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 🙂
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
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.
More brownie recipes to try:
- Fudgey Gluten-Free Cheesecake Brownies
- Chocolate Strawberry Brownies
- Homemade Brownie Brittle
- Fudgey Cosmic Brownies
- Peanut Butter Swirl Brownies
- The Best Gluten Free Brownies
Recipe
Chewy Gluten Free Chocolate Brownie Cookies
Gluten Free Chocolate Brownie Cookies are a decadent dessert for any chocolate lover! They’re chewy around the edges of fudgey in the middle!
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
- Preheat oven to 350F.
- 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.
- Add the coconut sugar and eggs to the bowl and whisk until combined.
- Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
- Chill the cookie dough for 30 minutes.
- 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.
- 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.
Tips
- Photography by Eat Love Eats
Nutrition Info:
- 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
So delicious!! They remind me of the chewy chocolate supreme cookies from Great American Cookies I loved growing up.
★★★★★
I LOVE Great American Cookies so this is a huge compliment!! Thank you!! xo