Gluten-Free & Dairy-Free Brookies

I’m a serious chocolate lover but my kids are big on cookies. I’m always looking for ways to incorporate all of our taste buds and these cookies never disappoint. Don’t be scared of them – they are simple and practically fool-proof as long as you let them chill for a bit! They taste and look exactly like a perfect little brownie – in the shape of a cookie! Bonus tip: they make DELICIOUS ice cream sandwiches and even tasty frozen! Slightly crisp on the outside, yet perfectly fudgy and soft in the middle – my go-to cookie! Oh and they just happen to be gluten, dairy AND soy free! Makes about 18 cookies

Print Recipe
Gluten-Free & Dairy-Free Brookies
Course Desserts
Prep Time 5 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Desserts
Prep Time 5 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a small saucepan, melt together butter and chocolate chips. In a medium mixing bowl, whisk together eggs, sugar and vanilla. Add in slightly cooled butter and chocolate mixture and mix until well combined.
  2. Add in flour, baking powder and salt and stir until just combined. Chill mixture in refrigerator for at least 30 minutes.
  3. Using a cookie scoop, place cookie dough on a baking sheet lined with parchment paper about 1 ½ inches apart. Bake at 350F for about 10-12 minutes or until cookies are shiny and slightly cracked on top. Let cool completely on baking sheets before removing.
Recipe Notes

**Notes: For vegan butter, I like to use Earth Balance Soy Free but you can also use palm shortening or coconut oil if desired. **I used Bob’s Red Mill Gluten-Free 1:1 Flour in this recipe. King Arthur All-Purpose Gluten-free flour also works well.

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