May 16, 2013

Double Chocolate Brownie Cookies (and they're amazingly gluten-free)

These cookies are so good!
They're chewy and fudgy
Best of both worlds -- brownie & cookie.

For those like my daughter
(with a gluten intolerance)
they're an extra special treat,
because they're gluten-free!

For those who love chocolate
and home-baked cookies,
they're just plain delicious!

After many trials and tests, we've narrowed the source of our daughter's digestive woes to a gluten intolerance.  Therefore, I'm beginning to explore the whole new world of gluten-free cooking and baking.  Yesterday was National Chocolate Chip Cookie Day, and I couldn't help but seize the opportunity to develop a cookie recipe dedicated to my daughter.  She loved them and I hope you will too!

The almond meal provides stability and nutrients, while the rice flour helps keep the cookies light. The coconut does not add a heavy coconut flavor. Rather, it helps add structure to the cookies and imbues a subtle nutty undertone.

Double Chocolate Brownie Cookies
Yield:  approx.. 32 cookies
  • 1 ¼ cups almond meal
  • 1 cup rice flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 2 sticks (1 cup) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 oz. (1/4 cup) bittersweet chocolate chips, melted
  • 8 oz. bittersweet chocolate chips
  • 2 cups shredded coconut

Step 1: In a medium bowl whisk together almond meal, rice flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Step 2: In the bowl of a mixer, beat softened butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Add melted chocolate; mix on low speed until combined.

Step 3: Add dry ingredient mixture to the creamed mixture. Stir on low speed until incorporated. Add coconut and chocolate chips. Stir just till combined and evenly distributed. Chill for 1 hour in the refrigerator.

Step 4: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Scoop dough into 3 TB portions (I used a size 24 scoop, leveled). Arrange 2" apart (I got 12 to a sheet). Keep extra dough refrigerated in-between batches. Bake cookies on middle rack of oven for 10 minutes. Remove from oven and cool on a wire rack before removing from pan. Repeat with remaining batches.

Our favorite way to eat these cookies is warm, although they were excellent with a cold glass of milk the next day as well. Enjoy!

This post has been linked-up with:
Tickled Pink @ 504 Main


  1. What a yummy twist on a favorite dessert!

  2. I went through this shift over the holidays last year, so I feel for your little one (though mine isn't gluten, it's actually the fructans in wheat, etc. that are one of my issues). The flour blend I've been using with oodles of success is equal parts rice flour, sorghum flour, tapioca starch, arrowroot, and coconut flour (for cookies & quick breads, I have a slightly different version for yeast breads). Also, 1/2 tsp xanthum gum per cup of replacement flour in the recipe (for cookies and quick breads) improves the texture and combats the crumbly texture many gf baked goods exhibit.

    All the best!

  3. These certainly look wonderful!
    One of my nephews has gluten intolerance, so I'll be he'll be thrilled once I make these for him
    Thanks for sharing it Jenn :)

  4. They look delicious, really tasty. I will have to give them a go at the weekend! I made some super healthy gluten free brownies and they turned out really super tasty. Here is the link to the recipe :)


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