These gluten free chewy chocolate brownie cookies taste just like the delicious fudgy edges of freshly baked dark chocolate brownies.
You know all those delicious chewy edges in a freshly baked pan of brownies? That's what these chocolate brownie cookies taste like. They are thin, soft, and chewy little fudge cookies that just happen to be gluten free. In fact, they contain no flour at all.
If you or someone in your family is on a gluten free diet, that will come as particularly good news. But, these cookies are not just for the gluten free amongst us. These chocolate brownie cookies are for anyone who's ever picked at the edges and corners of a pan of brownies, hoping no one will notice.
Lindt makes these amazing dark chocolate bars that are infused with spicy red chili. I love them. Despite the name, they aren't spicy at all. The chili flavor is subtle, complementing the flavor of the chocolate and delivering a very light kick.
Happening to have one of these chocolate bars on hand, I chopped it up and threw it into my chocolate brownie cookie dough along with a pinch of cayenne. Because... why not? Chili is an excellent complementary flavor to chocolate. I figured it would give these cookies a richer, more complex flavor and hoped it would also give them a slight kick without being overtly spicy.
I was right. The chili in these cookies is so subtle, you might have a hard time picking it out on its own. But, it adds that special something that makes you pause mid-bite to consider what's in there. In a good way, of course.
A handful of honey roasted almonds adds a lovely sweet crunch, if you can manage not to eat the whole jar beforehand. In my house, that's a big if. I had to hide the jar, even from myself.
You, of course, don't have to include them if you'd prefer your cookies to be only chewy, rather than chewy with a bit of crunch. I used almonds, but any type of honey roasted or candied nuts would be delicious. They not only add a nutty crunch, but some additional sweetness alongside all that dark chocolate.
Be careful not to over bake these cookies
Because of their dark color, knowing when these cookies are done baking is tricky. I suggest erring on the side of underdone. Although, I over baked the first pan of cookies and they're pretty good too. They are just more crunchy than chewy.
If you're aiming for chewy, bake these cookies just until they look set, about 10-12 minutes. You might want to wait for the first pan to cool before baking the rest so that you can taste one and see if the bake time is to your liking or if you need to shorten or lengthen it for the rest of the cookies.
In the same way brownies are good with ice cream, these cookies are good with custard or pudding.
I have not made tapioca pudding in years, but I made some yesterday and ate it with these cookies. Delicious. I think they'd be yummy served alongside any kind of custard or pudding, particularly vanilla or butterscotch.
Even better, I think the next time I make these, I'll serve them with Chai Pots de Creme.
Used in this chocolate brownie cookie recipe:
Other Recipes You Might Like:
- Chocolate Avocado Pudding with Coconut and Bananas
- Gluten Free Chocolate Peanut Butter Bars
- Gluten Free Double Chocolate Cinnamon Ricotta Muffins
- Gluten Free Chocolate Cherry Almond Oatmeal Cookies
- 1 ¾ cup creamy peanut butter
- 4 tablespoons (2 ounces) butter, softened
- 2 cups dark brown sugar
- 5 large egg whites, at room temperature
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- ¼ teaspoon ground cayenne pepper
- 6 ounces (about 1 cup) honey-roasted almonds
- 3 ½ ounces good quality dark chocolate infused with chili (such as Lindt Dark Chili), chopped
- Add peanut butter, butter, brown sugar, egg whites, cocoa powder, baking soda, salt, and cayenne to the bowl of a standing mixer. Blend on low speed until dry ingredients are moistened, then beat on medium-high speed until the dough is smooth and shiny, 1-2 minutes.
- Add the honey roasted almonds and chopped chocolate and beat on medium speed for about 20 seconds to break up the almonds slightly.
- Line a 9x13 inch baking dish with plastic wrap, leaving an 8-inch overhang on the sides. Press the cookie dough into the pan, spreading it evenly over the bottom of the pan. Wrap the overhanging plastic wrap over the dough to cover completely and refrigerate for at least 4 hours, or overnight.
- Heat oven to 350. Line 4 baking sheets with parchment paper. (Or work with the number of baking sheets that you have, one by one.)
- Remove the dough from the refrigerator and use the plastic wrap to lift it from the baking dish, setting it on a work surface, with a long side in front of you. Cut the block of dough in half vertically, to form two squares. Cut each square in half horizontally to form 4 rectangles of dough. Cut each rectangle into three long strips of dough, then cut each strip into 3 squares.
- Place cookies on parchment lined baking sheets, 12 per sheet, spaced evenly.
- Bake cookies, one sheet at a time, for 10-12 minutes, until just set. Keep remaining dough in the refrigerator until ready to bake.
- Let cookies cool completely on their baking sheets until cool, then store in an airtight container for up to 5 days.