Now, Why This Recipe and What Makes It Special?

So, what makes these Gluten-Free Double Chocolate Chip Brownie Cookies so special?

Honestly—this recipe is a breakthrough. It’s one of those recipes you don’t even realize you’re about to fall in love with until you take a bite… and then it hits you. It’s phenomenal. One of the best recipes I’ve ever made, and I’m so excited (and proud!) to finally share it with you.

I’m thankful I stuck with it and didn’t give up, because what came out of this was a cookie that doesn’t even taste gluten-free. You know what I mean if you’ve been on this journey—those dry, crumbly cookies that fall apart if you breathe on them. Not here. These are soft and chewy inside, just the tiniest bit crisp around the edges—exactly what you want.

This might actually be my favorite recipe I’ve ever shared on the blog. And that’s saying something, because I’ve got a few others waiting in the wings that I love too.

These cookies are what you get when a brownie and a double chocolate chip cookie fall in love. Some call them “brookies,” but honestly, I just love saying the full name. It’s long, but it’s earned.

These are:

• Gluten-free

• Soy-free

• Gum-free

They don’t taste gluten-free. They just taste like a cookie you bought at a fancy bakery.

There’s chocolate in the dough (thanks to Dutch-processed cocoa powder), and chocolate chips on top. There’s almond flour for chewiness, King Arthur’s xanthan gum-free flour to hold it together, and flaky sea salt to make everything pop. There are even some pecans for that nutty depth and crunch.

These cookies give you back what gluten-free baking sometimes takes away. They don’t fall apart. They don’t taste “off.” They’re really enjoyable and super-gooey (if you press in enough chocolate chips).

They’re even a little bit of an answer to the whole “Crumbl Cookie” hype. If you’ve ever felt left out because their cookies don’t fit your dietary needs—this is your answer. These give you that moment. They’re beautiful, big, and rich in all the right ways.

And honestly? They’re the kind of cookie that reminds me why Brimly exists. To give you power back in the kitchen. To bring the joy back to baking—without the stuff that doesn’t serve your body.

Ingredient Call-Outs and Swaps

Okay, so let’s talk about swaps first.

Swaps You Can Make:

• Bittersweet chocolate: You can use semi sweet, dark, or any chocolate you love—just keep the measurements similar.

• Pecans: Try pumpkin seeds or sunflower seeds (nut-free), or pistachios if you’re still working with nuts. Want something fun? Press in a few gluten-free pretzels for a salty twist.

• Butter: Swap for vegan butter to make this dairy-free.

• Chocolate chips: Use dairy-free ones if you’d like (I actually prefer them in this recipe).

• Almond flour: Hazelnut flour works one-for-one. Oat flour is also an option, though it may change the texture slightly.

• Want to make it lower in sugar? Remove one tablespoon each from the white and brown sugar. Just know it might change the chewiness a bit.

You can also swirl in some peanut butter before baking, add caramel bits, or toss in chopped toffee for a fancier feel.

Lessons Learned

1. Stick to the exact measurements. Especially the almond flour. Even one tablespoon more will change the cookie's texture from brownie-like to cookie-like.

2. Let the melted chocolate and butter cool slightly before adding it to the eggs.

3. Sprinkle that flaky sea salt. It’s not just for looks. It really enhances the flavor.

4. Don’t let cookies sit on the hot tray too long. Move them to a cooling rack after about 10 minutes to avoid soggy bottoms.

5. Airtight storage is key. Once cooled, seal them up to keep them moist and chewy.

6. Microwaving butter? Do it in 20-second bursts. Butter explodes. I learned that the hard way. 😅

7. Use a hand mixer on medium for 2 minutes to beat eggs and sugar—no need to go longer.

8. If you store them in the fridge, let them sit at room temp for 10–15 minutes before eating. They’ll soften up really well.

How to Make It Your Own

Oh, you’ve got options.

• Want it fudgier? Bake for 10 minutes instead of 12.

• Toast the pecans first. It adds a whole new layer of flavor.

• No kitchen scale? Just use a cookie scoop and eyeball it. It’ll still be great.

• Swap the extract. Try almond extract to match the almond flour, or add ½ tsp cinnamon for warmth.

• Change the shape. Try them as thumbprint cookies and fill the center with chocolate. I’m not okay just thinking about how good that would be.

• Add freeze-dried raspberries for a berry-chocolate twist.

• Throw in some toffee bits. Just because.

• Make them your own. Literally.

And if you do, I want to hear about it.

Pro Tip:
For an extra gooey center, slightly under bake the cookies by pulling them out at around 10 minutes when the tops are just set but still soft. They’ll continue to firm up as they cool.

Summary Notes:

Tell me your journey, your swaps, your baking wins (or even the messes).
Leave a comment below—your feedback brings so much joy, and I love knowing how these recipes come to life in your kitchen.