Gluten-Free Chocolate Fudgy Brownie Cookies

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Love brownies and cookies? Get the best of both worlds with these gluten-free brownie cookies. Quick, easy, and irresistibly delicious!

There are four gluten-free chocolate brownie cookies stack on top of one another on a silver platter with parchment paper, and a bite is taken out of the top cookie. Behind the cookies is a tall glass of milk.

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Why You'll Love These Gluten-Free Brownie Cookies
Gluten-Free Chocolate Brownie Cookie Ingredients
Ingredient Notes
How To Make Gluten-Free Brownie Cookies
Storage
Expert Tips
FAQ
More Chocolate Recipes You'll Love
Recipe
Reviews

Why You'll Love These Gluten-Free Brownie Cookies

There are brownies and there are cookies, but nothing trumps these irresistible, super fudgy, crinkly, chocolate brownie cookies aka (brookies)! They are the best of both worlds, truly the perfect chocolate indulgence for any occasion. Similar to my chocolate mint cookies, and double chocolate chip cookies, these fudgy brownie cookies are sure to satisfy your chocolate cravings. Here are more reasons why you will love this recipe:

These fudge brownie cookies take only 30 minutes to make!
This easy recipe has simple ingredients and makes 12 generous-sized cookies. You can also divide the recipe in half for a smaller batch of 6 cookies
The flavor is rich, and decadent, with a soft and chewy fudgy center that is sure to satisfy any chocolate lover.

Overhead shot of all of the ingredients to make gluten-free chocolate brownie cookies.

Ingredient Notes

Gluten-Free Flour: We use Bob's Red Mill 1 to 1 gluten-free baking flour.
Cocoa Powder: I recommend using a high-quality cocoa powder such as Ghiradelli's Unsweetened Dutch Processed Cocoa Powder. It has a more rich chocolate flavor compared to natural cocoa powder.
Chocolate: In addition to the cocoa powder you’ll need 60-70% bittersweet chocolate bars or dark chocolate chips. Milk chocolate will be too sweet for these brownie cookies.
Butter: You’ll need melted butter to keep these brownie cookies super soft and decadent.
Sugar: Brown sugar provides moisture while white sugar gives the cookies crisp edges.
Eggs: Whisk the room-temperature eggs and both sugars at high speed for 7 minutes to create those crackly shiny tops.
Espresso Powder: The espresso powder in this recipe enhances the chocolate flavor. It's an optional ingredient but highly recommended.
Vanilla Extract: Choose a high-quality vanilla extract.
Salt: A key ingredient to help balance the flavors and enhance the sweetness. For a gourmet touch, add a pinch of sea salt flakes to the tops of the cookies, right out of the oven.
Baking Powder: Just a small amount of baking powder gives these cookies a tiny bit of height while keeping a chewy fudgy texture.

Find the printable recipe card with full instructions and measurements below.

How To Make Gluten-Free Brownie Cookies

Prepare the baking sheets. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set them aside.

Whisk together the eggs and sugars. In a stand mixer with a whisk attachment, combine the eggs and both sugars. Beat on high speed for 7 minutes. The mixture will be thick, doubled in volume, and have a pale light brown color.
Melt the chocolate and butter. In a microwave-safe bowl, combine the butter and finely chopped chocolate. Microwave in 15-second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside to slightly cool.
Add the melted chocolate to the whipped eggs. With the mixer on low, pour in the melted chocolate/butter mixture along with the vanilla extract. Mix until combined for 30-45 seconds, making sure to scrape down the sides.
Add the dry ingredients. Sift in the gluten-free flour, cocoa powder, salt, espresso powder and baking powder. Mix until just combined, then turn off the mixture. Using a spatula, scrape the bottom of the sides of the bowl and fold in any remaining flour bits. The dough will be glossy and soft, similar to brownie batter. You'll want to work quickly to get the distinct glossy crackly tops, do not let the dough sit

Baking gluten-free chocolate brownie cookies and then rounding them out with a glass.

Scoop and bake. Use a large #20 cookie scoop (around 3 tablespoons) to scoop the cookie dough onto the prepared baking sheets, about two inches apart. Bake one tray at a time for 9-10 minutes, or until the edges are set, but the center is still gooey. Remove the cookies from the oven and sprinkle the tops with flaky sea salt.
Round out the cookies. To achieve perfectly round cookies, place a large cookie cutter or glass cup slightly bigger than the cookies over the top of the cookies, and carefully swirl in a circular motion rounding out the edges. Let the cookies sit on the baking tray for 5 minutes before transferring them to a wire rack to finish cooling.

An aerial view of chocolate brownie cookies lying flat, with texture sea salt scattered across their shiny crackly tops.

Storage

To store: These cookies can be stored in an airtight container at room temperature for 1-2 days.
To freeze: Let the cookies completely cool, then wrap them in individual pieces of parchment paper and into a freezer-safe container for up to 1 month.

Expert Tips

Work quickly: To ensure your cookies get those shiny crackly tops, it’s best to pop the brownie cookies in the oven as soon as you make the dough. There's no chill or rest time, so you'll want to get the tray in the oven as soon as possible.
Beat the sugar and eggs for 7 minutes: This will create that perfect fudgy chewy texture and crinkly top. Set a timer!
Use high-quality chocolate: For best results choose a high-quality baking chocolate and cocoa powder.
Do NOT overbake the cookies: Chocolate cookies tend to dry out quickly in the oven. To get the brownie-like texture, you'll want to take the cookies out of the oven as soon as the edges are set and while the centers are slightly gooey. The cookies will continue to slightly cook as they cool on the baking sheet. Every oven is different but I find between 8-10 minutes is perfect. I pull them out right at the 9-minute mark. The cookies will continue to slightly cook as they cool on the baking sheet.

FAQ

What is the trick to getting the crackly brownie top on these gluten-free chocolate brownie cookies?

The key to getting that perfect fudgy brownie-like texture and crackly top is to beat the eggs and sugars for at least 7 minutes. Once the cookie dough has formed, work quickly to get the cookies in the oven. The longer you wait, the less glossy these gluten-free cookies will be.

Can I make the brownie cookie dough in advance?

This is one of those cookie recipes that is NOT recommended to make in advance because the longer the dough sits the less likely the cookies will spread while losing the crinkly top.

Can I make these gluten free brownie cookies vegan?

Unfortunately no, a big part of the success is whipping the eggs, therefore egg-free substitutions will not work.

Six large chocolate brownie cookies on a silver platter with white parchment paper, next to two glasses of cold milk. Across from the silver tray in a small white bowl of dark chocolate chips.

More Chocolate Recipes You'll Love

I hope you love these gluten-free brownie cookies as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.