Sunday, May 6, 2012

Gluten Free Brownie Cookies

The choice is yours... You can either think of this post as really late or kind of early. In short, life has been pretty distracting lately and I've been tired. Plus, my computer randomly loses its mouse pointer, which makes doing even the most basic of tasks an epic test of my patience. But this be worth the wait -- Gluten Free Brownie Cookies!!! My friend E introduced me to this recipe and although I've never personally baked them because baking isn't where my strengths lie, she says that they're really easy to adapt to be gluten free friendly. The original recipe from Pink Apron can be found here. Here's E's glutard-friendly take:

Gluten Free Brownie Cookies (Thanks, E!!!)
-8 oz bittersweet baking chocolate or good chocolate chips. We like Trader Joe's chocolate chips.
-2 tbsp unsalted butter
-3/4 cup light brown sugar
-2 large eggs
-2 tsp vanilla extract
-1/2 tsp baking powder
-1/8 tsp salt
-1/4 cup plus tablespoon(s) gluten free flour blend. I like Gluten Free Panty's All Purpose Flour Blend (in a convenient six-pack on Amazon for you hardcore bakers like me :P)
-1 cup of carefully-vetted butterscotch or white chocolate chips. These can have all sorts of hidden gluten, so read your label carefully. 

Preheat oven to 350. Grease baking sheet or slap some parchment paper on it. Melt chocolate and butter together slowly and carefully (because chocolate is a mofo and will burn easily... just one of the many reasons why I hate baking). Set that sh*t aside to cool.  Beat the eggs, brown sugar, vanilla, baking powder, and salt together, then slowly beat in the choco-butter. At this point is where our recipes diverge for a hot second. Add the 1/4 cup of gluten free flour. Then slowly add in extra flour one tablespoon at a time until the dough becomes properly thick. Be careful because the dough will get doughier as the flour absorbs the liquid. Add the chocolate/white chocolate/butterscotch chips (or maybe nuts, too). Then drop the dough on the baking sheet in little balls and bake for about 12 minutes or until tops are look dry but are still soft to the touch. You might want to bake the gluten free cookies for a shorter amount of time since they overbake easily. Remove them from the oven and let them cool and firm up on the cookie sheet for about 10 min, then move them elsewhere for final cooling. 

These are crazy good, yo. Enjoy!


  1. Woo hoo, i feel so famous now! BTW, my computer does the SAME THING with the whole losing-the-mouse-pointer deal... it seems to only happen though when i have multiple chrome windows open at the same time, so i've started just keeping all of my tabs in one window and it is fine.

  2. Thanks for the tip about Chrome! That seems to have fixed the problem for now. What would I do without you?!?!