These gluten-free brownie cookies are the best of both worlds. Combining that crinkle brownie top and fudgy center into a cookie for a decadent yet easy treat.
Brownies but in the shape of a cookie? Yes, please.
These brownie cookies are not to be confused with a brookie, which is actually a cookie on top of a brownie and baked into a bar.
But you can expect to love these cookies as much as a brownie.
And if you love this combo of turning brownies into other treats check out these Paleo Brookies!
Why you will love these Gluten-Free Brownie Cookies
- Chewy edges and soft, gooey brownie middle
- Easy to make
- Easy to find gluten-free ingredients you probably already have,
- Absolutely no one will know these cookies are gluten-free!
Ingredients to make these cookies + substitutions
- Gluten-free 1-1 Flour- This recipe was tested with King Arthur 1-1 GF flour. Not all gluten-free flour bakes the same way so if you try a different brand you see different results. Also, gluten-free 1-1 flour is not the same as gluten-free all-purpose flour. Be sure not to substitute.
- Sugar- Be sure to use regular granulated sugar for this recipe. Substituting brown sugar will not work.
- Unsweetened cocoa powder- You could also substitute cacao powder.
- Semi-sweet chocolate chips- You could substitute milk chocolate chips for a sweeter flavor or use dark chocolate chips for a richer deeper flavor.
- Unsalted butter- For baked goods unsalted is traditionally used. But in a pinch, I have certainly substituted salted butter and still loved the taste.
- Vanilla extract- Pure or imitation works here, but if you can afford pure the flavor is unreal.
- Baking powder- Baking powder will help these puff. Substituting baking soda will not work as they do not function the same.
- Eggs- Eggs are such an important ingredient for brownies and these cookies because when you whip the eggs you are adding air. This is what gives you that crinkly top texture. This recipe has not been tested with egg substitutes.
- Hand or a stand mixer- This ensures you will whip enough air into the eggs. Using a whisk will be time-consuming and a major arm workout so the mixer is best.
- Bowls- Two bowls are needed for this recipe, one for the dry ingredients one for the wet ingredients.
- Small saucepan- This is for melting your chocolate and butter. Alternatively, you could use the microwave and a microwave-safe bowl.
- Parchment paper- This will keep your cookies from sticking to the pan.
Expert tips for making this recipe
- The crinkly top- The most important tip I have for this recipe is to whip the eggs and sugar for as long as recommended. This is what brings air into the recipe and helps the cookies rise and create that famous brownie crinkle top texture.
- Chill- Don't skip chilling the dough. Without chilling, your cookies will just spread too much and the dough will be too runny to even scoop into a cookie.
- The best salt- If you want to top your cookies with salt, Maldon flaky sea salt is the best. You can find this online or even in stores like TJ Maxx.
- Spoon the flour: Use the spoon and level method to measure your flour for this recipe. Do not scoop the flour out of the bag with your measuring cup.
- Room temperature ingredients: Set your butter and eggs out for the best results.
How to store your cookies
Room temperature: These cookies do well in an airtight container at room temperature for up to 5 days.
Freezing: They also freeze well after baking. Just let them cool to room temperature before putting them in a freezer-safe air-tight container.
How to make Gluten-Free Brownie Cookies
You can find the full written instructions and ingredients at the bottom of this post. You can also hit the jump to recipe button at the top of this post. Here the pictures help you spot-check the consistency of the batter.
Beat: Beat the eggs with a stand or handheld mixer until they are frothy. Then add in the sugar and vanilla and beat until it becomes the consistency of a pale thick batter with soft peaks. This will take 3-5 minutes.
Melt: In a small saucepan melt the butter and chocolate together. Set aside to cool some.
Combine Melted chocolate and butter mixture with dry ingredients that have been whisked together in a separate bowl.
Fold: Gently fold in the egg and sugar mixture and chill the batter for 30 minutes.