These gluten free brownie cookies have all the richness of brownies in a soft, chewy and tender cookie. They’re made without chocolate chips because they don’t need them!
Why brownie cookies?
It’s not like you can’t make brownies or anything. But I am a cookie person, through and through. I play it cool for most of the year and mostly break out the cookie recipes in December. But really? I’m making cookies all year.
I actually really love the texture of crispy cookies, but that’s mostly in the abstract. A soft, chewy cookie like our thin and chewy chocolate chip cookies? Those really have my heart.
The best way to make any chocolate recipe as rich as can be is by adding both cocoa powder and melted chocolate to the batter. Together, they add deep chocolate flavor, and with the right balance of other ingredients, the perfect texture.
Perfect for ice cream sandwiches
If you need an excuse to make these brownie cookies (or really any soft and chewy cookies) when the weather is warm, too, you should know that they have the perfect texture for making ice cream sandwiches.
These brownie cookies are soft, thin & chewy (not to mention that they taste like brownies dream of tasting). Ever try to bite into an ice cream sandwich made with crunchy cookies?
The cookie splinters and, well, you look like a dork. Once you have the proper cookie, just be sure that the cookies and the ice cream are at the same temperature during assembly.
How to work with this cookie dough
The dough for these cookies is very, very soft when you first make it. You can pull off pieces of dough, roll them into rounds and then press into disks. The dough shouldn’t be cold before baking, and can even be baked right away.
I prefer to make the dough sliceable by chilling it in a cylinder. That way you get nice, even circular cookies. You’ll want nice, big slices, each about 1/2-inch or less. Just rock the cylinder back and forth a bit on the counter before slicing if you think the dough isn’t nicely round.
If you’d like smaller cookies, just make the cylinder longer and thinner, and slice the dough the same. When I’m going to be including the cookies in my end-of-year giftable cookie boxes, I tend to make them smaller so I can fit more types of cookies in each box.
Optional: add some sugary crunch
These are soft, tender cookies that are thin and chewy. If you’re using them for ice cream sandwiches, I would make them exactly as is.
If you’re thinking of using them to make Little Debbie-style fudge round sandwiches, or you’re just planning to serve them alone, try dipping the raw, shaped cookie dough in a little extra granulated sugar. It will give them a slight sugary crunch on the outside of the cookies.
The extra sugar won’t make the cookies sparkle in an obvious way like decorating with nonpareils or coarse sugar would. It just adds some texture and sweetness, and makes them a little bit sturdier.
Ingredients and Substitutions
As always, unless I specifically state otherwise, I haven’t tried this recipe with any of the following substitutions. They’re just my educated guesses!
I’d try Spectrum butter-flavored nonhydrogenated shortening in place of butter in this recipe. Just make sure the bittersweet chocolate you use is dairy-free, too!
I’d go with my standard “chia egg” substitution (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) here. It should work fine since there’s only 1 egg.