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Make Valentine’s Brownie Cookies for your valentine! These fudgy gluten free brownie cookies are made with just a few simple ingredients and loaded with chocolate, so they’re the perfect Valentine’s Day treat.
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Accidentally Gluten Free Brownie Cookies
Not only are these cookies super fudgy, but they’re also accidentally gluten-free. They are made without flour and instead use cornstarch for binding.
They remind me of a flourless chocolate cake, but the crackly outside makes them look like a brownie.
Why You’ll Love These
- I know many people make brownie cookies from a box, but these are homemade. There are lots of recipes for brownie cookies out there (I have several of them), but these have just a few simple ingredients!
- You guys know how I love my M&Ms, so I used Valentine chocolate candies to decorate these fudgy cookies. They are just perfect for Valentine’s Day.
- And these gluten free chocolate cookies are not just for Valentine’s Day – just switch up the M&Ms, and you can make them any time you want a seriously chocolatey brownie cookie.
- Powdered Sugar: Make sure the sugar you buy is gluten free.
- Cocoa: Use unsweetened cocoa powder – regular or dutch process.
- Cornstarch: Instead of flour, the thickener in these cookies is cornstarch, which is gluten free.
- Egg Whites: Reduces the fat and leaves these crisp on the outside while fudgy on the inside. Be sure to buy large eggs. Don’t use bottled whites.
How do you make gluten free brownie cookies?
- Whisk the powdered sugar, salt, cocoa powder, and cornstarch in a large bowl.
- Add the egg whites and vanilla.
- Stir until a thick dough forms. This will take a little work, and it will look like there is not enough liquid, but keep stirring, and the dough will come together.
- Stir in the chocolate chunks or chips.
- Scoop two tablespoons of dough to form each cookie dough ball. Place them a few inches apart on the prepared baking sheet.
- Press five to seven M&Ms onto each ball.
- Bake the cookies at 350°F for 11 to 13 minutes or until the cookies have lost most of their glossy sheen. Cool the cookies on the pan before removing them with a spatula.
- Baking Pans: Line your baking sheets with parchment paper for the best results. Spray the parchment with nonstick cooking spray. If you use baking mats, be sure to coat them with cooking spray, too. The cooking spray will ensure the cookies don’t stick at all to the paper.
- Mixing: The dough will be very thick, but just keep stirring until it comes together. It may seem like there isn’t enough liquid, but there is, and the thick batter is the key to getting a fudgy cookie.
- Mix-Ins: You can use any color M&Ms for decoration or use colored sprinkles. Substitute the chocolate chunks for chopped nuts or other baking chips for the mix-ins. Or you can do a mix of add-ins.
- Storage: Allow the cookies to cool completely before storing them in an airtight container. Gluten free chocolate brownie cookies will keep at room temperature for three days. Only true chocoholics need apply for these gluten free cookies – but make sure you have a nice tall glass of milk to wash them down with. Eating one of these cookies is like eating a fudgy brownie in cookie form!
Freeze cookies in an airtight container for up to 3 months.
There is a good chance you over baked them. Be sure to take them out of the oven when they just loose the wet look in the center.
Valentine’s Brownie Cookies
- 1 ½ cups (170g) powdered sugar
- 1/8 teaspoon salt
- ⅔ cup (54g) unsweetened cocoa powder
- 2 teaspoons (5g) cornstarch
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup (170g) chocolate chunks or chips
- Approximately 1 cup Valentine M&Ms
- Preheat the oven to 350°F.
- Whisk together the powdered sugar, salt, cocoa, and cornstarch in a large bowl. Add egg whites and vanilla and stir until a thick mixture forms. It will look like it’s not enough liquid – just keep stirring, but do it carefully so you don’t spill cocoa mixture all over the place. The batter will eventually come together. It’s very, very thick. Stir in the baking chunks and nuts, if using.
- Line two baking sheets with parchment paper and spray with nonstick cooking spray. Yes, even though you’re using parchment you need to spray it or grease it. You can use silicone baking mats, but spray them too. (I had better luck with parchment, but the silicone mats work just fine.)
- Scoop 2 tablespoon sized balls of dough onto the cookie sheets, leaving a few inches between them. Place M&Ms all over the top of the cookies. The cookies will spread, so add as many as you can fit (about 5-7).
- Bake for 11-13 minutes until most of the cookie is no longer glossy. There may still be a spot or two of glossy in the center. Let cool completely before removing from the pan using a spatula. Store in an airtight container for up to 3 days.
These Valentine Brownie Cookies are fudgy gluten free brownie cookies made with just a few simple ingredients and loaded with chocolate, so they’re the perfect Valentine’s Day treat!
Last Updated on January 30, 2023