These fudgy gluten-free brownie cookies are both easy and delicious! They’re a chocolate lovers dream with a chewy brownie texture, crackly top and stuffed full of chocolate chips. Plus, they’re in an easily munched cookie form and ready in less than 30mins too!
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✏️ Recipe creation
Homemade chocolate brownie cookies make such a sweet gift that I wanted to create a gluten-free version, perfect for Holiday gifting, cookie swaps, bake sales and more! They’re also nut-free!
These chocolate fudge brownie cookies are a simple gluten-free version of one of my other favourite festive holiday cookies – spiced rum chocolate brownie cookies. They're little chocolate fudge brownie cookie bites of heaven!
They also go great on a gluten-free dessert table with these gluten-free chocolate fudge cupcakes and delicious gluten-free lemon almond shortbread cookies!
🥘 Ingredients
This GF chocolate brownie cookie recipe calls for the following ingredients:
- Dark semi-sweet chocolate: use cooking chocolate or melting wafers for ease of melting.
- Butter: use unsalted to control the amount of salt.
- Egg
- Light brown sugar: use the soft variety best for baking.
- Vanilla extract: using extract or paste gives a purer taste than essence.
- Salt (optional)
- Gluten-free plain all-purpose flour: use a premade blend for best results.
- Baking powder
- Cocoa powder: unsweetened for baking not drinking e.g. dutch-processed
- Milk chocolate chips
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Ingredient substitutions
You can swap your gluten-free all-purpose flour blend for gluten-free self-raising flour and leave out the baking powder.
Alternatively you can use your favourite 1:1 substitution gluten-free flour.
To swap to almond flour, use the same amount but reduce the butter to 3 tablespoon / 45g instead.
Flavour options
For a festive flavour, why not add a few pinches of cinnamon to your tasty homemade cookie brownies.
You can also add 1 teaspoon of orange extract for a chocolate orange taste.
Alternatively, turn your chocolate chip brownie cookies boozy with 1-2 tablespoon of alcohol.
📖 Method
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: Heat the chocolate and butter in the microwave until melted and smooth.
Step 2: In a separate bowl, beat the egg and sugar until thickened.
Step 3 - 4: Stir the chocolate mixture into the egg mixture, then add in the vanilla extract and salt, stirring until combined.
Step 5: Sieve in the gluten-free flour, baking powder and cocoa powder, gently stirring until just combined.
Step 6: Stir in the chocolate chips.
Step 7: Using a tablespoon (or ¼ cup scoop), spoon the brownie mix onto a lined baking tray, leaving a few inches between scoops.
Step 8: Bake for 10-12mins until risen with a papery texture on top. Sprinkle with sea salt or extra choc chips and allow the brownies cookies to cool on the tray before moving them and enjoy!
💭 Top tips
- Use dark semi-sweet chocolate from the baking aisle for ease of melting.
- Use a ¼ cup scoop or 1 tablespoon scoop for the gluten-free brownie batter.
- The cookies will spread as they bake so leave a few inches of space between scoops on the tray.
- Sprinkle a few flakes of sea salt on top of your tasty brownie cookies when they come out of the oven.
- Allow your gf chocolate brownie cookies to cool on the tray for 10mins or so before moving them to a wire rack. Otherwise, you’ll risk them breaking.
- Make frosted chocolate brownie cookies with this easy vanilla buttercream. You can even use it to turn them into brownie sandwich cookies!
❔ Recipe FAQs
Your gluten-free chocolate brownie cookies should last for up 3 days stored in an airtight container at room temperature. Keep in the fridge if it’s hot where you live.
Yes! You can freeze your gluten-free chocolate brownie cookies wrapped in a layer of cling film and a layer of foil for up to 2 months. Defrost and enjoy!
If your brownie cookies are too soft to pick up after baking and cooling, you can chill them in the fridge to firm up before eating.
🧁 Other goodies
Looking for some more easy gluten-free desserts?
Check out these best ever gluten-free treat recipes for more delicious ideas:
- Lemon almond shortbread cookies – a tasty and unique combo of lemon and almond flavours!
- Easy moist gluten-free chocolate cupcakes – a classic treat for chocolate lovers!
- Boozy whisky almond bookie bars - best gluten-free dessert idea for grown ups.
- White chocolate peppermint fudge – perfect for gifting!
For more gluten-free dessert ideas check out my full collection of the best gluten-free recipes.
Or for more festive treats, check out these Christmas and The Holidays recipes (including some boozy mulled wine cranberry curd that’s gluten-free).
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
📖 Recipe
Gluten-Free Brownie Cookies
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Equipment
- Baking tray
Ingredients
- 115 g (⅔ cups) dark chocolate semi-sweet
- 60 g (¼ cups) unsalted butter
- 1 egg
- 100 g (½ cups) light soft brown sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt optional
- 60 g (½ cups) gluten-free all-purpose plain flour
- ½ teaspoon baking powder
- 15 g ( 1 ½ tablespoon) unsweetened cocoa powder
- 80 g (⅓ cups) milk chocolate chips
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Heat the chocolate and butter in the microwave until melted and smooth.
- In a separate bowl, beat the egg and sugar until thickened.
- Stir the chocolate mixture into the egg mixture, then add in the vanilla extract and salt, stirring until combined.
- Sieve in the flour, baking powder and cocoa powder, gently stirring until just combined.
- Stir in the chocolate chips.
- Using a tablespoon (or ¼ cup scoop), spoon the brownie mix onto a lined baking tray, leaving a few inches between scoops.
- Bake for 10-12mins until risen and a papery texture on top.
- Sprinkle with sea salt or extra choc chips and allow the brownies cookies to cool on the tray before moving them and enjoy!
Notes
- Swap the gluten-free plain flour for gluten-free self-raising flour and exclude the baking powder.
- Use dark semi-sweet chocolate from the baking aisle for ease of melting.
- The cookies will spread as they bake so leave a few inches of space between scoops on the tray.
- Let the brownie cookies cool on the tray before moving them so they don't break.
- Sprinkle a few flakes of sea salt on top of your brownie cookies when they come out of the oven.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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