Today we are making some gluten free brownie cookies! I was really craving something chocolate this week and I came a cross some brownies on my Instagram feed! I decided to add a spin by making them into cookies so they are easier to enjoy and serve individually. The cookies also take on a crispier edge and are thinner compared to a traditional brownie. However, don’t worry, the center of these cookies stay super fudgy, so you get the best of both worlds when it comes to texture.
I like to enjoy one of these after dinner to satisfy my sweet tooth, however, these make a great sweet snack as well! Recently, I made a big batch of these for a dinner I was going to, and they were a huge hit. These cookies are super easy to pack away, and they don’t crumble apart while in transit!
I think my favorite part about these brownie cookies is the flaky salt on top. It is such a pleasant surprise when you take your first bite, and it complements the chocolate flavor perfectly.
Tips to getting the perfect crackle top
- Beat the eggs and sugar together until they form a fluffy consistency. This takes about 3-5 minutes.
- Bake the cookies immediately after they have been scooped onto the baking sheet. I baked mine in two batches and the first batch had a way better crackle top than the second batch.
Key Ingredients for these gluten free brownie cookies:
- Eggs or flax eggs
- Eggs are essential for the crackle top and fudgy texture. If you use flax eggs the crackle top won’t be as impressive, however, they will still be very fudgy!
- Sugar
- I used brown sugar, however, you can also use coconut sugar or a granulated sweetener of your choice.
- Coconut oil
- This ingredient is essential to keeping a fudgy cookie! You can also sub with butter or vegan butter!
- Dark chocolate
- I love adding melted dark chocolate to my brownie batter because I think it adds more depth to the chocolate flavor and also keeps them extra fudgy. I used this on from Lily’s.
- Gluten free flour
- I used Bob’s Red Mill gluten free flour!
- Cocoa powder
- I definitely recommend Dutch processed cocoa powder for this recipe! It makes the cookies extra chocolatey and rich.
- Flaky salt
- Do not skip of this! In my opinion it is the best part. You can get some on Amazon.
- Mini chocolate chips
- I like mini chocolate chips for these cookies because they don’t over power the batter!
Gluten Free Brownie Cookies
Ingredients
- 2 eggs or flax eggs
- ¾ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- ⅓ cup coconut oil
- 6 oz melted dark chocolate
- ⅓ cup gluten free all purpose flour
- 1 tbsp corn starch
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup mini dark chocolate chips
- Flaky salt
Instructions
- Preheat the oven to 350F.
- In a stand mixer bowl crack in the two eggs (or add the two flax eggs) and the coconut/brown sugar. Make sure to beat until the mixture is fluffy, this will help with the crackle top when the cookies bake
- Now add in the coconut oil, melted chocolate chips, and vanilla extract. Beat until well combined.
- Add the gluten free flour, corn starch, cocoa powder, baking powder, and salt to the stand mixture and beat until all the dry ingredients are mixed in with the wet.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop the batter onto a lined baking sheet. The sooner you bake the cookies the better the crackle top will be!
- Bake the cookies for 10-12 minutes.
- Once the cookies are done baking, sprinkle on some flaky salt and enjoy!
