Gluten-Free & Dairy-Free Brookies
Servings Prep Time
18servings 5minutes
Cook Time Passive Time
12minutes 30minutes
Servings Prep Time
18servings 5minutes
Cook Time Passive Time
12minutes 30minutes
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.