How to make gluten free chocolate brownie cookies. These cookies have a brownie-like texture and great flavor.
If you like chocolate in all its forms, you’ll definitely love this recipe.
These chocolate cookies are delicious and perfect for your weekly batch cooking. You can freeze the cookies in portions (scoops) and take them out of the freezer when you need them, bake them and enjoy whenever you want without having to clean up the kitchen and “waste” time” preparing the dough.
TIPS for the best gluten free brownie Cookies
A few tips to make your cookies delicious
Check out how easy it’s to make this Gluten free brownie Cookies recipe.
If you want to see another gluten free cookie recipe, check out this recipe
How to make these Gluten free brownie Cookies
All the ingredients to bake these cookies
- Melting Chocolate.If you want cookies with a brownie texture and flavor, you’ll need a lot of chocolate. I used a really good bar of chocolate for desserts.
- Butter. You’ll need about 80 grams of butter for this recipe. I used lactose free butter, but you can use any type of butter you like.
- Sugar. You’ll need half white sugar and half brown sugar. If you don’t have brown sugar, you can use white sugar, and vice versa.
- Eggs. I used two eggs. If you can’t eat eggs because you’re allergic, you can replace the egg with a large banana. When you replace the egg with a banana, the texture and the flavour of the cookie changes (you get a soft banana and chocolate-flavored cookie, but if you are allergic to eggs this is a good substitute).
- Gluten-free flour. I prefer to use white rice flour for making cookies. It’s a very inexpensive flour (compared to the other gluten-free flour) and it’s pretty soft.
- Cocoa powder. For a more intense chocolate flavor, the cocoa powder works really well.
- A pinch of salt to taste.
- Baking soda, baking powder, and xanthan gum. I’ve made this recipe many many times without baking soda, baking powder or xanthan gum, so it’s totally optional. If you like, you can add half a teaspoon of baking soda and half a teaspoon of xanthan gum. These two ingredients help to get a better, airier, and more homogeneous texture. If you want a flat cookie you can omit the baking soda or baking powder.
Gluten free rice flour is my favorite to bake cookies.
Remember to take the eggs out of the fridge for a while before making the recipe.
Make gluten free chocolate cookies step by step.
First, melt the chocolate together with the butter. To do this, put the butter and chocolate in a bowl. Put the bowl in the microwave and heat it at low temperature in 30-second intervals, stirring it. *You can also melt the chocolate in a water bath.
Once the chocolate is melted, let it sit to temper.
Put the eggs and sugar in a bowl. Beat them very well for 5 minutes until you get a foamy and whitish mixture.
Add the melted chocolate to the bowl along with the egg and sugar mixture. Beat very well until the chocolate is well incorporated. Add the dry ingredients: rice flour, cocoa powder, salt, baking powder and xanthan gum (optional).
Mix well until the flour is well incorporated. The dough is quite dense, you can mix it with a spatula.
If you like, you can add some chopped pecans or hazelnuts to the dough.
Preheat the oven to 180ºC and put the baking paper on a baking tray.
Shape the cookies with an ice-cream scoop. Place the cookies on the tray (on top of the baking paper).
Bake the cookies for 12 minutes at 180ºC or until you see that they’re a little golden brown.
Let them cool on a wire rack and enjoy these delicious cookies.
Can you freeze the cookie dough?
Yes, you can freeze raw cookie dough.
To do this, shape the cookies using an ice cream scoop. Place the scoops (separately, without touching them) on a tray and put them in the freezer. After a few hours, when you see that the dough is frozen, put the balls in a freezer bag with a zipper.
*If you freeze the cookies in the form of balls on a tray, they freeze well and without sticking together. And then you can transfer them to the container that fits best in your freezer, and that’s it.
You don’t need to thaw the cookies before baking.
- To bake them, take them out of the freezer and place them on a baking sheet. Bake them at 180ºC (in a preheated oven) for at least 12-15 minutes.
- Since they’re frozen, it may take a little longer to bake them. Take them out of the oven when you see that they’re done and a littlegolden brown.
- If you bake the cookies without thawing them first, you’ll notice that the cookies don’t expand in the oven as usual and have a more round/tall ball shape.
Can I substitute he cocoa powder with another ingredient?
Yes, you can replace the amount of cocoa powder with melted chocolate or chocolate chips.
To make cookies with gluten, you can use all-puropse flour.
If you want to freeze a lot of cookies, double the quantities of the recipe.
Take a look at this gluten-free chocolate chip cookie recipe
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