Gluten-Free Brownie Cookies

Everything you love about brownies in cookie form. Gooey, rich, and dense with lots of crispy edges. With pecans too, please!

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

GLUTEN-FREE BROWNIE COOKIES

Makes 2.5 dozen cookies

Ingredients:

2 cups chopped pecans

1/2 cup unsalted butter

4 oz unsweetened chocolate, chopped

3 cups semisweet chocolate chips, divided

1-1/2 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)

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

Directions:

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 half the chocolate chips 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.

Post updated 2/5/20, the pictures above and below are the originals.