Gluten-Free Brownie Cookies

Obviously with New Year’s Eve dinner there was also dessert. Last time I cooked a gluten-free dessert I managed to make Christina a peanut butter dessert lover. But this time I gave in to her chocoholic ways with these brownie cookies. And I’m so glad I did because they were the goooey-est cookies I’ve ever had. It was hard to believe they were gluten free!

Wish I had taken a photo of their middles right after they came out of the oven. Picture this: it was like eating a miniature molten lava cake, but in cookie form. Yea seriously, they were THAT good. My photos don’t do them justice so you’ll just have to make them to see :-).

Want to make them with gluten? Just use regular all-purpose flour and eliminate the xanthan gum.

One year ago: Blue-Cheese Scalloped Potatoes


Makes 2.5 dozen cookies


2 cups chopped pecans

1/2 cup butter

4 oz unsweetened chocolate, chopped

3 cups semisweet chocolate morsels, divided

1-1/2 cups gluten-free all-purpose flour

1/2 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp salt

1 tsp espresso powder

4 large eggs

1-1/2 cups sugar

2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, chop nuts and set aside.
  2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels over low heat, stirring constantly; set aside.
  3. In a medium bowl, combine flour, xanthan gum, baking powder, salt and espresso powder; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
  5. Drop dough by 2 tablespoonfuls, spacing about 2 inches apart on to parchment paper lined baking sheets. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Source: Adapted slightly from Sweet Pea’s Kitchen, originally adapted from Southern Living Best Loved Cookies.

Share on Facebook0Pin on Pinterest60Tweet about this on TwitterShare on Yummly2Share on Google+0Share on StumbleUpon5Print this pageEmail this to someone

13 Responses to “Gluten-Free Brownie Cookies”

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Meal Plan
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian