Few things in the world are better than a pan of gooey, warm brownies. Today, I decided to make brownies in cookie form. A soft and chewy cookie, with the same deep chocolate flavor of a brownie! Yes, please!

So, while these may not be better, they are certainly just as delicious!

These gluten free brownie cookies have the perfect combo of chewy and fudgy chocolate. They even have that signature brownie crackly top! This is achieved through beat the eggs and sugar together for a few minutes. 

And just like brownies, your batter will only need a little flour. I also like to use a simple, homemade coffee extract for an even deeper chocolate flavor. Simply stir together instant coffee and water. ANd, I do recommend using a higher-quality chocolate, as that will provide the majority of your flavor. I used the Ghirardelli baking bars. 

You can even drizzle the top with melted chocolate, for even more chocolate flavor!

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Ingredients in Gluten Free Brownie Cookies

• Semi-Sweet Chocolate
• Butter
• Eggs
• Sugar
• Vanilla
• Instant Coffee + Water
• Salt
• Baking Powder
• Cocoa Powder
• Gluten Free Flour Blend

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Steps to Make Gluten Free Brownie Cookies

1. In a microwave-safe dish, heat the chocolate and butter, stirring every 20-23 seconds, until melted. Set aside to cool slightly.
2. In a large mixing bowl, beat the eggs and sugar for about 2-3 minutes, until it turns pale yellow and the volume doubles. Next, quickly beat in a spoonful of the melted chocolate. Then, beat in the remaining chocolate and vanilla. In a small bowl, stir the instant coffee powder and water. Add to the batter. Next, quickly beat in the salt, baking powder, and cocoa powder. Finally, fold in the gluten free flour blend.
3. Cover and refrigerate for 20-30 minutes. Don't skip this step- it makes the cookies thicker and chewier!
4. Preheat the oven to 350 degrees and line a baking sheet.
5. Scoop dough and roll into balls.
6. Bake for 9-12 minutes, Allow to cool completely before removing from the baking sheet.

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Can I add nuts?

You bet! Coarsely chop up to ½ cup of pecans or walnuts, for a crunchy addition to these brownie cookies.

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Why are my brownie cookies flat?

If your cookies end up super flat, there could be a few reasons. First, the eggs may not have been beaten for long enough. Egg whites can help to leaven baked goods. Perhaps the dough was not chilled long enough. Or if placed on a hot cookie sheet, the cookies could spread too much- leading to a flatter cookie. On the other hand, if the cookies barely spread at all- the dough may have been chilled for too long.

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Storage

These gluten free brownie cookies can be stored for up to 1 week in an airtight container. If stored in the fridge, they will become very soft. Unbaked cookie dough balls can be frozen for up to 3 months. Simply bake for an extra 2-3 minutes. They will not spread as much, so you can press with a spoon about halfway through baking. You can also freeze baked cookies for up to 3 months. Use parchment paper when stacking to ensure they do not stick together.

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Craving more???

Gluten Free Cannoli Cookies

Gluten Free Chocolate Espresso Cookies

Gluten Free Oatmeal Cookies