These Gluten-Free Brownie Cookies bring the best of both worlds: shiny, crackly tops like brownies and soft, fudgy centers like your favorite cookie. This easy one-bowl style recipe delivers rich chocolate flavor with simple gluten-free pantry staples.
I test a lot of gluten-free chocolate bakes, and these Gluten-Free Brownie Cookies are the ones I make when I want maximum fudgy flavor with minimal fuss, no chilling, no complicated steps, just that shiny crackle top and melty chocolate in every bite.
Notes on ingredients:
Chocolate chips: Use semi-sweet for balanced sweetness; good-quality chips melt smoother and taste richer
Unsalted butter: Slice into pieces so it melts evenly without scorching
Light brown sugar + granulated sugar: Brown sugar adds chew and moisture; white sugar helps that classic crackly top
Eggs (room temp): They whip better and help create lift and that glossy batter texture
Vanilla extract: Rounds out the chocolate flavor
Gluten-free all-purpose flour: Cup4Cup works especially well here for structure and a tender bite
Unsweetened cocoa powder: Use natural unsweetened cocoa for classic brownie flavor
Baking powder: Gives a little lift so the cookies don’t bake up dense and flat
Salt: Sharpens the chocolate and balances the sweetness
Extra chocolate chips: Fold in at the end for pockets of melted chocolate
How to Make Gluten-Free Brownie Cookies
Line two baking sheets with parchment paper or silicone baking mats, then preheat the oven to 325∘F.
In a small saucepan over low heat, melt the butter with 1 cup of chocolate chips, stirring constantly. When it’s about 90% melted, remove from the heat and stir until smooth. Cool for 5 minutes.
In a large mixing bowl, beat the brown sugar, granulated sugar, eggs, and vanilla until well combined. Add the melted chocolate-butter mixture and beat until smooth and glossy.
Add the gluten-free flour, cocoa powder, baking powder, and salt. Beat just until no flour pockets remain, then stir in the remaining chocolate chips.
Scoop dough with a medium cookie scoop (≈2 tablespoons) and place scoops about 2 inches apart on the prepared baking sheets.
Bake for 14–15 minutes, until the tops look crackly and the edges set. Don’t overbake the cookies will turn dry.
Cool on your baking sheet for 10 minutes, then move to a cooling rack.
Best GF Flour for Cookies
Cup4Cup gluten-free flour is a great choice for these brownie cookies because it bakes into sturdy brownie-like cookies with a soft, chewy texture. If your gluten-free blend already includes xanthan gum, you typically won’t need to add anything extra.
If you swap blends, keep the dough texture in mind: it should look like a thick, glossy brownie batter that you can scoop, not a pourable batter.
Dairy-Free Modification
To make these dairy-free, replace the butter with a dairy-free butter stick (not tub spread) in a 1:1 swap, and use dairy-free semi-sweet chocolate chips. Keep the same method and bake time, but watch the last 2 minutes since dairy-free fats can brown a bit differently.
Storing and Freezing
- Store: Keep your cookies in an airtight container at room temperature for 3 to 4 days for the best fudgy texture
- Refrigerate (optional): Up to 1 week, but bring to room temp before serving for a softer bite
- Freeze baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 2 months
- Freeze dough balls: Scoop first, freeze until firm, then bag; bake from frozen by adding 1–2 minutes to bake time at 325∘F
Looking for more gluten-free dessert recipes? Be sure to check these recipes out:
- Gluten-Free Cosmic Brownies
- Gluten-Free Cheesecake Brownies
- Gluten-Free Brownies Recipe
- Gluten-Free Chocolate Cake
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Gluten-Free Brownie Cookies
These Gluten-Free Brownie Cookies bake up rich, chewy, and super chocolatey with shiny crackly tops. Made with simple ingredients (Cup4Cup recommended)
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 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
- Line two baking sheets with parchment paper or silicone baking mats, then preheat the oven to 325∘F.
- In a small saucepan over low heat, melt the butter with 1 cup of chocolate chips, stirring constantly. When it’s about 90% melted, remove fromheatandstir until smooth. Cool for 5 minutes.
- In a large mixing bowl, beat the brown sugar, granulated sugar, eggs, and vanilla until well combined. Add the melted chocolate-butter mixture and beat until smooth and glossy.
- Then add the gluten-free flour, cocoa powder, baking powder, and salt. Beat just until no flour pockets remain, then stir in the remaining chocolate chips.
- Scoop dough with a medium cookie scoop (≈2 tablespoons) and place scoops about 2 inches apart on the prepared baking sheets.
- Bake for 14–15 minutes, until the tops look crackly and the edges set. Don’t overbake the cookies will turn dry.
- Cool on your baking sheet for 10 minutes, then move to a cooling rack.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 23mgSodium: 58mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 3g
