Soft, gluten free fudgy and chocolatey brownie cookies will satisfy that chocolate craving. With gorgeous, shiny, crackly tops, these cookies are bound to impress any audience. You can also make them vegan by using any egg substitute.
Prep time: 15
Bake time: 10 – 12 minutes
Total time: 25 – 27 minutes
Yields: 26 – 30 cookies
INGREDIENTS
- ½ C Metta GF flour
- ¼ C cocoa powder, unsweetened
- 1 C chopped dark chocolate (51 – 60%)
- 6 Tbsp butter (vegan or vegetable shortening)
- ½ C granulated sugar (I used Zulka’s vegan sugar)
- ¼ C + 2 Tbsp packed, light brown sugar
- 2 eggs, room temperature (or any egg substitute)
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional, coarse sea salt for sprinkling
- Optional, ¼ C chocolate chips
DIRECTIONS
- Preheat the oven to 350 F and line two cookie sheets with parchment paper.
- Melt the butter together with the chopped dark chocolate in a small pot on the stove. Set aside to cool.
- In a medium bowl, sift Metta Gluten Free flour, cocoa powder, salt, baking powder and soda. Leave it aside.
- In a bowl of a mixer with a paddle attachment, beat together the granulated sugar, brown sugar, eggs or egg replacer, and vanilla extract on high for at least 5 minutes. (This creates the crinkly top layer wen the cookies are baking.)
- Then pour in the melted chocolate and butter.
- Add the dry ingredients to the wet ingredients. Mix until well combined. The dough may be a bit like a thick batter. Fold in the optional chocolate chips.
- Using a small ice-cream scooper, scoop onto the prepared parchment paper. Arrange them about 1 ½ inches apart from each other. Sprinkle optional salt, if desired. They will spread.
- Bake them for 10 -12 minutes or until the tops have cracked. Mine took only 10 minutes to fully bake.
- Allow them to cool on the sheet for about 5 minutes before transferring them onto a wire rack to cool for another 10 minutes. You can also enjoy a few while they are warm AND enjoy 😊
Note: This recipe was adopted from https://inbloombakery.com/brownie-cookies/
To make these cookies gluten and dairy free, I just substituted all-purpose flour with Metta Gluten Free flour and added ½ teaspoon of baking soda.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
