Gluten-Free Brownie Cookies
- Mar 02, 2022
Chewy, chocolaty, and so delicious!
- 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
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