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Gluten-Free Brownie Cookies

Chewy, chocolaty, and so delicious!

Ingredients & Directions

Ingredients

  • 8 oz
    LILY'S Semi-Sweet Chocolate Chips
  • 2
    eggs (room temperature)
  • 3⁄4 cup
    coconut sugar
  • 1⁄3 cup
    melted coconut oil
  • 1 tsp
    vanilla
  • 1⁄3 cup
    gluten free all purpose flour
  • 1 tbsp
    corn starch
  • 3 tbsps
    cocoa powder
  • 1 tsp
    baking powder
  • 1⁄4 tsp
    salt
  • 1⁄2 cup
    LILY'S Semi-Sweet Style Chocolate Chips

Directions

Equipment Needed 
oven oven
 mixing bowl mixing bowl
 microwave microwave
 baking tray baking tray
1

Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set aside

2

Add the 8 oz of chocolate to a bowl and melt in 30 second intervals in the microwave, stirring between each interval until fully melted.

3

Melt the coconut oil and measure out 1/3 cup. Set the chocolate and oil aside for now.

4

In a mixing bowl or bowl of a stand mixer, beat together the eggs and sugar for about 2 minutes with an electric mixer. After 2 minutes, beat in the coconut oil, melted chocolate and vanilla.

5

Beat in the cocoa powder, corn starch, flour, baking powder and salt.

6

Fold in the additional 1/2 cup of chocolate chips.

7

Spray a medium cookie scoop with oil (this will help with the scooping since the dough is a bit sticky) and quickly scoop the dough and add to the prepared baking sheet, leaving a bit of space in between for spreading.

8

Bake for 12-15 minutes. Use a round cookie cutter to swivel around the cookie to create a perfectly round shape.

9

Let cool on the baking tray, then sprinkle with sea salt flakes and enjoy!


Recipe contributed by Eatwithclarity.

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