Gluten Free Brookies
If you can’t decide between a brownie and a chocolate chip cookie, these Gluten Free Brookies are the best of both worlds! This gluten free brookies recipe features a fudgy, rich brownie layer topped with chewy chocolate chip cookie dough. It’s made with almond flour, coconut sugar, and dark chocolate for a slightly healthier twist without sacrificing indulgence.
These bars bake up thick, gooey, and chocolate-packed—perfect for parties, bake sales, or when you want the ultimate gluten free dessert.
Why You’ll Love This Gluten Free Brookies Recipe
- Two desserts in one: soft, gooey brownies + chewy cookies.
- Naturally gluten free: made with almond flour and tapioca flour.
- Refined sugar alternative: sweetened with coconut sugar.
- Simple ingredients: no gums, no blends, just wholesome pantry staples.
- Perfectly gooey: thick bars that stay soft and chewy for days.
- Check out my Brookie Skillet or my Stuffed Brookies for another delicious dessert idea!
Ingredients
Brownie Layer
- Melted coconut oil – provides moisture and richness while keeping the brownies dairy-free.
- Coconut sugar – adds natural sweetness with a hint of caramel flavor.
- Dark chocolate chips – melt into the batter for a fudgy, chocolate-forward base.
- Eggs – bind the ingredients together and create structure for the brownies.
- Cocoa powder – deepens the chocolate flavor and gives the brownies their signature color.
- Vanilla extract – enhances the overall flavor with warmth and balance.
- Tapioca flour/arrowroot powder – acts as a gluten-free thickener that helps hold the brownies together.
- Sea salt – sharpens the sweetness and brings out the richness of the chocolate.
Cookie Dough
- Coconut sugar – sweetens the dough naturally and adds chewiness.
- Melted coconut oil – gives the cookie dough moisture and a soft, tender texture.
- Almond flour – provides a nutty, gluten-free base that makes the cookies rich yet light.
- Egg – binds the ingredients and adds lift for a chewy texture.
- Baking soda – helps the cookies rise slightly and become soft and golden.
- Vanilla extract – rounds out the flavors with warmth and sweetness.
- Dark chocolate chips – create gooey pockets of chocolate throughout the cookie layer.
- Sea salt – balances the sweetness and enhances the cookie flavor.
Step-by-Step Instructions
- Preheat oven. Heat to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
- Make the brownie layer.
- In a stand mixer, beat eggs and coconut sugar until light and fluffy (2–3 minutes).
- Melt coconut oil in a microwave-safe bowl. Stir in chocolate chips until smooth.
- Pour chocolate mixture into mixer; beat until combined.
- Sift in cocoa powder and tapioca flour. Add vanilla and mix.
- Fold in extra chips if desired. Spread into prepared pan.
- Make the cookie dough.
- Mix coconut oil and coconut sugar in a bowl until combined.
- Add egg, almond flour, baking soda, vanilla, and salt. Stir until dough forms.
- Fold in chocolate chips.
- Assemble. Drop dollops of cookie dough over brownie batter. Gently press down.
- Bake. Bake 30–35 minutes, until a toothpick inserted in the center comes out mostly clean (moist crumbs are okay).
- Cool. Let brookies cool completely before slicing into bars.
Notes & Tips
These gluten free Brookies are thick and gooey—cool fully before cutting.
This recipe can be made with any favorite brownie or cookie recipe.
Shortcut: use a boxed gluten free brownie mix for the bottom layer.
Store leftovers in an airtight container at room temperature for up to 4 days.
Variations
Nut-Free: Swap almond flour for sunflower seed flour.
Extra chocolatey: Add more chips on top before baking.
Swirled brookies: Instead of layers, gently marble cookie dough into brownie batter.
FAQs About Gluten Free Brookies
Yes! They’re made with almond flour and tapioca flour, no wheat or oats.
No—this will change the texture. Stick to granulated sweeteners for best results.
They may need a few extra minutes in the oven. Remember they firm up while cooling.
Yes! Slice into bars, wrap tightly, and freeze up to 3 months. Thaw at room temp before serving.
How to Serve & Store
How to Serve
- Enjoy warm out of the oven for the ultimate gooey, fudgy texture.
- Pair with a scoop of vanilla ice cream or a drizzle of nut butter for a decadent dessert.
- Slice into squares or bars and serve on a platter for parties, bake sales, or family gatherings.
- For an extra treat, reheat individual brookies in the microwave for 10–15 seconds to bring back that fresh-baked softness.
Storage
- Store brookies in an airtight container at room temperature for up to 4 days.
- For longer freshness, refrigerate them for up to 1 week (bring to room temp or warm before serving).
- Freeze individually wrapped brookies in a freezer-safe bag or container for up to 3 months; thaw at room temperature or microwave for a quick warm-up.
Equipment Needed
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.
Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I make these gluten free Brookies.
Check out all of my kitchen favorites!
You May Also Like
- Small Batch Chocolate Chip Cookies
- Paleo Brownie Skillet
- Almond Flour Cookies
- Keto Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
If you make these gluten free brookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Brookies
Ingredients
Brownie Layer
- ½ cup melted coconut oil
- 1 cup coconut sugar
- 1 cup dark chocolate chips
- 2 eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup tapioca flour, or arrowroot powder
- pinch sea salt
Cookie Dough
- ¼ cup coconut sugar
- ¼ cup melted coconut oil
- ¾ cup almond flour
- 1 egg
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- pinch sea salt
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
- Make the brownie layer first. In a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
- In a microwave safe dish, melt the coconut oil. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
- Next, pour melted chocolate mixture into stand mixer and beat until combined.
- Sift the cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
- Next, fold in extra chocolate chips if desired and pour into baking pan.
- Make the cookie dough next. Add the coconut oil and coconut sugar to your mixing bowl or KitchenAid and mix. Once combined, add all remaining ingredients except chocolate chips.
- Fold in the chocolate chips.
- Drop dollops of cookie dough into the brownie batter. Gently push down.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Finally, remove the pan from the oven. Allow the brookies to fully cool before slicing and serving.
Notes
- Technically this recipe can be made with just about any brownie recipe and chocolate chip cookie recipe.
- To save time, feel free to use boxed mix brownies.
- These brookies will be very thick and very gooey.
- It is important to let them fully cool before trying to slice into them.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Check out all of my kitchen favorites!
One Comment on “Gluten Free Brookies”
I made these brownies for a puzzle night with friends and everyone loved them. Not a crumb left on any of the plates. I stored the leftovers in the refrigerator and I actually preferred them later cold. Thank you!