Chewy, Fudgy Gluten-Free Brownie Cookies
These gluten-free brownie cookies are everything you love about brownies in an easy-to-make cookie. Think crisp edges, chewy fudgy centers, crinkly tops, and rich deep chocolate flavor.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 tablespoons unsalted butter (melted)
- 7 oz bittersweet chocolate (chips or chopped chocolate (60-70%))
- 2 large eggs (room temperature)
- 125 g granulated sugar
- 125 g dark brown sugar (preferably organic)
- 1.5 teaspoon pure vanilla extract
- 40 g dutch-processed cocoa powder (or natural unsweetened cocoa powder, see note)
- 50 g super-fine blanched almond flour (or sub 34g buckwheat flour)
- 50 g sweet rice flour (also called "mochiko"--distinctly different from brown rice flour or white rice flour)
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat the oven to 350°F.
- 2
Melt the butter and chocolate together either in the microwave or in a saucepan. If melting in the microwave, place the chopped chocolate in a microwave-safe bowl. Put the butter over the chocolate, then microwave for 45-60 seconds, depending on the power of your microwave. Stir, then heat in 15 second increments, until the butter is completely melted. Stir to melt the chocolte until completely smooth. If using a saucepan, place the chopped chocolate in a medium heat-proof bowl. Melt the butter in a small saucepan over medium heat. Pour the melted butter over the chocolate chips into the mixing bowl. Let sit for 2-3 minutes then stir to melt the chocolate until completely smooth.
- 3
Sift the cocoa powder over the melted chocolate and add the vanilla extract, whisking until smooth.
- 4
In a separate large mixing bowl with a hand mixer or a stand mixer with the whisk attachment, whip the eggs and sugars together over medium-high speed for 4-5 minutes, until very pale and fluffy.
- 5
Pour the melted chocolate mixture into the whipped eggs, mixing until combined.
- 6
Sift the dry ingredients into the batter and fold the batter until completely mixed. It will seem very soft for cookie dough.
- 7
Use a medium cookie scoop to scoop a ball of about 2 tablespoons of dough onto a parchment-lined baking sheet, spacing them 2-inches apart. Bake for 9-11 minutes, until the cookies are puffy, the edges are just crisp when gently touched, and the center still look gooey and underbaked. Remove from oven and let cool on the baking sheet for 5 minutes, then use a thin metal spatula to transfer to the cookies to a wire rack to cool.
- 8
Enjoy warm or let cool completely. Store baked cookies in an airtight container for up to 3 days. If you need to store them longer, freezing is the way to go. Cooled, baked cookies can be stored for up to 6 months in airtight bag or container. Unthaw on counter when you'd like to eat them. For the best results, I recommend baking only what you need and freezing the remaining dough (see below for instructions on freezing the dough).