GF Chocolate Brownie Cookies are chocolatey, fudgy, and amazing. These chocolate treats are chewy and gooey on the inside. Super easy to make and only takes 7 ingredients.
Jump to Recipe![Half chocolate brownie cookie and more cookies behind.](http://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-9.jpg)
About this recipe
These GF Chocolate Brownie Cookies are rich, chocolatey, and super fudgy. They’re chewy and gooey on the inside. Perfect for chocolate lovers! For more chocolate recipe ideas I leave you the link to this decadent GF chocolate lava cake.
These cookies are super easy to make, only take a few ingredients and 15 minutes to get together. They also freeze very well. It is one of those recipes you will want to make once and again.
![Chocolate brownie cookie on a pink surface seen from above.](http://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-1.jpg)
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter.
- Sugar: brown sugar.
- Eggs: room temperature eggs are better.
- Chocolate: semi-sweet chocolate chopped.
![Chocolate brownie cookies on a white surface seen from above.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-ingredients.jpg)
How to make Chocolate Brownie Cookies
Preheat the oven to 350ºF / 180ºC. Line a baking sheet with parchment paper or a silicone mat.
Melted 100gr of the chopped chocolate with the butter in a double boiler or use the microwave for periods of 20 seconds, stirring after each one until totally melted. Set aside.
In a medium bowl beat the egg with the sugar with an electric mixer until pale and foamy.
Add the melted chocolate and mix to combine with a rubber spatula.
![Chopped chocolate and pieces of butter in a deep saucepan.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-process-1.jpg)
![Glass bowl with a chocolate mixture and a rubber spatula.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-process-3.jpg)
Add the sifted GF all-purpose flour, baking powder, and salt, and mix until well incorporated.
Add the remaining chopped chocolate and mix, but don´t overmix.
Drop scoops of dough on the prepared sheets, spacing them an inch or so.
Bake for 10 minutes. Do not overbake.
Let cool before transferring to a wire rack.
![Chocolate brownie cookies on a licht-blue surface.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-7.jpg)
Storing
Store the cookies in an air-tight container for up to 5 days. You can freeze them in an air-tight container or freezer bag.
![Chocolate brownie cookies on a pink surface seen from above.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-2.jpg)
Variations
- Flour: you can try to replace gluten-free all-purpose flour with another GF flour like buckwheat flour.
- Espresso powder: add 1/2 teaspoon of espresso powder to the batter to enhance chocolate flavor.
- Dried fruits: add chopped and toasted walnuts, peanuts, or almonds as taste.
- Regular Cookies: replace GF all-purpose flour with all-purpose flour.
For more related recipes
- Brownies (Vegan + GF)
- Easy Chocolate Lava Cake
- Chocolate Peanut Butter Balls
- Easy Chocolate Cookies (Vegan + GF)
- Chocolate Crinkle Cookies
![Chocolate brownie cookies on a licht-blue surface.](https://almondyes.com/wp-content/uploads/2024/03/Chocolate-brownie-cookies-7-360x360.jpg)
Chocolate Brownie Cookies (Gluten-Free)
Ingredients
- 5,3 ounces semi-sweet chocolate, chopped (150gr)
- 2 tablespoons unsalted butter
- 1 egg, room temperature
- 1/3 cup brown sugar
- 1/2 cup gluten-free all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350ºF / 180ºC. Line a baking sheet with parchment paper or a silicone mat.
- Melted 100gr of the chopped chocolate with the butter in a double boiler or use the microwave for periods of 20 seconds, stirring after each one until totally melted. Set aside.
- In a medium bowl beat the egg with the sugar with an electric mixer until pale and foamy.
- Add the melted chocolate and mix to combine with a rubber spatula.
- Add the sifted GF all-purpose flour, baking powder, and salt, and mix until well incorporated.
- Add the remaining chopped chocolate and mix, but don´t overmix.
- Drop scoops of dough on the prepared sheets, spacing them an inch or so.
- Bake for 10 minutes. Do not overbake.
- Let cool before transferring to a wire rack.
Notes
- Store the cookies in an air-tight container for up to 5 days. You can freeze them in an air-tight container or freezer bag.
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