Gluten Free Brownie Cookies
by: claire cary
Fudgy, chewy and even gluten free, these brownie cookies are the ultimate recipe to satisfy that chocolate craving. With gorgeous shiny, crackly crust, these cookies are bound to impress.
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10
Ingredients
- 8 ounces semi-sweet chocolate I like Guittard semi sweet chips
- 2 large eggs room temperature
- ¾ cup + 2 tbsp granulated cane sugar
- ⅓ cup melted coconut oil measured when melted, not solid
- 1 tsp vanilla extract
- ⅓ cup gluten free all purpose flour can sub regular AP flour if not GF
- 1 tbsp corn starch
- 3 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
- optional: 1/2 tsp espresso powder helps create a really rich flavor
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set aside
- Add the 8 ounces of chocolate (please note this is 8 ounces by weight, not volume! see notes if you don't have a kitchen scale) to a bowl and melt in 30 second intervals in the microwave, stirring between each interval until fully melted. Alternatively, add to a double boiler and melt on the stove.
- Melt the coconut oil and measure out 1/3 cup. Set the chocolate and oil aside for now.
- In a mixing bowl or bowl of a stand mixer, beat together the eggs and sugar for about 2 minutes with an electric mixer.
- The long mixing time is key for the shiny crackly tops! After 2 minutes, beat in the coconut oil, melted chocolate and vanilla.
- Beat in the cocoa powder, corn starch, flour, baking powder and salt. Be sure to spoon and level the flour.
- If you're using the espresso powder, also add this in now. I usually don't use it, but if you want a really rich chocolate flavor, it will do just that! The batter will be like a thick brownie batter, but not thick like traditional cookie dough. This is what you want!
- Fold in the chocolate chips. Spray a medium cookie scoop with oil (this will help with the scooping since the dough is a bit sticky) and quickly scoop the dough and add to the prepared baking sheet, leaving a bit of space in between for spreading.
- Add a few extra chocolate chips on top if desired. The sooner you can get the cookies in the oven, the better. If the batter sits for too long, the cookies won't get shiny/crackly.
- Bake for 11-14 minutes, I usually do 12 in my oven. They will continue to firm up as they cool so you want them slightly soft when they come out of the oven.
- Use a round cookie cutter to swivel around the cookie to create a perfectly round shape.
- Let cool on the baking tray, then sprinkle with sea salt flakes and enjoy! It's important to let them cool completely, otherwise the center of the bottoms can stick to the parchment a bit, so try to wait a good 20-30 minutes if you can!
Notes
You'll need 8 ounces of semi sweet chocolate by weight for the dough. I highly recommend using a kitchen scale. If you do not have one, 8 ounces by weight is about 1 1/4 cup for chocolate chips or 1 1/2 cup for chocolate chunks. This is a key ingredient, so please use a scale if you have one :) a big enough variation can really change the outcome of the recipe. Chocolate chips usually come in 10-12 ounce bags, but chocolate bars are 4 ounces each (usually) so if you don't have a scale, 2 chocolate bars will be perfect.
Be sure to use refined coconut oil (not virgin) to prevent any coconut flavor. Butter or vegan butter will also work.
I used Bob's Red Mill 1:1 GF all purpose flour, which I recommend if you're keeping these gf. If you want to use another blend, just make sure it has xanthan gum. You can also just use regular AP flour as well!
Serving: 1cookie / Calories: 257kcal / Carbohydrates: 44g / Protein: 4g / Fat: 19g / Saturated Fat: 8g / Fiber: 3g / Sugar: 28g
