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 chewy 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.
And 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.
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.
What gluten free flour is best for baking cookies?
I used Namaste Perfect Flour Blend for this recipe. Namaste flour 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.
You can also try Enjoy Life Gluten Free Flour or Now Foods All Purpose Gluten Free Flour, both of those blends work really well for baking cookies.
Can I use regular all purpose flour?
Yes, if you aren’t gluten free, go ahead and use all purpose flour or whole wheat flour in an equal amount.
How to make these chocolate brownie cookies:
- Mix up the batter.
- Drop the batter onto a cookie sheet.
- Bake at 350 degrees F for about 11 minutes.
- Drizzle with melted chocolate.
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Double Chocolate Brownie Cookies (Gluten Free, Vegan).
Chewy, chocolatey, and decadent, these double chocolate brownie cookies are the perfect treat!
For the topping:
- 1/2 cup dairy free dark chocolate chips
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the 1/2 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.
This recipes makes 18 cookies.
Nutrition facts are for one cookie with chocolate drizzle.
Store cookies in an airtight container. They should stay fresh for 5 days.