Chocolate Brownie Cookies (Gluten-Free)
Flourless Chocolate Cookies are fudge, full of deep chocolate flavor, and amazing! These chocolate treats are chewy and gooey on the inside. Super easy to make and only takes 7 ingredients. Perfect to freeze for a last-minute snack.
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About this easy GF cookie recipe
These gluten-free chocolate Brownie Cookies are rich, chocolatey, and fudgy—perfect for chocolate lovers! They’re super chewy and gooey on the inside. For more gluten-free chocolate recipe ideas, I’ve included the link to this decadent gluten-free chocolate lava cake.
These chocolate cookies are super easy to make, only take a few ingredients, and 15 minutes to get together. They are perfect to make ahead, and they freeze very well. These cookies are great for holidays, parties, Christmas cookie boxes, or Valentine’s Day treats.
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.
How to make chewy GF cookies
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone mat.
Melted 100 g (3.5 ounces) 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.
Storing
Store the cookies in an airtight container for up to 5 days. You can freeze them in an air-tight container or freezer bag.
Variations
- Flour: You can try to replace gluten-free all-purpose flour with another GF flour, like buckwheat flour or rice flour.
- Espresso powder: Add 1/2 teaspoon of espresso powder to the batter to enhance the chocolate flavor.
- Dried fruits: add chopped and toasted walnuts, peanuts, or almonds to taste.
- Regular Cookies: replace GF all-purpose flour with all-purpose flour.
Top tips
- Room-temperature eggs and butter are better.
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Don’t over-bake them to get the rich and chewy texture; the inside must be gooey.
- Let the cookies cool before removing them to a rack; otherwise, they are very likely to break.
For more GF chocolate recipes
- Brownies (Vegan + GF)
- Easy Chocolate Lava Cake
- Chocolate Peanut Butter Balls
- Easy Chocolate Cookies (Vegan + GF)
- Chocolate Crinkle Cookies
GF Chocolate Brownie Cookies (chewy and fudgy)
Ingredients
- 5,3 ounces semi-sweet chocolate, chopped (150gr)
- 2 tablespoons unsalted butter
- 1 egg, room temperature
- ⅓ cup brown sugar
- ½ cup gluten-free all-purpose flour
- ¼ 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 100 g (3.5 ounces) 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.