A BROWNIE INSIDE OF A CHOCOLATE CHIP COOKIE, what could be better? The absolute BEST gluten free chocolate chip cookies wrapped over gooey flourless brownie batter. Paleo-friendly and gut-friendly, but you'd never know these are made with better for you ingredients with no refined sugar. AND all eaters love them! Let's get stuffin'...
These gluten free brownie stuffed chocolate chip cookies are the best of both worlds. A gooey flourless brownie rolled up and baked inside the best gluten free chocolate chip cookie dough. They are made with no refined sugar, no gluten and are paleo friendly. Everyone loves these gooey chocolately cookies!
WHY YOU WILL LOVE GLUTEN FREE BROWNIE CHOCOLATE CHIP COOKIES
Because, brownies and cookies. In one bite.
Secretly no gluten, dairy or refined sugar
Made with better for you ingredients
Rich, chocolate overload and indulgent
Easy doughs can be made ahead of time and baked when ready
Only 10 minute bake time
INGREDIENTS IN BROWNIE STUFFED CHOCOLATE CHIP COOKIES
Non Dairy Butter
Dark Chocolate Chips (And if you love Hu, 20% your order with 'GUTSYBAKER'!)
Flaky Sea Salt
SUBSTITUTIONS AND SWAPS
1. I used Bob’s 1:1 GF flour here, but any all purpose flour should work, gluten free or regular. If you'd like to make these cookies paleo, you can swap for paleo flours like almond, coconut and tapioca. This paleo swap will be listed in the note section of the recipe card.
2. I do not suggest substituting the coconut sugar, because it is tried and true when mixed with molasses. If you do want to substitute for a lower FODMAP option, I suggest granulated maple sugar as a swap.
3. Just a touch of molasses in these cookies to create a brown sugar substitute. This is what gives your cookies a chewy texture. Blackstrap molasses is rich in iron and minerals and actually a superfood! You can substitute this for any molasses but do not omit it!
4. I used Miyoko’s butter here, but any vegan stick butter should work, or regular grass fed butter.
5. Almond butter is used as the base of the flourless brownie batter. This almond butter MUST be runny and only almond and salt as ingredients. The best brands I've found are Trader Joe's and 365 Whole Foods. Almond butter cannot be swapped for peanut butter, it'll be too dry.
6. Olive oil is used in the brownie batter, coconut oil or any neutral oil will work as a sub.
7. Cacao powder can be swapped for a rich, dutch cocoa powder. Must be high quality.
8. Non dairy milk is used in the brownie batter. Any type of milk will work.
HOW TO MAKE GLUTEN FREE BROWNIE STUFFED CHOCOLATE CHIP COOKIES
Full instructions and ingredients are on recipe card below
1. Make the cookie dough and place in fridge to chill.
2. Make the brownie batter in one bowl. Then using a 1 oz. cookie scoop, scoop out brownie batter and place onto a baking sheet or flat plate. Scoop out individual balls until all batter is used and place in freezer to set, until brownie batter balls harden.
3. Scoop chilled cookie dough into balls using the same 1 oz. cookie scoop. Then with you fingers, flatten is each cookie dough bowl into a flat round circle, about 3". Repeat with all cookie dough.
4. Remove brownie batter balls from freezer and place a frozen brownie ball in the center of each flattened cookie dough circle.
5. Wrap the cookie dough around the brownie balls until fully covered. Should be a large round cookie dough ball now.
6. Place onto a parchment lined baking sheet about 2-3"apart. These cookies will spread and they get big! Add additional chocolate chips on top and option to sprinkle with flaky sea salt.
7. Bake 11-13 minutes at 350F until cookies spread and edges are set and slightly cracked. Try not to overbake so the brownie in the middle remains gooey and not dry. Dunk in milk and enjoy!
What baking tools are needed for gluten free chocolate chip cookies?
1 oz. cookie scoop for scooping both dough
Are these brownie stuffed chocolate chip cookies easy to make?
Yes! Both doughs are easy to make, and then chilled. Once chilled, the cookie dough is scooped and flattened and the brownie balls go into the center. Then the dough is wrapped around the brownie, and they are baked for only 11-12 minutes.
Can I make these chocolate chip cookies grain free and paleo?
Yes! Use this paleo chocolate chip cookie recipe here for the dough! Rest of the recipe remains the same. Before baking, you may want to push the tops of the cookie dough balls a bit flat. The paleo cookies tend to not spread as much as the GF version.
Can I make these cookies vegan?
I haven't yet tried to make these cookies vegan. Since there are 4 eggs total in the recipe (both brownie batter and cookie dough), I don't suggest subbing. The texture could completely change. I have a lot of vegan recipes on the blog though, just search vegan in the search bar!
Are these brownie stuffed chocolate chip cookies also low FODMAP?
For those following a FODMAP diet, these brownie cookies are safe per serving via the Monash University App. However we are all different and some can tolerate certain foods better than others. The brownie batter has 1 cup of almond butter but it is split between roughly 14 cookies. All of my baking is FODMAP friendly, but we all have different tolerances to FODMAPs.
If you are sensitive to almond butter I suggest just making the cookies without the brownie center.
If you are sensitive to coconut sugar, substitute for Granulated Maple Sugar in this recipe!
Do I have to refrigerate the dough and freeze the brownie batter?
Yes, I know it's annoying and it's hard to wait but the cookie dough must be chilled. It's very liquidy before chilled because of the melted butter. And without chilling, they will bake into large flat puddle-like cookies. The brownie batter must be frozen so it can be handled and easily wrapped inside of the cookie dough.
TIPS ON HOW TO MAKE PERFECT BROWNIE STUFFED CHOCOLATE CHIP COOKIES:
1. Make sure the dough and batter are chilled/frozen before assembling and baking.
2. The dough balls must be rolled after the dough is wrapped around the brownie ball, so they bake into even circles.
3. Keep them 3"apart on the cookie sheet, they'll spread a lot!
4. Do not overbake or they will be dry! Remove from oven at 10 minutes to check on them, then put them in another 1-2 minutes. The edges should just be set, center should be slightly gooey and JUST underbaked.