Gluten-Free Fudgy Brownie Cookies
Today I want to share one of the best recipes I’ve found — and I promise, it won’t leave you feeling bloated.
Yes, you can have chocolate and still eat clean. These brownie cookies are rich, fudgy, and deeply chocolatey — and they’re completely gluten-free and dairy-free.
The star ingredient is 70% cacao dark chocolate, loaded with antioxidants. Almond flour keeps them light and gluten-free, and if you swap regular sugar for monk fruit, there’s zero blood sugar spike. Basically, you get all the pleasure with none of the guilt.
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Gluten-Free Fudgy Brownie Cookies
Chewy, chocolatey, and naturally gluten-free
Servings 16 cookies
Ingredients
- 1 cups Dark chocolate chips (70% cacao or higher)
- 2 tablespoon Coconut oil
- 3/4 cups brown sugar, coconut sugar or Monk Fruit
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a heatproof bowl, melt the chocolate and coconut oil together (microwave 30 seconds at a time, stirring until smooth).
- In another bowl, whisk eggs, sugar, and vanilla until creamy and slightly thick.
- In another bowl, whisk eggs, sugar, and vanilla until creamy and slightly thick.
- Add cocoa powder, almond flour, baking powder, and salt. Mix until a thick, glossy batter forms.
- Fold in any optional nuts or extra chocolate.
- Scoop tablespoons of dough onto the baking sheet, leaving space between each cookie.
- Bake 10–12 minutes until the edges are set but the centers look slightly soft — they’ll firm up as they cool.
- Let cool 10 minutes before moving to a rack.
For extra fudgy cookies, don’t overbake.Store in an airtight container for up to 4 days (or freeze for later!).
