Gluten Free Chocolate Chip Brownie Cookies
It was Friday afternoon and all my kids were screaming “Mama, where is our Friday afternoon treat?!”
This is when I knew I had to bake something up fast for these little humans of mine that have come to expect Friday afternoon treats. It’s just our thing and I kind of secretly love that my kids love it so much.
Enter in the gluten free chocolate chip brownie cookie.
Loaded with chocolate goodness from the cocoa powder and dark chocolate chunks + semi sweet chocolate chips.
This cookie isn’t just a cookie, it’s brownie as well. Topped with a dash of sea salt and you can bet that these cookies won’t sit around on your table for very long.
You may be asking yourself why I’m opting for gluten free instead of my coveted sourdough that I make EVERYTHING with. Well, I’ll tell ya. For one I think it’s important to always keep learning and that learning for me happens in the kitchen when I’m crafting and creating new recipes or making a holistic tincture for my family. I’m always trying new recipes, baking new dessert creations, and starting new things (like a gluten free sourdough starter). The second reason is because. I do like adding variety for those who may not (yet*) have a sourdough starter though.
So if you’re on the fence about a sourdough starter, but still love to bake, hang around here for a bit and check out the other recipes that don’t have sourdough in them. I’ll be posting more recipes this coming week, so check back every day to see what is new!
If these cookies seem like something up your alley, pull up a seat and continue reading on for the recipe!
Ingredients:
Gluten Free 1:1 Baking Flour: You have a couple options here that you could grab off your local store shelf. Bob’s Red Mill or King Arthur are great brands. I haven’t tried them yet, but Arrowhead Mills makes an organic 1:1 gluten free flour that is on my list to try as soon as I can.
Semi Sweet Chocolate Chips
Organic Coconut Oil
Organic Coconut Sugar
Eggs: I opt for an organic pasture raised egg always but use what you have access to.
Vanilla Extract
Dark Chocolate Chunks
Salt: Redmond’s Real Salt is an excellent choice or Celtic Sea Salt is my number two choice.
Cocoa Powder
Directions
Preheat oven to 325F and line a baking sheet with parchment paper. I like to use If Your Care unbleached parchment paper.
Melt the coconut oil in a small saucepan and stir in the 1 cup of chocolate chips and 1 tsp of vanilla extract. Remove from heat and set aside to slightly cool.
In the bowl of your stand mixer, add coconut sugar, eggs, and the remaining 1 tsp of vanilla extract. Beat until combined and then add the coconut oil and chocolate chip mixture. Beat until smooth.
Add measure for measure flour, cocoa powder, baking powder and salt. Mix until combined and then fold in 3/4 cup of chocolate chips into cookie dough mixture.
Using a cookie scoop, scoop dough onto lined cookie sheet, spacing a couple inches apart.
Bake for about 12 minutes. Be sure to take the cookies out of the oven right when they are done. These cookies can overcook easily and will become very dry if they are not removed from the oven in time.
Add a touch of salt over the tops of these cookies right when they come out the oven.
Allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
This cookie recipe yields about 12-14 medium sized cookies. Additionally you could make 24 small cookies or 6 very large cookies.
Storing Options:
Will stay good in an airtight container for up to 3 days.
You could make this dough, form into dough balls, and freeze in an airtight container in the freezer for about a month as well. When you’re ready to bake these up just remove from the freezer and let come to room temp before you pop in your oven.
Variations & Notes:
Instead of chocolate chips directly in the dough (when you add the 3/4 cup towards the end of the dough making process) you could substitute white chocolate chips, nuts, cranberries, or your favorite add in.
The coconut oil was picked specifically for this recipe, but if you only have butter on hand, you could substitute the butter for the oil.
If you are egg free, a good substitute is applesauce in place of the eggs. I have not made this recipe without eggs, so if you do let me know how they turn out.
So there you have it!
The Gluten Free Chocolate Chip Brownie Cookie. Probably so good that you’ll make them today and then have to remake them again tomorrow because you ate them all!
If you make this recipe I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Gluten Free Chocolate Chip Brownie Cookie recipe!
Gluten Free Chocolate Chip Brownie Cookie
Ingredients
- 1 cup chocolate chips
- 1/3 cup coconut oil, melted
- 1 cup coconut sugar
- 2 large eggs
- 2 tsp vanilla extract, divided
- 3/4 cup gluten free 1:1 measure for measure flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup semi sweet and/or dark chocolate chunks (the mixture of semi sweet and dark chocolate adds just a touch of different flavors)
- Sea Salt (Redmonds real salt) for dusting on top
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper. I like to use If Your Care unbleached parchment paper.
- Melt the coconut oil in a small saucepan and stir in the 1 cup of chocolate chips and 1 tsp of vanilla extract. Remove from heat and set aside to slightly cool.
- In the bowl of your stand mixer, add coconut sugar, eggs, and the remaining 1 tsp of vanilla extract. Beat until combined and then add the coconut oil and chocolate chip mixture. Beat until smooth.
- Add measure for measure flour, cocoa powder, baking powder and salt. Mix until combined and then fold in 3/4 cup of chocolate chips into cookie dough mixture.
- Using a cookie scoop, scoop dough onto lined cookie sheet, spacing a couple inches apart.
- Bake for about 12 minutes. Be sure to take the cookies out of the oven right when they are done. These cookies can overcook easily and will become very dry if they are not removed from the oven in time.
- Add a touch of salt over the tops of these cookies right when they come out the oven.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
- This cookie recipe yields about 12-14 medium sized cookies. Additionally you could make 24 small cookies or 6 very large cookies.
- Will stay good in an airtight container for up to 3 days.
- You could make this dough, form into dough balls, and freeze in an airtight container in the freezer for about a month as well. When ready to bake, just take out the cookie dough balls and let come to room temp before putting in the oven.
Notes
•Instead of chocolate chips directly in the dough (when you add the 3/4 cup towards the end of the dough making process) you could substitute white chocolate chips, nuts, cranberries, or your favorite add in.
•The coconut oil was picked specifically for this recipe, but if you only have butter on hand, you could substitute the butter for the oil.
•If you are egg free, a good substitute is applesauce in place of the eggs. I have not made this recipe without eggs, so if you do let me know how they turn out.