Gluten-Free Brownie Cookies

Chocolate. Chocolate. And MORE chocolate.
The first time I made these cookies was a hit! I’ll admit it, I didn’t “let the cookies cool before serving,” and all I have to say about that is that they were even more ooey-gooey and delicious if you don’t mind the cookie falling apart after each bite. If you’re more of a “clean” eater, you may want to wait for these to cool before digging in.

Originally, I was aiming towards a double chocolate cookie texture, but they ended up tasting more like a brownie. Now, don’t get me wrong, I’m not complaining. I preferred the texture of these cookies over the original double chocolate chip cookie you buy at the stores and bakeries.
The good news about these cookies was that there was no “tweaking” necessary. They came out PERFECT the first time around. The secret?
Previously, I was reading up on how to get a cookie that was chewy on the inside and crispy on the outside. To me, that’s the ideal cookie. The tips I found applied to a “normal” cookie. You know, the kind with gluten. But I decided to experiment with a gluten-free version.
I used the Cup4Cup flour as the base of the cookie, but instead of using ONLY that flour, I replaced a small amount with Bob’s Red Mill (or one you would use to make a loaf of bread). This adds a slight crispiness to the cookie.
I may apply this technique to my original chocolate chip cookie recipe and see if it works out. I’ll keep you updated on that.
Oh, and don’t forget the glass of milk!
  1. Preheat your oven to 350F.
  2. Cream margarine and sugar together, don’t overdo it so that it becomes liquid.
  3. Add eggs, cocoa powder, flour and baking powder. Mix well.
  4. 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.
  5. Spray a cookie sheet with non-stick spray.
  6. Take a generous tablespoonful of the dough and roll it into a ball. Place each ball on the cookie sheet and gently flatten to about 1/4 to 1/2-inch thick.
  7. Bake for 13 – 15 minutes in a 350F oven.
  8. Allow the cookies to cool before serving.


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