My cookies didn't spread, what did I do wrong?

Did you let the batter sit before baking? If the batter sits the melted chocolate starts to cool and will thicken the batter, reducing the amount of spread. You want to bake these immediately after mixing, the batter should be quite moist and spread a little bit even when you plop it on the pan.

My cookies are too crumbly, what did I do wrong?

Most likely you just didn't let them cool enough. They will be fragile when hot, but firm/crisp up as they cool.

Can I substitute the gluten-free flour for X flour?

The only other flour I can confidently recommend is regular all purpose flour, I have not tested these with oat or almond or any other kind so you will have to experiment for yourself.

How long will these cookies last?

At room temperature in an airtight container, 3-4 days. In the refrigerator in an airtight container, 1-2 weeks. In the freezer in an airtight container, a few months.

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

Description

Indulge in rich, fudgy chocolate brownie cookies that are perfectly chewy and decadent. Made with vegan and gluten-free ingredients and full of gooey chocolate chips and crunchy walnuts, these healthier cookies satisfy any chocolate craving without compromising on taste or texture!

Ingredients

Scale

4oz bittersweet chocolate
1/4 cup (50ml) avocado oil
1/3 cup (65g) cane sugar
1/3 cup (50g) coconut sugar
1/4 cup (60ml) water or coffee
1 tsp vanilla extract
1 cup (124g) gluten-free flour
1/4 cup (20g) cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 cup (90g) chocolate chips
1/4 cup (30g) chopped walnuts (optional)

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Instructions

Preheat the oven for 350°F. Line 2 baking sheets with parchment paper
In a small bowl, melt the bittersweet chocolate (about 60 seconds in the microwave). Stir until smooth, then set aside.
In a large mixing bowl, beat together the sugars, oil, water/coffee, and vanilla for 1-2 minutes until frothy.
Add in the melted chocolate, and mix again until combined.
Add the flour, cocoa powder, salt, and baking powder. Mix until well combined.
Fold in the chocolate chips and walnuts.
Use a cookie scoop to scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet. Leave enough room for them to spread, I recommend two pans with six per pan.
Bake for 9 to 10 minutes at 350°F.
Cool for 10 minutes on the pan, then use a spatula to transfer to a cooling rack.
They are most delicious when warm, but you can keep the leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Keywords: baking, dessert, snack, easy, healthy, vegan, dairy free, gluten free