It might look like a cookie, but one bite and you will swoon for these Gluten-Free Fudgy Brownie Cookies!
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.
I give a lot of cakes, cookies and bars away to friends, neighbors and school. I have made a variety of different cookies, but some cookie recipes are so good I have to share them again. And that’s the case of this extra special, super fudgy brownie cookies.
And before you ask me, yes, there is NO flour in this recipe!
I first shared this recipe with you in 2010 — yikes, over 7 years ago! I had all but forgotten about it until the past year. This post has gotten a lot of pinterest traffic and readers have been making and enjoying these gooey brownie cookies.
And over the years, I have received a lot of comments saying that the batter was too runny, so they added more flour. No one seemed to believe the recipe. So a redo was definitely a must, sacrifices had to made. It was time to return to the brownie cookie.
The original recipe came from Fanny from Foodbeam. She lives in Europe and her measurements were in grams. I adjusted the measurements for American baking standards and made them over the weekend to take to a party my 12-year old daughter was invited to. Remember, share the love, share the calories.
Now the original recipe called for 1/4 cup of all-purpose flour. Even with that 1/4 cup of flour, the batter is runny and not as stiff as a normal cookie batter. The first time I made these brownie cookies I gave my special baking prayer as I scooped up heaping tablespoons onto the baking sheet.
You know the prayer, “Please work, please work! You better turn out ‘cuz a $%#! lot of chocolate went into this!!!!”
And yes, they do turn out beautifully, even with the liquidy batter. NO ADDITIONAL FLOUR IS NEEDED, FOLKS!!!
Because so very little flour is used in the recipe, I decided to alter it more. I replaced the flour with cocoa powder. And OMG so much chocolatey flavor and goodness are in these gluten-free brownie cookies!!! Super moist and all the texture of a brownie, but in a cookie. Flakey crust on the outside with a moist chocolatey brownie center.
Let me repeat this, even though many people will skip reading this post and ask me anyway, THERE IS NO FLOUR IN THIS RECIPE!
I created a video for this recipe, as well, just to show you that the liquidy cookie batter really does bake into a 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!
So, fellow chocolate addicts, hold your head high and bake up these wonderful brownie cookies and fear not the liquidy batter! YOU WON’T CARE THAT 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.
Gluten-Free Fudgy Brownie Cookies
It might look like a cookie, but one bite and you will swoon for these Gluten-Free Fudgy Brownie Cookies!
Ingredients:
- 2 TBS butter, unsalted
- 11 oz bittersweet chocolate chips, divided
- 2 large eggs
- 1/2 cup plus 2 TBS granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
Directions:
- Preheat oven to 350ºF.
- Line two large baking sheets with parchment paper or a silicone baking mat.
- In a double boiler, melt on medium to medium-low heat:
- 2 TBS butter, unsalted
- 8 oz bittersweet chocolate chips
- Cool slightly.
- In a large mixing bowl, mix together:
- 2 large eggs
- 1/2 cup plus 2 TBS granulated sugar
- 1/2 tsp vanilla extract
- In a separate bowl, whisk together:
- 1/4 cup cocoa powder
- 1/4 tsp 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:
- 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.
Notes:
Serving Suggestions: You can also stir in white chocolate chips and/or chopped walnuts.
Prep Time:
Yield: 24 cookies
Cook Time:
Total Time:
I followed the recipe exactly like it says but my battery was way too thin no way it was gonna scoop out just a runny mess I finally just poured the batter in a 8×8 baking dish and made brownies instead very delicious though
Hi Tony! The batter is more on the liquid side, not a traditional cookie batter. I looked at the other website where I found the recipe and some commenters said they refrigerated the dough for an hour or two and then scooped and baked the cookies. But, if you look at my picture of he cookie dough on the baking sheet, the batter is not thick or solid. Glad to know that the same batter is great as a brownie!
i cant see flour in the ingredients!?
No flour needed. I explain why in the blog post above.
Laura
Really runny, put my batter in the fridge to thicken. Yummy though.
Dear Laura,
Thanks for sharing this nice and delicious recipe.
Being Swedish and thus a metric baker I noticed the Foodbeam recipe has four times more flour than yours – might be the reason the batter is on the runnier side. But as long as the cookie tastes like a brownie, who cares?!
Too thin, added one extra cup of flour and perfect. Maybe a misprint
Yes the batter was very thin.. Im still baking them so hoping they turn out ok
Anyone try baking in a cake pan? Same cooking time? Its in progress!
LOL! This is one of my older recipes and now I know I have to try it again this weekend. I’m sure my kids won’t mind… : )
Too runny… had to add much more flour and it was still runny, delicious though!
The original recipe (Fanny at Fordbeam) used 180g (6ozs?) flour and you have replaced that with 1/4 cup cocoa – it doesn’t seem to be possible to make this cookie with this change to the recipe.
I would be concerned about putting this mixture in the oven – I can see it all ending up in the bottom of the oven!!!
I know you show in the video that you made the cookies but I think I will approach this recipe with the lack of flour in mind. Unfortunately there may be cooks who will take this recipe at face value and not read your preceding write-up and not be best pleased with their results.
Hi Mary-
I certainly can’t make everyone read my post. As it is, not everyone reads a recipe’s directions and are shocked to see that things don’t turn out! But I will tell you that if you follow the directions, the cookies will turn out and you’ll love them.
There are recipes for chocolate torts and bars that do not have any kind of flour, but do include cocoa powder. Paleo eaters are making “egg cloud” flat breads that contain eggs and cream cheese with no flour or binding agent whatsoever. And then there are the banana-egg pancakes paleo eaters make without any other binding ingredients. The baking powder provides the lift and air pockets, mimicking flour-based dishes. And these flour-less baked goods are pretty tasty and impressive.
Your cookies will not end up on the bottom of the oven because you are baking them on a baking sheet – LOL! But seriously, bake them on the baking sheet lined with parchment paper or silicone mat, 12 minutes was the sweet spot for my oven, and more importantly, let the cookies cool on the baking sheet. If you try to remove them from the pan hot, they will break. But other than that, these really are brownie-like cookies – even without the flour.
🙂 Laura
Thankyou for your prompt reply and explanation. I will most certainly be giving these a go because they look really lovely. Who doesn’t like a Brownie?!!
Nowhere does it give an amount of flour, it just says after the flour is incorporated. It would be like soup without any flour
Hi Sharon,
Flour is not needed in this recipe. I use cocoa powder instead. I fixed the mistake in the directions. It should read “after the dry ingredients are incorporated.” And yes, the batter is liquidy. Watch the video and you see that the cookies still turn out beautifully WITHOUT flour and WITH a runny batter.
Laura
Followed the directions and my cookies turned out perfect! Very decadent!! My gluten-free relatives will be in heaven when they taste these..
Hi Claire-
Yay! I keep telling everyone, the recipe works. The runny batter scares them. They really are decadent cookies. Thank you for trying it out and for leaving a comment.
Laura
I’m not seeing ANY flour at all on this recipe! Where does it say, and how much and what type of flour?
Hi Donna,
There is no flour in this recipe. If you read the blog post and watch the video, it explains it all.
Laura
Really it is the best recipe! Thanks dear !, it was successful from the first time ! Love u for this recipe !!
Hi Hanan-
Yay! So glad you love the recipe. It really is a keeper!
xoxox Laura
I’m surprised everyone is complaining about the batter because it really isn’t that runny, mine was thick enough to easily spoon onto the sheet and not spread out. And I didn’t change the recipe at all. The cookies were very yummy though! Soft and chocolately!
ha ha ha! I think people are expecting typical cookie dough, which is much thicker and stiffer than this one. So glad you like the cookies. They really are delicious!
I would ask you about ‘FLOUR’, but I read your blog, and comments. It must be frustrating having to explain over and over about flour. You state 6 times at least, in your article ‘NO FLOUR’. How’s anyone not seeing that?
When I fix these I will follow your instructions. I saw this on Pintrest. They look yummy. Thanks.
Hi Donna-
I hope you do make these cookies. They really are delicious and rich like brownies. I wanted to restate it in the blog so no one would misunderstand. They really do not need flour!
Laura