These gluten-free chocolate cookies are like brownies in cookie form: packed with chocolate, butter, and bound with just a touch of gluten-free flour. Easy to whip up and even easier to eat. And they make killer ice cream sandwiches too.
A few haiku for you:
Chocolate glistening
melting gooily beneath
shiny, crackled crust
Whipped eggs and sugar
Chocolates and butter, folding
folding into you
Globs of sticky dough
hit the oven's heat, slumping
into crinkled discs
Crispy, chewy goo
bittersweet and earthy
and flecked with cacao nibs
How can these cookies
taste so good and yet, surprise!
still be gluten-free?
The answer is here:
whipped eggs, sticky dark chocolate
a touch of rice flour
Chocolate cookies and
a glass of milk make you smile
on a rainy day
More Chocolate Recipes:
- Triple Chocolate Chile Cookies
- (Gluten-Free) Flourless Chocolate Peanut Butter Cookies
- (Gluten-Free) Bittersweet Whiskey Brownies
- Vegan Salted Caramel Chocolate Swirl Popsicles {refined sugar-free}
- Nibby Chocolate Chip Oatmeal Cookies
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free chocolate cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Chocolate Brownie Cookies
Print Recipe Pin RecipeIngredients
- 10 ounces (285 g) coarsely chopped bittersweet chocolate, divided use (60-70% cacao mass)
- 6 tablespoons (85 g) Vermont Creamery cultured unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup + 2 tablespoons (125 g) organic granulated sugar
- 1/2 teaspoon fine sea salt
- ¼ cup + 2 tablespoons (55 g) flour (cassava, sweet rice, or GF AP flour)
- 2 tablespoons (15 g) tapioca flour
- ¾ teaspoon baking powder
- flaky salt such as Maldon, for sprinkling
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm.
- In a small bowl, sift together the flour, tapioca flour, and baking powder and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. (You can also do this in a large bowl with an electric egg beater or a whisk and your buff arms.)
- Turn the mixer to low and stir in the vanilla until just combined, then the warm (but not too hot!) chocolate/butter mixture.
- Add the flour mixture and beat on low speed until just combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / 3/4 cup) chopped chocolate.
- If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a pinch of flaky salt.
- Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool slightly and enjoy warm or at room temperature.
- Extra cookies keep well in an air-tight container for up to 4 days.
Notes
Nutrition
can you use gluten free flour instead of the rice flour??? these look delicious!
Hi! I haven't tried as much, but I'm guessing that a GF all-purpose blend would work out fine; worst-case scenario is that the cookies will be more delicate. If you can substitute by weight, this will give you a better chance for success, since flours can vary in weight. Please come back and let us know how it works out.
sure! and do you think i can add anything that would make it not as delicate?
Good call! 1/4-1/2 teaspoon xanthan gum should help, if you've got it. Though it might not be necessary, it probably won't hurt.
Thank you so much for this recipe! I have a choco-holic, gluten free dad who loves these cookies!
I accidentally used Pamela's Gluten Free Bread Mix and then I had to substitute brewed espresso for the instant powder but the cookies still taste amazing and look exactly like the picture.
Thanks again!!
Hi Abby, I'm so glad your dad loves the cookies! That makes me so happy. Good to know that Pamela's GF Bread Mix works here, and so does brewed espresso. Thanks! And you're welcome. :)
this is an old post but i just found it through amanda paa's cookie post. i love your haiku!
Haha, thanks! I didn't know what to write, so haiku were my solution. :)
I just made a different GF chocolate cookie (http://www.epicurious.com/recipes/food/views/Chocolate-Brownie-Cookies-51210520), and they turned out way too chewy and not at all satisfying. Can't wait to try yours!
Oh no! I hope these do the trick. xo!
Is there anything I can use in place of the sugar? I have become gluten free, dairy free and sugar free and I'm trying to keep with that program.
You could try coconut or maple sugar. Let me know!
Do these cookies freeze well after baking? Thanks!
I think so; they might not look as pretty, but they should still be tasty. :)
I make these several times a week and they are absolutely addicting!! Fantastic recipe that doubles well.
Aw! So glad you like them! There's a new version in my cookbook Alternative Baker made with citrus zest and buckwheat flour. ;)
I make these several times a week! I double the recipe with no trouble at all. Today, I was out of cacao nibs so I replaced them with chopped dried tart cherries! These cookies are truly addictive. xoxo
These cookies are delicous! So chocolatey! My son asked for "cookies with chocolate in all the layers," which I interpreted to be double chocolate chip cookies and THESE fit. the. bill. I think they've been my children's favorite cookies to date. Thank you!
PS I made these with all coconut sugar and noticed they did not crackle on top during baking so I slightly overcooked the first batch waiting for that to happen. The 2nd batch was about 11 minutes baking time and they were just right to me.
Omg your son is adorable! I'm so glad these were a hit. The coconut sugar sounds absolutely divine here - I bet it adds a nice earthy flavor. Thanks so much for the sweet note and for trying my recipe!