Soft Gluten Free Brownie Cookies

Soft Gluten Free Brownie Cookies

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!

Soft brownie cookies with sugar coating in stack with one on its side

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.

Soft Gluten Free Brownie Cookies

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.

baked brownie cookie with sugar coating on white paper on tray

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.

Raw shaped brownie cookie dough with sugar coating on white paper

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.

Soft Gluten Free Brownie Cookies

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.


brownie cookies in tall stack

Brownie Cookies with sugar coating single cookie and stack of cookiesThese 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! #glutenfreerecipes #glutenfreecookies #glutenfreeChristmas

Like this recipe?

Prep time: Cook time: Yield: 16 cookies


4 ounces bittersweet chocolate, chopped

8 tablespoons (112 g) unsalted butter, chopped

2 tablespoons (42 g) unsulphured molasses

1 egg (50 g, weighed out of shell) at room temperature, beaten

2/3 cup (145 g) packed light brown sugar

1 1/4 cups (175 g) all-purpose gluten-free flour (I like Batter Batter here)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

2 tablespoons (10 g) unsweetened cocoa powder (natural or Dutch-processed)

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

2 to 3 tablespoons (24 to 36 g) granulated sugar, for coating (optional)


  • In a medium-size bowl, place the chopped chocolate and chopped butter. Melt in a double boiler or in the microwave in 30-second bursts, stirring until smooth. Allow to cool briefly, and then add the molasses, egg, and sugar. Mix to combine, and set the bowl aside.

  • In a large bowl, place the flour, xanthan gum, cocoa powder, salt and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and add the chocolate mixture. Mix to combine. The dough will be very soft. Transfer the dough to a large piece of unbleached parchment paper. Shape into a cylinder about 2-inches in diameter along the length of the parchment paper and roll the paper tightly, cinching the ends to seal. Place the cylinder of dough in the refrigerator until firm enough to slice (at least 1 hour).

  • Once the dough has chilled enough to be sliced, preheat your oven to 325°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside. Remove the chilled cylinder of dough from the refrigerator, unwrap, and slice into 1/2-inch thick disks. You should get about 16 cookies, but you can make them smaller and get closer to 24. Place the (optional) granulated sugar in a small bowl, and dip each of the raw cookie disks in the sugar, pressing gently to coat on all sides. Place the pieces of dough about 3 inches apart on the prepared baking sheets. Place the baking sheets, one at a time, in the center of the preheated oven for 12 minutes, or until the cookies are spread about 3 inches in diameter and are set in the center. Remove from the oven and allow to cool completely before serving. If you attempt to move the cookies before they are cool, they will fall apart.

  • Originally published on the blog in 2013. Recipe unchanged, some photos and video new, text mostly new.


Comments are closed.

  • Inna
    December 10, 2017 at 4:42 PM

    We just finished all of our cookies. They were delicious! Just one thing I changed, I didn’t have molasses, so I added the zest of a whole orange for flavor. I know these don’t substitute each other, so I’m pretty sure my texture was off, but it had a lovely flavor though! Reminded me of the chocolate oranges we ate during the Christmas season in my childhood. Thanks for the wonderful recipe!

    • Inna
      December 10, 2017 at 4:50 PM

      For those of you who are wondering what the texture was without the molasses…they were not as chewy as I expected and wanted them to. They were a little more crisp and more of a cakey kind of cookie. I don’t know how to describe it, but they had a more crumbly texture. Not that it was bad, the cookie was still delicious, but not what i was expecting. I was pleasantly surprised:)

    • Nicole Hunn
      December 10, 2017 at 4:58 PM

      They’re definitely quite different without the molasses. It’s actually a very important ingredient to make these.

  • Heather Allen
    December 6, 2017 at 12:25 PM

    These are my hubs favorites. For our holiday party I make them with peppermint /vanilla extract. Add some chopped white cocolate and finish with crushed candy cane pieces. They are so amazing. And everyone’s favs!

    • Nicole Hunn
      December 6, 2017 at 12:28 PM

      That sounds amazing, Heather! I have a terrible fondness for crushed candy cane pieces on holiday cookies.

  • Ruth Wellins
    December 6, 2017 at 11:04 AM

    I can’t get molasses locally, what would be a good substitute?
    My daughter is drooling at this video and is very keen to make these cookies with me!

    • Nicole Hunn
      December 6, 2017 at 12:28 PM

      That’s kind of rough, Ruth, since the molasses really gives these cookies a lot of flavor. If you’re in the UK, Lyle’s will serve the same chemical function, but won’t replicate the flavor.

  • Rasheeda
    December 6, 2017 at 10:48 AM

    Hi there Nicole
    I am from South Africa.
    Can you please tell me what quantities of the flours do you use and which ones to make a gluten free flour mix.
    Thank You for your help.
    Warm Regards

  • […] cookies will spread, but not so much that they’re thin and chewy, like these gluten free brownie cookies. My gluten free cookie library is vast, and I aim to […]

  • Erica
    September 5, 2013 at 9:08 PM

    Yea I’m with the other person here mine did not spread at all!

    • September 5, 2013 at 9:21 PM

      Erica, Sherri’s substitutes are the reason her cookies did not spread. 8 tablespoons of butter and only 1 1/4 cups of flour, and these cookies will spread.

  • Sherry L
    September 3, 2013 at 12:24 PM

    The dough is chillin’, and after our walk my son and I will be baking these! I can’t wait to try them! I will hide some in the freezer for the next time I make some of your wonderful dairy free ice cream ;) As always, I substituted for the butter, I decided to use a combo of Spectrum(70g), Coconut oil(22g), and earth balance(20g), and i reduced the salt to 1/4 tsp. i will report back with the results :)

    • Sherry L
      September 4, 2013 at 12:17 PM

      Wow! These cookies are soft, fudgy and definitely satisfy a chocolate craving! My butter subs worked fine, except my cookies did not spread as well as yours, and instead of thin and chewy, mine are plump and soft. Like I said, very tasty, but not ideal for ice cream sandwiches, I will keep experimenting.

  • Jennifer Sasse
    September 3, 2013 at 12:02 AM

    Looking good for a holiday! Quick question for you, what is a cup of Dutch process cocoa in grams for your recipes?? I’m backfilling in book 1 for me (or is it my?) and my family’s eating pleasures.

    • September 3, 2013 at 9:53 AM

      Hey, Jennifer! 1 cup of Dutch-processed cocoa powder (in my recipes, at least) is always 80 grams (5 grams per tablespoon). I love that you’re doing that! I wish I had included corresponding weight measurements in Book 1. I was scared that it would freak people out! If there’s ever another edition….
      xoxo Nicole

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