Chocolate Gluten-Free Brownie Cookies
These Chocolate Gluten-Free Brownie Cookies are rich, fudgy, and perfect for cozy gatherings. Enjoy a delightful treat that satisfies your chocolate cravings while being completely gluten-free.
Ingredients
Dry Ingredients
- 1 cup almond flour Base of the cookies
- 1/2 cup cocoa powder Unsweetened for rich flavor
- 1/2 teaspoon baking soda Leavening agent
- 1/4 teaspoon sea salt Enhances flavor
Wet Ingredients
- 1/2 cup maple syrup Natural sweetener
- 1/4 cup coconut oil, melted Dairy-free fat source
- 1 teaspoon vanilla extract For flavor
Add-ins
- 1/2 cup chocolate chips (gluten-free) For added chocolatey goodness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and sea salt. Stir well to ensure an even distribution of the dry ingredients.
- In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, mixing until a thick batter forms. It should be fudgy, not runny.
- Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the cookie dough.
Baking
- Using a cookie scoop or tablespoon, drop dough onto your prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the center remains soft.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Do not overbake for a gooey center. Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Experiment with add-ins like nuts or sea salt.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 5gSodium: 75mgFiber: 2gSugar: 5g
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