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Gluten Free Brownie Cookies Recipe

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These Gluten Free Brownie Cookies combine the rich, fudgy texture of brownies with the handheld convenience of cookies. Featuring melted semi-sweet chocolate, cocoa powder, and optional espresso powder for a deep chocolate flavor, these cookies bake up with shiny, crackly tops and a soft, chewy interior. Perfect for those seeking a gluten-free dessert option that doesn't compromise on decadent chocolate taste.

Ingredients

Chocolate and Oil

  • 8 ounces semi-sweet chocolate chips (by weight)
  • 1/3 cup melted coconut oil (measured melted, not solid)
  • 1/2 cup chocolate chips (for folding in and topping)

Wet Ingredients

  • 2 eggs (room temperature)
  • 3/4 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/3 cup gluten free all purpose baking flour (can substitute regular all-purpose flour if not gluten-free)
  • 1 tablespoon corn starch
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon espresso powder

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set it aside for the cookies.
  2. Melt Chocolate: Place the 8 ounces of semi-sweet chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring between, until fully melted. Alternatively, use a double boiler on the stovetop until smooth.
  3. Melt Coconut Oil: Melt enough coconut oil to measure 1/3 cup and set it aside with the melted chocolate.
  4. Whisk Eggs and Sugar: In a mixing bowl or stand mixer, beat the eggs and sugar on medium-high speed for about 2 minutes until light and slightly thickened. This step is crucial for achieving shiny, crackly tops.
  5. Add Chocolate, Oil, and Vanilla: Beat in the melted coconut oil, melted chocolate, and vanilla extract until fully combined.
  6. Add Dry Ingredients: Sift or spoon and level the gluten-free flour, corn starch, cocoa powder, baking powder, and salt into the wet mixture. Beat these in until just combined, forming a thick brownie-like batter.
  7. Add Espresso Powder (Optional): If using, mix in the espresso powder now to enhance the chocolate depth.
  8. Fold in Chocolate Chips: Gently fold in the 1/2 cup chocolate chips with a spatula to evenly distribute.
  9. Scoop Dough: Spray a medium cookie scoop with oil to prevent sticking. Quickly scoop dollops of dough onto the prepared baking sheet, leaving space for spreading. Add a few extra chocolate chips on top if desired.
  10. Bake Cookies: Bake for 11-14 minutes, approximately 12 minutes is ideal. The cookies should appear slightly soft in the center when removed as they firm up while cooling.
  11. Shape Cookies: Immediately after baking, use a round cookie cutter to gently swivel and shape the cookies into perfect circles.
  12. Cool and Serve: Let cookies cool completely on the baking tray for 20-30 minutes to prevent sticking and develop texture. Sprinkle with sea salt flakes before serving for an added flavor dimension.

Notes

  • Be sure to measure the 8 ounces of chocolate by weight for best results. A kitchen scale is ideal.
  • The 2-minute beating of eggs and sugar is essential to create shiny, crackly tops on the cookies.
  • Melted coconut oil must be measured in its liquid form, not solid, for accuracy.
  • Use a cookie scoop sprayed with oil to easily portion the sticky dough.
  • The dough resembles thick brownie batter, not traditional thick cookie dough, which contributes to the unique texture.
  • If the dough sits too long before baking, the shine and crackle top effect diminishes, so bake quickly after scooping.
  • Cooling completely before removing cookies prevents the bottoms from sticking to parchment paper.

Find it online: https://simpleplatter.com/gluten-free-brownie-cookies-recipe/