27+ Irresistible Gluten-Free Brownie Cookie Recipes to Satisfy Your Sweet Tooth

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Craving something sweet but need it to be gluten-free?

Look no further! Gluten-free brownie cookies are the perfect treat when you’re after that fudgy, gooey chocolate goodness but need to keep your diet free from gluten.

Whether you’re gluten intolerant, following a gluten-free lifestyle, or simply want to try something new, these 27+ recipes offer a variety of decadent options that are as delicious as they are diverse.

From nutty chocolate chip versions to spiced creations like cinnamon swirl brownies, there’s a gluten-free brownie cookie recipe here for every taste preference.

27+ Irresistible Gluten-Free Brownie Cookie Recipes to Satisfy Your Sweet Tooth

There you have it – 27+ mouthwatering gluten-free brownie cookie recipes that will elevate your dessert game.

Whether you prefer a classic fudgy brownie cookie or love experimenting with flavors like peanut butter, espresso, or coconut, these recipes provide a perfect balance of richness and texture.

The best part? They’re all gluten-free, so you can enjoy these indulgent treats without any worries.

Baking gluten-free desserts doesn’t have to be complicated or boring – with these recipes, you can enjoy all the chocolatey goodness and more, without missing out on flavor. S

o preheat that oven, grab your ingredients, and treat yourself to a batch of these irresistible brownie cookies today!

Fudgy Almond Flour Brownie Cookies

These fudgy brownie cookies are the perfect combination of chewy and chocolatey goodness, made entirely gluten-free with almond flour.

The deep cocoa flavor, crispy edges, and soft centers make them irresistible. They’re great for satisfying your sweet tooth while keeping things simple and wholesome.

Ingredients:

1 cup almond flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet ingredients until a thick batter forms.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until the cookies have set and slightly cracked on top.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

These brownie cookies are incredibly rich and satisfying, with a deep chocolate flavor that pairs perfectly with a cup of coffee or milk.

They’re soft in the center with crispy edges, making them the ultimate treat for chocolate lovers.

Store them in an airtight container for up to a week and enjoy whenever a chocolate craving strikes!

Chewy Coconut Flour Brownie Cookies

For those who love soft and chewy cookies with a slight coconut undertone, these coconut flour brownie cookies are the perfect fit.

They’re gluten-free, naturally sweetened, and have a rich, deep chocolate flavor that pairs well with a warm drink.

The coconut flour adds a unique texture while keeping the cookies light and soft.

Ingredients:

¼ cup coconut flour
½ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
½ cup honey or maple syrup
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chunks

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
In a separate bowl, mix the eggs, honey (or maple syrup), melted butter (or coconut oil), and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until a smooth dough forms.
Fold in the dark chocolate chunks.
Using a spoon, scoop out dough portions and place them onto the prepared baking sheet.
Bake for 10-12 minutes or until the cookies are set but still soft.
Let them cool on the baking sheet before transferring to a wire rack.

These chewy coconut flour brownie cookies are a fantastic alternative to traditional cookies, offering a unique texture and a naturally sweet flavor.

They have a rich cocoa taste with a hint of coconut that enhances their depth. Enjoy them fresh, or store them in an airtight container for a few days for a quick snack or dessert.

Oat Flour Double Chocolate Brownie Cookies

If you’re looking for a gluten-free cookie that’s both chewy and packed with chocolate, these oat flour double chocolate brownie cookies are a must-try.

Oat flour adds a hearty texture while keeping the cookies soft and chewy. With both cocoa powder and chocolate chips, these cookies are a dream for chocolate lovers.

Ingredients:

1 cup oat flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
½ cup coconut sugar
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together oat flour, cocoa powder, baking soda, and salt.
In another bowl, whisk the egg, coconut sugar, melted butter (or coconut oil), and vanilla extract until smooth.
Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms.
Fold in the chocolate chips.
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until the cookies have firmed up but remain soft inside.
Let them cool on the baking sheet before transferring to a wire rack.

These oat flour double chocolate brownie cookies are deliciously rich and soft, with a deep chocolate flavor that melts in your mouth.

The oat flour gives them a slightly hearty texture, making them more filling than your average cookie.

Perfect for a quick dessert, they stay fresh for days when stored properly. Pair them with a glass of milk or your favorite coffee for a delightful treat!

Decadent Hazelnut Brownie Cookies

These hazelnut brownie cookies are an indulgent treat with a deep chocolate flavor and a nutty crunch.

Made with gluten-free hazelnut flour, they have a soft, chewy texture with crispy edges. Perfect for pairing with coffee or tea, these cookies bring a luxurious touch to any dessert spread.

Ingredients:

1 cup hazelnut flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
½ cup chopped hazelnuts
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix hazelnut flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together eggs, coconut sugar, melted butter (or coconut oil), and vanilla extract.
Slowly fold the dry ingredients into the wet ingredients until a thick dough forms.
Stir in the chopped hazelnuts and dark chocolate chips.
Scoop spoonfuls of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes or until the edges are set.
Let them cool before transferring to a wire rack.

These cookies are the perfect blend of chocolatey richness and nutty crunch. The hazelnut flour provides a subtle nuttiness, complementing the intense chocolate flavor.

They store well for several days, making them an excellent option for a make-ahead treat or gift!

Peanut Butter Swirl Brownie Cookies

If you love the combination of chocolate and peanut butter, these gluten-free peanut butter swirl brownie cookies are for you.

They have a rich brownie-like texture with swirls of creamy peanut butter, making each bite an explosion of flavor.

Best of all, they’re naturally sweetened and made with simple ingredients!

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup peanut butter (soft and creamy)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix eggs, coconut sugar, melted coconut oil, and vanilla extract.
Combine the dry and wet ingredients to form a thick dough.
Fold in the dark chocolate chips.
Drop tablespoon-sized scoops of dough onto the baking sheet.
Drizzle or swirl peanut butter on top of each cookie using a toothpick or fork.
Bake for 10-12 minutes until set but still soft.
Cool for a few minutes before serving.

These peanut butter swirl brownie cookies are incredibly rich and satisfying, with a gooey, fudgy texture and a peanut butter twist.

They’re perfect for peanut butter lovers and make a great gluten-free snack or dessert option!

Mocha Espresso Brownie Cookies

Chocolate and coffee are a match made in heaven, and these mocha espresso brownie cookies bring out the best of both worlds.

With deep cocoa flavors enhanced by a hint of espresso, these gluten-free cookies are perfect for coffee lovers.

They have a crisp exterior and a chewy center, making them irresistible.

Ingredients:

1 cup oat flour
½ cup cocoa powder
1 teaspoon instant espresso powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together oat flour, cocoa powder, espresso powder, baking soda, and salt.
In another bowl, beat eggs, coconut sugar, melted butter (or coconut oil), and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
Fold in dark chocolate chips.
Scoop dough onto the baking sheet and slightly flatten each cookie.
Bake for 10-12 minutes or until the cookies are firm around the edges but soft inside.
Allow them to cool before serving.

These mocha espresso brownie cookies are rich, bold, and packed with chocolatey goodness.

The espresso enhances the depth of the cocoa, creating an indulgent, slightly bitter-sweet flavor.

They’re the perfect pick-me-up snack and pair beautifully with a cup of coffee or a glass of milk!

Maple Pecan Brownie Cookies

These maple pecan brownie cookies are a delightful twist on a classic treat, offering the perfect balance of rich chocolate flavor and the crunch of toasted pecans.

The addition of pure maple syrup brings a touch of natural sweetness that pairs beautifully with the nuttiness of the pecans.

These cookies are gluten-free and perfect for any occasion, whether it’s a cozy afternoon snack or a holiday dessert.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup maple syrup
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
½ cup chopped pecans (lightly toasted)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat the eggs, maple syrup, melted butter (or coconut oil), and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring to combine.
Fold in the toasted pecans and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes until the cookies are set but still soft in the center.
Let them cool on the baking sheet before transferring to a wire rack.

These maple pecan brownie cookies are wonderfully rich with a deep chocolate flavor, complemented by the sweetness of maple syrup and the crunch of toasted pecans.

They offer the perfect balance of flavors and textures. Store them in an airtight container for up to a week, or freeze for longer storage.

Enjoy them with a cup of hot tea or coffee!

Chocolate Cherry Brownie Cookies

These gluten-free chocolate cherry brownie cookies are an irresistible combination of tart dried cherries and rich, fudgy chocolate.

The cherries add a lovely burst of tartness that contrasts perfectly with the sweetness of the chocolate, making each bite a delightful surprise.

Perfect for chocolate lovers who crave a fruity twist, these cookies are chewy and packed with flavor.

Ingredients:

1 cup oat flour
½ cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dried cherries (roughly chopped)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together oat flour, cocoa powder, baking soda, and salt.
In another bowl, whisk the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Slowly incorporate the dry ingredients into the wet ingredients, mixing until fully combined.
Fold in the dried cherries and dark chocolate chips.
Scoop out tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes or until the cookies are firm around the edges but still soft in the center.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

These chocolate cherry brownie cookies are rich and decadent, with the tart cherries offering a delightful contrast to the sweet chocolate.

Their chewy texture and sweet-tart flavor combination make them a standout treat for any occasion.

Enjoy them fresh or store them in an airtight container for later indulgence!

Raspberry Almond Brownie Cookies

If you’re a fan of fruit and chocolate pairings, these raspberry almond brownie cookies will quickly become your favorite.

The natural tartness of raspberries complements the rich chocolate flavor, while almond flour adds a soft, chewy texture.

These cookies are gluten-free and perfect for anyone who loves the vibrant flavor of berries mixed with deep, fudgy chocolate.

Ingredients:

1 cup almond flour
½ cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup honey or maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup fresh raspberries (or freeze-dried raspberries)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Gently fold in the raspberries and dark chocolate chips, being careful not to crush the berries.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes or until the cookies are set on the edges and soft in the middle.
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

These raspberry almond brownie cookies are a delightful balance of sweet and tart, with the raspberries providing a burst of fruity flavor in every bite.

The almond flour creates a soft, chewy texture, while the chocolate chips add richness. Store them in an airtight container for up to a week, or freeze them for later enjoyment.

Coconut Chocolate Chip Brownie Cookies

These coconut chocolate chip brownie cookies are a tropical twist on the classic chocolate chip cookie, blending chewy coconut with rich, fudgy brownie texture.

Made with gluten-free ingredients, they have a soft center with slightly crisp edges and plenty of chocolatey goodness.

Perfect for those who enjoy coconut, these cookies are easy to make and a real crowd-pleaser.

Ingredients:

1 cup shredded unsweetened coconut
½ cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together shredded coconut, almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients and stir until a dough forms.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These coconut chocolate chip brownie cookies are a great option for anyone who loves the chewy texture of coconut paired with rich chocolate.

The combination of coconut and chocolate brings a unique flavor, while the almond flour keeps them gluten-free.

These cookies are perfect for an afternoon treat or as a snack for any chocolate lover!

Lemon Poppy Seed Brownie Cookies

These lemon poppy seed brownie cookies are a refreshing take on a classic brownie, with a burst of citrus flavor and the delightful crunch of poppy seeds.

The combination of tangy lemon and rich chocolate creates a perfect balance of sweet and tart in every bite.

They’re gluten-free, zesty, and perfect for those who want a light, yet indulgent dessert.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup honey or maple syrup
¼ cup melted coconut oil
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, honey (or maple syrup), melted coconut oil, lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the poppy seeds and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set on the edges and soft in the middle.
Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.

These lemon poppy seed brownie cookies are a refreshing, tangy twist on a classic treat.

The zesty lemon and poppy seeds bring a citrusy flavor that pairs beautifully with the rich chocolate.

They make for a wonderful spring or summer dessert, perfect for enjoying with a cup of tea or coffee.

Chai Spice Brownie Cookies

These chai spice brownie cookies are packed with aromatic spices like cinnamon, ginger, and cardamom, offering a warm, cozy flavor that complements the rich chocolate perfectly.

The blend of spices makes these cookies feel extra special, perfect for a cold winter day or a seasonal treat.

They’re gluten-free and have a soft, chewy texture that will melt in your mouth.

Ingredients:

1 cup almond flour
½ cup cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, cinnamon, ginger, cardamom, baking soda, and salt.
In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring to form a thick dough.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set around the edges and soft in the middle.
Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These chai spice brownie cookies are full of warm, comforting spices that bring a unique twist to traditional brownies.

The combination of cocoa and chai spices creates a deeply flavorful cookie with a rich, chewy texture.

Perfect for the fall or winter season, they pair wonderfully with a hot cup of chai or coffee.

Cinnamon Roll Brownie Cookies

These cinnamon roll brownie cookies offer the best of both worlds: the chewy, fudgy texture of brownies combined with the warm, comforting flavor of cinnamon rolls.

With a swirl of cinnamon sugar running through the center and a soft, brownie-like texture, these gluten-free cookies are perfect for breakfast, a snack, or a dessert.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons coconut sugar (for cinnamon swirl)
¼ cup chopped pecans or walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together eggs, coconut sugar, melted butter (or coconut oil), and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
In a small bowl, mix 1 tablespoon of cinnamon with 2 tablespoons of coconut sugar to create the cinnamon swirl.
Roll out the dough on a flat surface and sprinkle the cinnamon sugar mixture over it. Roll the dough back up into a log, then slice into small discs.
Place the slices onto the prepared baking sheet and press down slightly to form cookies.
Optionally, sprinkle chopped nuts on top before baking.
Bake for 10-12 minutes or until the cookies are firm around the edges but soft in the middle.
Allow them to cool before transferring to a wire rack.

These cinnamon roll brownie cookies are a delicious fusion of cinnamon rolls and brownies, offering a warm, spiced flavor with a fudgy, chewy texture.

The cinnamon swirl in the center adds an extra burst of flavor. These cookies are perfect for a morning treat or as a comforting snack on a cold day.

Pumpkin Spice Brownie Cookies

These pumpkin spice brownie cookies are the ultimate fall treat, blending the rich chocolatey goodness of brownies with the cozy, warm flavors of pumpkin spice.

Made gluten-free, these cookies are perfect for those looking for a seasonal dessert that’s both indulgent and comforting.

Ingredients:

1 cup almond flour
½ cup cocoa powder
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup canned pumpkin puree
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, pumpkin pie spice, baking soda, and salt.
In another bowl, mix together eggs, pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten each cookie.
Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted in the center comes out clean.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These pumpkin spice brownie cookies are a perfect way to celebrate fall with a combination of rich chocolate and warm, aromatic spices.

The pumpkin puree adds moisture and a subtle sweetness, while the dark chocolate chips provide that deep, rich flavor.

Enjoy these cookies with a cup of hot apple cider or tea for a cozy, seasonal snack.

Caramel Pecan Brownie Cookies

For a decadent, gluten-free treat, these caramel pecan brownie cookies are an absolute must-try.

They’re rich, fudgy, and packed with crunchy toasted pecans, and the addition of gooey caramel makes them a luxurious dessert that’s impossible to resist.

Perfect for special occasions or when you need an indulgent treat.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup toasted pecans (chopped)
¼ cup caramel sauce (homemade or store-bought)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
Gently fold in the toasted pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten them.
Bake for 10-12 minutes or until the cookies are firm around the edges but still soft in the center.
After the cookies have cooled slightly, drizzle the caramel sauce over the top of each cookie.
Let them cool completely before transferring to a wire rack.

These caramel pecan brownie cookies are a rich, indulgent dessert with the perfect balance of chocolate, caramel, and crunch.

The pecans add a lovely texture, while the caramel sauce elevates the flavor to an entirely new level.

These cookies are perfect for a holiday gathering or a special treat to satisfy your sweet tooth.

Banana Nut Brownie Cookies

These banana nut brownie cookies combine the rich, fudgy texture of brownies with the natural sweetness of ripe bananas and the crunch of toasted nuts.

The banana adds moisture, making these cookies delightfully chewy, while the walnuts or pecans bring a nutty richness to every bite.

Perfect for a healthy-ish treat that satisfies both your sweet and savory cravings!

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 ripe bananas (mashed)
2 eggs
¼ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (toasted)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mash the bananas and then mix in the eggs, coconut sugar, melted coconut oil, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Fold in the chopped walnuts (or pecans) and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set around the edges but soft in the center.
Let them cool for a few minutes before transferring them to a wire rack.

These banana nut brownie cookies are the perfect mix of rich chocolate, sweet banana, and crunchy nuts.

They have a moist, chewy texture and a deep, chocolatey flavor that’s complemented by the banana. These cookies are ideal for a post-workout snack, breakfast, or dessert.

Raspberry Almond Fudge Brownie Cookies

If you’re a fan of fruity desserts, these raspberry almond fudge brownie cookies are an absolute treat!

The combination of tart raspberries and crunchy almond flakes with a rich, fudgy brownie base makes for a dessert that’s bursting with flavor.

These cookies are naturally gluten-free, full of antioxidants, and utterly delicious.

Ingredients:

1 cup almond flour
½ cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup fresh raspberries (or freeze-dried raspberries)
½ cup sliced almonds (toasted)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir to combine.
Gently fold in the fresh raspberries, toasted almonds, and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and slightly flatten each cookie.
Bake for 10-12 minutes, or until the cookies are firm around the edges but still soft in the middle.
Allow them to cool on the baking sheet before transferring to a wire rack.

These raspberry almond fudge brownie cookies are a burst of flavor in every bite, combining the tangy sweetness of raspberries with the richness of chocolate and the satisfying crunch of almonds.

They make for a perfect gluten-free dessert to impress your guests or to enjoy as an everyday treat.

Salted Caramel Brownie Cookies

These salted caramel brownie cookies combine the indulgent, fudgy texture of brownies with the irresistible flavor of caramel and a hint of salt.

The salted caramel adds a perfect contrast to the rich chocolate, making these cookies an unforgettable treat.

Made gluten-free, they’re both sweet and savory, making them the perfect balance for your sweet tooth.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
¼ cup salted caramel sauce (store-bought or homemade)
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir to combine.
Gently fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
Once the cookies are cool, drizzle salted caramel sauce over the top.

These salted caramel brownie cookies are rich and indulgent, with the sweet and salty contrast of the caramel elevating the flavor to another level.

The deep chocolate flavor paired with the gooey caramel creates a perfect balance. These cookies are sure to satisfy even the most intense sweet cravings!

Orange Chocolate Brownie Cookies

These orange chocolate brownie cookies are a delicious combination of tangy orange zest and rich, fudgy chocolate.

The citrusy aroma of the orange pairs beautifully with the deep flavor of dark chocolate, making these gluten-free cookies a perfect treat for any occasion.

The added zest makes them extra refreshing and unique, offering a burst of flavor in every bite.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 tablespoon orange zest
¼ cup orange juice
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, coconut sugar, melted coconut oil, vanilla extract, orange zest, and orange juice until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
Gently fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and slightly flatten them.
Bake for 10-12 minutes, or until the cookies are firm around the edges but still soft in the center.
Allow the cookies to cool before transferring to a wire rack.

These orange chocolate brownie cookies offer a lovely balance of tangy citrus and rich chocolate.

The bright orange flavor adds a refreshing twist to the classic chocolate brownie, making them a perfect treat for chocolate lovers who enjoy a zesty kick.

These cookies are great for a special dessert or as a sweet snack to brighten your day.

Maple Pecan Brownie Cookies

Maple pecan brownie cookies bring together the warm, nutty flavor of toasted pecans with the rich sweetness of maple syrup, making these gluten-free cookies a true delight.

The chewy texture of the brownies, combined with the crunch of the pecans and the sweet maple flavor, creates a mouthwatering treat that’s both comforting and indulgent.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup toasted pecans (chopped)
¼ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir to combine.
Gently fold in the toasted pecans and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten them.
Bake for 10-12 minutes, or until the cookies are set around the edges but soft in the center.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

The combination of maple syrup and toasted pecans in these brownie cookies creates a comforting, fall-inspired flavor that’s sweet, nutty, and utterly irresistible.

The dark chocolate chips add richness, making these cookies an indulgent treat that’s perfect for any time of the year.

Peanut Butter Cup Brownie Cookies

If you love peanut butter and chocolate together, these peanut butter cup brownie cookies are the ultimate indulgence.

The rich, fudgy brownie texture combined with the creamy peanut butter and melty chocolate chips makes these gluten-free cookies a real crowd-pleaser.

With a burst of peanut butter in every bite, they are the perfect treat for peanut butter lovers.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup peanut butter (smooth or chunky)
¼ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips
¼ cup peanut butter chips (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, peanut butter, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Fold in the dark chocolate chips and peanut butter chips (if using).
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are firm on the edges but still soft in the center.
Let the cookies cool for a few minutes before transferring to a wire rack.

These peanut butter cup brownie cookies are a decadent treat that combines the rich, fudgy texture of brownies with the irresistible flavors of peanut butter and chocolate.

They are the perfect dessert for anyone who loves the classic peanut butter cup combination, and they’re sure to satisfy any sweet craving!

Chocolate Coconut Brownie Cookies

These chocolate coconut brownie cookies are a tropical twist on the classic chocolate brownie.

The combination of shredded coconut and rich cocoa creates a chewy, fudgy texture that’s perfectly balanced with a hint of coconut flavor.

These gluten-free cookies are a great way to satisfy your chocolate cravings while adding a delightful coconut touch.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the shredded coconut and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set around the edges but soft in the middle.
Let the cookies cool before transferring them to a wire rack.

These chocolate coconut brownie cookies offer a delightful texture, with the coconut adding a chewiness that perfectly complements the rich chocolate flavor.

The combination of coconut and cocoa creates a tropical, indulgent treat that’s perfect for any occasion.

Strawberry Chocolate Chip Brownie Cookies

For those who love the classic combination of chocolate and fruit, these strawberry chocolate chip brownie cookies are the perfect treat.

The juicy sweetness of fresh strawberries paired with the rich chocolate chips in a fudgy brownie base creates a delicious flavor contrast that’s irresistible.

These cookies are a fruity and indulgent gluten-free dessert that will please anyone with a sweet tooth.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup fresh strawberries, chopped
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
Gently fold in the chopped strawberries and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten them.
Bake for 10-12 minutes, or until the cookies are firm on the edges but soft in the center.
Allow the cookies to cool before transferring to a wire rack.

These strawberry chocolate chip brownie cookies offer a burst of fresh flavor with each bite, combining the sweetness of strawberries with the richness of chocolate.

They’re a perfect treat for a summer day or as a refreshing twist on your regular cookie routine.

Chai Spice Brownie Cookies

If you love the warm, aromatic flavors of chai spices, these chai spice brownie cookies are a perfect choice.

Infused with cinnamon, ginger, cardamom, and cloves, these gluten-free cookies have a cozy, spiced flavor that pairs beautifully with the deep richness of chocolate.

They’re perfect for chilly days or when you need a comforting treat with a unique twist.

Ingredients:

1 cup almond flour
½ cup cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, cinnamon, ginger, cardamom, cloves, baking soda, and salt.
In another bowl, whisk together eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are firm on the edges but soft in the center.
Allow them to cool before transferring to a wire rack.

These chai spice brownie cookies have a rich and aromatic flavor that’s sure to warm you up from the inside out.

The combination of the spiced chai and the gooey chocolate creates a cozy, comforting treat that’s perfect for a chilly afternoon or holiday gatherings.

Peach Almond Brownie Cookies

These peach almond brownie cookies are the perfect combination of sweet, juicy peaches and crunchy almonds.

The chewy texture of the brownie base pairs beautifully with the fresh fruit, creating a moist, flavorful treat.

With a gluten-free base, these cookies offer a delightful twist on a classic brownie, perfect for a summer dessert or a light snack.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup honey or maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 medium peach, peeled and chopped
½ cup sliced almonds

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, mix together eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and stir until well combined.
Gently fold in the chopped peach and sliced almonds.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are firm on the edges but soft in the center.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These peach almond brownie cookies are a refreshing and delicious treat.

The juicy sweetness of fresh peaches adds a fruity element that balances perfectly with the crunchy almonds.

The combination of chocolate and fruit makes these cookies perfect for a summer gathering or a unique dessert that’ll please anyone.

Espresso Brownie Cookies

For coffee lovers, these espresso brownie cookies are a dream come true.

With the bold, rich flavor of espresso paired with the deep chocolate base, these gluten-free cookies create an indulgent treat that’s both energizing and satisfying.

The coffee flavor enhances the chocolate, making each bite a flavorful pick-me-up.

Ingredients:

1 cup almond flour
½ cup cocoa powder
1 tablespoon instant espresso powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup coconut sugar
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, instant espresso powder, baking soda, and salt.
In another bowl, whisk together eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until well combined.
Fold in the dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 10-12 minutes, or until the cookies are set around the edges but soft in the center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These espresso brownie cookies are perfect for coffee lovers who enjoy the combination of rich chocolate and bold coffee.

The espresso gives the cookies a sophisticated flavor while the chocolate makes them indulgent and irresistible.

Enjoy these as a morning snack or an afternoon pick-me-up with your favorite cup of coffee.

Cinnamon Swirl Brownie Cookies

These cinnamon swirl brownie cookies are the perfect combination of chocolate and warm spices.

The rich, fudgy brownie base is swirled with cinnamon, creating a comforting, spiced flavor that will remind you of cozy fall days.

These gluten-free cookies are easy to make and perfect for anyone looking for a twist on the classic brownie cookie.

Ingredients:

1 cup almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
¼ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
In a small bowl, mix the ground cinnamon with a little extra maple syrup to create a cinnamon swirl paste.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, and then swirl a small amount of cinnamon paste on top of each cookie.
Use a toothpick or fork to swirl the cinnamon into the brownie dough.
Bake for 10-12 minutes, or until the cookies are firm around the edges but soft in the center.
Let the cookies cool on the baking sheet before transferring them to a wire rack.

These cinnamon swirl brownie cookies are a warm, comforting treat with a delightful hint of spice.

The combination of cinnamon and chocolate is perfect for those who enjoy a sweet and spiced flavor.

These cookies are perfect for the fall season or anytime you want to enjoy a cozy, indulgent dessert.