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Fudgiest Gluten-Free Brownie Cookies: Easy, Chewy Chocolate Cookies

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These fudgy gluten-free brownie cookies have rich chocolate flavor, shiny crinkly tops, and soft, fudgy centers. Made with gluten-free flour and chocolate chips, they come together in about 24 minutes, with dairy-free substitutions included in the notes.

Ingredients

Scale
  • 1 cup semi-sweet chocolate chips, see recipe notes for dairy-free
  • â…“ cup unsalted butter, sliced in 5 pieces, see recipe notes for dairy-free
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup gluten free all purpose flour, Cup4Cup gluten-free flour recommended
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips or miniature chips

Instructions

  1. Line two baking sheets with parchment paper or use silicone baking mats. Preheat the oven to 325°F.
  2. In a small saucepan over low heat, melt the butter with 1 cup of chocolate chips, stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from the heat and stir until smooth. Set aside for 5 minutes to cool slightly.
  3. In a large mixing bowl, add the brown sugar, granulated sugar, eggs, and vanilla extract. Beat until well combined, then add the chocolate-butter mixture. Beat again until smooth.
  4. Add the gluten-free flour, cocoa powder, baking powder, and salt. Beat until no flour pockets remain, then stir in the remaining chocolate chips.
  5. Use a medium cookie scoop, equivalent to 2 tablespoons, to scoop the dough quickly and evenly. Place the dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake for 14–15 minutes, until the cookies are cracked and the edges are set. Do not overbake, as the cookies can dry out.
  7. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to cooling racks.

Notes

  • Dairy-free modification: Use Enjoy Life chocolate chips or your preferred dairy-free chocolate chip brand. Substitute vegan butter sticks or melted coconut oil for the butter, and reduce the salt by half.
  • Gluten-free flour: Cup4Cup gluten-free flour is recommended, but it contains milk powder. For an allergen-free alternative, use King Arthur Measure-for-Measure gluten-free flour.
  • Room-temperature storage: Allow the cookies to cool completely before stacking and storing them in an airtight container.
  • Freezing: If you will not enjoy the cookies within a day or two, wrap stacks of 2–3 cookies in plastic wrap, transfer them to a ziplock freezer bag, and freeze for up to 3 months.
  • Texture: Gluten-free cookies can dry out and lose their soft texture after a couple of days, so freeze them if you need to keep them longer.
  • Recipe source: Adapted from Sally’s Baking Addiction.

Nutrition

Find it online: https://cookingrecipetips.com/fudgiest-gluten-free-brownie-cookies-easy-chewy-chocolate-cookies/