Half chocolate chip cookie half brownie bite, these Brookie Cookies are a match made in heaven! Soft, chewy and oozing with chocolate these babies are gluten free, nut free, egg free and easily vegan!
These Brookie Cookies are the best of both worlds! Part delicious chocolate chip cookie and part rich brownie bite, the cookies are sure to please anyone!
For more cookie recipes, try my Vegan Double Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies and Eggless Chocolate Cookies.
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Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Gooey Inside- The cookies are soft, chewy and oozing with chocolate inside!
- Chocolate Chips- They are fully loaded and topped with chocolate chips!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated sugar for added moisture in both doughs.
- Milk- Use any milk of your choosing for added moisture.
- Honey- Adds a deep sweetness and added moisture to the brownie part.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How To Make Brookie Cookies
Here are the step by step instructions to make these cookies!
For the CCC
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, cream the dark brown sugar and softened butter or vegan baking together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
With the mixer on low speed, beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Using a spatula, fold in ¾ cup of chocolate chips.
Step 7: Chill the Dough
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
For the Brownie Bites
Step 1: Whisk Together The Dry Ingredients
Whisk together the gluten free flour, cocoa powder, baking soda and salt.
Step 2: Cream The Sugar
In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.
Step 3: Add the Honey
Add in the honey and beat until fluffy.
Step 4: Add In The Dry Ingredients
Reduce speed to low. Gradually add in the flour mixture and beat until well combined, making sure to scrape down the sides of the bowl.
Step 5: Fold In the Chocolate Chips
Fold in 1.5 cups of chocolate chips into the dough using the spatula.
Step 6: Chill The Dough and Preheat Your Oven
Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
While the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
For Assembly
Step 1: Scoop The Doughs
Take a small cookies scoop and make 12 dough balls out of each dough.
If you only have one cookie scoop the easiest way to do this is to make scoops of one type of dough then wash the scoop then do scoops of the next type.
If you alternate, you end up cross contaminating the dough and the cookies will look muddy. If you don't have a cookie scoop, that's fine!
Just break off 1 inch pieces of dough to make the initial balls. Then roll both types together.
Step 2: Combine the Two Types of Dough
Take a CCC dough ball and a brownie bite dough ball. Roll the two dough balls around in your hands to create one large dough ball.
You should notice half one side should be chocolate chip and the other side should be brownie bite.
Step 3: Add Additional Chocolate Chips
Pour the additional 1 cup of chocolate chips onto a small plate.
Press the top of the blended dough balls into the chocolate chips.
Step 4: Bake
Place the dough balls onto the parchment lined baking sheet so that half of one side is chocolate chip cookie and half of the other side is brownie bite.
You don’t want all of the brownie bite facing up and the chocolate chip cookie facing down.
Make sure to space each dough ball 3-4 inches apart. I usually only bake 6 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 11 minutes or until golden on the bottoms of the CCC half. You can carefully use a cookie spatula to check.
Reshape them immediately if needed.
Step 5: Cool
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven and reshaping them.
If you try to take them off the baking sheet too soon, they will break apart.
After 5 minutes, transfer them to a cooling rack.
Expert Baking Tips
- Use Softened Butter/Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking.
- Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the fridge for 2.5 hours, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
Recipe FAQs
Yes. If you don’t chill it for 2.5 hours, the cookies will spread into a giant mess when baking.
You can make the doughs the night before. Keep them in a bowl and cover the tops with plastic wrap in the fridge.
If doing this, there is no need to chill the doughs again, prior to baking.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are best the same day.
Storing and Freezing
Storing
Keep any extra brookie cookies in an airtight container at room temperature for up to 3 days.
If you want the chocolate gooey, heat the cookie in the microwave for a few seconds prior to serving.
Freezing
You can freeze the doughs of these brookie cookies.
Simply wrap the doughs in discs in plastic wrap then pop them in a zip top bag.
You can keep the doughs frozen for up to 30 days.
Thaw both types of dough in the fridge the night prior to using.
Other Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Brookie Cookies
Ingredients
For the CCC
- 1 ¾ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, softened
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk of choice
- ¾ cup allergy friendly semi sweet chocolate chips
For the Brownie Bites
- 1.5 cups gluten free flour
- ¼ cup cocoa powder I use 2 tablespoons of Dark and 2 tablespoons of Dutch
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, softened
- ½ cup dark brown sugar , packed
- ½ cup honey
- 1.5 cups semi sweet chocolate chips
For assembly:
- 1 cup semi sweet chocolate chips , for rolling
Instructions
For the CCC
- In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice until combined.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of chocolate chips.
- The batter will be sticky. Shape into a disc and wrap in plastic and refrigerate for at least 2.5 hours or overnight. It needs to harden otherwise the cookies will spread all over the place due to lack of an egg.
For the Brownie Bites
- Whisk together the gluten free flour, cocoa powder, baking soda and salt.
- In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.
- Add in the honey and beat until fluffy.
- Reduce speed to low. Gradually add in the flour mixture and beat until well combined.
- Turn off the mixer and use a spatula to scrape down the sides of the bowl.
- Fold in 1.5 cups of chocolate chips into the dough using the spatula.
- Place dough in plastic wrap and flatten into an oval.
- Refrigerate for 2.5 hours alone with the CCC dough.
For assembly
- When ready to bake, preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Using a small cookie scoop, make 12, 1 inch balls with the chocolate chip cookie dough. Wash the scoop and now make 12 dough balls out of the brownie bite dough.
- Combine one chocolate chip cookie ball with one brownie bite ball. Roll the two together until they form one large dough ball. Half the ball should be a chocolate chip cookie and half should be a brownie bite.
- Pour the 1 cup of chocolate chips on a plate.
- Press extra chocolate chips into the top of the cookie or simply press half the ball into the plate of chocolate chips.
- Place the large dough balls onto the lined baking sheet. Make sure when you place them down, the chocolate chips are facing up and half of one side is chocolate chip cookie and half the other side is brownie bite. You don’t want all of the brownie bite facing up and all of the chocolate chip cookie sides facing down.
- Bake in the middle rack for 11 minutes until the CCC are slightly golden and the brownie bite tops have started to crack. Immediately use a spatula to reshape the dough, pushing the dough back into a tight circle.
- Let cool on the baking sheet for a few minutes. If you try to take them off too soon, they will fall apart. Repeat with the rest of the dough.
- Once they have cooled on the pan a bit, move them to a cooling rack and cool completely before storing in an airtight container at room temperature. Enjoy!
Video
Notes
Nutrition
The recipe for the Double Chocolate Brownie Bites was adapted from Martha Stewart.
Samantha
What can I use instead of honey to make these fully vegan?
Lee
Hi Samantha! Sadly we can't really replace the honey in that part of the recipe however instead of that cookie you can use this recipe that contains zero honey:https://laneandgreyfare.com/double-chocolate-chip-cookies/. So in the recipe, you would use this dough in place of the one with honey. I hope that helps!
Jan
Can I sub the gf flour with ap flour instead?
Lee
Hi...yes you can! However, I cannot test the recipe with regular flour because my daughter has celiac and my entire home is gluten free.
Nancy
These cookies came a great ! The cookies were a hit!
John
Can’t wait to try to make these Brooke Cookies! They look delicious!
Lee
Thanks so much!