refrigerator for up to 4 days.

How do you freeze brookies?

Freeze room-temperature cookies in a zip-style freezer bag. They will keep fresh for up to 3 months.

Country Grandma's photo of her finished cookies.
Country Grandma’s photo of her finished cookies.

Pinterest user Country Grandma, sent this picture of her cookies, saying, “Made these for my granddaughter who is gluten and dairy-free. She loved them. So did I! Very easy to make and delicious. Will be making these again!”

More Gluten Free Chocolate Desserts:

a stack of four brookie cookies next to a blue denim napkin

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Easy Gluten Free Brookies Cookies

Sandi Gaertner
Easy cookies that combine a cookie and a brownie!
4.81 from 68 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 155 kcal

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 1 ¼ cups white sugar
  • ½ cup coconut oil melted
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten free flour blend
  • 1 ½ teaspoons baking powder
  • tsp salt
  • confectioner’s sugar

Instructions
 

  • In a large bowl, mix flour, baking powder, sugar, cocoa, and salt. Whisk to blend.
  • In another bowl, add all wet ingredients and mix well.
  • Slowly stir the liquid mixture into the flour mixture until fully incorporated. 
  • Cover the dough with plastic wrap and refrigerate until chilled.
  • Scoop chilled dough into small balls and roll in confectioner’s sugar. I found that it was easy to just scoop out a chunk of dough, sprinkle some powdered sugar on it, and then roll it into a ball. Use a glass to smoosh the balls flat to about 1 inch thickness.
  • Place cookie balls on a parchment paper covered baking sheet. Bake in 350F oven for 10-12 minutes.
  • They should still be a bit soft, but fully cooked all the way through.
  • Allow to cool on the baking sheet for a minute or two before moving them to a cooling rack.

Video

Notes

1. These cookies turn out better if you refrigerate the dough.
2. Rolling the cookie balls in powdered sugar gives these cookies a melt in your mouth feel, but if you are cutting back on sugar, you can omit this step.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 54mgFiber: 1gSugar: 15g
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

NOTE: This post was one of my very first posts on this blog from 11/2013. I updated the post with more details, reshot the pictures, and added a tutorial video. Updated on 11/28/2022.

4.81 from 68 votes (62 ratings without comment)

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56 Comments

  1. 5 stars
    Tried this recipe for the first time and now I’ve made it twice in one week. Easy to make and so delicious. This is now a family favorite ❤️

  2. Hi! This recipe sounds delicious! Question – do you think I could use oats or oat flour instead of the gf flour blend? 😀

  3. Hi! How long can the dough be refrigerated or freezes before baking? Would it be ok to leave the dough in the fridge for 2 days?