Gluten-Free Brownie Cookies – Lily's Sweets
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Brownie Cookies with Lily's Semi-Sweet Style Baking Chips

Gluten-Free Brownie Cookies


Chewy, chocolaty, and so delicious! 

INGREDIENTS 

  • 8 ounces Lily’s Sweets Semi-Sweet Chocolate Chips
  • 2 room temperature eggs
  • ¾ cup coconut sugar
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla
  • ⅓ cup gluten free all purpose flour
  • 1 tbsp corn starch
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup Lily’s Sweets Semi-Sweet Style Chocolate Chips 

 

INSTRUCTIONS


Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set aside


Add the 8 ounces of chocolate to a bowl and melt in 30 second intervals in the microwave, stirring between each interval until fully melted.


Melt the coconut oil and measure out 1/3 cup. Set the chocolate and oil aside for now.


In a mixing bowl or bowl of a stand mixer, beat together the eggs and sugar for about 2 minutes with an electric mixer. After 2 minutes, beat in the coconut oil, melted chocolate and vanilla.


Beat in the cocoa powder, corn starch, flour, baking powder and salt.
Fold in the additional 1/2 cup of chocolate chips.

Spray a medium cookie scoop with oil (this will help with the scooping since the dough is a bit sticky) and quickly scoop the dough and add to the prepared baking sheet, leaving a bit of space in between for spreading.


Bake for 12-15 minutes. Use a round cookie cutter to swivel around the cookie to create a perfectly round shape.


Let cool on the baking tray, then sprinkle with sea salt flakes and enjoy!

 

Recipe from Eatwithclarity