Description
Gluten-Free Brownie Cookies are rich, fudgy, and irresistibly chocolatey cookies that taste just like brownies but in handheld form. Made with simple gluten-free ingredients, they’re chewy on the inside, crisp on the edges, and perfect for chocolate lovers who want a flourless treat.
Ingredients
- 1 cup semisweet chocolate chips
- 2 tbsp unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup almond flour (or fine gluten-free flour blend)
- 1/4 cup mini chocolate chips or chunks (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt chocolate chips and butter together in 20-second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together sugar, eggs, and vanilla until combined and slightly thickened.
- Whisk in the melted chocolate mixture until glossy.
- Stir in cocoa powder, baking powder, and salt. Then fold in almond flour until fully incorporated.
- If desired, fold in extra chocolate chips for added richness.
- Drop tablespoonfuls of batter onto the prepared baking sheet, spacing about 2 inches apart. The batter will be thick and glossy.
- Bake for 10–12 minutes, until the tops are shiny and cracked but the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Do not overbake — cookies will continue to set as they cool.
- These cookies are naturally gluten-free when using almond flour, but ensure all ingredients are certified gluten-free if needed.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American