by 
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.
This recipe looks great. I can’t wait to give it a try.
Very nice site by the way!
KB
Oh I am glad you brought these forward! I need some chocolate cookies soon!
I feel like you could make a lot of friends with a weapon like this ;)
Your cookies always look so amazing, and sea salt and chocolate does something to me every time! I love that these are gluten-free too — pinned!
You had me at chocolate and brownie and cookie! lol! Seriously, those three words are all I need to make me extremely happy :) Love this recipe and your new pics!
I’m so glad you reposted these, they look amazing! So fudy and delicious!
these are goooood. I made a half-batch b/c I knew I’d have trouble not eating too many! I posted it on Facebook as a hint to all my friends who worry about what to make for me; this is perfectly delicious without any strange ingredients or a background in GF baking. Thank you!
Thanks so much!! So glad that you like them :)
these are goooood. I made a half-batch b/c I knew I’d have trouble not eating too many! I posted it on Facebook as a hint to all my friends who worry about what to make for me; this are perfectly delicious without any strange ingredients or a background in GF baking. Thank you!
HI Rachel,
These cookies look amazing and I cannot wait to try them. I would prefer to make them non-dairy but I’m not interested in using margarine. Is there another fat that would work? Perhaps coconut oil? Or does the fat need to be solid in order to cream the sugar? Thanks for your help!
Hi Roz! I’d recommend using this recipe instead: https://bakerita.com/paleo-double-chocolate-cookies/. It’s already dairy-free, made with coconut oil. You can use regular sugar in that recipe too if you don’t want to use coconut sugar. Hope this helps!
These were really good and really easy to make. I actually doubled the recipe, but instead of white sugar used 1/3 cup of splenda, and only 2/3 cup of brown sugar. I also left out the baking soda as I was making them for Passover. I also added in some cinnamon and cayenne pepper. They were a big hit
So glad you enjoyed them, Carol! Your changes sound delicious – thanks so much for your feedback.