Do you love brownies? Do you love cookies? Then my Gluten Free Fudge Brownie Cookies are exactly what you are looking for. A delectable gluten free chocolate cookie with a crinkle outside with a fudgy center. This recipe is every chocolate lovers ultimate dream come true.
This simple recipe will give you 12 generous sized cookies. Please be aware, if you use a smaller scoop to adjust baking times accordingly.
If you love Brownies, make sure to check out my Gluten Free Fudge Brownie Recipe.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with my own gluten free flour blend, King Arthur Measure for Measure and Cup4Cup. The cookies made with my own flour blend and Cup4Cup were on the thinner side. The Cookies made with King Arthur Measure for Measure on the other hand were more compact and thicker. No matter which Gluten Free flour blend you choose for this recipe, please measure precisely. Just 10 grams of extra flour can throw off this recipe.
Dutch Processed Cocoa Powder: I prefer using dutch processed cocoa in my baking. It creates what some people consider a richer, fudgier flavor in baked goods. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point cocoa powder I recommend Hershey's Dutched Cocoa, Special Dark, 100% Cacao. I have not tested this recipe with natural cocoa powder.
Chocolate: I have only tested this recipe with Chocolate between 64% and 70% dark. I recommend using a product you enjoy eating on its own (you should always use chocolate you enjoy eating on its own). But since this recipe has only a few ingredients, the flavor of the chocolate you use will stand out. This is a great recipe to use an artisan chocolate bar.
Instant Espresso: The instant espresso in this recipe brings out the chocolate flavor. It's an optional ingredient but highly recommended.
Flaky Sea Salt: I use Maldon Sea Salt as my finishing salt. It is not only pretty to look at but also gives the cookies a bit of a crunch.
How to create a chocolate brownie cookie with a shiny, crinkly top
We all love that shiny, crinkle top on brownies which looks almost like a flakey topping. Believe it or not, we can create this same top on a cookie. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air into the eggs which will create that crinkle on top of your cookies.
Whipping your eggs and sugar mixture for 5 minutes may seem like a long time but it is the secret to creating that shiny, crinkly top.
How to make Gluten Free Brownie Cookie Dough
The concept of this cookie dough is very similar to my Gluten Free Fudge Brownies recipe. The dough for the Fudge Brownie Cookies does not have to be chilled so timing is everything here.
How to make the Chocolate Butter Mixture
- Preheat your oven to 350F, line two sheet trays with parchment paper and set aside.
- Place 215 grams of dark chocolate in a heat-proof, microwave-safe bowl.
- Cut butter into small cubes and place in a small saucepan over medium heat. Carefully melt the butter. You don't want to brown the butter - just melt it. Alternatively, you can also melt the butter in the microwave.
- Once all the butter is melted, remove it from the heat and pour it over the chocolate and let it sit in the bowl. This will be a very fluid mixture.
How to make the Fudgy Brownie Cookie Dough
- In the bowl of the stand mixer, fitted with the whisk attachment, combine the 2 eggs, egg yolk, granulated white sugar, light brown sugar, salt, instant espresso, and vanilla. Whisk the eggs at a medium speed for 5 minutes, until fluffy and thick. Do not skip this step. Whipping the eggs and sugar for an extended period of time will create a beautiful crinkle topping.
- In the meantime sift together gluten-free flour, cocoa powder, salt, and baking powder.
- With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds. If the mixture seems very thick and feels cool to the touch, rewarm it carefully in the microwave for 30 seconds on high. (True confession: I always nuke my chocolate butter mixture for 30 seconds before adding it)
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scraping down the sides to make sure everything is combined well. 30-45 seconds of a good whip here can do wonders to your gluten-free brownie cookie batter. It helps to emulsify butter, eggs, and chocolate.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined. turn off the mixer and switch from the whisk attachment to the paddle attachment.
- Add the dry ingredients and carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the dry ingredients. Make sure to get the bottom of the pan and the dough off the paddle. The brownie cookie dough should look very similar to a brownie batter.
How to bake Gluten Free Brownie Cookies
This dough does not have to rest and can be baked right away. The cookie dough will firm up quickly so I recommend making sure you have your sheet trays ready, your #20 cookie scoop ready and the oven preheated to 350F.
- Using a #20 cookie scoop (around 3 tablespoons) divide the batter between the two sheet trays. This recipe should give you 12-13 gluten-free brownie cookies. Don't be surprised if the dough looks like "blobs" on the sheet tray.
- Sprinkle each cookie with some flaky sea salt.
- Bake one tray at a time for 12 minutes. The cookies should have a beautiful crinkle top and be slightly domed.
- Remove from the oven, and to achieve perfect round cookies, use a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days. Those Gluten-Free Fudge Brownie Cookies taste the best when enjoyed within the first 3 days of baking.
How to make perfectly round cookies
Ever wondered how to get perfectly round fudge brownie cookies? I like to use a round cutter or bowl that’s slightly larger than my cookies and “scoot them”. This will shape them into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies. It's important you do this right when the cookies come from the oven and they are still hot. Make sure to hold on to the sheet tray with an oven mitten or dry towel because the sheet tray will be hot!
Frequently Asked Questions about Gluten Free Brownie Cookies
Can I add chocolate chips or nuts to my brownie cookies?
Yes! But try to stay around 50 - 70 grams when it comes to add-ins. I recommend finely chopping the nuts or chocolate chips before adding them to the dry ingredients.
Can I freeze the Brownie Cookie Dough?
Since the dough is on the thinner side and not like your traditional cookie dough, I have had no luck freezing the cookie dough. I recommend freezing the baked brownie cookies instead and reheating them in your oven or microwave for a few seconds to give them that gooey, fudgy texture again.
Can I make the dough ahead of time?
If you can't bake the fudge brownie cookies right away, I recommend refrigerating the dough until you are ready to bake. The dough will be very stiff and needs to be brought to room temperature before baking.
Can I make the cookies smaller?
Yes! If you use a smaller scoop, make sure to adjust the baking time accordingly. I would start checking the cookies around 8-9 minutes.
Can I make this recipe vegan?
I have not tested this recipe with any egg or butter replacements. But I know this recipe will not work with "flax eggs" since they can not be whipped.
I don't have celiac - can I make this recipe?
Yes! Please substitute the gluten-free flour with 110 grams of All-Purpose Flour.
Which finishing salt do you recommend?
I use Maldon Sea Salt as my finishing salt. It is not only pretty to look at but also gives the cookies a bit of a crunch.
Are Brownies better than cookies?
Trick question - this is why we have Brownie Cookies. The best of both worlds!
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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Brownie Cookies
Do you love brownies? Do you love cookies? Then my Gluten Free Fudge Brownie Cookies are exactly what you are looking for. A delectable gluten free chocolate cookie with a crinkle outside with a fudgy center. This recipe is every chocolate lovers ultimate dream come true.
Ingredients
For the Gluten Free Brownie Cookies
- 215 grams dark chocolate , 64% - 70% dark
- 113 grams unsalted butter
- 2 large eggs
- 1 large egg yolk
- 125 grams light brown sugar
- 125 grams granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso (optional but recommended)
- ½ teaspoon (2 grams) kosher salt
- 125 gram Gluten Free Multipurpose Flour
- 25 grams cocoa powder, unsweetened, dutch processed
- 1 teaspoon baking powder (4.5 grams)
- Flaky Sea Salt
Instructions
Make Chocolate Butter Mixture
- Place 215 grams of dark chocolate in a heat-proof, microwave-safe bowl.
- Cut butter into small cubes and place in a saucepan over medium heat.
- Carefully melt the butter, remove from the heat and pour it over the chocolate and. Let it sit in the bowl. This will be a very fluid mixture.
How to make the Gluten Free Brownie Cookies
- Preheat the oven to 350°F
- Line two sheet trays with parchment paper and set them aside.
- Combine the eggs, egg yolk, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 5 minutes.
- In the meantime sift together gluten-free flour, cocoa powder, and baking powder
- With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds. This mixture should be warm but not boiling hot.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined for 30-45 seconds. Make sure to scrape down the sides.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn off your mixer and switch to the paddle attachment.
- Add the dry ingredients and carefully mix until roughly combined. Turn of the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Using a #20 cookie scoop (around 3 tablespoons) divide the batter between the two sheet trays. The batter will look very loose.
- Sprinkle each cookie with some flaky sea salt.
- Bake one tray at a time for 12 minutes. The cookies should have a beautiful crinkle top and be slightly domed.
- Remove from the oven, and to achieve perfect round cookies, use cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
- Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days. Those Gluten Free Fudge Brownie Cookies taste the best when enjoyed within the first 3 days of baking.
Notes
Tips on how to make Fudge Brownie Cookies
- The dough for the Fudge Brownie Cookies does not have to be chilled so timing is everything here.
- Make sure you have all your ingredients measured out, sheet trays lined with parchment, and your cookie scoop nearby. If you like you can break the peppermint bark into pieces or just top each cookie with one big square before baking.
- When measuring out your ingredients, make sure you measure everything correctly. Just a few extra grams of flour can throw of this recipe.
- If you live in a colder climate or keep your kitchen on the colder side, place your parchment-lined sheet trays on top of the stove while the oven preheats. This way the cookie dough does not “seize up” when you scoop it on the tray and the cookies will spread more. You just want the sheet trays at room temperature – clearly, you do not want them hot or even warm.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals -
KitchenTour Digital Kitchen Scale - 3000g/0.1g High Accuracy Precision Multifunction Food Meat Scale with Back-Lit LCD Display(Batteries Included)
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Vollrath 1-⅝ oz Stainless Steel Disher - Size 20,Yellow
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 315
Michelle says
We made this recipe tonight after dinner since we all had a chocolate craving. What a fun cookie to make. Who would have thought they turn into those delicious crinkle treats?
Alicia says
I definitely learned something making this recipe and it paid off. Whipping the eggs, butter and sugar for so long was not something I had done before. The brownies were AMAZING. Great texture, crinkly top. And so delish! I will make them again and again again…
Daniela Weiner says
I love when readers learn new things. I am so glad you enjoy those Gluten Free Fudge Brownie Cookies
Meghan says
When your recipes say “gluten free flour” what are you using? I noticed some recipes specify which flour and others don’t. Thank you! So excited to try these!
Daniela Weiner says
Meghan, I am happy to answer this question for you. In every post above the recipe there is a section called "Recipe Ingredient Notes" where I talk about which ingredients I recommend and used during testing. I have tested this recipe with King Arthur Measure for Measure, my own GF Flour Blend and Bob's Red Mill. All 3 products work perfectly fine. I just haven't tested this with Cup4Cup (because I don't have any on hand)
Meghan says
Thank you, sorry to ask. That jump to recipe function is bad for me. I'll be sure to read the notes!!!
Daniela Weiner says
It's okay. Sadly one must have the "Jump to the Recipe" button these days. I am not a fan of it either 😉
Monica says
Oh my gosh… these are the most amazing cookies I’ve ever had and I’m not even GF my daughter is. The fudgy center and crispy outer edge is perfection. These will definitely be made again and again
Megan Levonyak says
These are so delicious! I love the fudginess you get with these cookies; just like a brownie!!
Ksd says
Ma'am can you plz differ working of brown sugar and granulated white sugar?
Daniela says
Hello, I don't understand your question. Are you looking for the difference between white and brown sugar?
Agnieszka says
Made it for new year's breakfast. So so so good and not so sweet (I was afraid this amount of sugar can be too much - as it turns out without a reason 🙂 )
Made it with your flour blend mix recepie.
Thank you very much:) and I wish you happy New Year
Sara Elyas says
Can’t wait to try these. How much all purpose flour should I substitute the gluten free flour with. Sorry if you mentioned this already.
Daniela says
I don’t have celiac – can I make this recipe?
Yes! Please substitute the gluten free flour with 110 grams of All Purpose Flour
(I answer questions like that in the Frequently Asked Question section of every recipe I share. Thank you!)
Arianna says
These brownie cookies are a 10 out of 10 and they come together so easy!
When these cookies are described as "fudgey," Daniela means F-U-D-G-E-Y! Legit so fudgey it actually feels like you're eating actual fudge.
An easy recipe that no one would know was GF either.
Corran says
I want to ask you, can I use almond meal for the GF flour ?
Thanking you in advance.
Daniela says
No, Almond Flour or coconut flour will NOT work in this recipe.
Delia White says
These look so good! I used CUp4Cup and they turned out beautifully. I also added white chocolate chips. Yum! ♥️
Daniela says
Oh, I bet the addition of white chocolate was AMAZING!
Brenda says
I made then usung bob’s red mill 1 to 1
They were delicious
Thanks
Celeste Harrison says
These brownie cookies have been a favorite in my household for a while now, but this week we shook things up and added chocolate chips: holy cow, that's a whole new level of decadent! I've had lots of folks without celiac ask for this recipe, which is always fun.
Daniela says
love hearing this! aren’t those brownie cookies the best 🤤
Lauren R Epstein says
thanks
Kaitlyn says
I’m wondering how these would hold up to being ice cream sandwiches??? I’ve made them before. My brain says they’d be delicious straight from the freezer, so I don’t see why they couldn’t be sandwiches? Let me know what you think!
Daniela says
I have turned them plenty of times into ice cream sandwiches 😆
Kaitlyn says
Yes ok!! Love it! Thanks!
Daniela says
I am very certain there is even a reel of
mine floating around on social media with brownie cookies ice cream sammies
Jamie says
These are soooo good!! Just like that warm brownie texture you get with a regular recipe! Definitely satisfied that chocolate craving!