These gluten free brownie cookies are the best of both worlds. Combining that crinkle brownie top and fudgy center into a cookie makes them fun to make and eat!
Brownies but in the shape of a cookie? Yes please.
These brownie cookies are not to be confused with a brookie, which is actually cookie on top of a brownie and baked into a bar.
We achieve the crinkle top texture, the fudgy inside and slightly crispy outside with the same ingredients as my fudgy brownies with the addition of baking powder and a WHOLE lot of whipping.
Be sure to check out the expert tips and read about how long to whip the eggs and sugar to get the best cookie texture.
Ingredients and substitutions
All of the ingredients to make this recipe are easy to find at your local grocery store. No crazy gluten free flour mixes needed!
You will need the following ingredients for these cookies:
- 1-1 or measure for measure gluten free flour (see below for my favorite)
- unsweetened cocoa powder
- semi sweet chocolate chips
- unsalted butter
- baking powder
Flour- I am going to recommend you do not sub the flour for this recipe. If you do, you will do it with the risk of the cookies not turning out. Here's the thing. Gluten free flour varies sooooo much from brand to brand. You just never know how one will act compared to the other.
That's why I like to use King Arthur 1-1 GF flour. It is very consistent and easy to find.
Semi sweet chocolate chips- you could sub in any chocolate chips you love.
Expert tips and how to store
- 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.
- Don't skip chilling the dough. Without chilling, your cookies will just spread and be blah. It isn't a long chill time so don't be too sad.
- To make these salted brownie cookies, just sprinkle with maldon salt (sea salt flakes) after baking.
These cookies do well in an airtight container at room temperature for up to 5 days.
They also freeze well after baking. Just let them cool to room temperature before putting in a freezer safe air tight container.
Step by step pictures
The pictures are below are to be used as a guide. If you have questions about how things should be looking just refer back to these!
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