These Gluten Free Fudgy Brownie Cookies are a hybrid between a soft fudgy brownie and a chewy chocolate chip cookie. Plus they're gluten free, so who doesn't love that?!
Author: Brielle
Recipe type: Dessert
Serves: 42 cookies
Ingredients
1 stick (1/2 cup) butter, room temperature
2 eggs
1¾ cup sugar
½ cup sour cream
1½ teaspoon vanilla
¾ cup unsweetened cocoa powder
1¼ teaspoon baking soda
1¼ teaspoon salt
¼ cup arrowroot or tapioca starch
½ cup potato starch
¾ cup brown rice flour
¼ cup sorghum flour
¼ cup coconut flour
1½ cups milk chocolate chips
Directions
Preheat oven to 350 degrees and line cookie sheets with parchment paper. Set aside.
In a large mixing bowl or stand mixer, cream together butter, eggs, sugar, and sour cream until light and smooth, scraping down the sides as needed. Add vanilla and mix on low until combined.
In a separate smaller mixing bowl, sift together cocoa powder, baking soda, salt, arrowroot/tapioca starch, potato starch, brown rice flour, sorghum flour, and coconut flour. Add dry ingredients to wet and mix on medium speed until incorporated. Add chocolate chips and mix on low until combined.
Scoop walnut sized (about 1 tablespoon) pieces of dough onto cookie sheet 2" apart and bake at 350 degrees one sheet at a time for 11-13 minutes or until cookies look set on edges and crinkled on top.*
Remove cookies from oven and allow to cool on baking sheet for 3-5 minutes. Then slide parchment paper onto cooling rack to allow cookies to continue cooling and set. Wait until cookies have set to serve.
Store in an airtight container for 3-5 days at room temperature or for up to 3 months in freezer.
Notes
*Do not over bake these cookies to get that fudgy texture. Cookies will still look slightly gooey in the center, but will set as they cool. My cookies took 12 minutes to bake. Depending on size, yours may take slightly less or more time.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-fudgy-brownie-cookies/