Gluten Free Brownie Cookies (gluten free, grain free and refined sugar free)
chunky, gooey brownie cookies that are rich, decadent, and fudgy to the core. if you're a triple chocolate lover, you've officially found your match. and the best part? they're gluten free, grain free, and refined sugar free. these went viral for a reason and i completely understand why.
this is definitely one of my more indulgent recipes. the one you make when you're craving deep dark chocolate flavour, that gooey brownie centre, and crisp crackled edges that hold everything together beautifully. they truly taste like something from a bakery, yet the ingredient list is surprisingly simple and the process is much more straightforward than you'd expect for a cookie this impressive.
the secret to the signature gooey texture is a combination of whipping the eggs and coconut sugar until pale and slightly thickened before adding the melted chocolate, and then briefly freezing the batter before baking. both steps are important. the egg-whipping incorporates air that creates those beautiful crackled tops, and the freezer rest helps the batter hold its shape when it hits the heat so the edges set while the centre stays soft and fudgy.
coconut sugar is used here as the refined sugar free sweetener, and it does something genuinely magical in this recipe. it has a deeper, more complex flavour than white sugar, almost toffee-like, which adds an extra richness to the already intense dark chocolate batter. it also creates that gorgeous shiny, crackled surface as the cookies bake.
the quinoa flour gives these cookies structure without the need for traditional wheat flour. quinoa flour is naturally gluten free and grain free (quinoa is technically a seed), and it adds a very mild, slightly nutty quality that disappears completely in the presence of all that dark chocolate. it keeps the cookies tender without making them dense.
these are perfect for dinner parties, festive spreads, birthdays, or anytime you want a dessert that looks stunning but doesn't require complicated techniques. if you want a chocolate dessert that feels properly indulgent without traditional flour or refined sugar, this is it. looking for more gluten free chocolate bakes? check out my 3 ingredient banana brownies or chocolate chip banana bread bars.
Frequently Asked Questions
How should I store gluten free brownie cookies?
Store in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 5 days. They can also be frozen in a single layer, then transferred to a freezer-safe container for up to 2 months. To reheat, warm in the oven at 160°C for 3 to 4 minutes for that fresh-from-the-oven texture with a gooey centre.
Can I make these gluten free brownie cookies dairy free?
Yes. Substitute the butter with an equal weight of solid coconut oil to make these dairy free. The texture will be very slightly different, slightly less rich and a touch more fragile, but still delicious and gooey. For the best dairy free result, bake them for 1 to 2 minutes less than the stated time and allow them to cool completely on the tray before touching them.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a slightly sweeter, less intense cookie. Keep in mind that most milk chocolate contains refined sugar and dairy, so if you are keeping these refined sugar free or dairy free, stick with a dark chocolate that meets your requirements. Dark chocolate at 70% or above gives the best rich, intense brownie flavour.
What can I substitute for quinoa flour?
A 1:1 gluten free flour blend is the easiest substitute and should work well. Regular all-purpose flour can also be used if you are not avoiding gluten. Almond flour is not recommended as a direct substitute since it absorbs moisture very differently and will significantly change the texture. The texture may vary slightly with any substitute, but the cookies should still be fudgy.
Why are my brownie cookies not gooey in the centre?
They were most likely overbaked. These cookies look underdone when they come out of the oven, and that's intentional. They continue to set as they cool on the tray. Remove them from the oven when they still look soft and slightly underdone in the centre, and resist the urge to touch or move them until they are fully cooled.
Why do I need to freeze the batter before baking?
The 10 minute freezer rest firms up the batter slightly so it holds its shape when scooped and doesn't spread too thin in the oven. It's a small step that makes a big difference to the final texture, giving you thicker cookies with those characteristic crackled tops and soft fudgy centres rather than flat, over-spread cookies.
Can I make these brownie cookies ahead of time?
Yes. You can make the batter ahead and keep it in the fridge for up to 24 hours before baking. The batter will firm up in the fridge, so let it sit at room temperature for 5 to 10 minutes before scooping if it feels too stiff. You can also bake the cookies and store them as described above: they are honestly just as good on day 2 as they are fresh.
Pro Tips
- Let the cookies cool completely on the tray before eating or moving them. They look and feel underdone straight from the oven but continue to set as they cool into those perfect fudgy centres.
- Use high-quality dark chocolate: it is the star of the recipe and the quality of the chocolate directly affects the depth of flavour. A good 70% dark chocolate makes a huge difference.
- Don't skip the 10 minute freezer rest. This step firms up the batter so the cookies hold their shape in the oven and develop those gorgeous crackled tops.
- Sprinkle with flaky sea salt just before baking for a contrast that takes these from great to exceptional.
Gluten Free Brownie Cookies
Ingredients
Instructions
- Step 1: Preheat the oven to 190°C/180°C fan.
- Step 2: Cut the butter into pieces and add to a pan with the dark chocolate over very low heat. Stir until melted and combined. Set aside to cool.
- Step 3: In a separate bowl, beat the eggs and coconut sugar with an electric whisk or stand mixer for 2 minutes until pale and slightly thickened.
- Step 4: Add the cooled chocolate and butter mixture to the eggs and sugar. Stir to combine.
- Step 5: Add the quinoa flour, baking powder and cocoa powder. Mix until just combined.
- Step 6: Place the bowl in the freezer for 10 minutes, then scoop onto a lined baking tray.
- Step 7: Top with extra chocolate chips or chunks and a pinch of sea salt.
- Step 8: Bake for 7 to 10 minutes. They will look very soft when they come out. Leave them to cool fully before eating.
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
