Oct. 22, 2025

Gluten-Free Brownie Cookies made from almost the same batter?

Hi Bakers,

This bake was a huge success and I probably won't make it again...These might be the best brownie cookies I’ve ever had because I modified my favorite recipe to create cookies. All the deep, chocolatey, fudgy flavor you want, but in cookie form! Here’s my reasons not to make them again

1. More work for the same taste

2. Chilling and rolling take more time

3. You don’t get the thick fudgy inside brownie pieces

You get to decide if you want to try them anyway, but don't say I didn't warn you. I did eat at least three to make sure they were ok... ~Carolyn

Gluten-Free Brownie Cookies

Adapted for gluten-free from King Arthur Flour’s recipe for Fudge Brownies

Makes 10 large cookies

Cocoa/Egg mixture

1 large eggs

1/2 cup + 2 tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon instant espresso powder

Flour Mixture (Dry Ingredients)

1/2 cup + 2 tablespoons Cup4Cup Multipurpose Flour (original blend)

2 Tablespoons blanched almond flour

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

1/2 cup semi-sweet mini chocolate chips

Butter Mixture

7 tablespoons butter

1 cup + 2 tablespoons light brown sugar

Preheat the oven to 350°F and set the rack in the middle position.

In a medium-sized bowl, whisk together the dry ingredients except for the chocolate chips and set aside. In a large bowl, mix together the cocoa/egg mixture and set aside. This will be a thick, shiny chocolate fudge-like texture. Microwave the butter and granulated sugar together, stirring every 30 seconds until the sugar dissolves a bit and the mixture begins to be a bit less grainy. Do not bring it to a boil. Add the butter mixture to the cocoa/egg mixture and stir until completely combined. Add dry ingredients and mix well until no dry bits remain. Scrape the bowl as needed. Stir in the chocolate chips. Scoop the cookies into 2 tablespoon-sized balls and chill completely. Bake on a parchment-lined cookie sheet for about 10-12 minutes. Cookies are done when set on the sides, but puffed and soft in the center.

Gluten-Free Brownie Cookies made from almost the same batter?

Carolyn Hillyer

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