I’ll never forget the first time I baked these cookies. It was one of those gray, rainy afternoons where all you want is something warm and chocolatey to brighten the mood. I needed a recipe that would satisfy my sweet tooth and still be safe for my gluten-sensitive friends.
These brownie cookies were the answer—and oh, they didn’t just meet expectations, they crushed them.
Chewy, fudgy, and loaded with chocolate, these cookies are like a warm hug you can eat. They’ve been a staple in my kitchen ever since.
Let’s bake some magic together!
Tips for Maximum Flavor
- Use Good Chocolate: Splurge on high-quality chocolate chips; it makes all the difference.
- Room Temperature Eggs: This helps the batter mix evenly and gives a smoother texture.
- Chill for Thicker Cookies: If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Variations & Substitutions
- Nut-Free? No problem! Skip any optional add-ins like nuts.
- Extra Decadent: Mix in white chocolate chips or chunks of dark chocolate.
- Dairy-Free: Use dairy-free chocolate and a plant-based butter substitute.
- Lower Sugar: Swap some sugar with coconut sugar for a caramel-like taste.
Serving Suggestions
Plate these brownie cookies on a rustic wooden tray with a sprinkle of powdered sugar on top for a café vibe. Pair them with a glass of cold almond milk or a mug of hot espresso for the ultimate indulgence. These cookies also make a great homemade gift—just wrap them in parchment and tie with twine for a thoughtful touch!
Enjoy baking these—trust me, they’re going to be a hit! If you try them, let me know how they turned out.
Happy baking! 🍪

Gluten-Free Brownie Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Judy Goudy
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Chewy and fudgy gluten-free brownie cookies that satisfy your chocolate cravings while being easy on the stomach.
Ingredients
- 1 cup semi-sweet chocolate chips (melted)
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla until fluffy. Stir in the melted chocolate mixture.
- Combine Dry Ingredients: In another bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Slowly fold the dry mix into the wet ingredients. The batter will be thick—don’t worry!
- Scoop and Bake: Use a small cookie scoop or tablespoon to drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set but the centers look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For best results, use high-quality chocolate and fresh eggs. These cookies freeze well, too!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg