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If you like chocolate cookies and brownies, you are in for a treat with these gluten free brookie cookies. These cookies are moist and delicious and full of chocolate. You will love that these gluten free brookies are also dairy-free AND nut-free.
Table of Contents
You must hide these cookies from your family if you want more than one for yourself!! This is one of the best gluten free chocolate cookie recipes!! If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookie recipes. There are a lot of delicious options to try!
If you want an awesome brownie recipe, try my Gluten-Free Brownie recipe. It is also dairy-free!
Recipe At A Glance:
- Skill Level – Beginner
- # of Ingredients – 9
- Flour Blends Tested – King Arthur Measure for Measure and Bob’s Red Mill 1:1.
- Cook Time – 10 to 12 minutes, depending on the size.
Allergen Information:
This recipe is gluten-free, dairy-free, nut-free, and soy-free. For more allergen-friendly recipes, visit my Recipe Index, which categorizes everything by allergen.
What Are Brookies?
Consider these to be like brownie cookies. They are moist like brownies but hold their shape like a cookie. Then, they are rolled in powdered sugar, like crinkle cookies. The perfect combination!
I adapted this recipe from one my friend Charissa at Zest Bakerylikes to make. Sadly, this bakery is no longer in business. She used to call these “brookies” because they are a cross between a brownie and a cookie.
Ingredient Notes:
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure For Measure and Bob’s Red Mill 1:1 Blends. Other blends may work, but keep an eye on the moistness of your dough ball. Some blends have more starch and can be drier, therefore needing more liquid.
- Xanthan Gum – If your blend doesn’t contain either xanthan or guar gum already blended in, you must add one teaspoon to your dry ingredients.
- Cocoa Powder – Most brands should be gluten free. I like Anthony’s Cocoa Powder, a great cocoa powder at a lesser cost.
- Baking Powder and Salt – I recommend aluminum-free baking powder because regular can leave a metallic aftertaste.
- Coconut Oil – See the Substitutions below for more options.
- Eggs – Use size large.
- Vanilla Extract – I recommend pure vanilla extract and not imitation.
Substitutions:
- To make this recipe gum-free, use myDIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
- If you can’t have coconut, you can use dairy-free or regular butter.
Tips For Sucess:
- Measure your gluten free flour correctly. Either use the leveling method or the spoon method. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
- Know that every gluten free flour blend is a little different. Some have a higher starch content, so you may need more or a little less flour. Look at your cookie dough and add flour or more liquids if needed. Read more about why gluten-free flour blends vary for more information.
If you love soft cookies, you will also want to try these Gluten Free Russian Tea Cookies or these Gluten Free Eggnog Crinkle Cookies.
Step-By-Step Directions:
Step 1: Add your dry ingredients to a large
Step 2: In a medium bowl, add your wet ingredients and whisk to blend.
Step 3: Pour your wet ingredients into the dry ingredients and mix into cookie dough.
This is what your gluten free brookie cookie dough will look like when the wet and dry ingredients are blended. It is a little more firm than other cookie dough because you must roll it into balls.
Step 4: Make a roll with the cookie dough on plastic wrap. For best results, refrigerate the cookie dough for an hour.
Step 5: Preheat the oven to 350º F. Be sure the oven rack is in the middle of the oven. Line a
Step 6: Fill a small bowl with powdered confectioner’s sugar. Remove the cookie dough from the refrigerator. Make cookie dough balls and roll them in powdered sugar.
Step 7: Use a glass to flatten the cookies.
Step 8: Now, the brookies are ready to bake. They are already looking like gluten free brookies! Bake the cookies for 10 minutes. Remove to a cooling rack and enjoy when they have cooled.
You may also love these Gluten-Free Buckeye Cookies.
Recipe FAQ:
Can you skip rolling these cookies in powdered sugar?
You do not have to roll these brookies in powdered sugar, but please know you won’t get that sweet crinkle look when you bake them. They will also be less sweet, so consider adjusting the sugar in the recipe.
How do you store brookies?
Store these cookies in an airtight container. I prefer storing them in the refrigerator, especially during the hot summer. Store in the refrigerator for up to 4 days.
How do you freeze brookies?
Freeze room-temperature cookies in a zip-style freezer bag. They will keep fresh for up to 3 months.
Pinterest user Country Grandma, sent this picture of her cookies, saying, “Made these for my granddaughter who is gluten and dairy-free. She loved them. So did I! Very easy to make and delicious. Will be making these again!”
More Gluten Free Chocolate Desserts:
- Thick and creamy Dark Chocolate Custard makes a great dessert.
- If you love cookies, these Gluten Free Chocolate Mint Crinkle Cookies are great for a bake sale or cookie craving.
- Who says you have to bake the dough? This Edible Gluten Free Chocolate Cookie Dough has no eggs, so you can eat it by the spoon full.
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!Love This Recipe?
Easy Gluten Free Brookies Cookies
Sandi Gaertner
Easy cookies that combine a cookie and a brownie!
4.83 from 73 votes
Print Pin it
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 155 kcal
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 ¼ cups white sugar
- ½ cup coconut oil melted
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free flour blend
- 1 ½ teaspoons baking powder
- ⅛ tsp salt
- confectioner’s sugar
Instructions
In a large bowl, mix flour, baking powder, sugar, cocoa, and salt. Whisk to blend.
In another bowl, add all wet ingredients and mix well.
Slowly stir the liquid mixture into the flour mixture until fully incorporated.
Cover the dough with plastic wrap and refrigerate until chilled.
Scoop chilled dough into small balls and roll in confectioner’s sugar. I found that it was easy to just scoop out a chunk of dough, sprinkle some powdered sugar on it, and then roll it into a ball. Use a glass to smoosh the balls flat to about 1 inch thickness.
Place cookie balls on a parchment paper covered baking sheet. Bake in 350F oven for 10-12 minutes.
They should still be a bit soft, but fully cooked all the way through.
Allow to cool on the baking sheet for a minute or two before moving them to a cooling rack.
Video
Notes
1. These cookies turn out better if you refrigerate the dough.
2. Rolling the cookie balls in powdered sugar gives these cookies a melt in your mouth feel, but if you are cutting back on sugar, you can omit this step.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 54mgFiber: 1gSugar: 15g
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
NOTE: This post was one of my very first posts on this blog from 1½013. I updated the post with more details, reshot the pictures, and added a tutorial video. Updated on 1½8/2022.
