gluten-free brownie-bite cookies
Photo Credit: Jennifer Olson

Brownie-Bite Cookies

Looking for easy fall desserts? These cookies are quick to make and freeze for the next party or event.

By Jeffrey Larsen

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Brownie-Bite Cookies

These cookies are easy to make and freeze for the next party or event.
Course: Dessert
Keyword: brownie, cookies
Servings: 40 cookies
Calories: 99kcal
Author: Jeffrey Larsen


  • 108 grams (3/4 cup) potato starch
  • 90 grams (1 cup) gluten-free oat flour or cassava flour
  • 90 grams (3/4 cup) sorghum flour
  • 45 grams (½ cup) almond meal, pecan meal, sunflower meal or hazelnut meal
  • 1 teaspoon xanthan gum
  • teaspoon baking soda
  • 1 teaspoon fine salt
  • ½ teaspoon powder or instant coffee (optional)
  • ½ cup unsalted butter or melted clarified butter (measure melted)
  • 113 grams (4 ounces) semisweet chocolate
  • 56 grams (2 ounces) unsweetened chocolate
  • 285 grams (1½ cups) firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs room temperature
  • ½ cup toasted coarsely chopped nuts (optional)


  • Preheat oven to 350°. Lightly spray a baking sheet with gluten-free nonstick spray, or line with parchment paper.
  • In a bowl, whisk together potato starch, oat flour, sorghum flour, almond meal, xanthan gum, baking soda, salt and, if using, espresso powder.
  • Place butter and chocolates together in a heavy, medium-size saucepan over low heat until chocolate is melted. Remove saucepan from heat, whisk in sugar and vanilla. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl and using a hand mixer, pour in the chocolate/butter/sugar mixture. On low speed, add eggs, one at a time, and continue to mix until mixture is smooth and glossy. Add dry ingredients and mix until all ingredients are fully incorporated, and dough has formed into a tight ball. Fold in nuts (if using) with a rubber spatula.
  • With a 1-ounce cookie scoop or a tablespoon measure, portion out batter (1¼-inch round balls). Arrange balls on prepared baking sheet 2 inches apart.
  • Bake 10–12 minutes, until cookies are domed and crackled on the top. Let sit on baking tray 10 minutes, and then transfer to a cooling rack. Cookies can be stored in an airtight container at room temperature for up to one week or frozen in a resealable plastic bag.


If you have a nut allergy, replace almond meal with 45 grams (½ cup) gluten-free oat or cassava flour.


Calories: 99kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 132mg | Fiber: 1g | Sugar: 11g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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