Irresistibly Fudgy Gluten-Free Brownie Cookies: Your New Favorite Dessert

Are you a devoted fan of rich, decadent brownies, but also adore the soft, chewy texture of a classic cookie? Imagine combining the best of both worlds into one sensational treat. Our incredibly fudgy gluten-free brownie cookies, often affectionately called “brookies,” are exactly that – a dream come true for chocolate lovers! These delightful confections offer that iconic crackly top, a supremely fudgy interior, and an intense chocolate flavor, all while being completely gluten-free and remarkably easy to prepare.

For years, baking has been a passion, and while cookies often take the top spot, a perfectly baked brownie holds a special place in my heart. There’s an undeniable magic in that delicate, crisp crust giving way to an intensely rich, gooey center. With this gluten-free brownie cookie recipe, you no longer have to choose! We’ve captured that coveted fudgy texture and deep chocolate essence in a perfectly portioned cookie, making them ideal for sharing, gifting, or simply enjoying one (or two!) all to yourself. Plus, we’re revealing the secret to achieving that beautiful, glossy, crackly top that makes these cookies look as incredible as they taste.

Beyond their amazing flavor and texture, one of the most exciting aspects of these gluten-free chocolate brownie cookies is the straightforward and accessible ingredient list. You’ll find most items are pantry staples, making this recipe a go-to for quick and impressive homemade gluten-free desserts. Prepare to be amazed at how effortlessly these come together, leaving you with a batch of some of the best gluten-free fudgy chocolate cookies you’ve ever tasted.

Essential Ingredients for Your Gluten-Free Brownie Cookies

Crafting these exceptional gluten-free brownie cookies begins with a carefully selected list of ingredients, each playing a crucial role in achieving that perfect fudgy texture and intense chocolate flavor. Here’s a closer look at what you’ll need and why each component is important:

• Semisweet or Dark Chocolate: Just like our beloved fudgy gluten-free brownies, these brownie cookies start with high-quality chocolate. Using chocolate chips or a chopped chocolate bar (bittersweet is my favorite!) provides a deep, authentic chocolate foundation. A higher percentage of chocolate, combined with butter, is key to achieving that incredibly rich, fudgy texture and intense chocolatey taste we crave in a brownie cookie.
• Butter: Melted butter is essential for contributing to the luxurious fudgy texture of these cookies. While I haven’t experimented with dairy-free alternatives for this particular recipe, many readers have success with plant-based butters in similar baked goods. If you try a dairy-free version, please let us know how it turns out!
• Brown Sugar & Granulated Sugar: The combination of both brown and white sugar is not accidental; it’s a secret weapon for perfect texture and appearance. Brown sugar adds moisture and chewiness, contributing to the desirable fudgy quality. Granulated sugar, on the other hand, helps create that signature delicate, crackly top that is characteristic of classic brownies and makes these cookies so inviting.
• Eggs: Don’t underestimate the power of these humble ingredients! Eggs are fundamental to this gluten-free brownie cookie recipe. Not only do they bind all the ingredients together, but more importantly, whisking them vigorously with the sugars creates the vital structure needed for the glossy, crackly surface and the wonderfully fudgy middles. This aeration step is crucial for the cookie’s final texture.
• Vanilla Extract: A touch of pure vanilla extract is non-negotiable in almost any chocolate dessert. It doesn’t just add its own delightful aroma; it enhances and deepens the chocolate flavor, making every bite even more complex and satisfying.
• Gluten-Free Flour Blend: The goal here is to use just enough flour to give the cookies structure without making them dry or cakey. For consistent and excellent results, I highly recommend a high-quality “measure-for-measure” or “cup-for-cup” gluten-free all-purpose flour blend. My personal favorite is King Arthur Measure-For-Measure gluten-free flour blend. It’s crucial not to substitute with single-ingredient flours like almond flour or coconut flour, as their different absorption properties will drastically alter the cookie’s texture and could lead to disappointing results.
• Unsweetened Cocoa Powder: For an even richer, darker chocolate flavor and a beautiful deep color, I opt for alkalized or Dutch-processed cocoa powder (sometimes labeled “dark cocoa powder”). This type of cocoa has had its acidity neutralized, resulting in a smoother flavor and a more intense color compared to natural cocoa powder.
• Salt: A pinch of kosher salt in the dough balances the sweetness and enhances all the chocolate notes, bringing out their full depth of flavor. For a gourmet touch and an extra layer of texture, a sprinkle of flaky sea salt on top of the warm cookies after baking is an absolute must. It adds a delightful contrast in flavor and texture.

Psst! Make Sure You Measure Your Flour Correctly!

This step will make a HUGE difference in the quality and texture of your baked goods! We highly recommend using the scoop and level method for accuracy, or even better, weighing your flour with a kitchen scale for the most precise and consistent results.

LEARN HOW TO MEASURE FLOUR CORRECTLY

How To Make Fudgy Gluten-Free Brownie Cookies, Step By Step:

Get ready to bake a batch of the most amazing fudgy gluten-free brownie cookies with this easy-to-follow guide. Each step is designed to ensure you achieve that perfect crackly top and chewy, moist interior every time.

1. Preheat The Oven & Prep Your Pans. Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when your cookie dough is ready, which is crucial for that desirable crackly top. Line two baking sheets with parchment paper. Parchment paper is essential to prevent sticking and for easy cleanup. Set the prepared pans aside, as you’ll want to move quickly once the dough is mixed.
2. Melt The Chocolate & Butter. In a medium microwave-safe bowl, combine your chocolate chips (or chopped chocolate) and cubed butter. Heat them together in short 20-30 second intervals, stirring well between each interval. Continue this process until the mixture is completely smooth and glossy, with no lumps of chocolate remaining. Be careful not to overheat or scorch the chocolate, as this can make it seize and unworkable – if it burns, you’ll unfortunately need to start over. Once melted, set the chocolate mixture aside to cool slightly while you prepare the eggs and sugars. (Alternatively, you can melt the chocolate and butter gently in a double boiler on the stovetop.)
3. Whisk The Eggs & Sugars. In a large mixing bowl, combine the brown sugar, granulated sugar, and room-temperature eggs. Using a hand mixer (or a stand mixer with the whisk attachment), beat this mixture on medium-high speed for a full 4-5 minutes. This step is critically important for the cookie’s texture and appearance! You’ll know it’s ready when the mixture has at least doubled in volume, become significantly lighter in color (pale yellow), and the sugar is almost completely dissolved. If you rub a small amount between your fingers, it should feel smooth, not gritty. This aeration creates the structure for the crackly top and fudgy centers.
4. Add Cooled Chocolate & Vanilla. Once your egg and sugar mixture is light and fluffy, gradually pour the slightly cooled melted chocolate and butter mixture into it. Mix on low speed or stir gently with a spatula until just combined. Overmixing here can deflate the eggs. Finally, stir in the vanilla extract until it’s evenly distributed.
5. Fold In Dry Ingredients. Sift or whisk together your gluten-free flour blend, Dutch-processed cocoa powder, and salt in a separate small bowl. Add these dry ingredients to the wet chocolate mixture. Using a rubber spatula, gently fold the dry into the wet until just smooth and combined. Be careful not to overmix, as this can develop the gluten-free flour too much and lead to tougher cookies. Stop mixing as soon as no streaks of flour are visible.
6. Scoop The Dough Right Away. Speed is key for achieving that perfect crackle! Immediately after mixing the batter, use a large cookie scoop (approximately 3 tablespoons) to portion the dough onto your prepared baking sheets. Space them evenly, allowing for some spread; typically, 5-6 cookies per standard baking sheet is ideal.
7. Bake As Soon As Possible. Place both baking sheets into the preheated oven promptly. Bake for 8-10 minutes. You’re looking for the edges to be set, and the centers to appear *just* set, perhaps still slightly soft or jiggly. It’s okay if they look a little underdone; they will continue to set as they cool. Remove the cookies from the oven and, while they are still warm, sprinkle them with flaky sea salt if desired. Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire cooling rack to cool completely. This brief cooling period on the hot tray helps them firm up without over-baking.

Pro Tips & Frequently Asked Questions for Perfect Gluten-Free Brownie Cookies

To ensure your gluten-free brownie cookies turn out absolutely perfect every time, keep these expert tips and answers to common questions in mind:

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH: This step is non-negotiable for achieving the signature glossy, crackly top and fudgy texture. Do not skip or rush it! The eggs and sugars should be beaten for a full 4-5 minutes, until they are significantly lighter in color, at least double in volume, and the sugar crystals are almost completely dissolved. If you rush this step, your cookies will likely be denser, less fudgy, and lack that beautiful, shiny, crackled surface. Patience here truly pays off.

GET THEM IN THE OVEN QUICKLY: After you’ve mixed all the ingredients, it’s critical to get the cookie dough onto the baking sheets and into the oven as swiftly as possible. The longer the batter sits, the more it loses the air whipped into the eggs and the less pronounced that coveted glossy, crackly brownie top will be. Even a delay of 3-5 minutes can make a noticeable difference in the final texture and appearance of your gluten-free brownie cookies.

DON’T OVER-BAKE THEM: Just like with traditional brownies, the key to a gloriously fudgy texture is to avoid over-baking. You’re aiming for cookies that are slightly dense and chewy, not dry or cakey. Remove them from the oven when the edges appear set, but the centers still look *just* set and perhaps a tiny bit soft. It’s perfectly fine if they seem a touch underdone when you pull them out; they will continue to firm up and cook slightly from residual heat as they cool on the baking sheets. Over-baking will result in cookies with crunchy edges and a drier, more cake-like center, which is not what we want for these fudgy treats.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one of those gluten-free cookie recipes where making the dough in advance is generally not recommended. The unique texture and the glossy, crackly tops depend heavily on the aeration of the eggs and sugars and getting the dough into the oven quickly after mixing. If the dough sits for too long, it will lose its aerated structure, and the cookies won’t spread the same way or develop those beautiful crackles. For best results, mix and bake immediately.

HOW TO STORE LEFTOVER BROWNIE COOKIES: To maintain the freshness and fudginess of your leftover gluten-free brownie cookies, store them in an airtight container. At room temperature, they will stay delicious for about 1 day. If you need to keep them longer, they can be stored in the refrigerator for 2-3 days. For extended storage, these cookies freeze beautifully for up to 6 weeks. For detailed instructions on freezing baked cookies, refer to our comprehensive guide on freezing cookies.

CAN I ADD MIX-INS TO THESE BROWNIE COOKIES? Absolutely! While they are perfect on their own, these fudgy gluten-free brownie cookies are also fantastic with additions. Consider stirring in 1/2 cup of chocolate chips (milk, dark, or white), chopped nuts (walnuts or pecans are classic), or even a swirl of peanut butter chips into the batter before scooping. Just be mindful not to overmix when adding them.

TROUBLESHOOTING: WHY DIDN’T MY COOKIES GET CRACKLY TOPS? The most common reasons for a lack of crackly tops are insufficient whisking of the eggs and sugar, or delaying baking after the batter is mixed. Ensure you beat the eggs and sugar for the full 4-5 minutes until very light and fluffy. Also, make sure to bake the cookies as soon as the batter is ready. Oven temperature consistency also plays a role, so ensure your oven is accurately preheated.

CAN I USE REGULAR ALL-PURPOSE FLOUR? This recipe is specifically developed for gluten-free measure-for-measure flour blends, which contain a specific balance of starches and gums. While it might be possible to adapt it, using regular all-purpose flour would require significant adjustments to the liquid content and potentially other ingredients to achieve a similar texture. For guaranteed gluten-free results, stick to a reliable gluten-free blend.

More GLuten-Free Cookie Recipes To Try:

• Gluten-Free Levain Chocolate Chip Cookies (thick & gorgeous!)
• Crumbl Copycat Gluten-Free Chocolate Cake Cookies
• Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
• Levain Chocolate Peanut Butter Chip Cookies (Gluten-Free!)
• Gluten-Free Chocolate Peppermint Crinkle Cookies
• Fruit Pizza Cookies (With Gluten-Free Lemon Sugar Cookie Base!)

Fudgy Gluten-Free Brownie Cookies

• Author:
  Emily Dixon, Sweets & Thank You
• Total Time:
  22 minutes
• Yield:
  12 Cookies
• Diet:
  Gluten Free

Print Recipe

Description

These fudgy chocolate brownie cookies are magically gluten-free, taste amazing & come together in minutes. The ultimate gluten-free chocolate cookies!

Ingredients

• 8 oz (about 1 1/3 cup) semisweet, bittersweet, or dark chocolate chips (I like bittersweet chocolate best)
• 6 Tablespoons butter, cut into cubes
• 3/4 cup lightly packed brown sugar
• 1/3 cup sugar
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup (120 grams) gluten-free measure-for-measure flour, scooped and leveled or weighed
• 1/4 cup (25 grams) unsweetened Dutch processed/dark cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside. Having your pans ready to go is essential to work quickly.
2. Melt The Chocolate & Butter. In a medium microwave-safe bowl, melt the butter and chocolate together in 20-30 second intervals, stirring between each, until smooth and glossy. Set aside to cool slightly.
3. Whisk The Eggs & Sugars. Add brown sugar, sugar, and eggs to a large bowl and beat with a hand mixer for 4-5 minutes, until at least double in volume and lighter in color.
4. Add Chocolate & Vanilla. Gradually mix the cooled melted chocolate into the egg and sugar mixture. Add the vanilla and stir to combine.
5. Add Dry Ingredients. Add gluten-free flour, cocoa powder, and salt. Fold in with a spatula just until smooth and combined.
6. Scoop The Dough Right Away. Immediately scoop the cookies with a large cookie scoop (3 Tablespoons) onto your prepared baking sheets, 5-6 cookies per sheet.
7. Bake As Soon As Possible. Bake at 350 degrees F for 8-10 minutes, until edges are set and centers are *just* set. Remove from oven and sprinkle with flaky sea salt. Cool 2-3 minutes on the baking sheets before transferring to a wire rack.

• Prep Time:
  12 minutes
• Cook Time:
  10 minutes
• Category:
  Cookies
• Method:
  Oven
• Cuisine:
  American

These fudgy gluten-free brownie cookies are more than just a dessert; they’re a celebration of rich chocolate flavor and perfect texture, all made accessible for those avoiding gluten. Whether you’re a seasoned baker or just starting your gluten-free journey, this recipe offers a simple yet impressive way to indulge in a truly irresistible treat. Don’t hesitate to whip up a batch today and experience the magic of homemade “brookies” that will delight everyone, gluten-free or not. Happy baking!