Gluten-Free Brownie Cookies: Fudgy, Chewy, and Irresistibly Chocolatey

If you’re a chocolate lover who craves the best of both worlds — the chewy edge of a brownie and the soft bite of a cookie — these Gluten-Free Brownie Cookies are your dream come true. With crackly tops, gooey centers, and deep cocoa flavor, they taste so indulgent you’d never guess they’re gluten-free. I once sprinkled a pinch of flaky sea salt on top before baking, and it made the chocolate flavor pop beautifully. Whether you’re gluten-sensitive or just looking for a rich, chocolatey treat, these cookies are guaranteed to satisfy.

Why You’ll Love This Recipe

These Gluten-Free Brownie Cookies combine everything you love about brownies and cookies into one decadent bite. They’re rich, fudgy, and perfectly chewy in the middle with those irresistible shiny tops you expect from a perfect brownie. Made with simple pantry ingredients — and no special flours required — they’re an easy one-bowl dessert that bakes up beautifully every time. The best part? No one will believe they’re gluten-free!

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Gluten-Free Flour Blend – A high-quality 1:1 baking flour works best for structure and chewiness.
Cocoa Powder – Unsweetened cocoa gives the cookies deep, rich chocolate flavor.
Dark Chocolate Chips – Melted into the batter for extra fudginess and mixed in whole for texture.
Butter – Adds richness and helps achieve that signature brownie consistency.
Sugar – A blend of granulated and brown sugar gives sweetness and a slightly chewy texture.
Eggs – Provide structure, moisture, and that glossy, brownie-like crust.
Vanilla Extract – Enhances the chocolate flavor.
Salt – Balances the sweetness and deepens the cocoa taste.
Baking Powder – Gives just enough lift without compromising the dense texture.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a heat-safe bowl, melt the butter and half of the chocolate chips together in the microwave or over a double boiler, stirring until smooth. Let it cool slightly.

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 2 minutes. Slowly pour in the melted chocolate mixture and whisk until fully combined.

In another bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture just until combined. Stir in the remaining chocolate chips. The batter will be thick and glossy — similar to brownie batter.

Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the tops are shiny and crackly but the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 18 cookies. Preparation takes 15 minutes, baking about 10 minutes per batch, and cooling about 10 minutes — total time around 35 minutes.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. To refresh, warm a cookie in the microwave for 10 seconds for that freshly baked gooey texture.

Variations and Customizations

Salted Brownie Cookies – Sprinkle flaky sea salt on top before baking for a sweet-salty finish.
Double Chocolate Chip – Add white or milk chocolate chips for contrast.
Nutty Brownie Cookies – Stir in chopped walnuts, pecans, or almonds for crunch.
Espresso Infused – Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
Peppermint Twist – Add crushed peppermint candies for a festive touch.
Peanut Butter Swirl – Drizzle melted peanut butter on top before baking.
Caramel Surprise – Add caramel bits to the batter for a gooey, sweet surprise.
Vegan Option – Use dairy-free butter and a flax egg substitute for an easy vegan adaptation.
Spicy Chocolate – Add a pinch of cayenne or chili powder for a subtle kick.
Mini Brownie Bites – Bake in mini muffin tins for bite-sized treats.

FAQs

Can I use almond flour instead of gluten-free flour?

Yes, but the texture will be softer and slightly more cake-like. Use finely ground almond flour for best results.

Are these cookies dairy-free?

They can be — use dairy-free butter and chocolate chips.

Why do my cookies look flat?

The batter may have been too warm. Chill it for 10–15 minutes before baking if needed.

Can I make them extra fudgy?

Yes, slightly underbake them — they’ll firm up as they cool.

Can I add nuts?

Absolutely — walnuts or pecans work wonderfully.

How do I get that shiny brownie top?

Beat the eggs and sugar well before mixing in the chocolate — that’s the secret!

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

Can I use Dutch-process cocoa?

Yes, but the flavor will be deeper and slightly less sweet.

Are they freezer-friendly?

Yes, freeze baked cookies or dough balls for up to 2 months.

Can I make them smaller or larger?

Yes, just adjust the baking time — smaller cookies bake faster, larger ones need a few extra minutes.

Conclusion

These Gluten-Free Brownie Cookies are everything you love about brownies — rich, fudgy, and deeply chocolatey — in the form of a soft, chewy cookie. With crackly tops and gooey centers, they’re indulgent yet simple to make, and no one will believe they’re gluten-free. Perfect for parties, bake sales, or cozy nights in, these cookies are proof that gluten-free baking can be every bit as decadent as the real thing.

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