If you love fudgy chocolate, these gluten-free brownie cookies should be your next bake. Crinkly tops, chewy centers, and deep chocolate flavor in every bite. Make a batch in about 20 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These homemade fudgy cookies have the most incredible, rich chocolate flavor. They will be the hit of the bake sale and will solve any chocolate craving. You can make a batch in about 20 minutes.
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This delicious, homemade gluten free brownie cookie recipe is a family favorite. I have tested and made this recipe multiple times, and I have to say, these are an incredible fudgy cookie. They have that fudgy crinkly top, a chewy texture, and sooo much chocolate flavor. They are so good, I used them to make these Gluten Free Melting Snowman Cookies.
These brownie chocolate cookies are perfect for a bake sale, cookie exchange party, or any time you want a delicious chocolate fix! Check out all of my incredible gluten free cookie recipes on the blog!
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!”
Lisa P., Blog comment
Testing Notes From My Kitchen
If you want a fudgy chocolate cookie, this is the recipe to make. I use a combination of cocoa powder and chocolate to create a rich chocolate flavor. I have tested this recipe several times to make sure it works every time. I only tested one flour blend in this recipe, but I did use Bob’s Red Mill 1:1 in the Melting Snowman Cookies, which are what this recipe is based on. I found I needed to add 1 tablespoon of extra flour using Bob’s blend.
I used both cooking oil and butter, because it gave a fudgier texture than using one or the other. I hope you enjoy these cookies as much as we do!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur’s Measure for Measure. Other blends will work, but you may need to tweak the moisture levels with more flour or butter. Note with Bob’s Red Mill 1:1, you may need a little more flour to get the cookies to be the right consistency, as noted in my testing notes below. Read more about what flour blends work in cookie recipes.
- Binder – Binders are very important in gluten free baking. They are what hold baked goods like these cookies together. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Read more about Why Binders are Important in Gluten Free Baking to learn more.
- Chocolate – You can use melting chocolate like American Heritage, melting wafers, or chocolate chips.
- Cocoa Powder – I like to use Anthony’s 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:
Step 1: Add the dry ingredients to a bowl. Whisk to blend them all together.
Step 2: Set the bowl aside while you prepare 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 it from burning.
Let your chocolate mixture cool a little, so it doesn’t cook your eggs. I recommend tempering the eggs if the chocolate is too hot. 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 the wet ingredients and whisk.
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Step 5: Mix your wet chocolate ingredients into the dry ingredients.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the batter’s moisture. If your cookie dough is too runny, add more flour, and if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Your cookie dough will look like this. Optional: let the dough chill for 10-15 minutes. Chilling will minimize the spread.
Step 7: Use a medium size Cookie Scoop to drop dough balls onto a parchment paper-lined
Step 8: Bake the cookies at 350º F for 10-11 minutes, depending on the size of the cookies.
Remove from the oven and slide the parchment paper to move the cookies onto a cooling rack. The cookies will be very soft at first, but will firm up as they cool. When they are cooled, remove them from the parchment paper.
Store these cookies in an airtight container in the refrigerator for up to 3 days. You can freeze these brownie cookies in a freezer-safe zip bag for up to 4 months.
For more cookie-baking tips, check out my Gluten Free Cookie Troubleshooting Guide. I also share a lot about my favorite cookie-baking tools that I use in my recipes.
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!
More Gluten Free Cookie Recipes:
If you can’t decide whether to make cookies or brownies, these chocolate brownie cookies and brownies, my Gluten Free Brookies are also incredible.
- Easy Gluten Free Peanut Butter Blossoms
- Gluten Free Spritz Cookies
- Gluten Free Chocolate Chip Hazelnut Cookies
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!
Gluten Free Brownie Cookies
Ingredients
- ¾ cup gluten free flour blend * see note
- ¼ cup cocoa powder * see note
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 3 large eggs
- 1 cup sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter
- 1 tablespoon light oil * see note
- 1 teaspoon pure vanilla extract
- 8 ounces chocolate bittersweet or dark
Equipment
- Whisk
- Cookie sheet
Method
- Preheat the oven to 350º F.
- In a large bowl, add 3/4 cup gluten free flour blend, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/8 teaspoon salt, 1 cup sugar, and 1/4 cup brown sugar. Whisk to blend.
- In a smaller bowl, melt 6 tablespoons unsalted butter and 8 ounces 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 3 large eggs, 1 tablespoon light oil, and 1 teaspoon pure vanilla extract 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, and 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 10-12 minutes, depending on the size of the cookies, and remove them to cool.
- Remove from the oven and slide the parchment paper to move the cookies onto a cooling rack.
Nutrition
Notes
- 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 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.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Most cocoa powder is gluten free, but always read the labels. I like Anthony’s and Ghirardelli brands.
- I like to use canola for this recipe, but any cooking oil that doesn’t have a strong flavor works well.
- These cookies will keep for up to 4 days in an airtight container or for up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
When I make these cookies, everyone loves them. They’re so soft and tender. That said I have a customer that wants to know can I make them without regular sugar?
Hi Sandy, I am so glad everyone loves these cookies. I don’t use alternative sugar replacers. Several of my readers use Swerve, but I don’t have a note that anyone has tried it in this recipe.
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!
I am so glad you loved the cookies! Thank you so much for coming back to let everyone know!!
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 😋
LOL, I often want to keep treats for myself too. Thank you so much. I am really glad everyone loved them.
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.
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.