Gluten-Free Fudgy Brownie Cookies
Chewy, chocolatey, and naturally gluten-free
10/27/2025
Ingredients
1 cup of dark chocolate chips (70% cacao or higher)
2 tbsp coconut oil
¾ cup brown sugar, coconut sugar or Monk Fruit
2 eggs (room temperature)
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup almond flour
¼ tsp sea salt
½ tsp baking powder
Optional: ¼ cup chopped walnuts or extra chocolate chips
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.
Pour in the melted chocolate mixture and stir until combined.
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.
Time : 25 min
Servings: 14 - 16 cookies
TIPS
For extra fudgy cookies, don’t overbake.
Store in an airtight container for up to 4 days (or freeze for later!).
