Gluten-free brownie cookies have the taste and texture of the world’s best chocolate brownies, complete with crinkly shiny tops and ultra fudgy centers. This extra easy recipe uses simple ingredients for flawless results and includes dairy-free modifications!
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Easy Recipe for Gluten-Free Brownie Cookies
Looking for the best, quick chocolate fix? Gluten-free fudge brownie cookies marries two highly-reviewed recipes, fudgy flourless chocolate cookies and gluten-free double chocolate cookies, morphing them into a next-level dessert!
When creating this recipe I wanted to stay away from fussy ingredients, such as bittersweet chocolate, but found using straight cocoa powder yielded dry, lackluster results. Therefore, I turned to a technique used in these incredible easy homemade almond flour brownies.
Melting semi-sweet chocolate chips with butter gave a rich, chocolatey flavor and also added fudgy moisture. Adding a bit of unsweetened cocoa gave these gluten-free chocolate brownie cookies a rich, deeper flavor.
I also wanted the cookies to spread, developing signature crinkly tops. Typically, resting gluten-free cookie dough helps with texture, but in this case made ultra thick brownie batter that was hard to work with.
Baking immediately at a lower oven temperature helped achieve soft, fudgy centers without any grittiness, and the dough was easy to scoop onto baking trays!
These were really yummy! Took little to no time to make and turned out perfect. I wouldn’t even know they were gluten free. Will be sharing and making again!
—Sophie
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
Just like all the recipes shared on the site and in my gluten-free cookbook, I always strive for affordable and easily accessible ingredients. These gluten-free fudgy brownie cookies are no exception, using kitchen staple ingredients!
- Chocolate – A mixture of melted chocolate chips adds moisture and fudginess, while unsweetened cocoa powder intensifies the flavor. This double approach works particular well in GF recipes, like gluten-free ice cream sandwiches, because it hydrates the GF flour and builds structure.
- Butter – This is melted with the chocolate chips over low heat to simplify the process. You may also microwave in 20-second intervals until just melted or use a double boiler.
- Sugars – I use a mixture of brown sugar for chewiness and white sugar for structure.
- Gluten-free flour blend – I use and highly recommend Cup4Cup gluten-free flour for this recipe. For more information on why, and suggested alternatives, see the gluten-free flour section.
- Baking powder – Typically cookie recipes use baking soda for chewiness, but brownie cookies require more lift.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with go-to cookie tip and chocolate magic
Preheat the oven to 325°F (See Why Bake GF Cookies at Lower Temperature – riveting stuff!) Next, in a small saucepan over low heat, melt the butter with 1 cup chocolate chips, stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from heat and stir until smooth. Set aside to cool slightly.
Combine it all together
In a large mixing bowl add the sugars, eggs, and vanilla extract. Beat until well combined, and then add chocolate butter mixer. Beat again until smooth.
Always a good call – more chocolate
To the mixture add the gluten-free flour, cocoa powder, baking powder, and salt. Beat until no flour pockets remain and then stir in remaining chocolate chips.
Shape and bake
Use a medium cookie scoop (equivalent to 2 tablespoons) to scoop dough balls quickly and evenly, placing about 2-inches apart on prepared cookie sheets.
Bake for 14-15 minutes. The cookies will be cracked and edges set. Be careful not to over bake as they will dry out.
Allow them to cool on the baking sheets for 10 minutes before transferring to cooling racks. If desired, use a dull knife to push the edges into perfectly round shapes for bakery-style cookies! Or screw it…just eat them.
Why Bake GF Cookies at Lower Temperature
When testing my favorite gluten-free cookie recipes, I experiment with different oven temperatures to see how it affects lift, texture, and chew. Through these trials I have found baking cookies in a 325°F oven rather than 350°F yields better results.
The texture is softer and fudgier, without being dense or sticky. A lower oven allows more time for fats to coat and absorb into the gluten-free starches, but doesn’t affect how the cookies spread or lift.
Best GF Flour for Cookies
All gluten-free flour blends contain xanthan gum, so it will not be necessary to add with the dry ingredients. If your preferred mix does not contain it, add 1/4 teaspoon.
Through thorough testing of gluten-free baking recipes, I experimented with many gluten-free flour blends. A quality GF flour replicates taste and texture of the original recipe and is easy to work with. You can see the results and conclusions from those experiments in my best gluten-free flour guide.
As far as cookie recipes, I prefer how Cup4Cup performs because the added cornstarch gives a nice boost of chewiness and the grittiness is less detectable. My runner up is King Arthur Measure-for-Measure, which works as a dairy-free alternative, but has a slight “floury” texture.
Bonus Flavor Adds
Now that you have the best recipe for fudgy brownie cookies, how can you make them even better? Of course chopped nuts are always a good idea. Mix in a 1/2 cup of walnuts, pecans, peanuts, or whatever you like.
For some flavor additions, stir in espresso powder, orange zest, peppermint extract with crushed candy canes, or instead of chocolate chips, try white or a mixture of both. If you love Mexican chocolate, throw in 1/2 tsp cinnamon and 1/8 tsp cayenne pepper.
Personally, I can never get enough of a sweet and salty finish, so sprinkling on a little flaky sea salt is my go to!
Why Didn’t My Cookies Spread?
As the batter sits and absorbs moisture, it will become thicker. While this doesn’t affect the flavor or texture, they will not spread as much. Luckily, this can easily be fixed!
After the brownie batter has been distributed on the prepared cookie sheets, gently press down to flatten the cookies. If your fingers stick to the dough, slightly dampen them with water before pressing. Bake as directed.
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Fudgiest Gluten-Free Brownie Cookies (Extra Easy)
Ingredients
- 1 cup semi-sweet chocolate chips, (see recipe notes for dairy-free)
- ⅓ cup unsalted butter, sliced in 5 pieces (see recipe notes for dairy-free)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup gluten free all purpose flour, (Cup4Cup gluten-free flour recommended)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips or miniature chips
Instructions
- Line two baking sheets with parchment paper or use silicone baking mats. Preheat the oven to 325°F.
- In a small saucepan over low heat, melt the butter with 1 cup chocolate chips, stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from heat and stir until smooth. Set aside for 5 minutes to cool slightly.1 cup semi-sweet chocolate chips, ⅓ cup unsalted butter
- In a large mixing bowl add the sugars, eggs, and vanilla extract. Beat until well combined, and then add chocolate butter mixer. Beat again until smooth.¾ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the gluten free flour, cocoa powder, baking powder, and salt. Beat until no flour pockets remain and then stir in remaining chocolate chips.¾ cup gluten free all purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon salt, ¾ cup semi-sweet chocolate chips or miniature chips
- Use a medium cookie scoop (equivalent to 2 tablespoons) to scoop dough balls quickly and evenly, placing about 2-inches apart on prepared cookie sheets.
- Bake for 14-15 minutes. The cookies will be cracked and edges set. Be careful not to over bake as they will dry out.
- Allow them to cool on the baking sheets for 10 minutes before transferring to cooling racks.
Notes
Dairy-Free Modification
Substitute Enjoy Life chocolate chips or your preferred dairy-free chocolate chip brand. Substitute vegan butter sticks or melted coconut oil for the butter, but reduce the salt by half. The recommended gluten-free flour, Cup4Cup, does contain milk powder in the blend. Use King Arthur Measure-for-Measure gluten free flour as an allergen-free alternative.Storing and Freezing
Gluten-free cookies have a shorter shelf than traditional cookies because they dry out and lose the soft texture after a couple days. Therefore, if you don’t plan on enjoying within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months. For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container. Recipe adapted from Sally’s Baking AddictionThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
My family loved these! I’m using KA measure for measure and I think I’m really just missing the “chew” to my cookies. The taste is exceptional but I’m wanting to add corn starch next time. How do I know how much flour to take away and corn starch to add? With this recipe being 3/4c flour it seems like an odd measurement to guess! I’d like to do this with all your cookie recipes!
Also I’d love to start using Cup4Cup but have you noticed a price increase since your blog post? It’s $17 for 3lbs!
Hi Amber,
Ugh, the price of C4C, I know! It’s bananas. I keep hoping it will go back down because there seems to be a supply shortage right now, which is probably driving up the price. Anyway, yes, you can swap out some of the KA with cornstarch. Since this recipe uses a smaller amount of flour I would remove just 2 tablespoons GF flour and replace it with 2 tbsp cornstarch. Hopefully that works out better for you!
Best,
Melissa
I usually have these on hand at all times for that ‘all of a sudden’ chocolate craving! These are great frozen. I have warmed them up and put ice cream on top with toppings as it takes like a brownie yet can be eaten alone and doesn’t need to be cut up. Easy to hold on to. My family really enjoy these. The worst part is recipe doesn’t make enough! I get 18 out of it but can get 24 if I use a smaller scoop!
I agree, these are perfect for chocolate cravings! Thanks for sharing, Rhonda.
Best,
Melissa
Love this easy recipe and my 3 year old grandson and daughter in law find them amazing. As soon as my grandson comes over he wants a chocolate cookie.
Haha! Love this. Thanks, Teresa!
Best,
Melissa
So easy. So delish.
Thanks for the note, Donna!
Best,
Melissa
Can I sub out the sugars for sugar free, like coconut sugar or swerve brown sugar?
Hi Linda,
I personally haven’t had experience with this, but from what other readers have written int, it seems to work in other recipes of mine.
Best,
Melissa
Very tasty, but it doesn’t make as much as the recipe implies. That’sthe one thing i hate about “healthier” recipes: they assume you will only feed one or two people at a time. I wanted to feed 50! I doubled the recipe and it made less than 3 dozen, even after making the batch of cookies much smaller.
Hi Jessica,
I’m glad you enjoyed the recipe! It’s funny because I have a larger family and I sometimes get comments about my recipes yielding too much, especially for dinners. 🙂 The yield stated on the recipe is 2 dozen. Is there somewhere I missed it says 3 dozen?
Best,
Melissa
these are no jokey some of the best cookies I’ve ever made, and I’ve made a lot! I was sleuthing around for a GF brownie cookie and I had all the ingredients for this one on hand. I liked how simple they were. Very easy to make (no fussy methods, and fast) and they baked beautifully. They formed little cracks when baking and the exterior turns out shiny while the interior remains fudgy and soft! I didn’t have extra chocolate chips so instead of that I added chopped walnuts and pecans. DIVINE. Delivering some to friends tomorrow who just had a bebe. Thanks for the easy and delicious recipe!
Thank you so much for sharing such a detailed review, Dana! I really appreciate it.
Best,
Melissa
Awesome recipe! We’ve used it twice and they are incredible.
Love to hear this. Thanks for sharing, Joy!
Best,
Melissa
Can you freeze the dough and bake later?
Yes, that wouldn’t be problem. I do it all the time! I would shape out the dough balls and freeze those. Then bake straight from frozen.
Best,
Melissa
My grandson absolutely loves these cookies.. I became his favorite grandma because of them
Lol! That’s awesome, Teresa!
Best,
Melissa
Another stellar recipe! I also appreciate how you do your recipes with ingredients under the steps 🙂
So glad you liked them, Shayla! Thanks so much for taking the time to leave me a note.
Best,
Melissa
Delicious cookies and easy to make. Everyone raved about them.
Thank you so much, Loree! I love hearing this. It makes me so happy!
Best,
Melissa
yummy
Thanks so much, Sheila!
Best,
Melissa
These gluten free brownie cookies are fudgey and delicious! My family absolutely loves them! I made these cookies for my grandkids since they can only eat gluten free foods…they are begging me to make more. Thank you for sharing this recipe!
I love making recipes that get people begging for more! Thanks for taking the time to let me know, Denise!
Best,
Melissa
I’ve used this recipe numerous times now. Every time I use it, they get devoured within a matter of days, and I am told that they are the best cookies some people have ever had. They are super easy to make and taste absolutely delicious!
Thank you, Gwen! This makes me so happy to hear!
Best,
Melissa
Good, easy and taste great. I cooked mine for 12 minutes
I also waited about a minute to move them off the cookie sheet. Because they still kept cooking.. For me they turned out like I wanted.
This is great, Amy! Thanks so much for sharing!
Best,
Melissa
Yet another top notch recipe from Mama Gourmand. So delicious and fudgey. I added walnuts to half of the cookies. We can’t stop eating them!! Thank you AGAIN Melissa!!!
So lovely to hear! Yummy, I love the walnuts add. Now I want to make them…
Best,
Melissa
While listening to your video you state that we are to use 1/3 cup brown sugar and the recipe ask for 3/4 cup brown sugar. Is that a mistake?
Trust the recipe, not what I said on the video! Oopsies. Didn’t realize I made that mistake. Thanks for pointing that out!
Best,
Melissa
How can you make this with less sugar and still taste great?
Hi Michelle,
Great question. You could reduce the sugar up to a 1/2 cup, but you will get a darker, more bittersweet chocolate taste if that is okay with you!
Best,
Melissa