Gooey, chewy, and naturally gluten-free. These fudgy cookies are game changer–the molten of a flourless chocolate cake, the crunchy outer layer of brownies, and the chewiness of a classic cookie.
Naturally Gluten-Free?
Yes! These brownie cookies are naturally gluten-free—meaning no swaps needed. Instead of a traditional flour base, they use only cocoa powder. And as a bonus, it lacks the stability flour gives, making these cookies texture rich, chewy, and ultra-fudgy. It’s like the love child of a brownie and a lava cake… without the gluten.
Flourless Brownie Cookies
These fudgy cookies are game changer–the molten of a flourless chocolate cake, the crunchy outer layer of brownies, and the chewiness of a classic cookie.
Ingredients
Method
Make the Dough
- Melt the butter in a pot on the stove. Remove from the heat and pour into a large mixing bowl. Cool slightly. Add the brown sugar and cane sugar and mix together.
- Add in the eggs and vanilla, and beat with a hand mixer for several minutes until light and fluffy. The long mixture helps create the crackly crust on top of the cookies (like brownies).
- Sift in the cacao powder and salt, and mix until combined. Add in the chocolate chips and nuts (optional). The batter may be thin at first, so allow it to rest and thicken (about 10 minutes).
Bake the Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper (while the dough thickens). The dough should be thick, sticky, and still scoopable.
- Use a 1 TBSP cookie scooper and scoop two scoops on top of each other, onto the pan to bake. (This makes the cookie thicker and more chewy and fudgy in the center).
- Bake the cookies for 12-15 minutes. Add a few more pieces of chocolate on top of the cookie (optional). Let cookies cool on the pan for 5-10 minutes, then transfer to a wire rack. Serve immediately.
Video
@najonisade Flourless brownie cookies – naturally gluten free! #browniecookie #chocolate #flourless #glutenfree #recipes #baking #cookwithme #fyp
♬ original sound – najoni
Notes
- Make Ahead: Unbaked cookie dough can chill it in the refrigerator for up to 72 hours (3 days). Unbaked cookie dough balls freeze for up to 3 months.
- Save Cookies: Baked cookies can last covered at room temperature for up to 1 week. Cookies can also last frozen for up to 3 months.
- Chopped Chocolate Bar/ Chocolate Chips: Either works for this recipe! I prefer using chopped chocolate because it gives more of a professional/unique look to the cookie. If you don’t have white chocolate or milk chocolate, dark chocolate works as well.
- Equipment: (affiliate links) Cast Iron Skillet or Saucepan | Electric Mixer (handheld) or (stand) | Spatula | Baking sheets | Silicone Baking Matt or Parchment Paper | Cookie Scooper | Cooling Rack
