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+ servings

Easy Gluten Free Brookies Cookies

Sandi Gaertner
Easy cookies that combine a cookie and a brownie!
4.78 from 58 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 155 kcal


  • 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


  • 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.



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.


Serving: 1gCalories: 155kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 54mgFiber: 1gSugar: 15g
Keyword gluten free brookie cookies, gluten free brookies
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