If you’re a chocolate lover looking for a gluten-free treat that doesn’t compromise on taste or texture, these Gluten-Free Brownie Cookies are the perfect solution.
Imagine the rich, fudgy flavor of your favorite brownies, but in a portable, easy-to-eat cookie form. These cookies are chewy on the inside with a slightly crisp exterior, offering a delightful contrast in every bite.
Whether you need a sweet snack for yourself or a crowd-pleasing dessert for a party, these cookies deliver on all fronts.
Plus, they’re simple to make and don’t require any special ingredients, so you can whip up a batch whenever the craving strikes.
Trust me, one bite of these cookies, and you’ll be hooked!
Gluten-free Brownie Cookies
Fudgy, rich, and irresistibly chocolatey—these gluten-free brownie cookies are a must-try treat! 🍪
Ingredients
- 1 cup semi-sweet chocolate chips
- ⅓ cup unsalted butter, sliced into 5 pieces
- 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 recommended)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips or miniature chips
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 325°F.
- Line two baking sheets with parchment paper or use silicone baking mats to prevent the cookies from sticking. Using parchment or mats also helps distribute the heat evenly, leading to consistently baked cookies.
2. Melt the Chocolate and Butter:
- In a small saucepan, melt the butter and 1 cup of chocolate chips over low heat. Stir constantly to prevent the chocolate from scorching, which can cause a bitter taste.
- Once the mixture is about 90% melted, remove it from the heat. The residual heat will continue melting the chocolate. Stir until the mixture is smooth and glossy. Let it cool for 5 minutes to avoid scrambling the eggs when mixed later.
3. Mix Sugars, Eggs, and Vanilla:
- In a large mixing bowl, combine the brown sugar, granulated sugar, eggs, and vanilla extract.
- Beat the mixture on medium speed until well combined, ensuring there are no lumps. This step is crucial for achieving a smooth and creamy cookie batter.
- Slowly add the slightly cooled chocolate-butter mixture to the bowl, beating continuously until the mixture is fully incorporated and smooth. The batter should look rich and velvety.
4. Incorporate Dry Ingredients:
- Gradually add the gluten-free flour, cocoa powder, baking powder, and salt to the wet mixture. It’s best to sift the dry ingredients together first to ensure even distribution and avoid any lumps.
- Beat on low speed until the dry ingredients are just combined and no flour pockets remain. Overmixing can lead to dense cookies, so stop as soon as the ingredients are fully incorporated.
- Gently fold in the remaining ¾ cup of chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
5. Scoop and Bake:
- Use a medium cookie scoop (about 2 tablespoons) to portion out the dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow room for spreading.
- If you prefer a more uniform cookie shape, you can gently press down on the dough balls to flatten them slightly before baking.
- Bake the cookies in the preheated oven for 14-15 minutes. Look for a cracked surface and set edges. Avoid overbaking, as this will dry out the cookies. The centers may appear slightly soft but will firm up as they cool.
6. Cool:
- Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes. This cooling period helps the cookies set and prevents them from breaking when you transfer them.
- After 10 minutes, transfer the cookies to a wire rack to cool completely. Cooling on a rack ensures even air circulation, which helps maintain the cookies’ texture.
FAQs:
1. Can I make these cookies dairy-free?
Yes, you can substitute the butter with a dairy-free alternative, such as coconut oil or a vegan butter substitute. Make sure to use dairy-free chocolate chips as well.
2. What gluten-free flour is best for this recipe?
Cup4Cup gluten-free flour is recommended for this recipe because it closely mimics the texture of regular flour, ensuring your cookies are soft and chewy.
3. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months; just thaw them at room temperature before serving.
4. Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped nuts, like walnuts or pecans, or even some white chocolate chips for a delicious variation.
5. Why did my cookies turn out dry?
Dry cookies may result from overbaking. Be sure to keep an eye on the baking time and remove the cookies as soon as the edges are set and the tops are cracked. Also, measure your flour accurately to avoid adding too much.
