Gluten Free Chewy Brownie Cookies with Walnuts
Just what the name says! These cookies are a little bit brownie and a little bit cookie. Satisfy both cravings at once! They are moist, chocolaty, yummy, and easy to make. Personalize them with your favorite add-ins! Try gluten free peanut butter chips, mint chips, macadamia nuts, etc.
Makes: about 17 cookies (Who are we trying to kid...just double the recipe.)
Show Me How
Walk Me Through It
1
Line your cookie sheet with parchment paper.
2
Measure out and chop walnuts (fairly small).
3
Scoop walnuts into a bowl and set aside.
4
Combine your dry ingredients: Set out a medium-sized bowl and add in the white rice flour, brown rice flour, tapioca flour, cocoa powder, salt, baking soda, and xanthan gum.
5
Whisk together and set aside.
6
Into another medium-sized mixing bowl, add your brown sugar and granulated sugar. Break up any lumps of brown sugar.
7
In a small frying pan, melt the butter over low heat.
8
When butter is melted, pour on top of the sugars.
9
Mix with beater. The dough will still be crumbly.
10
Into the same bowl, add your egg and egg yolk.
11
Add in the vanilla.
12
Mix well until thoroughly combined. Batter will lighten in color and become fluffier.
13
Pour this wet mixture into the dry mixture. Scrape out everything with a rubber spatula.
14
Mix with beater, starting on low speed until all dry ingredients are mixed in. Turn up to medium speed and continue to beat until well mixed. Dough will be thick.
15
Add in walnuts and chocolate chips, or any other add-in that you like!
16
Stir in thoroughly by hand.
17
Refrigerate dough for 30 minutes.
18
As cookie dough chills, preheat oven to 350 degrees.
19
Scoop cookie dough onto parchment paper with a small scooper.
20
Bake for 11 minutes in your preheated oven.
21
Remove from oven. Cookies will be puffy and soft. They may appear under-cooked but they're not! The heat will continue to bake them after removing them from the oven.
22
Transfer to cooling rack immediately (be careful, cookies will be soft).
Yay! Time to eat!
These cookies are so good! Moist on the inside, slightly chewy, melty chocolate chips...mmmm. Don't forget the cold milk!
Serve your cookies the same day you bake them for best quality. Store leftovers (funny, I know), on a plate tightly covered with plastic wrap.
Enjoy!
Ready to Make Gluten Free Brownie Cookies?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE BROWNIE COOKIES WITH WALNUTS
* IMPORTANT…When measuring out your flours, DO NOT scoop your measuring cup into a tub or bag. This will result in using more flour than called for. Instead, pour or spoon the flour into your measuring cup, and level off with flat side of a knife. If possible, measure your flours by weight for best accuracy.
INGREDIENTS
Dry Ingredients
1/4 cup white rice flour (1.3 oz.)
1/4 cup brown rice flour (1.1 oz.)
1/3 cup tapioca flour (1.3 oz.)
1/3 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 tsp. xanthan gum
Wet Ingredients
1/4 cup butter
1/2 cup + 2 Tbsp. dark brown sugar, packed
1/4 cup granulated sugar
3/4 tsp. vanilla
1 large egg + 1 yolk
Add-Ins
1/2 cup chopped walnuts
3/4 cup semi-sweet chocolate chips
Other
Parchment paper
Small scooper
DIRECTIONS
Getting Ready
Line your cookies sheet with parchment paper
Measure out and chop walnuts (fairly small)
Let’s Get Started
Combine your dry ingredients: Set out a medium-sized bowl and whisk together the white rice flour, brown rice flour, tapioca flour, cocoa powder, salt, baking soda, and xanthan gum. Set aside.
Into another medium-sized mixing bowl, add your brown sugar and granulated sugar. Break up any lumps of brown sugar.
In a small frying pan, melt the butter over low heat.
When butter is melted, pour on top of the sugars. Mix with beater. Dough will still be crumbly.
Into the sugars bowl, add your egg, egg yolk, and vanilla. Mix well until thoroughly combined.
Pour this wet mixture into the dry mixture. Mix with beater, starting on low speed until all dry is mixed in. Turn up to medium speed and continue to beat until well mixed. Dough will be thick.
Add in walnuts and chocolate chips. Stir in by hand.
Refrigerate for 30 minutes.
As cookie dough is in fridge, pre-heat oven to 350 degrees.
Scoop cookie dough onto parchment paper with small scooper.
Bake for 11 minutes.
Transfer to cooling rack immediately (be careful, cookies will be soft.)
Eat and enjoy!
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: This cookie dough can be made the day before, covered, and refrigerated overnight. To bake the cookies, remove from refrigerator, leave at room temperature for 20 minutes, bake as listed above in pre-heated oven.
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