Fudgy Brownie Cookies (Gluten Free & Dairy Free)
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These homemade Fudgy Brownie Cookies have all the best parts of a brownie -- the fudgy, cake-like middle, chewy edges, and crackly crust. They're naturally gluten free and dairy free, so no one at the dessert table will guess what's missing. Best of all, they come together as an easy grab-and-go cookie instead of a pan you have to slice.
These cookies are my family's latest sweet tooth obsession. The first time I baked a batch and shared them with the kids, they were grabbing for seconds before I even got a picture taken!
And why not? You get to enjoy chewy-crispy edges and a fudgy, cake-like center in every single bite.
Pin this recipe before you forget! These cookies are perfect for a dessert table, holiday buffet, or work potluck -- everyone will just think they're getting classic brownie cookies.
Fudgy Brownie Cookies Ingredient Notes
- dairy free butter-- my go-to butter for baking is Earth Balance Buttery Sticks. These are soy free too.
- dairy free semi-sweet chocolate chips-- Enjoy Life and Toll House Simply Delicious
- gluten free all-purpose flour-- for most recipes my preferred all-purpose flour is Bob's Red Mill GF 1 to 1 Baking Flour. This also has xanthan gum. Blogger tip--I purchase this off of Amazon in bulk to save money (you can too here).
- xanthan gum-- omit this from the recipe if your all-purpose flour contains it.
How to Make Fudgy Brownie Cookies
- Melt the butter and 1 cup of chocolate chips together (microwave in 1-minute intervals, or in a saucepan over low heat) until smooth. Remove from heat and let cool to room temperature.
- Stir in the brown sugar, eggs, and vanilla until well combined.
- Add the flour, xanthan gum, cocoa powder, salt, and baking soda. Stir just until combined -- don't overmix.
- Fold in the remaining ½ cup of chocolate chips.
- Refrigerate the dough for 1½ hours to firm up.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or baking mats.
- Scoop heaping tablespoon-sized portions of dough, roll into balls, and place on the baking sheets (you'll get about 24).
- Bake for 10-11 minutes. The cookies will look soft and puffy in the middle -- they'll flatten and crack as they cool, just like a brownie.
- Let the cookies sit on the pan for 5-10 minutes, then transfer to a cooling rack. Sprinkle with sea salt, drizzle with melted dairy free chocolate, or top with chopped nuts before baking, if you'd like.
Frequently Asked Questions
Keep these cookies in an airtight container at room temperature for 3-4 days.
Yes! These cookies freeze well for up to a month. Let them thaw at room temperature before serving.
Try sprinkling on a little sea salt right out of the oven, drizzling with melted dairy free chocolate once they've cooled, or adding chopped nuts to the dough before baking.
more yummy, safe recipes
- lemon streusel bars-- this lemon bar recipe is set apart from others by the sweet streusel topping and crust sandwiching the creamy and tangy lemon filling
- cherry dessert pizza-- bake your own amazing dessert pizza just like the pizza buffet restaurants have. Imagine cherry topping bursting with robust flavor alongside a buttery streusel topping and sweet drizzle over a bubbly pizza crust.
- the softest chocolate chip cookies-- you will fall in love with these homemade, soft chocolate chip cookies. They are addictive and full of chocolate goodness.
lastly
Your family and friends will be in awe of this new cookie recipe. These fudgy brownie cookies are absolutely delicious-- you can't go wrong baking up a batch of these.
Did you know I have more safe and easy to follow recipes on my website? There's something perfect for every meal and occasion.
And be sure to follow me on Facebook, Instagram, and Pinterest. You'll find just how fun eating gluten and dairy free can be.
Eat well and feel well,
Victoria
Ingredients
- ½ c DF butter suggestions in post
- 1½ c DF semi sweet chocolate chips, divided
- ¾ c brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 c GF all-purpose flour see post for suggestions
- ½ teaspoon xanthan gum (omit if your AP flour has this)
- ⅓ c unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- optional: sea salt, melted DF chocolate chips to drizzle across cookies, chopped nuts
Instructions
- Melt butter and 1 cup chocolate chips in the microwave in 1 minute intervals, stirring in between, or in a saucepan over the stove top stirring often. Melt until the mixture is smooth, but not overly hot. Remove from heat, and transfer to a large mixing bowl. Allow the mixture to cool until room temperature.
- Add the brown sugar, eggs, and vanilla. Stir until well-combined.
- Next, add in the flour, xanthan gum, cocoa, salt, and baking soda. Stir until combined, being careful not to over stir.
- Add in remaining ½ cup chocolate chips.
- Transfer to the refrigerator for 1 ½ hours to firm up.
- Then preheat the oven to 350°F. Place parchment paper or baking mats on 2 large baking sheets.
- Scoop out heaping tablespoon-sized portions of dough. Roll into balls and place on a cookie sheet. You will have 24 balls.
- Place in the oven and set a timer for 10-11 minutes. The cookies will still be soft in the middle and puffy. Out of the oven they will flatten and crack looking more like brownies.
- After 5-10 minutes transfer cookies to a cooking rack.
- Optional: lightly sprinkle sea salt on cookies as they come out of the oven. Or drizzle with melted chocolate chips after cookies have cooled. And these brownie cookies taste great with chopped nuts on top-- sprinkle nuts on cookies right before placing them into the oven.
- Place cookies in an airtight container up to 3-4 days. Cookies can also be frozen up to a month.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
This gluten and dairy free recipe was adapted from a traditional recipe found at Mel's Kitchen Cafe.
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I wanna try making this for a BBQ my church's young adults' group is planning to have, but I want to know if the recipe can be doubled since this only makes two dozen. Any suggestions?
Thanks for reaching out. Yes, you can double this recipe. Happy baking, Jill
I made these tonight but subbed flax for eggs, and they still came out amazing! Even my super picky brother who won’t usually touch gf/df recipes loved them.
I'm thrilled this worked for you! Thanks for the feedback and 5 star rating, Jill