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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.
Very yummy and very easy! I searched for a gluten free chocolate cookie to make to chop up into an ice cream pie. We made a “test batch” of these to see if the recipe would be good. I am wishing we would have doubled it! The batter tasted amazing, so we had a clue that the cookies were going to be good. I would give this 5 stars if there was a rating. :)
So glad that you enjoyed the cookies, Lisa! Thanks for the feedback.
Absolutely…hands down….my favorite, uber chocolate chip cookie recipe. You’re brilliant btw! They turn out perfect, easy to make. The only change is lately, I’m too cheap to buy vanilla, so I fine ground some coffee and add that instead. I’ve added nuts On occasion also. Lately I’ve been using Hershey’s Dark cocoa…. Delish! I’ve followed you for years and hope you’re baking for many more.
I’m SO thrilled to hear you’re loving them! Love your sub of the coffee for the vanilla (it’s truly crazy how expensive vanilla has gotten). Thank you so much for your kind words and feedback, hope you find many other recipes you love!
These are great! Very quick and easy and I love that there are no strange or hard to find ingredients. I didn’t have any chocolate chips so I added chopped almonds. Turned out really well, and I’m usually bad at baking. Thanks!
So thrilled you’re enjoying them! :) Thanks for the feedback.
So the taste of the cookies was perfect, but the cookies themselves turned out to be a disaster. I don’t know what I did wrong but I followed the recipe to a T and they were looking pretty liquidity so I decided to add some flour and thought that it was weird that the recipe didn’t call for that, but even after adding the flour the cookies turned out so flat and hard. Still taste amazing just flat.
Hi Shelby, sorry you had trouble. Did you let the dough chill before baking? Adding unnecessary ingredients can also mess with the chemistry of a recipe as well, which could’ve caused the problems you encountered.
I have made these cookies so many times now, and they are always a hit! Super rich and fudgey and delicious. I’m not GF, but I like to have one or two GF recipes in my repertoire, and these cookies are by far my favorite! Works great as a doubled batch, too. I get so many requests for this recipe once people have tried them! Thank you!
I’m so thrilled to hear that! Thanks so much for the kind words and feedback, Amanda :)
I make these cookies all the time and they always come out perfectly! I use ghiradelli cocoa powder and white chocolate chips. So good. I made these for a party recently, and everyone raved about them. This is the perfect cookie!!
So thrilled you’ve been loving them, Hannah! Thanks so much for the feedback.
Amazing cookies!!! Easy and fast to make and also super delicious.
So glad you’re enjoying them, Amelia!
I’m an experienced GF baker, and these were a flop for me. They spread very thin and stayed unbaked in the middle when the edges were nearly burnt. I followed the recipe exactly, and won’t waste any more ingredients trying it again.
Hi Sandy, sorry you had trouble with these! It sounds like something definitely went wrong here, but without more info, it’s hard for me to know what, especially if you’re sure you didn’t change anything about the recipe! Let me know if you want any help figuring out what could’ve gone wrong here.
These are my favourite cookies! I’ve been making them every year since you posted them. This year I’d like to try and make them vegan… any suggestions on how to replace the egg? Would aquafaba work? Thank you!
So glad you’re loving them! I haven’t tried veganizing these. You’re welcome to try using aquafaba but I can’t make any guarantees about how this will go.
These cookies are absolutely divine! I couldn’t stop eating them. Our whole household fought over them.
So glad you and your family loved them, Annalisa!!