Gluten-Free Chocolate Brownie Cookies with Almond Chunks

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Gluten-Free Chocolate Brownie Cookies with Almond Chunks

These Gluten-Free Chocolate Brownie Cookies with Almond Chunks are rich, decadent, and packed with deep chocolate flavor in a perfectly portioned cookie. With crackly brownie tops, fudgy centers, and crunchy almond chunks throughout, they're everything you love about a brownie in cookie form.

Course Cookies, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 169kcal

Author Dalya Rubin

Ingredients

2 ½ cups semi-sweet chocolate chips chopped
2 tablespoons vegan butter melted
2 large eggs at room temperature
½ cup granulated sugar (I use Organic sugar)
½ teaspoon pure vanilla extract
¼ cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
¼ cup almond flour
¼ teaspoon baking powder
¼ cup semi-sweet chocolate chips
½ cup chopped almonds

Instructions

In a microwave-safe bowl, melt the chopped 2 ½ cups semi-sweet chocolate chips and 2 tablespoons vegan butter for 30-second intervals, stirring in between each microwave session until melted. Set aside once melted.
In a large bowl whisk together the 2 large eggs, ½ cup granulated sugar, and ½ teaspoon pure vanilla extract. Then, add the melted chocolate-butter mixture. Whisk until completely combined.
Next, sprinkle the ¼ cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, ¼ cup almond flour and ¼ teaspoon baking powder over the batter. Fold to combine.
Add the ¼ cup semi-sweet chocolate chips and ½ cup chopped almonds.
Allow the batter to sit for 10 minutes to thicken.
Scoop 1 ½ tablespoon mounds of batter onto the baking sheet. Spread out a tiny bit. Place each cookie at least 1 ½ inches apart so that they don’t touch in the oven when they spread.
Bake for 15-17 minutes. The outside of the cookie should look cracked like a brownie.
Cool the cookies on a baking rack for 1 hour before storing away.

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