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!
Easy recipe for gluten-free Brownie Cookies
Looking for the best, quick chocolate fix? Gluten-free fudge brownie cookies marries two highly-reviewed recipes, flourless chocolate cookies and gluten-free 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 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!
Ingredient Notes
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.
how to make Gluten-Free Brownie Cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Begin by lining two baking sheets with parchment paper or use silicone baking mats. Preheat the oven to 325°F (See “Why Bake GF Cookies at Lower Temperature“)
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 for 5 minutes to cool slightly.
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.
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.
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!
why bake GF cookies at lower temperature
When testing 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 gluten-free 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.
Flavor modifications
Now that you have the best recipe for fudgy brownie gluten-free cookies, how can you make them even better? Below are some of my favorite chocolate cookie dough mix-in ideas!
- Add 1/2 cup chopped nuts, such as almonds, walnuts, pecans, hazelnuts, or macadamia
- Instead of chocolate chips, mix in white chocolate chips or do a mixture of both
- Sprinkle on flaky sea salt before baking for a sweet and spicy finish
- Mexican chocolate cookies – Add 1/2 tsp cinnamon and 1/8 tsp cayenne pepper with the dry ingredients
- Peppermint Candy Cane – Add 1 tsp peppermint extract. Sprinkle the tops with crushed candy canes before baking.
- Chocolate Orange – Add 1 tsp orange zest and for an extra boost of flavor, swap the chocolate chips for 8 ounces chopped Lindt Intense Orange dark chocolate
- Espresso – Add 1 tsp espresso powder with the dry ingredients
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.
Storing and freezing tips
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.
Dairy-free modification
If you are looking for a dairy-free gluten-free brownie cookie recipe, use 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.
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Fudgiest Gluten-Free Brownie Cookies (Extra Easy)
Equipment Needed
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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe 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 AddictionNutrition
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Sophie says
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!
Melissa Erdelac says
Thank you, Sophie! So glad to hear!
Best,
Melissa
Terry says
Would be really helpful to have the entire amount of chocolate chips needed altogether rather than as two separate listings. Or list the two one right after the other instead of one at the beginning of the list and one at the end of the list. Ive made this twice (months apart) and both times just scanned the list quickly (this is what busy people do), saw the first mention of chocolate chips listed and that is what I purchased. I have yet to know what this recipe is REALLY supposed to taste like.
Melissa Erdelac says
Oh, I’m sorry Terry! I’ll do my best to explain why I do it this way, but obviously from what you are saying it’s not a perfect system for everyone. When I write a recipe I want to do everything possible to make sure home bakers don’t make mistakes. Since the chocolate chips are used in two different ways in the recipe (1 part melted for the cookie batter, and 1 part stirred in), I didn’t want people to accidentally add the whole amount to the melting portion. Also, recipe ingredients should be written in the order they are used in the recipe so people don’t have to jump around. Last, I use a feature where I put the ingredient amounts needed under each step, so people don’t have to keep jumping back to the ingredient list if they are cooking from a phone, Ipad or computer. If I listed the entire amount, that is what would read out under the instructions. I don’t have control over the amount that part says, I can only direct which ingredient to “grab” from the recipe ingredients above. Since one bag of chocolate chips contains 2 cups, if you had to buy chocolate chips for the recipe, it should have covered both parts. I hope that all makes sense. Thanks for taking the time to write and I appreciate any and all feedback!
Best,
Melissa
Em says
These are delicious! I used regular AP flour instead of gluten free flour, but used the same ratios and bake temp and time and they turned out great! This recipe is definitely a keeper.
Melissa Erdelac says
Glad to hear they work out with regular flour too!
Best,
Melissa
Rachel says
Just made these and they are a great hit! Wonderful recipe.
Melissa Erdelac says
Thank you so much, Rachel! Appreciate it!
Best,
Melissa
Amy Upchurch says
I made these a third time and they turned out terrific, not sure what I did to mess them up the first 2 times. If you haven’t made them you should.
Melissa Erdelac says
Nice persistence, Amy! I’m not sure what happened either the first 2 times, but glad it worked out!
Best,
Melissa
BJ says
Have you tried freezing the dough in balls to store in the freezer and baking from frozen?
Melissa Erdelac says
Hello,
I haven’t personally tried this, but I don’t see why it would be a problem. I’ve done it many times with other GF cookie recipes.
Enjoy!
Melissa
Donna says
I made these twice. Both times they were delicious and easy to make. The first time, I used Bob’s Red Mill Gluten Free 1:1 Baking Flour. Based on a comment I read, I used 1 cup of flour. The cookies were a bit more cake-like and did not spread as I expected they would.
For the second batch, I cut back to 3/4 cup flour, as the recipe calls for. I also used 1/2 tsp vanilla extract and 1/2 tsp almond extract, which is how I learned to make brownies in my youth. They came out perfect and more like a brownie. They were still smaller than I would like for company, but if I use a larger amount per cookie, I hope they will make a bigger cookie using the same baking times. I will be making these often!
Melissa Erdelac says
Thank you so much for verifying BRM will require a little less flour. This is so helpful, Donna! Thanks for taking the time to write and I’m glad you enjoyed the cookies.
Best,
Melissa
Amy Upchurch says
I’ve made twice now and mine came out really thin. I followed the instructions making sure I measured everything correctly, I ended up putting mine in the refrigerator for at least a n hour so they could firm up some. Please help me because not sure where I’m going wrong. They taste absolutely great.
Melissa Erdelac says
Hi Amy,
Can you let me know which GF flour you are using? It sounds like you may have to cut back on the liquid a little, like removing an egg white. I would try 2 yolks + 1 white.
Best,
Melissa
Madi says
I tried these and they’re delicious! The surface texture came out really well, and I love the chewyness.
NOTE: tried it in an air fryer oven and they turned out well! Would recommend maybe 12-13 minutes though.
Melissa Erdelac says
Great to know, Madi! Thanks so much for adding the air fryer baking instructions!
Best,
Melissa
Amy Upchurch says
I use Bob Red Mill cup 4 cup, maybe try 1 cup of flour instead of 3/4
¾ cup gluten free all-purpose flour (Cup4Cup gluten-free flour recommended). I will try switching up the eggs like you suggested. Thank you for your help.
Kirsten says
Hi,
I just made these with a mix of spelt and coconut flours, and I substituted a vegan margarine and sunflower oil mix for the butter (and cut down on the salt). I sprinkled powdered sugar on top to make them *slightly more Christmas-y. Your recipe was a great guide, thanks! They turned out great.
Melissa Erdelac says
Thank you, Kristen! Your modifications are appreciated! Thanks so much for sharing.
Best,
Melissa
Trish says
Hi,
How many cookies should this recipe make ? Is it possible to make them less sweet?
I made these yummy cookies today and got 15 large cookies. Would like to make them less sweet next time. Would love your feedback.
Thank you!
Trish
Melissa Erdelac says
Hi Trish,
I used a medium cookie scoop, which is about 1 1/2 – 2 tbsp scoops. And yes, you can cut back on the sugar. I wouldn’t do more than 1/2 cup less (you can split between the white and brown sugar) because it will change the structure.
Best,
Melissa
Lexi says
Fantastic recipe!! new family favorite.
Melissa Erdelac says
So glad you enjoyed the Lexi!
Best,
Melissa
Susan Rukeyser says
So good! Making them again even though I don’t need to go gluten free.
Can I use regular all purpose flour with same yummy results?
Melissa Erdelac says
Hi Susan,
I haven’t tested it with regular flour, but looking at the recipe again, I don’t think it would be problem. You might even want to bake them at 350 versus 325 if using regular flour. A lower oven is a trick I use for GF baking.
Best,
Melissa
Susan McKay says
The most requested cookie I make! A hit wherever I take them. I sprinkle salt flakes on top before baking. Yum!
Melissa Erdelac says
So glad to hear, Susan! I’m such a fan of flaky salt on cookies!
Best,
Melissa
Terry says
So yummy! Beware that the batter has the taste and consistence of chocolate frosting. So, I mean, you might not get 24 ACTUAL cookies…just sayin’
Melissa Erdelac says
Lol, yep, that is a problem! So glad you liked them, Terry!
Best,
Melissa
Anju ahmed says
My cookies tasted really good but turned out flat. What could be the reason? I added baking powder as mentioned in the recipe.
Melissa Erdelac says
Hi Anju,
I’m sorry to hear that. If you are sure your baking powder isn’t past it’s prime, then you may have to add a couple tablespoons more flour next time. I’m not sure what GF blend you used, but they all absorb liquids differently and perhaps yours just needs a little more dry to wet ratio to mimic the same results.
Best,
Melissa
Mary says
Delicious! I didn’t turn on the oven until everything was mixed as I do with all GF baked goods. No other changes!
Melissa Erdelac says
Thank you so much, Mary! I love these cookies. They are always a hit!
Best,
Melissa
Miranda Chamness says
Made these for the first time tonight just because I wanted a brownie and a cookie, so what better way to satisfy that than with the combination of both. It’s like your eating a mini brownie with the crusty edges all over, and it’s amazing. Added some chopped walnuts on half the batch for the husband. Instant hit.
On a side note, I religiously use the great value gf flour and I’ve never had any issues with it, my family actually prefers the taste over many of the more expensive brands.
Either way, love this recipe and I’m glad I found it.
Melissa Erdelac says
Thanks Miranda, And I really appreciate your input about the GV GF flour! I’m glad it works so well for you because that is quite a savings! I appreciate you taking the time to write,
Best,
Melissa
Sandra S says
I made three batches of these amazing cookies for an outdoor event and received so many compliments–and they didn’t last very long! Will definitely make these again, and they’ll be my best go-to chocolate cookie recipe for the future. I look forward to trying your other recipes, too. Thank you so much!
Melissa Erdelac says
Thank you, Sandra! OOOOooo, I hope you try many more recipes! I can’t say which I love best, but I hope you work through them and decide!
Best,
Melissa
Susan McKay says
These cookies are amazing! So chocolaty. Yummy. I put sea salt flakes on top. So good!
Melissa Erdelac says
Thanks, Susan! I really appreciate it!
Best,
Melissa
LaNae says
Fudgy, soft and delicious! Couldn’t tell they were GF!
Melissa Erdelac says
Thank you so much, LaNae! I really appreciate you taking the time to let me know!
Best,
Melissa
monika says
Would olive oil work in place of the butter?
Melissa Erdelac says
Hi Monika,
Yes, this would be fine!
Best,
Melissa