Gluten Free Brownie Cookies
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
Servings 3 dozen
Calories 156kcal
Equipment
Ingredients
- ¾ cup butter
- ¼ cup + 2 Tablespoons neutral oil like avocado or canola
- 2 cups sugar
- 3 large eggs
- 1 cup cocoa powder
- 1 Tablespoon vanilla
- 1 ½ cups high quality gluten free flour blend see notes
- ¼ teasoonp sea salt
- 1 ½ cups gluten free chocolate chips or other flavor chips
Instructions
- Melt butter in large saucepan over medium-low heat.
- Stir in oil, sugar, and cocoa powder until thoroughly mixed.
- Stir in eggs and vanilla with a sturdy spoon until mixture is smooth and completely combined.
- Add flour and sea salt and stir until smooth.
- Stir in chocolate chips.
- Preheat oven to 325° F and line baking sheets with parchment.
- Scoop batter using a 1" cookie scoop or a spoon, spacing cookies 2-3" apart.
- Bake for 8-9 minutes until cookies appear to be almost done. They will continue baking as they cool.
- Let sit on cookie sheet for 5 minutes before removing to wire rack to cool.
- Store on the counter up to 3 days. These cookies freeze well.
Notes
- 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!
- Flour matters. My favorite flours for brownies are Cup4Cup and gfJules
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 42mg | Fiber: 1g | Sugar: 15g