Wednesday, 16 October 2013

Flourless Brownie Cookies


I almost feel like I'm cheating. Aren't gluten free cookies supposed to be gritty and dry? Aren't they supposed to be loaded with all kinds of crazy flours? Is this kind of simplicity even allowed?


Well it's allowed in my world, because here I make all the rules. If I say gluten free cookies can be chewy, gooey, and easy, then they can be.  If I say that you you have all the ingredients already in your pantry, then you do. And if I say "let there be chocolate", there will be chocolate.


LET THERE BE CHOCOLATE.


Flourless Brownie Cookies
Makes about a dozen

1/2 cup softened butter or coconut oil*
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)

Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and nuts. Bake for about 10 minutes or until they look done.
*I haven't tried coconut oil, but it should work. Heh.



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37 comments:

  1. Love this concept & the cookies look yummy! Definitely trying this.

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  2. i'm going to die from cookie overload. i've only eaten two (plus probably 3 in dough form) and i am in love. thank you!!

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  3. These are amazing! I made them with one cup butterscotch chips instead of the semi sweet and white. They were absolutely delicious not to mention quick and easy to make. This a one for the recipe book!

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  4. Oh my, I have to make these! Love that they're flourless :-)

    Aimee @ WallflowerGirl.co.uk

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  5. I made these tonight and they are CRAZY good. Man, they are going to be gone quick!

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  6. Can anyone shed some light on what I did wrong? I mixed up these cookies per instructions, and after 8 minutes, they were completely flattened, uncooked piles of gooey chocolate sugar and butter. Where did I go wrong?

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    Replies
    1. Try chilling the dough before you bake the cookies. If the butter gets to melty, that will happen to any cookie recipe. If you melted the butter before mixing, that could be why. Just chill the dough for maybe 30 minutes before baking and that will solve the problem.

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    2. I had this problem too. I refrigerated it for 45 mins and they still turned out as puddles. I had to throw them all away! I did use soy butter and flaxseed egg.

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    3. I found that they took closer to 12 minutes to bake. I'm surprised that they were flattened, though--my dough was so thick that I had a hard time stirring it to get the chips in.

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    4. Your baking soda is probably expired. Buy fresh and try again!

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    5. My cookies did the exact same thing! I don't know what I did wrong! I followed the recipe to a tee! I just wish I knew how to fix them.

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  7. Brownies + cookies = the best chocolatey treat ever! I like that it's just cocoa powder and no other GF flours.

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  8. i would love to try these. can i use agave nectar rather than the brown and white sugar?

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    Replies
    1. no, http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html

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  9. I just made a batch of these and they are fantastic. Soooo chocolatey! I have made 4 of your GF recipes now and they were all really yummy. Can't wait to try more.

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  10. Se ven maravillosas, gracias por tanta dulzura

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  11. These look fantastic - can't wait to try them out this weekend!

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  12. Yum. I'll bet using peanut butter chips would make them like peanut butter cups. Wow, the possibilities are endless. THANK YOU.

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  13. these are the best things ever. i have made 3 batches in a week for people. with mint chocolate chips. thanks!

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  14. These turned out great! I used virgin coconut oil and for the sugars I used brown sugar and coconut sugar. I chilled the dough about 10 min before spooning onto cookie sheet. Perfect texture and not too rich :)

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    Replies
    1. Heather, I did the same as your, coconut oil and coconut sugar instead of white sugar. I also used a flax egg replacement. Mine were oily and very thin I did not chill, was that maybe the problem do you think?

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  15. These worked out perfectly!
    I refrigerated them for about a half an hour before baking and they barely spread out!
    Excellent recipe.
    :)

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  16. I just made these and even my anti-gluten free brother-in-law said they were delicious. And I quote: "This is the best gluten free thing I've ever eaten!"
    I definitely suggest refrigerating for 10-20 minutes before baking, but otherwise followed the recipe exactly as listed. YUM!

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  17. Hi. What do u mean by mixing? Using the mixer issit? Or just a spatula? Tx.

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    Replies
    1. I made these using melted coconut oil and they were AMAZING!!! I can see myself getting a bit addicted to your blog

      frankiesfeast.wordpress.com

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  18. is the brown sugar packed or unpacked?

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  19. I made these today. O. M. G. They are so good. I had to use 1 tsp of baking powder instead of the baking soda, and they turned out delicious! It was a snow day today so I was looking to find a GF recipe that I had ALL the ingredients on hand. I used margarine (I know, I know, was running low on butter and toast CANNOT do margarine) didn't have chocolate chips but instead glazed the top with a bit of melted chocolate frosting I had leftover from last week. I had to bake more like 12 minutes too then I let them sit on the pan for another 5 or 10 before I could move them. The kids are crazy over these. These are now my go-to GF cookie! Thank you! :)

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  20. Mine turned out weirdly salty? Was I supposed to use unsalted butter?

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    Replies
    1. If you use salted butter, leave out the salt

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  21. Tried this last night, they came out great! Delicate and crispy with a rich dark chocolate flavor. My boyfriend calls them "Charklates" lol. Used margarine instead of unsalted butter, and am wondering if they maybe would have been chewier? Today they're still good but quite crispy and crumbly.

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  22. Really really yummy! Just wanted to add...if you are making these for someone who is gluten-free, make sure your vanilla and chocolate chips are gluten free.

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  23. I made these yesterday for a college Bible study group that we are hosting in our home. Not only did my kids absolutely love them but the ladies could not believe how wonderful and gooey these were. Not a single cookie left for my hubby to try! I will have to make more as a treat for him. :)

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  24. Do you use sweetened or unsweetened cocoa powder?

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  25. My family loved these! Can't wait to make them again- thank you for sharing your recipes.:-)

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