Fudgy Gluten-Free Brownie Cookies

Gluten-Free Brownie Cookies – These fudgy chocolate brownie cookies are magically gluten-free, taste amazing & come together in minutes. The ultimate gluten-free chocolate cookies!

Cookies might be my favorite thing bake, but brownies are a close second. There’s something magic about that delicate crackly top and the fudgy centers that gets me every time!

With our gluten-free brownie cookies (or “brookies!”), I can have both of my favorites. These brownie cookies have a chewy, fudgy texture, deep chocolate flavor, and are perfectly portioned for easy sharing. Plus, I’ve got the secret for that glossy, crackly top that makes them look so spectacularly inviting.

You’ll love the flavor, I’m sure, but I’m also so excited about how simple and straight-forward the ingredient list is.

Here’s what you need to make our gluten-free chocolate brownie cookies…

Here’s What You Need To Make Gluten-Free Brownie Cookies

• Semisweet or Dark Chocolate. Just like with our fudgy gluten-free brownies, these brownie cookies start with chocolate! A higher percentage of chocolate + butter gives you REALLY fudgy texture with an ultra chocolatey taste—just what we want in brownie cookies!
• Butter. You’ll melt butter with the chocolate to help with the fudgy texture. I haven’t tried these dairy-free yet, but if you do I’d love to know how they turn out!
• Brown Sugar & Sugar, A mix of brown and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
• Eggs. Humble though they may be, eggs are the secret key ingredient in this gluten-free brownie cookie recipe. They bind the ingredients, yes, but whisking them with the sugar creates the structure that forms the light crackly top and fudgy middles. Yay for eggs!
• Vanilla. Always. I love vanilla extract and chocolate together!
• Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. Don’t substitute almond flour or coconut flour or they won’t turn out!
• Unsweetened Cocoa Powder. I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color to the brownie cookies. Love it!
• Salt. To balance the flavor, we’ll use some kosher salt in the cookies themselves, then for a pretty flourish, I love to add a few flakes of flaky sea salt on top after baking.

How To Make Fudgy Brownie Cookies, Step By Step:

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside. You want to work quickly getting the cookies into the oven right away, so having your pans ready to go is essential!
2. Melt The Chocolate & Butter. In a medium microwave-safe bowl, melt the butter and chocolate together in 20-30 second intervals, stirring between each interval, until the chocolate mixture is smooth and glossy.( Watch carefully so you don’t scorch the chocolate—if you burn it, you’ll need to start over.) Set the melted chocolate aside to cool a bit while you prep the eggs. (If you prefer, you can melt the chocolate and butter on the stovetop in a double boiler)
3. Whisk The Eggs & Sugars. Next, add brown sugar, sugar and eggs to a large bowl and beat with a hand mixer for 4-5 minutes, or until the eggs are at least double in volume and the sugar is completely dissolved. The mixture will be lighter in color, and you shouldn’t feel a lot of grit if you rub the mixture between your fingers.
4. Add Chocolate & Vanilla. Gradually mix the cooled melted chocolate into the eggs and sugar mixture. Add the vanilla and stir to combine.
5. Add Dry Ingredients. Then, add gluten-free flour, cocoa powder, and salt and fold in with a spatula just until smooth and combined.
6. Scoop The Dough Right Away. Immediately scoop the cookies with a large cookie scoop (3 Tablespoons) onto your prepared baking sheets. You’ll bake 5-6 cookies per baking sheet.
7. Bake As Soon As Possible. Pop both baking sheets into the oven and bake at 350 degrees for 8-10 minutes or until the edges are set the centers are *just* set. Remove the cookies from the oven and sprinkle with flaky sea salt. Cool cookies 2-3 minutes on the baking tray before transferring to a wire cooling rack to finish cooling.

FAQ + Tips And Tricks For The Best Gluten-Free Brownie Cookies

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives the brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one gluten-free cookie recipe where you canNOT make them in advance. Making the dough in advance will mean you lose the glossy, crackly brownie tops and the cookies won’t spread the same way.

HOW TO STORE LEFTOVER BROWNIE COOKIES. To store leftover gluten-free brownie cookies, keep them in an airtight container at room temperature for 1 day, in the refrigerator 2-3 days, or in the freezer up to 6 weeks. Follow the instructions in our freezing cookies post for best results!

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