these fudge brownie cookies are super rich and chewy with a fudgy center. They may look like a cookie, but each bite is pure brownie bliss. This recipe uses zero flour, making it gluten-free and the batter requires zero chill time.
Reader’s Reviews
“I made these cookies last night. I used the exact recipe with no additions, substitutes, or chilling time. They came out exactly as described in the narrative. My family loved them. They were surprised when I told them they were flourless brownie cookies. I loved this recipe and will definitely make them again! Thanks, Laura. I appreciate your time and talent.” — Cathy
I am a cookie addict. I am also a chocoholic. My kids know that their Halloween chocolates disappear while they are at school. Yeah, it’s THAT bad. I don’t do a lot of baking at home because I can’t be trusted home alone with all of these confectionary delights.
For example, these chocolate chip pudding cookies are a HUGE favorite with my crew, and my chocolate chip cookie bars don’t last more than a day or two in my house!
And when I bake these extra special, super fudgy and gluten free brownie cookies? None of us can resist them!
And before you ask me, yes, there is NO flour in this recipe!
Recipe highlights
- Simple: These brownie cookies are super easy to whip up. They are made with ZERO flour, so it is gluten-free. Other recipes require you to chill the batter, but not this recipe. Yes, the batter is liquidy, trust me, that’s how it is supposed to be. They bake up beautifully and are perfect brownie cookies.
- Texture: These wonderful cookies are rich in chocolatey flavor, just like brownies. The top of the cookie is shiny and crackly just like brownies. And the inside of the cookie is soft and fudgy, you guessed it, just like a brownie. But it’s a cookie.
“These are seriously the easiest, most delicious brownie cookies to make that are also gluten free, flourless, and fudgy! I didn’t have any gluten free flour at home yesterday, so these were the perfect dessert to whip up on a s Saturday night. Warning : these are super addictive, so don’t expect them to last very long!”
Ingredients you need
- Butter: There isn’t much fat in these cookies. You only need 2 tablespoons of butter for batch of 24 cookies.
- Chocolate chips: I have used bittersweet as well as dark chocolate chips for these cookies. Remember, the higher quality of chocolate you use here will mean some extraordinary chocolate flavor.
- Eggs: Because there isn’t much butter in these cookies, the main fat comes from these eggs.
- Cocoa powder: Just like the quality of your chocolate chips is important, so is your cocoa powder. You can also use dark cocoa powder.
- Pantry staples: granulated sugar, vanilla extract, baking powder
Step-by-step directions
- Melt the chocolate. Melt butter and chocolate chips in a double boiler or microwave. Remove from heat and cool slightly.
- Combine dry ingredients. In a small bowl, whisk cocoa powder and baking powder.
- Combine wet ingredients. In a large mixing bowl, mix together eggs, sugar and vanilla extract.
- Add melted chocolate. Add the cooled melted chocolate mixture to the egg mixture and stir to combine well.
- Finish cookie batter. Slowly fold the dry ingredients into the batter until fully incorporated. Stir in remaining chocolate chips.
- Bake cookies. Scoop cookie dough onto baking sheet and bake until they are firm on the outside. Like brownies, do not over bake!
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Yes, the batter is liquidy and that’s okay! Don’t fret. Don’t add flour.
- Cool the cookies. Let cookies cool for several minutes on the baking sheet then transfer to a cooling rack.
Recipe tips and FAQs
I created a video for this recipe, as well, just to show you that the liquidy cookie batter really does bake into a firm cookie. Just pardon the small section missing. My camera apparently stopped taking video in the middle of the mixing process.
Oh the joys of shooting video when you are a crew of one!
AND THERE IS NO FLOUR IN THIS RECIPE!
Wonder why I keep saying there is no flour in this recipe? Read the comments after the post. No one believes me.
Looking for more chocolatey recipes to try? Check out my recipe for easy brookies, which is a brownie and chocolate chip cookie bar baked together! And then there is my dark chocolate sheet cake – is it a brownie or is it a fudgy cake???
Storing/Freezing Instructions
TO STORE: Store any leftover cookies in an airtight container on the counter for up to one week. Or you can keep them in the refrigerate for up to 2 weeks.
TO FREEZE: You can also freeze the baked cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. If you want to freeze raw cookie dough, it will keep for up to 2 months.
This brownie cookie batter IS runny and that’s okay. You do NOT need flour. Just spoon the batter onto a baking sheet lined with parchment paper or silicone baking mat and bake. You will see, once the cookies cool, they remain intact.
Yes, you can melt either for this brownie cookie recipe. Just chop the chocolate bar into smaller pieces so it will melt quickly and not burn. Choose a high quality chocolate because that is the star of the recipe!
Chocolate is best melted in a double boiler. You can melt chocolate in the microwave, but be sure to heat for 20 second intervals and stir after each heating session. You do not want to burn the chocolate, which is easy to do the microwave.
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Fudgy Brownie Cookies
Ingredients
- 2 tablespoon unsalted butter
- 11 oz bittersweet chocolate chips divided
- 2 large eggs
- ½ cup granulated sugar
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 350ºF.
- Line two large baking sheets with parchment paper or a silicone baking mat.
- In a double boiler, melt butter and 8-ounces of chocolate chips over medium-low heat. Cool slightly.
- In a large mixing bowl, mix together eggs, sugar and vanilla extract.
- In a separate bowl, whisk together cocoa powder and baking powder.
- Add the melted chocolate mixture to the egg mixture and stir to combine well.
- Slowly add the dry ingredients, folding them into the batter.
- Once all of the dry ingredients are incorporated, stir in remaining 3 oz bittersweet chocolate chips.
- Scoop 1½ tablespoons of dough onto prepared baking sheets. Yes, the batter is liquidy and that's a-okay!
- Bake for 12 minutes or until they are firm on the outside. Like brownies, do not over bake!
- Leave to cool completely on the baking sheet before transferring. The cookies puff up while baking, then deflate during the cooling process.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Ok, this is a FLOURLESS cookie recipe people. Also, the batter is not thick like typical cookie dough, but it definitely is not runny to the point you can’t place separated blobs on the cookie sheet. That being said, the outside of my cookies did not turn out like the picture, but they still tasted great!
Hi Kaylie,
I’m so glad you liked the cookies. I wonder if them not looking like what is pictured is an oven issue? With traditional brownies, over-whipping the eggs give the brownies the shiny top. Since there is no flour in this recipe, over mixing is not an issue, so that might be another trick to try.
Laura