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5 from 5 votes

If you love fudgy chocolate, you are going to love these gluten free brownie cookies recipe. They are full of that rich chocolate brownie flavor you love! and you can make them in about 20 minutes!

A stack of 5 fudgy gluten free chocolate cookies.

I can’t say enough about my new homemade gluten free brownie cookies. They have that crinkle top, chewy texture, and sooo much chocolate flavor. Mr. Fearless Dining has been raving about them.

These brownie chocolate cookies are perfect for a bake sale, cookie exchange party, or any time you want a delicious chocolate fix! If you love brownies, you need to try my incredible gluten free brownies recipe, too. They get rave reviews from my readers.

Check out all of my incredible gluten free cookie recipes on the blog!

Why these gluten free brownie cookies are the best:

  1. Chocolate. These fudgy cookies have the most incredible rich chocolate flavor!
  2. They are versatile, and you can enjoy them all year long!
  3. My brownie cookies are the first to sell out at the bake sale! They are that good!
  4. You can make a batch in about 20 minutes.

If you can’t decide between these chocolate brownie cookies and brownies, my gluten free brookies are also incredible.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient notes:

Photos of the brownie cookie ingredients.
  • Gluten free flour blend – I tested this recipe using King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. Note with the Bob’s Red Mill 1 to 1 you may need a little more flour to get the cookies to be the right consistency. Every gluten free flour blend is different and absorbs liquid differently. 
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Chocolate – You can use melting chocolate like American Heritage, melting wafers, or chocolate chips.
  • Butter – Please use unsalted.
  • Cocoa Powder – I like to use Anthony’s, Rodelle, or Ghirardelli brands of cocoa in my baking. Most brands should be gluten free, but always check the labels.

How to make gluten free brownie cookies:

Adding the dry ingredients to a bowl and a photo showing the dry ingredients mixed.

Step 1: Add the dry ingredients to a bowl.

Step 2: Whisk the ingredients to blend them all.

Photos melting the chocolate and adding the rest of the wet ingredients.

Step 3: Add your grated chocolate or chocolate chips to a microwave-safe dish. Slowly melt your chocolate and butter together in 20-second intervals. I stir the chocolate between each interval to prevent burning the chocolate.

If your chocolate mixture is hot, let it cool a little or temper the eggs. To temper the eggs, add the eggs to a small bowl. Add a small amount of the hot chocolate mixture. Mix quickly. Repeat a few times, then add the egg mixture to the chocolate.

Step 4: Add the rest of your wet ingredients and whisk.

Adding the melted chocolate mixture to the dry ingredients and mixing it into batter.

Step 5: Mix your wet chocolate ingredients into the dry ingredients.

Step 6: Your cookie dough will look like this. Let the dough chill for 10-15 minutes.

Brownie cookie dough balls on a cookie sheet.
  • Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
  • Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
  • Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
  • Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
  • Use a cooled cookie sheet when baking. Don’t take a hot cookie sheet and put the batter on it, or I promise the cookies won’t turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
  • Don’t let the cookies sit on the pan too long. After they have baked, only let them sit for up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
Baked brownie cookies on a cookie sheet.

If you love these cookies, you will also want to try my yummy Gluten Free Double Chocolate Espresso Cookies or these Gluten Free Chocolate Frosted Cookies recipes!

Recipe FAQ:

Can you make these cookies dairy-free?

You should be able to make these dairy-free by using dairy-free butter and dairy-free chocolate. Note I haven’t tested this yet.

What is the difference between a brownie and a cookie?

Brownies are baked in a pan and cut into servings, where a brownie cookie is baked in single cookie shapes and can be eaten without being cut.

Can you freeze brownie cookies?

Yes! You can easily freeze these cookies. Just pop them into a zip-style freezer bag and squeeze out the extra air.


Store these cookies in an air-tight container for up to 3 days in the refrigerator. You can freeze these brownie cookies in a freezer-safe zip bag for up to 4 months.

Tools used to make gluten free brownie cookies:

  1. Cookie Scoop
  2. Parchment Paper
  3. Cookie Baking Sheet

Check out my gluten free brownie cookies web story, too!

A stack of 5 fudgy gluten free chocolate cookies.

Gluten Free Brownie Cookies

Sandi Gaertner
These fudgy homemade gluten free brownie cookies are the perfect cookie for chocolate lovers!
Love this recipe?Give it a star rating!
5 from 5 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 14 cookies
Calories 244 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


  • ¾ cup gluten free flour blend * see note
  • ¼ cup cocoa powder * see note
  • 1 teaspoon baking powder
  • teaspoon salt
  • 3 eggs size large
  • 1 cup sugar
  • ¼ cup brown sugar
  • 6 tablespoons butter unsalted
  • 1 tablespoon light oil * see note
  • 1 teaspoon pure vanilla extract
  • 8 ounces chocolate bittersweet or dark


  • Preheat the oven to 350º F.
  • In a large bowl, add your dry ingredients and whisk to blend.
  • In a smaller bowl, melt the butter and chocolate together. Microwave at 20 second intervals. Stir between each to prevent the chocolate from burning. You can also heat these in a double boiler over the stove if you prefer.
  • Add the rest of the wet ingredients to the butter and chocolate and whisk. If your chocolate mixture is really hot, let it cool for a few minutes or you will need to temper your eggs. To temper the eggs, add the eggs to a small bowl and whisk them together. Add a small amount (spoonful) of the hot chocolate mixture and mix together quickly. Repeat this a few times then add this to the bowl of chocolate.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Use a cookie scoop to scoop the cookie dough onto a baking sheet. Press each cookie dough ball down slightly.
  • Bake for 10 minutes and remove them to cool.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours. Note with the Bob’s you may need a little more flour to get the cookies to be the right consistency. Every gluten free flour blend is different and absorbs liquid differently.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Most cocoa powder is gluten free, but always read the labels. I like Anthony’s, Rodelle, and Ghirardelli brands.
  4. I like to use canola for this recipe, but any cooking oil that doesn’t have a strong flavor works well.
  5. These cookies will keep for up to 4 days in an air-tight container or for up to 4 months in the freezer.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
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.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.


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.


Serving: 1cookieCalories: 244kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 81mgPotassium: 120mgFiber: 2gSugar: 27gVitamin A: 201IUCalcium: 33mgIron: 1mg
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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.

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  1. 5 stars
    These are fabulous!!! Simple to make and absolutely delicious! I can even make them during the week when I need a sweet treat and I know they won’t take up a lot of time. They are a favorite!

  2. 5 stars
    Just made these for our family pool party and they were so good hubby wanted to keep them to himself! Definitely a keeper and will be making them again and again 😋

  3. I think more and more folks have kitchen scales these days. Would be great if you could also include measurements by weight.

    Thanks for another great recipe! You’ve completely transformed my GF life.

    1. Hi Joann, I am so glad you enjoyed the cookies. You made my day coming back to let me know. I am not sure how to best implement using a kitchen scale. Every single gluten free flour blend has a different weight, and I don’t have time to go back to 100s of recipes to remake them to get the measurements.

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