Name: Gluten Free Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 8 ounces semi-sweet chocolate chips; 2 eggs (room temperature); 3/4 cup + 2 tablespoons white sugar; 1/3 cup melted coconut oil; 1 teaspoon vanilla extract; 1/3 cup gluten free all purpose baking flour; 1 tablespoon corn starch; 3 tablespoons cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chocolate chips; Optional: 1/2 teaspoon espresso powder

Why You’ll Love Gluten Free Brownie Cookies Recipe

These cookies deliver everything you love about brownies in a handheld form. They have soft, fudgy centers and slightly crisp edges with that signature glossy top.

They are naturally gluten free when made with gluten free flour, and the batter comes together quickly with simple ingredients. You can also customize the flavor by adding espresso powder or extra chocolate chips for an even richer taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces semi-sweet chocolate chips
2 eggs, room temperature
3/4 cup plus 2 tablespoons white sugar
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1/3 cup gluten free all-purpose baking flour or regular all-purpose flour
1 tablespoon corn starch
3 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
optional: 1/2 teaspoon espresso powder

Directions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Melt the chocolate in a microwave in 30-second intervals, stirring between each until smooth, or use a double boiler on the stove.

Melt the coconut oil, measure it after melting, and set it aside with the chocolate.

In a mixing bowl, beat the eggs and sugar together with an electric mixer for about 2 minutes. This step helps create the shiny, crackly tops.

Add the melted coconut oil, melted chocolate, and vanilla extract to the egg mixture and mix until combined.

Add the cocoa powder, corn starch, flour, baking powder, and salt. Mix until a thick, brownie-like batter forms.

If using espresso powder, mix it in at this stage for a deeper chocolate flavor.

Fold in the chocolate chips.

Lightly grease a cookie scoop and quickly scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.

Add extra chocolate chips on top if desired, then place the cookies in the oven right away.

Bake for 11 to 14 minutes, until the tops are set but the centers are still slightly soft.

Optionally, use a round cookie cutter to gently shape the cookies into perfect circles right after baking.

Let the cookies cool completely on the baking sheet before serving. Sprinkle with sea salt flakes if desired.

Servings and timing

Servings: 10 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

For a dairy-free version, ensure your chocolate chips are dairy-free.

Add chopped nuts like walnuts or pecans for extra crunch.

Use dark chocolate chips instead of semi-sweet for a richer, less sweet cookie.

Mix in white chocolate chips or peanut butter chips for a flavor twist.

Add a pinch of cinnamon or chili powder for a subtle warmth.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 1 week.

To freeze, place the cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

To reheat, warm in the microwave for a few seconds to bring back the soft, fudgy texture.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, regular all-purpose flour works perfectly if you do not need the recipe to be gluten free.

Why do I need to beat the eggs and sugar so long?

Beating them for about 2 minutes helps create the shiny, crackly tops that make these cookies special.

Can I skip the espresso powder?

Yes, it is optional. It enhances the chocolate flavor but does not make the cookies taste like coffee.

Why is my batter thinner than cookie dough?

This recipe uses a brownie-style batter, which is naturally thinner than traditional cookie dough.

How do I know when the cookies are done?

The tops should look set and crackly, while the centers remain slightly soft.

Can I make the batter ahead of time?

It is best to bake the batter right away. Letting it sit too long can affect the shiny tops.

Why did my cookies not get crackly tops?

This can happen if the eggs and sugar were not beaten long enough or if the batter sat too long before baking.

Can I use butter instead of coconut oil?

Yes, melted butter can be used as a substitute for coconut oil.

Why are my cookies sticking to the parchment?

They may need more time to cool. Let them cool completely before removing.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Conclusion

Gluten free brownie cookies are a quick and indulgent dessert that combines the best of both brownies and cookies. With their rich chocolate flavor, soft centers, and crackly tops, they are sure to become a favorite for any occasion.

Gluten Free Brownie Cookies