Moist and delicious gluten free brownie cookies with a gooey chocolate ganache center
- 100g dark chocolate
- 1/4 cup unsweetened almond milk
Gluten Free Brownie Cookies:
- 2 cups gluten free flour blend (needs to have xanthan gum)
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 4oz dark chocolate, melted and cooled
- 1/4 cup coconut oil, melted and cooled
- 2 eggs
- 1/2 cup salted butter, softened at room temperature (important!)
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- Make the ganache first as you will need it to freeze while you make the cookies. Line a baking sheet with parchment paper. (You will need three separate baking sheets for this recipe.)
- Place the dark chocolate in a small bowl with the almond milk. Heat in the microwave for 30 seconds. Take it out and whisk until all the chocolate is melted and the consistency is smooth, without lumps.
- Let it cool for 5 minutes, then place in the freezer for 15 minutes, or until the consistency has thickened.
- Spoonful about a teaspoon of mixture into dollops onto the parchment paper. It should make about 20 and they should resemble flat round tiny pancakes. It will make your life easier if you try and make each round the same size.
- Place in the freezer until you are ready to take them out (minimum 20 minutes)
- Line 2, 9×13 inch baking sheets with parchment paper.
- Mix together the flour, baking soda, and cocoa powder in a medium sized bowl and set aside.
- Put the dark chocolate into a microwave safe bowl and melt it in 30 sec increments until fully melted and smooth when mixed. Set aside to cool. (important because you don’t want to mix it in hot, as you will scramble the eggs)
- Mix together softened butter, melted (and cooled) coconut oil, brown sugar, and granulated sugar into a stand up mixing bowl and mix on medium high for 2 minutes.
- Add 2 eggs and mix on high for another minute.
- With mixer on medium-low, slowly pour in the melted and cooled dark chocolate until fully incorporated.
- Add the dry ingredient mixture in, and mix on low until just combined.
- Take a 1 tablespoon cookie scoop, and scoop roughly 36 balls onto the parchment lined cookie sheets. You are pre scooping the dough, to make it easier later, after refrigeration.
- Cover the baking sheets with plastic wrap and place in the fridge for 25-20 minutes.
- Preheat the oven to 350 degrees F.
- Take the refrigerated dough out, and flatten each ball into a small pancake like circle.
- Take out your frozen ganache centers from the freezer. Take one flatted dough ball and place a frozen ganache in the middle, then top with another flatted dough ball. Seal the edges around the ganache very well and on the top too. You do not want any ganache seeping out or showing. The end result will be a large ball/puck.
- Repeat with remaining dough and ganache centers. Put the ganache centers back into the freezer if they start melting and return the dough back into the fridge, if you are baking the cookies in batches. Keeping the dough and ganache cold is crucial.
- Bake 6 dough balls per baking sheet (they spread) for 9-12 minutes or until the top is puffy and no longer shiny.
- Remove from the oven and let cool on the baking sheets for no more than 10 minutes and then place on a cooling rack. Store in an air tight container in the fridge for up to 5 days.
If you don’t have coconut oil, melted butter is fine, or even avocado oil
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free brownies, gluten free cookies, gluten free, gluten free brownie cookies, ganache cookies, brownie Cookes