Raise your hand if you love brownies! Now you can satisfy that craving faster with these gluten-free brownie cookies — all the rich, fudgy brownie flavor in a portable cookie form.
Calling all chocoholics: these gluten-free brownie cookies are a delicious shortcut to brownie bliss. If you love a fudgy center, deep chocolate flavor, and the occasional mix-in, this recipe delivers. They’re naturally gluten free and easy to customize with your favorite chips or chopped candy (just be sure your mix-ins are labeled gluten free).
This recipe is adapted from a beloved family brownie recipe I inherited from my mom and have tweaked over the years to be gluten free. I wanted a version that would be easy to package and less likely to dry out than a traditional tray of brownies — enter brownie cookies. They keep beautifully and travel well, making them ideal for gifts, road trips, or stocking the freezer for an easy treat.
These cookies stay soft and chewy if you take them out of the oven just before they look completely set — they continue to bake on the hot sheet as they cool, which preserves that fudgy interior. Store them on the counter for a few days if they last that long, or freeze them for longer storage. For a refreshing summer treat, freeze a bag and thaw the cookies most of the way before serving.
The recipe is flexible: use chocolate chips, peanut butter chips (as pictured), white chocolate, or chopped candy bars. Just confirm any add-ins are gluten free. No matter how you customize them, you’ll end up with cookies that taste like brownies in handheld form.
Gluten Free Brownie Cookies
Celeste Noland | Life After Wheat
https://thereislifeafterwheat.com
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15 mins
8 mins
5 mins
28 mins
3 dozen
Gluten Free Dessert Recipes
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Ingredients
- ¾ cup butter
- ¼ cup + 2 Tablespoons neutral oil (avocado or canola)
- 2 cups sugar
- 3 large eggs
- 1 cup cocoa powder
- 1 Tablespoon vanilla
- 1 ½ cups high-quality gluten free flour blend see notes
- ¼ teaspoon sea salt
- 1 ½ cups gluten free chocolate chips (or other chips)
Equipment
- Large saucepan
- Mixing spoon or spatula
- Cookie sheets lined with parchment
- Wire cooling rack
- 1″ cookie scoop or spoon
Method
- Melt butter in a large saucepan over medium-low heat.
- Stir in oil, sugar, and cocoa powder until thoroughly combined.
- Stir in eggs and vanilla with a sturdy spoon until the mixture is smooth and uniform.
- Add the gluten free flour blend and sea salt; stir until smooth.
- Fold in the chocolate chips.
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment.
- Scoop batter using a 1″ cookie scoop or a spoon, spacing cookies 2–3″ apart on the sheet.
- Bake 8–9 minutes, until cookies appear almost set — they will continue to bake as they cool.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Store at room temperature up to 3 days, or freeze for longer storage.
Nutrition
Notes
- Babysit. Brownie cookies are best slightly underbaked. Remove them when they look almost done — they continue to set while cooling, which keeps the centers chewy and fudgy.
- Flour matters. For the best texture, use a high-quality gluten free flour blend. Cup4Cup and gfJules are reliable options.
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