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These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey – they’re like a brownie in cookie form! These cookies are naturally gluten-free.
It’s the final day of the year, and I’m waking up in London! It’s the first days of my semester abroad, living in a new city. I arrived yesterday with my best friend Paige around 2pm. We took a taxi to the hotel, and set off to explore a little bit. We got our new British phones and some toiletries, albeit only after a long while wandering around Oxford Circus and going in way too many phone stores, ate dinner and proceeded to pass out for 15 hours. Guess we needed a little bit of sleep! We’re still drowsy/jet-lagged, but ready for an amazing New Years Eve in London!
But these cookies though, I couldn’t not share them with you guys. These cookies are rich, decadent, and sooooo chocolatey. These are a cookie that you would have no idea are gluten-free, and honestly, flour in these would just tone down the chocolatey-ness which simply would not do.
These are brownie cookies to the core with their deliciously rich fudge center, and I know they’re a recipe I’ll be making again and again. It’s also incredibly nice that they come together so easily! You could use a mixer if you wanted, but why both with the extra dishes? I used a wooden spoon and a bowl and they came together perfectly – just make sure to mix together your butter and sugar fully before moving on with the recipe.
Tips for the best brownie cookies!
I also like using chocolate chunks in these chocolate brownie cookies. The big chunks get super melty and stay melty in the middle of these cookies, resulting in some seriously bold chocolate flavor that will satisfy even the biggest of chocoholics.
Also…definitely don’t over-bake these guys! If anything, err on the side of under-baking. You want these to be ooey-gooey.
The final touch to make these the most outstanding brownie cookies you ever did taste? A sprinkle of flaky sea salt! The salt is the perfect complement to help balance out the slight sweetness and bittersweet chocolate. It takes these already-delicious cookies to the next level. Enjoy!
Want more cookies?
- Chocolate Crinkle Cookies (Gluten-Free & Vegan)
- Paleo Chocolate Chip Cookies
- Paleo Double Chocolate Cookies
Gluten-Free Chocolate Brownie Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cocoa powder
- 1 cup semi-sweet chocolate chunks
- Flaky sea salt, optional
Instructions
- Preheat oven to 350ºF.
- Thoroughly mix together the butter and sugars until completely combined. Add the egg and vanilla and stir until combined.
- Add in the baking soda, salt, and cocoa powder and mix until smooth. Stir in the chocolate chunks. Use a cookie scoop to shape cookie dough balls. Sprinkle with flaky sea salt, if desired.
- If you want thick cookies, place dough in the freezer for 15 minutes before baking. You can also place the cookie dough in the fridge for up to 3 days before baking.
- Bake for about 10 minutes or until set around the edges but still gooey in the center. Let cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely.
I have no idea how big your supposed to make these.I just took a easpoon and scooped up a blob. I think thats too much since one poster said she got 101 from a double recipe!! She must have made teeny tiny cookies! Im hoping my miuch larger blobs come out well..
Hi Julie,
I updated the recipe so that’s it’s more clear how big to make the cookies, but I hope yours turned out well! Thanks from trying them.
Made a batch last night and they are YUMMY — my only question is the amount of salt. Was it supposed to be unsalted butter? I used regular salted butter and feel that it’s too much with the added salt. Think I would either cut the salt to 1/4 tsp or use unsalted butter. Will try again and see if it makes a difference. =)
Hi D, I always use unsalted butter, so it was my mistake that it was not reflected in the recipe. It’s been updated to show unsalted butter! Hope you like them, and hope you LOVE them if you make them again with unsalted butter :) :)
I am a gluten-free newbie baker so maybe it’s just me, but I had no luck with these cookies. I made tablespoon sized balls but once it the oven they spread completely flat, turn a deep brown/almost black and aren’t even fully cooked. :( is there something I’m doing wrong?! I followed the receipe!
Hi Amy. Since I’m not in the kitchen with you, I’m not sure exactly what went wrong! It sounds like your cookie dough may have been too thin if they spread so thin, but it’s odd that they didn’t even cook. To counteract them spreading, try refrigerating the dough for about an hour or until it’s thoroughly chilled before baking. I’m sorry I can’t be more help.
Oh maaaan. The amount of fudge in these cookies is totally INSANE! I mean, I seriously just want these for breakfast. They look so thick, chewy, and dreamy, Rachel!!
OMG, so jealous you are studying in London!!! I hope you live it up girlfriend… then again, that’s a duhhhh statement! Love these cookies, Rachel! I can almost taste their fudgy, chocolaty deliciousness from over here in the states! ;) Cookie perfection! Cheers, and have SO much fun in London!! <3
You had me at brownie cookies! These look so good! Love the thick texture. Wish I had a few of these for lunch!
Aww isn’t it fun to have a blog record of your time abroad? I was lucky to do a semester abroad in Australia and it was just SO fun. I wish I had a blog or diary or something to read back on it! Anyway, these cookies look ah-mazing! So fudgy and that sea salt looks just perfect on top :)
It’s the best!! I also did “Abroad Bites” posts where I shared pics and talked about what I did…and it’s all things I never would have remembered otherwise. I love having the records :) Thanks so much, Denise!
Oh my goodness. I saw these cookies on your snapchat and just wanted to reach through the screen and eat one. So much fudgy chocolatey goodness!
Anything with nutella and brownies sounds delicious already! Your food photography is beautiful!! :)
Thanks so much, Joleen!
I realize your study abroad in London is now a gorgeous memory but man, I don’t know what I crave more – that trip or these cookies! No, I do know – these cookies! I can’t handle that melt-y chocolate-y goodness! Well done, my dear!