These Gluten Free Fudgy Brownie Cookies are a hybrid between a soft fudgy brownie and a chewy chocolate chip cookie. Plus they’re gluten free, so who doesn’t love that?!
You gotta take one step before you take the other. It makes no sense to get ahead of yourself.
You know how sometimes you just get overly excited about things, and impatient, trying to jump to the end result before taking the proper steps to get there?
It’s a real life problem.
Take, for example, this serious life dilemma I had this morning. I was super excited to post a no-churn chocolate cookie ice cream recipe (now posted!) until I realized, “I’ve never even posted the recipe for these Gluten Free Fudgy Brownie Cookies yet!!!”
Catastrophe I tell you. UTTER CATASTROPHE!
How can one make the delicious ice cream before having the recipe for the fudgy cookies that get mixed in???
It just doesn’t make sense.
Alright, enough of the melodrama. Fact is, these are some freaking amazing cookies and you can all look forward to the ice cream recipe that will follow shortly.
Let me tell you about these fudgy little delights of a chewy cookie.
You know those heavenly things called brownies? Yeah, I’m pretty sure you’ve heard of them before.
How about those round circles of goodness called cookies? Pretty positive you’ve had one of those in your life as well.
Okay, now how many of you have eaten a magical little morsel called a chocolate chip? They’re novelties, right?
So, we’re on the same page here. You know each one of these glorified goodies I’ve just listed. Now imagine this…
…BAM! KABOOM!
COOKIE COLLISION!
That’s what these are. You take a hybrid brownie/cookie and mix in some milk chocolate chips to get these ultra chocolatey, perfectly chewy, pockets of melty chocolate cookies.
These are my family’s favorite cookies I have made thus far in my gluten free journey. Well, they said it was a toss up between these and my Lemon Cheesecake Pudding Cookies.
But if you are a chocolate fan, these will be your favorite cookies by far. Hands down.
They are soft and fudgy like a brownie but have all that chewy goodness like a cookie. Plus they have chocolate chips. I mean c’mon, that’s the signature move of a cookie for sure.
I also love these cookies because they stay fresh for days. I’m a day of cookie fan. Meaning, if homemade cookies are more than a day old, I don’t like them. They don’t taste fresh to me anymore. I know, I’m picky.
These, however, keep that fresh chewy texture for a good couple of days. I think we ate these for three days straight and they tasted perfect. Plus, they are easy to freeze for the ones you know you won’t get through.
Braelyn even used these cookies as a sandwich for s’mores when we realized we didn’t have any gluten free graham crackers for her. Which, side note, I am totally trying Grain Changer’s homemade graham crackers recipe. They’re gluten free and look delicious!
But really, isn’t anything with toasted marshmallows amazing?! Of course Braelyn didn’t mind swapping out some graham crackers with these Fudgy Brownie Cookies.
I even served these a couple days later to my uncle’s girlfriend’s brother (think for a minute…okay…got it?) who has celiac and he thought they tasted great. Then I took them to a family picnic with the in-laws and they thought they tasted like regular old gluten filled chewy brownie cookies.
I’m really starting to like this undercover business of fooling people into thinking that my gluten free goodies are regular treats. It gives me such a high to know that people can’t even tell the difference anymore.
MISSION ACCOMPLISHED!
- 1 stick (1/2 cup) butter, room temperature
- 2 eggs
- 1¾ cup sugar
- ½ cup sour cream
- 1½ teaspoon vanilla
- ¾ cup unsweetened cocoa powder
- 1¼ teaspoon baking soda
- 1¼ teaspoon salt
- ¼ cup arrowroot or tapioca starch
- ½ cup potato starch
- ¾ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup coconut flour
- 1½ cups milk chocolate chips
- Preheat oven to 350 degrees and line cookie sheets with parchment paper. Set aside.
- In a large mixing bowl or stand mixer, cream together butter, eggs, sugar, and sour cream until light and smooth, scraping down the sides as needed. Add vanilla and mix on low until combined.
- In a separate smaller mixing bowl, sift together cocoa powder, baking soda, salt, arrowroot/tapioca starch, potato starch, brown rice flour, sorghum flour, and coconut flour. Add dry ingredients to wet and mix on medium speed until incorporated. Add chocolate chips and mix on low until combined.
- Scoop walnut sized (about 1 tablespoon) pieces of dough onto cookie sheet 2" apart and bake at 350 degrees one sheet at a time for 11-13 minutes or until cookies look set on edges and crinkled on top.*
- Remove cookies from oven and allow to cool on baking sheet for 3-5 minutes. Then slide parchment paper onto cooling rack to allow cookies to continue cooling and set. Wait until cookies have set to serve.
- Store in an airtight container for 3-5 days at room temperature or for up to 3 months in freezer.
Brielle these look INCREDIBLE!!!!! I’m seriously drooling right now (not at all embarrassing at work… haha). Thanks for the shoutout — loveeee me a gluten-free graham cracker but I must say that enjoying a s’more using these cookies sounds pretty darn epic!
Haha! Anytime, I seriously am dying to try those graham crackers. We’re in the middle of moving, and staying at my parents’, otherwise they would already be in the oven. YUM!