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Chewy, Fudgy Gluten-Free Brownie Cookies

Indulge in these Chewy, Fudgy Gluten-Free Brownie Cookies that bring the delightful flavors of brownies into a cookie form, perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie batter
  • 10 tablespoons unsalted butter (melted) Use high-quality butter for best results.
  • 7 oz bittersweet chocolate (chips or chopped chocolate (60-70%)) Choose high-quality chocolate for better flavor.
  • 2 large eggs (room temperature) Make sure eggs are at room temperature for better mixing.
  • 125 g granulated sugar
  • 125 g dark brown sugar (preferably organic)
  • 1.5 teaspoon pure vanilla extract For a rich flavor.
  • 40 g Dutch-processed cocoa powder (or natural unsweetened cocoa powder) Sift before adding.
  • 50 g super-fine blanched almond flour Can substitute with 34g buckwheat flour.
  • 50 g sweet rice flour (also called mochiko) Do not substitute white or brown rice flour.
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Melt the butter and chocolate together: Microwaving or stovetop method.
  3. Sift in the cocoa powder and add vanilla extract, whisk until smooth.
  4. In a separate bowl, whip the eggs and sugars using a mixer on medium-high speed for 4-5 minutes until pale and fluffy.
  5. Combine the melted chocolate mixture with the whipped eggs, mixing until blended.
  6. Sift in the dry ingredients and gently fold until there are no dry spots—be careful not to overmix.
  7. Use a cookie scoop to place about 2 tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
Baking
  1. Bake for 9-11 minutes, until puffy with crisp edges and a slightly gooey center.
  2. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container for up to 3 days. For longer storage, freeze for up to 6 months.