5 Essentials Behind Our Most-Loved Brownie Cookie Recipe

“Tested. Trusted. Used again.”

BY STAFF @THE BRIMLY TEST KITCHEN

May 3, 2025

Image Source/Editors @ Brimly

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Before we get into the full list, I just want to say: everything I used for these brownie cookies—aka brookies—was chosen on purpose. I took my time, scanned the labels, and stuck with ingredients I already trust and use in other recipes. Like almost everything on Brimly, this one’s gluten-free, soy-free, and gum-free. I can’t tolerate gums or gluten or soy, so this recipe, like all the others here, was built around ingredients that meet that standard.

Let’s start with the almond flour. It’s finely milled, no clumps, no weird texture, no hidden additives. Just clean, straight-to-the-point almond flour that behaves. Same goes for the gluten-free flour—I use King Arthur’s. Always have. It’s not gritty or chalky, and it doesn’t make me feel sick after baking with it. When I first realized xanthan gum was an issue for me, this flour blend was a lifesaver. It’s non-GMO, gum-free, dairy-free, and made with a mix of white rice flour, brown rice flour, tapioca starch, and potato starch. The combo just works. And importantly, there are no sketchy extras.

Blue Diamond Almonds Almond Flour

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Not all almond flours are created equal. I stick to one that’s fine, light, and doesn’t leave the dough greasy. It makes the texture tender without falling apart.

$12 AT AMAZON

King Arthur All-Purpose Gluten-Free Flour

This is the one I reach for when I want something that just works. No xanthan gum, no weird textures, just a flour that plays nice in cookies.

$8 AT AMAZON

For cocoa, I reach for Guittard’s unsweetened Dutch-processed cocoa powder. It’s rich, smooth, and the moment you open the can, you know it’s quality. The flavor is deep and balanced—exactly what you want in a cookie that’s going for brownie energy. I also trust the brand when it comes to their chocolate chips. I liked the dairy free version for this recipe, it just worked. I also scan every ingredient on the Fig app (which I’ve mentioned in a past post if you're curious). It helps me double-check everything before it goes in the cart.

Guittard Unsweetened Dutch Process Cocoa Powder

Dutch-processed is the way to go if you want deep, rich chocolate flavor without the bitterness. It’s the reason these cookies feel more brownie than cookie, in the best way.

$12 AT AMAZON

Guittard Real Semisweet Chocolate Chips

I used Guittard, and the melty, silky pools of chocolate inside each bite? Unreal. It’s a vibe. Especially when you want something soy-free and still decadent.

$15 AT AMAZON

And finally—parchment paper. It’s a small thing, but honestly one of the most important. I use pre-cut, unbleached sheets from Amazon that stay flat and fit perfectly in my toaster oven-sized trays (aka quarter sheets). They don’t curl up, they don’t fight me—they just do their job and make baking easier. I use smaller trays a lot for testing recipes, so having parchment that fits perfectly saves time and sanity.

Katbite Unbleached Parchment Paper Sheets

If you know, you know. Pre-cut sheets that actually stay put are a small luxury that make a big difference—especially when you’re batch baking.

$12 AT AMAZON

So, if you’ve been wondering exactly what I used to make these cookies work, it’s all here. Every product listed in this article is something I’ve used, liked, and would recommend again. They’ve certainly earned their spot.