These fudgy gluten-free brownie cookies are perfect for chocolate lovers! 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 gluten-free brookies are totally dairy-free too, but no one would care!
- 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
- 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.
Sugar: I used granulated white sugar in this recipe, but feel free to use cane sugar, 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 granulated 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 flavor) as opposed to extra virgin coconut oil (that has a more pronounced coconut smell and taste). 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 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: For best results, I recommend using a good quality gluten-free all-purpose flour blend 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