It might look like a cookie, but one bite and you will swoon for these incredible and rich fudgy gluten free 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 and gluten free brownie cookies.
And before you ask me, yes, there is NO flour in this recipe!
Why this recipe is so AWESOME!
I found the original recipe from Fanny from Foodbeam. She’s a pastry chef living in Europe who has long given up blogging. Because she lives in Europe, the measurements for this brownie cookie recipe were in grams.
I adjusted the measurements for American baking standards and adapted the recipe to have zero flour. I have continued to make this recipe over and over again for birthdays and picnics and pot lucks. Everyone adores these cookies.
First of all, it is rich in chocolatey flavor. It is also made with ZERO flour, so it is gluten-free. The top of the cookie is shiny and crackly just like brownies. And the inside of the cookie is like a fudgy brownie.
If you love brownies, you’ll love these cookies.
If you love chocolate, you’ll love these cookies.
If you love cookies, OMG you’ll love these cookies!
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
1. In a double boiler, melt butter and chocolate chips over medium-low heat. Remove from heat and cool slightly.
2. In a separate bowl, whisk together cocoa powder and baking powder.
3. In a large mixing bowl, mix together eggs, sugar and vanilla extract.
4. Add the cooled melted chocolate mixture to the egg mixture and stir to combine well.
5. 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.
6. Scoop 1½ tablespoons of dough onto baking sheet lined with parchment paper or silicone baking mat. Yes, the batter is liquidy and that’s a-okay! Don’t fret.
7. Bake for 12 minutes at 350ºF or until they are firm on the outside. Like brownies, do not over bake!
8. Leave to cool completely on the baking sheet before transferring. The cookies puff up while baking, then deflate during the cooling process.
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.
The brownie cookie batter IS runny and that’s ok. 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.
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.
- 2 TBS unsalted butter
- 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
- 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.
Serving Suggestions: For a dark chocolate treat, use dark cocoa powder and dark chocolate chips. You can also stir in white chocolate chips and/or chopped walnuts.
Store in a resealable bag or container at room temperature. Will last this way for up to 5 days.
Serving Size:1 cookie
Amount Per Serving: Calories: 725.4Total Fat: 53.1gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 0.3gCholesterol: 2.6mgSodium: 10mgCarbohydrates: 75.1gFiber: 9.0gSugar: 57.3gProtein: 9.2g
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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