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!
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.
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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 Addiction