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This is an overhead view of a cutting board with a piece of parchment paper on top of a bunch of chocolate cookies. The cookies have crinkle tops and salt sprinkled on top.
Gluten Free Chocolate Brownie Cookies are a decadent dessert for any chocolate lover! They’re chewy around the edges of fudgey in the middle!

You know how brownies have those crisp edges and are chewy gooey in the center? You know how they have that flakey top, but that soft, satisfying middle?

These cookies are dead ringers for brownies. You know, except they’re in cookie shape and have those chewy edges all around.

Chocolate Brownie Cookies aka…

These cookies are known by a few names: gluten-free double chocolate cookies, gluten-free chocolate chocolate chip cookies, chocolate brownie cookies, fudge brownie cookies, mudslide cookies, and more.

Listen, I don’t care what you call them! I just call them delicious 🙂

This is a side view of a cutting board with a piece of parchment paper on top of a bunch of chocolate cookies. The cookies have crinkle tops and salt sprinkled on top. A small bowl of salt is to the bottom left of the image and a glass of milk is in the back to the top left of the image.

Ingredients for gluten free chocolate brownie cookies:

  • unsalted butter
  • semi-sweet chocolate chips
  • coconut sugar
  • eggs
  • blanched almond flour
  • cocoa powder
  • baking powder
  • salt
  • flaked sea salt for sprinkling on top
  • This is an overhead image of a glass bowl with chocolate brownie cookie batter in it. The bowl sits on a white surface with an ivory tea towel to the bottom left of the image. A cookie scooper filled with cookie dough is to the right of the bowl on the white surface.

How to make chocolate brownie cookies:

Melt. First, melt the butter and chocolate chips in a large bowl and whisk together until completely smooth.

Add the rest of the ingredients. Add the coconut sugar and eggs to the bowl and whisk until combined. Then, add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk again until combined.

Chill then bake. Chill the cookie dough in the fridge for 30 minutes. Then, line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet.

I fit 6 – 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound. Bake for 10 minutes.

Cool on the pan. Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack. I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don’t want to add the salt on top.

  • This is an overhead view of a cutting board with a piece of parchment paper on top of a bunch of chocolate cookies. The cookies have crinkle tops and salt sprinkled on top. A small wood bowl filled with flakey salt and chocolate chips are next to the cookies.
  • This is a stack of chocolate cookies on a cutting board with parchment paper. More cookies are around the stack of cookies and a glass of milk is blurred in the background.

More brownie recipes to try:

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This is an overhead view of a cutting board with a piece of parchment paper on top of a bunch of chocolate cookies. The cookies have crinkle tops and salt sprinkled on top. A small wood bowl filled with flakey salt and chocolate chips are next to the cookies.

Chewy Gluten Free Chocolate Brownie Cookies

★★★★★ 4.9 from 7 reviews
  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20+ min
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cookies
  • Diet: Gluten Free
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Description

Gluten Free Chocolate Brownie Cookies are a decadent dessert for any chocolate lover! They’re chewy around the edges of fudgey in the middle!

Scale

Ingredients

  • 1/2 cup unsalted butter (can sub ghee to make it paleo)
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup coconut sugar
  • 2 eggs
  • 1 cup blanched almond flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • flaked sea salt for sprinkling on top (optional)

Instructions

  1. Preheat oven to 350F.
  2. Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk together until completely smooth.
  3. Add the coconut sugar and eggs to the bowl and whisk until combined.
  4. Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
  5. Chill the cookie dough for 30 minutes.
  6. Line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet. I fit 6 – 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound.
  7. Bake for 10 minutes.
  8. Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.
  9. I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don’t want to add the salt on top.

Notes

Nutrition

  • Serving Size: 1 cookie
  • Calories: 304
  • Sugar: 28.5g
  • Sodium: 110mg
  • Fat: 17.1g
  • Saturated Fat: 10.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 34.8g
  • Fiber: 0.5g
  • Protein: 3.8g
  • Cholesterol: 32mg

Keywords: chocolate brownie cookies, gluten free chocolate brownie cookies,