Gluten Free Brownie Cookies

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A delicious easy recipe for Gluten Free Brownie Cookies, you’ll love them!
A delicious easy recipe for Gluten Free Brownie Cookies, you'll love them!

I do love a good chocolate brownie as much as you do, but I’m not really keen on scrubbing out the pan afterwards!

My answer was to come up with a gluten free brownie cookies recipe. It bakes up nicely with that familiar brownie smell and the texture inside the cookie is the similar to a brownie, but no baked on crunch on your brownie pan!

Now if you want that partly cooked, really soft brownie on the inside I’m not sure this will work for you as the dough needs to be firm enough to make in to cookies, but it’s a great recipe and it’s so easy to prepare that I’m sure you’ll love it.

I’ve adapted one of my own cookie recipes to make these gluten free brownie cookies, I added in an extra egg and tweaked it a little to come with a mixture that will taste great and bake up really well.

It’s not a complicated recipe, you basically add the ingredients to your bowl, one after another, and then you have your cookie dough ready to cook!

As always I’m including the measurements in grams and US cup measures, but you need to know that the cup measurements are approximate and may not be totally accurate as the weight of gluten free flour blends can vary greatly depending on what kind of flour you have in there.

And even if we use the same blend measuring it with a cup may not yield the same amount of flour each time, it really depends how you scoop it, it the flour has been sieved, and some other variables. 100g grams of flour is always 100g of flour no matter if you pour it or scoop it onto the scale! I’ve had much more consistent results baking by weight and I think you will too.

I have a recipe for my own All Purpose Gluten Free Flour blend that uses flours that I can find in my local grocery store. I have also included cup measures for that if you don’t have a scale.

Its much cheaper than buying the premixed boxes of gluten free flour and if you mix up a big batch you’ll be ready to bake any time!

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A delicious easy recipe for Gluten Free Brownie Cookies, you'll love them!

A delicious easy recipe for Gluten Free Brownie Cookies, you'll love them!


Gluten Free Brownie Cookies
Prep time
Cook time
Total time
A Gluten Free Brownie Cookies, they're a perfect treat!
Recipe type: Dessert
Cuisine: American
Serves: 21
  2. Preheat your oven to 350F.
  3. Cream margarine and sugar together, don't overdo it as the margarine is very soft and you don't want it to become too liquid.
  4. Then add eggs, cocoa powder flour, xanthan gum, baking powder.
  5. Don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated well.
  6. If the mixture is very soft cover the bowl with cling wrap and put it in the fridge for about 20 minutes to harden up a little.
  7. Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.
  8. Take a generous tablespoonful of the dough and roll it into a ball, then dip on all sides in the powdered sugar.
  9. Place it on the lined cookie sheet and flatten out with a fork, to about a ½ inch thick.
  10. Bake for 13 - 15 minutes in a 350F oven.
  11. Allow the cookies to cool on a cooling rack.
1. I bake by weight using a digital kitchen scale as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

2.I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results as they are approximate only. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale.

3.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.

4. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.


  1. says

    I love brownies, but gluten free brownie cookies – Win/Win!! These look so delicious. I can’t wait to try them.

    I’ve recently started using my kitchen scale a lot more in baking, especially gluten free food and I love it. It’s so much more precise. Thanks for adding the grams and the cups. 🙂

  2. says

    Hi – Kelli from Yum Goggle. We have started producing “Top 25” recipe roundups. We are going to try to do it once per week – we’ll see. Anyway, I will be posting Monday Morning and at least one of the recipes (this one) you submitted to us is being included with a direct link to your post. Hope you like it and will promote the Roundup too!

    • says

      Hi April, yes absolutely use butter! Since I’ve been diagnosed with Celiac Disease I have found that sadly I can’t tolerate any dairy products so that’s the only reason I use dairy free margarine in my recipes, up until then I baked with butter in everything 🙂

      • April says

        Awesome! Thanks so much. Thankfully I have no problem with dairy. Although butter is really the only dairy I use. Can’t wait to try these tomorrow.

  3. Michael Ervin says

    I made these today everyone loved them and no one knew they were gf except me ,
    One of my favorites. thank you so very much.

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