Chewy double chocolate brownie cookies are a sweet treat that’s easy to make! This rich and decadent gluten free cookie recipe is vegan and free of the top allergens. Enjoy these fudgy cookies with a cup of hot tea or a glass of cold milk.
How about a perfect combination of two desserts…cookies and brownies?
These double chocolate brownie cookies are gluten free, vegan, and free of the top 8 allergens. Plus, they’re perfectly chewy and fudgy, with a drizzle of extra chocolate on top.
If you have food allergies, you know how tricky it can be to find a cookie recipe that has great texture and great flavor. These chewy chocolate cookies check all the boxes! This recipe uses simple ingredients, is top 8 allergen free, and is rich and decadent.
Try these today – they’re sure to become a favorite!
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend for this recipe, which works very well for cookies, and it’s easy to find at many stores or online at Amazon or Vitacost. You could also use another flour blend that works for your dietary needs. If you aren’t gluten free, go ahead and use all purpose flour or whole wheat flour in an equal amount.
- Vegan Buttery Spread – I like Earth Balance Soy Free Vegan Buttery Spread. It works well in this recipe. You could also use the Earth Balance Baking Sticks.
- Dairy Free Chocolate Chips – Enjoy Life Dark Chocolate Chips melt very well and are delicious melted over these chewy cookies.
Step by Step Instructions
- Mix up the cookie dough – you can do this by hand in one bowl.
- Drop spoonfuls of the batter onto a parchment paper lined cookie sheet.
- Bake at 350 degrees F for about 11 minutes.
- Once the cookies cool, drizzle with melted chocolate.
There are a lot of options with this recipe! I topped these with a simple drizzle of melted dairy free chocolate chips, but you could frost them with dairy free frosting, or add some coconut flakes to the batter, or stir in some sunbutter for added flavor.
You could even add some allergy friendly chocolate candy to the batter, like Chocolate No No’s. If it’s the holiday season, try sprinkling some crushed candy canes on top for a festive touch.
Store leftover cookies in an airtight container. They should stay fresh for 3-4 days.
If you’d like to store them for a longer amount of time, you can put a piece of gluten free bread in the container to help keep the cookies from drying out.
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Double Chocolate Brownie Cookies (Gluten Free, Vegan).
For the topping:
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Place the ½ cup of dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. If they aren't melted, microwave in 10 second intervals, stirring in between, until smooth.
- Add the vegan buttery spread to the bowl, and stir until it melts into the hot chocolate chips.
- Add the cane sugar and applesauce, then stir well. Add the cocoa powder, gluten free flour blend, baking powder, and salt. Stir until the batter comes together.
- Drop the batter onto the prepared cookie sheet, leaving about an inch between cookies. Depending on the size of your cookie sheet, you may be able to fit all 18 cookies on, or just 12, setting aside the rest of the batter until later.
- Bake at 350 degrees F for 11-12 minutes.
- Allow cookies to cool on the cookie sheet, then remove and place on a tray or plate.
- Melt the additional chocolate chips following the same instructions above. Use a spoon to drizzle the melted chocolate on top of the cooled cookies.