When you need a big hit of chocolate brownie deliciousness without the bake time, these gluten free chocolate brownie cookies are THE ONE! Fudgy centres rich with chocolate. Crispy chewy edges. These incredibly moreish cookies are one you’ll want to bake again and again.
They are wonderfully quick and easy to make, using straightforward ingredients and a simple shop-bought gluten free plain flour. No special blends required.
My one tip – be precise with the baking time and use the exact ingredients specified (no rogue substitutions please). Else the final cookies will come out differently. For example, the chocolate needs to be dark chocolate (I used Callebaut 811 54%), as milk chocolate has a higher sugar content and will affect the final bake.
Follow the recipe to a tee and you’ll be enjoying these insanely delicious chocolate brownie cookies in no time at all!
Gluten Free Chocolate Brownie Cookies Recipe
This chocolate brownie cookie recipe makes about 8 cookies, quite generously sized and perfect for an afternoon treat. Once baked and cooled, store them in an airtight container and they’ll stay lovely for about 3 days.
You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at email@example.com or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy these cookies, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Seriously chocolatey cookies with a fudgy brownie centre and crispy, chewy edges. Absolutely irresistable and quick to make!
- 60g unsalted butter
- 110g dark chocolate (approx 55% cocoa solids - I use Callebaut 811), finely chopped or callets
- 70g caster sugar
- 60g light brown sugar
- 1 large egg + 1 large egg yolk
- 2 tbsp cocoa powder
- 0.5 tsp baking powder
- Pinch of salt
- 60g plain gluten free flour (I used FREEE)
- Place the chocolate and the cubed butter into a small non-stick saucepan. Heat very gently until both have melted, occasionally stirring the pan, until you have a smooth and glossy mixture. Take off the heat and set aside.
- Preheat your oven to 160C (fan) and line a large baking sheet with non-stick baking paper.
- Whisk the egg, egg yolk, caster sugar and light brown sugar in a bowl using an electric hand whisk for 5 minutes. It needs to be a full 5 minutes to get lots of air into the mixture, so set a timer and whisk whisk whisk! You can also use a stand mixer with whisk attachment if you have one.
- Pour the melted chocolate/butter into the bowl with the whisked eggs and whisk for a further minute.
- In a second bowl, sift the plain gluten free flour, cocoa powder, baking powder and salt. Then tip these ingredients into the main bowl, then use a spatula or wooden spoon to gently fold the ingredients through until fully combined. "Folding" means that you stir quite gently, sort of scooping up from the bottom of the bowl to the top, occasionally scraping the sides of the bowl. You are trying to ensure lots of air stays in the mixture - don't mix too aggressively as you would a normal cookie dough, else too much air will be knocked out.
- Use an ice-cream scoop or large tablespoon to scoop 8 mounds of cookie dough onto your prepare baking tray. Ensuring you leave a good amount of space between the cookie mixture, as it will spread during baking.
- Bake for 10 minutes, then remove from the oven and allow to cool for at least 10 minutes before you try to move them (as they will be soft). Or you can leave them to cool fully on the tray. When they come out of the oven they will be slightly piuffed, but they will fall flat during cooling to create that lovely fudgy centre.
Allow cookies to cool fully them you can store in an airtight container. They will stay lovely for about 3 days and are a great bake to make ahead of time (also perfect for bake sales!).
For more yummy cookies, why not try some of my other gluten free recipes or book mark your faves for later:
Happy baking! Laura xxx