Gluten-Free Brownie Cookies
Chewy, chocolaty, and so delicious!
Ingredients & Directions
Ingredients
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8 ozLILY'S Semi-Sweet Chocolate Chips
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2eggs (room temperature)
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3⁄4 cupcoconut sugar
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1⁄3 cupmelted coconut oil
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1 tspvanilla
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1⁄3 cupgluten free all purpose flour
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1 tbspcorn starch
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3 tbspscocoa powder
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1 tspbaking powder
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1⁄4 tspsalt
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1⁄2 cupLILY'S Semi-Sweet Style Chocolate Chips
Directions
Equipment Needed
oven
mixing bowl
microwave
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.