Chocolate Brownie Sea Salt Cookies (Gluten Free & Dairy Free)

Fudgy middles, chewy edges, & intense chocolate flavour in one easy, homemade cookie recipe. You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. One of the best cookie recipes around!

I get it, some days you crave a fudgy gooey homemade brownie (like my Best Ever Gluten Free Fudge Brownies). Other days you feel like a soft chewy chocolate chip cookies (like my ENTER COOKIE LINK HERE). But what happens when you’re kind of craving both at the same time and can’t decide? COMBINE the two and get these incredible Chocolate Brownie Cookies! That is exactly what I have done here, when that craving hits HARD!

Have you ever had a chocolate craving so strong that even your favourite chocolate bar wouldn’t cut it?? That’s me, 90% of my life. Which is why I keep these babies on hand or in my freezer most of the time when the cravings get TOO REAL!

This homemade brownie cookie recipe is very simple to make and gives you all of the good parts of a brownie – fudgy middles, chewy edges, and intense chocolate flavour – in one little cookie. You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. Be warned they are rich, BOLD, and absolutely delicious!

You can even make the dough ahead of time if you wish and freeze individual chocolate cookie dough balls, to keep on hand for a cold or rainy day when you want a quick homemade cookie fix, without all the work.

How To Make Gluten Free Brownie Cookies

In a medium sized bowl combine the cacao powder, almond flour, tapioca flour, and baking soda. 

In another bowl combine the sweetener (or brown sugar), honey, coconut oil, vanilla extract, almond milk, and egg. Then fold in chocolate chunks. 

Combine the dry ingredients with the wet ingredients, cover, and put in fridge for 2 hours. The batter consistency will resemble brownie batter. The chilling step is not optional – it’s important so the flours absorb all the moisture, so you can roll into balls, and so they cookies don’t turn out too flat coming out of the oven. 

Preheat oven to 350F, and line a baking sheet with parchment paper. 

Roll dough into balls, I made 10 medium sized cookies, but you can also make 16 smaller ones. Push down cookies ever so slightly with the palm of your hand and sprinkle cookies with sea salt. Do not push down too much or cookies will be too flat.

Bake for 8-10 minutes and let cool for 15-20 minutes before eating. These cookies will be ooey gooey and you do not want them to fall apart so be patient! 

INHALE THEM! They are amazing and full of rich chocolate flavour!

Tips For Making Brownie Cookies

• Chilling the dough is CRITICAL – I made this recipe about 3 times before I got it right. If you don’t let the batter sit for 2 hours in the fridge the flour will not absorb enough of the moisture and they cookies will not turn out. After 2 hours the batter will be slightly hard to scoop, but this is what you are looking for.
• Chocolate chips – For best flavour and texture, use good quality chocolate for these cookies (not Baker’s chocolate).
• Baking time – The cookies will look under-baked in the center but be set at the edges. This is what you are looking for. It will achieve the brownie-like texture on the inside. Your cookies will not be fully baked and set when you take them out of the oven but will firm up as they cool down. 
• Forming the cookies – roll the cookies into a ball and place on baking sheet. Press down EVER SO SLIGHTLY with the palm of your hand, not too much though or cookies will become too flat.

CAN I FREEZE BROWNIE COOKIES?

Yes, absolutely! Freeze the dough on a baking sheet after you roll into balls then place the frozen balls of dough in a freezer bag! I have also baked the cookies then frozen them after baking and that also works wonders and saves time!

CAN I USE OTHER FLOURS INSTEAD OF ALMOND FLOUR?

I personally have not tested this recipe with any other types of flours! I wish I could tell you it was as simple as swapping almond flour for all-purpose flour or wheat flour at a 1:1 ratio. But it’s not and when you think about it, you can see why. Almond flour is basically ground nuts, full of fat and moisture, entirely without gluten and not nearly as powdery, fine and dry as wheat flour. So there are a whole range of factors you need to account for when adapting a wheat-based recipe to low carb and gluten-free. You need to consider the texture, density, and moisture content of the baked good you want to make over.

CAN I SUBSTITUTE ANOTHER FLOUR FOR TAPIOCA FLOUR?

Tapioca flour is commonly used as a food thickener. Tapioca flour is a natural ingredient and is free from gluten. Apart from changing the composition of food, it also renders a unique taste to it. If you ever run short of tapioca flour, you can use its substitutes as well. Substitutes with approximate quantity will help thicken food. These are approximates than you can typically substitute for tapioca flour!

1 tablespoon of cornstarch or corn flour = 2 tablespoons of instant tapioca flour
1 tablespoon of potato starch or rice starch or flour = 2 tablespoons of instant tapioca flour
2 tablespoons of all-purpose flour = 2 tablespoons of instant tapioca
1 tablespoon of Arrowroot = 2 tablespoons of instant tapioca flour

Again, I have not tested this with the other flours, but it is a ball park for you guys! Let me know if you try with any of these variations in the comments!

Other Gluten Free Sweets Treats You May Want To Try!

4 Ingredient Vegan Rice Krispie Treats

The Best Ever Gluten Free Fudge Brownies

Gingerbread Donuts

If you’ve tried this brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I seriously LOVE seeing your creations!

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