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!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
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.
If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.
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.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
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!
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.
Hi Cathy-
You are so sweet- thank you! I’m so glad you all enjoyed the cookies. They really are addictive and delicious!
Laura
Hi! Am I able to cut this recipe in half to make less cookies?
Hi Megan!
Yes you can – since there are two eggs in the recipe, you can easily cut it in half to make less.
Laura
My oven can set to a max limit of 250°,any other alternative.
Hi Fatema,
Are you sure you are talking Farenheit and not Celcius? You need to bake these cookies at 350ºF (about 180ºC). You can get away with possibly baking at 300ºF for a longer period of time, but not 250ºF.
Laura
I had to convert the measurements to grams but this recipe came out amazing!
The batter wasn’t runny at all, perfect consistency amazing flavour!
Maybe putting the batter in the fridge before will harden it.
Thank you 🙂
Hi Niki-
So glad you enjoyed the cookies! You can definitely put the batter in the refrigerator before baking, but it is totally not necessary. Thank you for sharing your kind words.
Laura
I just made the fudge brownie cookies. So yummy good!! I got this recipe from Facebook & after reading comments I tweeked the recipe. I did add less than a TBL of rice flour to the batter. While the oven was preheating, I placed the batter in the fridge until the oven was at 350 deg. I found that a TBL of batter produced a good cookie size. The next time I make these, I will try coconut oil instead of butter just for an experiment. Thank you for this wonderful recipe!! I will be passing this on with confidence… Read more »
Hi Gwen-
I’m so glad you enjoyed the cookies. They really are rich and delicious! The extra tablespoon of rice flour wasn’t necessary, but I’m glad it worked out for you just the same!
Laura
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
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!
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 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
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
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
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… Read more »
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… Read more »
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?!!
Too runny… had to add much more flour and it was still runny, delicious though!
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… : )
Yes the batter was very thin.. Im still baking them so hoping they turn out ok
Too thin, added one extra cup of flour and perfect. Maybe a misprint
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?!
Dear Laura,
Thanks for sharing this nice and delicious recipe.
Really runny, put my batter in the fridge to thicken. Yummy though.
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