Hey chocolate lovers, these fudgy gluten-free brownie cookies are perfect for you! Rich, decadent, and full of chocolate flavor, you’ll want these on your holiday cookie platter, or for snacking on anytime of the year! Ready in less than 30 minutes, these “brookies” are totally dairy-free too, but no one would care!
Jump to:
- Baking Cookies All Holiday Season Long
- Brownie Cookies: A Brownie and Cookie in One Single Bite
- Why This Recipe Works
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Brownie Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cookies You’ll Love:
- Gluten-Free Sweet Treats to Indulge In:
- Fudgy Gluten-Free Brownie Cookies (Dairy-Free)
Baking Cookies All Holiday Season Long
Christmas is almost here, and we’ve been baking cookies this whole month of December in preparation for the holidays.
From classic oatmeal cookies, coconut macaroons, chickpea chocolate chip cookies and soft sugar cookies, to snickerdoodles, chewy molasses cookies and gingerbread men, there is definitely no shortage of cookies in our home!
And of course, I had to add another cookie recipe to our repertoire for good measure – these amazingly fudgy brownie cookies!
Brownie Cookies: A Brownie and Cookie in One Single Bite
If you’ve never had a brownie cookie before, be prepared for your world to be changed!
Get delicious GLUTEN-FREE recipes each week!
Basically, if a brownie and a cookie had a baby, their baby would be a brownie cookie, because it combines the best of both worlds.
Made in a round cookie form, with a crispy crackly crust and a rich, fudgy center, these gluten-free brownie cookies are a chocolate lover’s heaven.
(P.S. if you love brownies, make sure to check out my gluten free brownies!)
Why This Recipe Works
- Simple Ingredients: You might already have the ingredients needed for making these gluten-free brownie cookies, and if not, they are easily accessible at the grocery store. Don’t worry, nothing fancy required!
- Easy To Make: Making these cookies is as simple as mixing the wet and dry ingredients together to get the dough, then shaping dough balls, flattening them and baking! No chilling of the dough required, hip hip hooray!
- Rich and Decadent: If you’re missing something sweet and chocolate-y, there these brownie cookies that will surely satisfy your sweet tooth and chocolate craving! With crispy edges, and fudgy chewy centers, these cookies are just oh-so-good!
- Totally Gluten-Free and Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free brownie cookies recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Cacao Powder: I recommend using unsweetened cacao powder. Alternatively, you may also use unsweetened cocoa powder.
- Sugar: I used granulated white sugar in this recipe, but feel free to use light brown sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not cause your blood sugar to spike).
- Coconut Oil: I prefer using refined coconut oil (which has a more neutral taste) as opposed to extra virgin coconut oil (that has a more pronounced coconut flavor). You may also use vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Sunflower Oil: Using a mix of sunflower oil (a liquid oil at room temperature) and coconut oil (which is solid above 78F) will ensure a fudgy texture in your brownie cookies. I like using sunflower oil because I always have a bottle of it on hand, but feel free to use other neutral vegetables oil if you prefer.
- Egg: The egg helps to bind the ingredients better. If you are vegan or allergic to eggs, feel free to use a flax egg, aquafaba or an egg-replacer instead.
- Vanilla Extract: I like to add a bit of vanilla extract for extra flavor, but feel free to leave it out if you prefer not to use it.
- Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour that is made of a blend of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch). I do NOT recommend using gluten-free blends that include heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: In this gluten-free brownie cookies recipe, baking powder is the only leavening agent used, so make sure to add it in. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
How to Make Gluten-Free Brownie Cookies (Step by Step):
1. Preheat and Line
Preheat the oven to 350F and line a cookie sheet with a silpat or parchment paper.
2. Beat Cacao and Sugar with Wet Ingredients
In a large mixing bowl, beat the cacao powder, sugar, coconut oil, and sunflower oil together. Add the beaten egg and vanilla extract and mix until well incorporated to get a thick chocolate mixture.
3. Sift Dry Ingredients
In a medium bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), baking powder, and salt. Whisk well to combine.
4. Combine Wet and Dry Ingredients
Add the flour mixture to the large bowl with the wet ingredients and mix well until a dough forms (do not over-mix).
5. Form Dough Balls
Using a cookie scoop, form 12 cookie dough balls (approximately 1 heaping tablespoon of dough per ball) and place them in a single layer on the prepared baking sheet, leaving approximately 3 inches of space in between each ball.
6. Flatten the Dough Balls
Using your fingers or the back of a spatula, press down the cookie dough balls to flatten them to be as thick or as thin as you want them to be (the dough will not spread much once baked).
7. Bake Until Ready
Bake for 9 to 10 minutes in the preheated oven (the cookies will come out soft, but will harden slightly on the outside once cooked).
8. Cool Before Eating
Let the gluten-free brownie cookies cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack to fully cool at room temperature.
Dish by Dish Tips/Tricks:
- Line Baking Sheet: Make sure you line your baking sheet or cookie sheet with either a silpat or parchment paper so the cookie dough doesn’t stick to the sheet, and to make it easier to remove the cookies once they are baked.
- Cool Before Eating: Let the cookies fully cool before eating, as they will continue to cook on the inside from the residual heat (even after they are out of the oven).
- Add More Chocolate: If you like your cookies with extra chocolate, feel free to fold in dark chocolate chips or chocolate chunks into the dough before shaping and baking.
- Make These Festive: Add a pop of festive red color to these cookies by topping the cookie dough with crushed peppermint candy before baking.
- Make Chocolate Crinkle Cookies: Use this brownie cookie recipe as a base for making crinkle cookies – simply roll the dough in powdered sugar before pressing down and baking.
Recipe FAQs:
To store, place the cooled brownie cookies in an airtight container and store at room temperature for up to 1 week. (Note that the center will stay fudgy for up to 3 days, after which the cookies will become crispier as they dry up over time.)
Yes you can! To freeze, place the cooled gluten-free brownie cookies in a freezer-safe container and freeze for up to 3 months. Reheat the frozen cookies for 5 minutes in the oven at 350F before eating.
If you prefer, you may prepare the cookie dough beforehand, and then wrap it up in several layers of plastic wrap and freeze for up to 3 months. Let cookie dough thaw completely in the refrigerator before shaping into balls, flattening and baking as instructed in the recipe card.
Other Gluten-Free Cookies You’ll Love:
- Classic Oatmeal Cookies (Gluten-Free, Dairy-Free)
- Soft Sugar Cookies (Gluten-Free, Dairy-Free)
- Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
- Easy Snickerdoodles (Gluten-Free, Dairy-Free)
- Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Coconut Macaroons (Gluten-Free, Dairy-Free)
- Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
- Peanut Butter Cookies (Gluten-Free, Dairy-Free)
- Almond Butter Cookies (Gluten-Free, Dairy-Free)
Gluten-Free Sweet Treats to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Fudgy Gluten-Free Brownie Cookies (Dairy-Free)
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Hey chocolate lovers, these fudgy gluten-free brownie cookies are perfect for you! Rich, decadent, and full of chocolate flavor, you’ll want these on your holiday cookie platter, or for snacking on anytime of the year! Ready in less than 30 minutes, these “brookies” are totally dairy-free too, but no one would care!
Ingredients
- 1/2 cup unsweetened cacao powder
- 1 cup white sugar
- 1/2 cup coconut oil, room temperature
- 3 tablespoons sunflower oil
- 1 egg, beaten
- 2 tablespoons vanilla extract
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/2 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Line: Preheat oven to 350F and line a cookie sheet with a silpat or parchment paper.
- Beat Cacao and Sugar with Wet ingredients: In a large mixing bowl, beat cacao powder, sugar, coconut oil, and sunflower oil together. Add the beaten egg and vanilla extract and mix until well incorporated to get a thick chocolate mixture.
- Sift Dry Ingredients: In another bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), baking powder, and salt. Whisk well to combine.
- Combine Wet and Dry Ingredients: Add the flour mixture to the large bowl with the wet ingredients and mix well until a dough forms (do not overmix).
- Form Dough Balls: Using a cookie scoop, form 12 cookie dough balls (approximately 1 heaping tablespoon of dough per ball) and place them in a single layer on the prepared baking sheet, leaving approximately 3 inches of space in between each ball.
- Flatten the Balls: Using your fingers or the back of a spatula, press down the cookie dough balls to flatten them to be as thick or as thin as you want them to be (the dough will not spread much once baked).
- Bake Until Ready: Bake for 9 to 10 minutes in the preheated oven (the cookies will come out soft, but will harden slightly on the outside once cooked).
- Cool Before Eating: Let the gluten-free brownie cookies cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack to fully cool at room temperature.
Notes
Cacao Powder: I recommend using unsweetened cacao powder. Alternatively, you may also use unsweetened cocoa powder.
Sugar: I used granulated white sugar in this recipe, but feel free to use light brown sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not cause your blood sugar to spike).
Coconut Oil: I prefer using refined coconut oil (which has a more neutral taste) as opposed to extra virgin coconut oil (that has a more pronounced coconut flavor). You may also use vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Sunflower Oil: Using a mix of sunflower oil (a liquid oil at room temperature) and coconut oil (which is solid above 78F) will ensure a fudgy texture in your brownie cookies. I like using sunflower oil because I always have a bottle of it on hand, but feel free to use other neutral vegetables oil if you prefer.
Egg: The egg helps to bind the ingredients better. If you are vegan or allergic to eggs, feel free to use a flax egg, aquafaba or an egg-replacer instead.
Vanilla Extract: I like to add a bit of vanilla extract for extra flavor, but feel free to leave it out if you prefer not to use it.
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour that is made of a blend of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch). I do NOT recommend using gluten-free blends that include heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: In this gluten-free brownie cookies recipe, baking powder is the only leavening agent used, so make sure to add it in. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
Storing/Freezing: To store, place the cooled brownie cookies in an airtight container and store at room temperature for up to 1 week. To freeze, place the cooled cookies in a freezer-safe container and freeze for up to 3 months. Reheat the frozen cookies for 5 minutes in the oven at 350F before eating.
Preparing the Cookie Dough Beforehand: If you prefer, you may prepare the cookie dough beforehand, and then wrap it up in several layers of plastic wrap and freeze for up to 3 months. Let cookie dough thaw completely in the refrigerator before shaping into balls, flattening and baking as instructed in the recipe card.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: gluten-free brownie cookies
Dear Felicia,
These fudgy brownie cookies are truly amazing – each bite into these cookie gives a heavenly fudgy joy no word can justifiably describe but only to be enjoyed! Great snack especially for chocolate lovers! 🙂
I truly love all the cookies you posted. The only thing to prevent growing my waistline is to share this goodness with friends and family as we enjoy snacking on these amazing cookies together.
Bless your generous heart in sharing your post with us 🙂
Love,
Mum
★★★★★
Hi mummy, so happy you enjoyed these cookies!! 🙂
Love you very much too 🙂