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Raise your hand if you love brownies! Now you can satisfy that craving a little quicker with these gluten free brownie cookies – filled with all the rich, fudgey goodness you love about brownies, but in a nice portable package 😉

Chocoholics unite! these gluten free brownie cookies are a game changer. What do you love most about a brownie…Is it the fudgey inside? The rich chocolate flavor? Or maybe the mixins like your favorite baking chips? These gluten free brownie cookies have it all, and of course they’re gluten free to boot.

We have a cherished brownie recipe that has been passed down from my mom and improved and de-glutened over the years. It’s one I’ve been waiting to post until the perfect moment…but then one day I decided to make brownies (for my parents, no less) and wanted something that would be easy to package and wouldn’t run the risk of drying out. Enter: Brownie Cookies.

These little guys are so beautiful and taste every bit as good as they look. You can store them on the counter for several days (if they last that long!), take a batch on your next road trip, or pop some in the freezer for later. If you’re looking for a great summer treat (we can dream, right? we built a snowman yesterday), pop a bag of gluten free brownie cookies in the freezer and thaw them most of the way. SO good!

The best part is you can customize these cookies any way you want! Add your favorite chocolate chip or swap those out for peanut butter chips (pictured here), white chocolate chips, or chopped candy bars, just be sure whatever you’re using is gluten free.

Any way you choose to enjoy these cookies, you’re sure to enjoy them a whole lot.

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Gluten Free Brownie Cookies

Yield: 3 dozen

Prep Time: 15 minutes

Cook Time: 8 minutes

Additional Time: 5 minutes

Total Time: 28 minutes

Raise your hand if you love brownies! Now you can satisfy that craving a little quicker with these gluten free brownie cookies - filled with all the rich, fudgey goodness you love about brownies, but in a nice portable package

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Ingredients

• 3/4 cup butter
• 1/4 cup + 2 Tablespoons neutral oil like avocado or canola
• 2 cups sugar
• 3 large eggs
• 1 cup cocoa powder
• 1 Tablespoon vanilla
• 1 1/2 cups high quality gluten free flour blend (see notes)
• 1/4 teasoonp sea salt
• 1 1/2 cups gluten free chocolate chips (or other flavor chips)

Instructions

1. Melt butter in large saucepan over medium-low heat.
2. Stir in oil, sugar, and cocoa powder until thoroughly mixed.
3. Stir in eggs and vanilla with a sturdy spoon until mixture is smooth and completely combined.
4. Add flour and sea salt and stir until smooth.
5. Stir in chocolate chips.
6. Preheat oven to 325° F and line baking sheets with parchment.
7. Scoop batter using a 1" cookie scoop or a spoon, spacing cookies 2-3" apart.
8. Bake for 8-9 minutes until cookies appear to be almost done. They will continue baking as they cool.
9. Let sit on cookie sheet for 5 minutes before removing to wire rack to cool.
10. Store on the counter up to 3 days. These cookies freeze well.

Notes

1. Babysit. Brownies are best slightly under-done, and these gluten free brownie cookies are no exception. Take them out just before you think they're actually done. They will continue to cook and set up after you remove them from the oven, and you definitely want a chewy, fudgy center!
2. Flour matters. My favorite flours for brownies are Cup4Cup and gfJules

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Gluten Free Mexican Vanilla
• 
  gfJules Gluten Free Flour - Voted #1 by GF Consumers
• 
  Cup4Cup Gluten Free Flour, 3 lb
• 
  Redmond Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 4.75 Ounce Shaker (1 Pack)
• 
  Wilton Easy Layers Sheet Cake Pan, 2-Piece Set
• 
  Wilton Recipe Right Non-Stick Cooling Rack, 3-Tier
• 
  Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 42mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g

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