Gluten Free Salted Brownie Cookies

These gluten free brownie cookies are the best of both worlds. Combining that crinkle brownie top and fudgy center into a cookie makes them fun to make and eat!

Brownies but in the shape of a cookie? Yes please.

These brownie cookies are not to be confused with a brookie, which is actually cookie on top of a brownie and baked into a bar.

We achieve the crinkle top texture, the fudgy inside and slightly crispy outside with the same ingredients as my fudgy brownies with the addition of baking powder and a WHOLE lot of whipping.

Be sure to check out the expert tips and read about how long to whip the eggs and sugar to get the best cookie texture.

Ingredients and substitutions

All of the ingredients to make this recipe are easy to find at your local grocery store. No crazy gluten free flour mixes needed!

You will need the following ingredients for these cookies:

• 1-1 or measure for measure gluten free flour (see below for my favorite)
• sugar
• salt
• unsweetened cocoa powder
• semi sweet chocolate chips
• unsalted butter
• vanilla
• baking powder
• eggs

Substitutions

Flour- I am going to recommend you do not sub the flour for this recipe. If you do, you will do it with the risk of the cookies not turning out. Here's the thing. Gluten free flour varies sooooo much from brand to brand. You just never know how one will act compared to the other.

That's why I like to use King Arthur 1-1 GF flour. It is very consistent and easy to find.

Semi sweet chocolate chips- you could sub in any chocolate chips you love.

Expert tips and how to store

• The most important tip I have for this recipe is to whip the eggs and sugar for as long as recommended. This is what brings air into the recipe and helps the cookies rise and create that famous brownie crinkle top texture.

• Don't skip chilling the dough. Without chilling, your cookies will just spread and be blah. It isn't a long chill time so don't be too sad.

• To make these salted brownie cookies, just sprinkle with maldon salt (sea salt flakes) after baking.

Storage

These cookies do well in an airtight container at room temperature for up to 5 days.

They also freeze well after baking. Just let them cool to room temperature before putting in a freezer safe air tight container.

Step by step pictures

The pictures are below are to be used as a guide. If you have questions about how things should be looking just refer back to these!

More brownie recipes!

If you love brownies as much as I do then you will definitely want to check out these Gluten Free Buckeye Brownies and these Gluten Free Rocky Road Brownies.

Recipe

Gluten Free Brownie Cookies

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• Author: Loren | Sweet Rustic Bakes
• Prep Time: 40
• Cook Time: 10
• Total Time: 50
• Yield: 15 1x
• Diet: Gluten Free

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Description

These gluten free brownie cookies are the best of both worlds. Combining that crinkle brownie top and fudgy center into a cookie makes them fun to make and eat!

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Ingredients

Scale 1x2x3x

• 1 cup of 1-1 gluten free flour, spoon and level method
• 1 cup of sugar
• 2 large eggs 
• ½ teaspoon of salt
• ¼ cup of unsweetened cocoa powder
• ½ cup of semi sweet chocolate chips
• 1 stick unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon of baking powder

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Instructions

1. Preheat oven to 350°F and prepare a cookie sheet by lining with parchment paper
2. Using a stand mixer or hand held mixer beat eggs until they are frothy. Add sugar and vanilla and beat until they become a pale thick batter like a meringue with very soft peaks. This will take 3-5 minutes.
3. In a medium sauce pan melt butter and chocolate chips. Set aside to cool some.
4. In a large mixing bowl whisk together dry ingredients until even combined, this includes the flour, salt, cocoa powder, baking powder
5. Pour chocolate/butter mix into dry ingredients and stir to combine. Fold in egg/sugar mixture and gently stir to combine. Be gentle so that you do not knock out all of the air. 
6. Chill batter for 30 minutes in fridge and then use a medium cookie scoop or tablespoon  to place spaced about 2 inches apart on prepared cookie sheet.
7. Bake for  10 minutes until tops are cracked and edges are set. The center will not be all the way set. They will continue to cook as they cool down. Cool on tray for 10 minutes then gently remove and cool the remainder of the way on a cooling rack.

Notes

• For a salty sweet treat feel free to sprinkle with maldon salt after baking. 

• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: brownie cookies, chocolate crinkle top cookies, chocolate cookies, gluten free