They’re chocolatey, they’re gooey, they’re sweet and they’re oh so addicting. These Double Chocolate Brownie Bites are the perfect dessert for any chocolate lover. The best part is they’re gluten free, nut free, naturally egg free and can easily be dairy free/vegan!
I have to tell you, these cookies are favorites in my house. They are even the favorite cookie of some of the rest of my family that doesn’t live with me.
My point is, if you love chocolate, you’re bound to adore these cookies.
For more brownie goodness, try my Vegan Cookies and Cream Brownies, Brookie Cookies, and my Vegan Classic Brownies.
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Ingredient Notes
- Honey - For that deep sweetness that just takes these egg free cookies to the next level.
- Dark brown sugar- The dark brown sugar makes these cookies have that richness that you only get from a molasses like flavor.
- Butter (or vegan baking stick)- The butter blends perfectly with the honey and dark brown sugar creating this medley of sweet, rich, buttery perfection.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Make sure the gluten free flour that you’re using does not contain any dairy.
- Instead of using butter, make sure to use a vegan baking stick.
- Make sure the chocolate chips that you use are allergy friendly and dairy free.
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 Double Chocolate Brownie Bites
Here are the step by step instructions to make these bites!
Step 1: Whisk 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.
Add in the honey and beat until fluffy.
Step 3: Add in the Dry Ingredients
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.
Step 4: Fold in the Chocolate Chips
Fold in 1.5 cups of chocolate chips into the dough using the spatula.
Step 5: Chill the Dough and Preheat the Oven
Place dough in plastic wrap and flatten into an oval.
Refrigerate for at least 30 minutes. I’ve left it in the fridge overnight before.
When ready to bake, preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 6: Roll in Extra Chocolate Chips and Drop in Sugar
Pour the ¾ cup of chocolate chips on a plate.
Take a piece of cookie dough and roll it into a 1 inch ball.
Roll the dough ball into the extra chips.
Then drop the dough ball into granulated sugar.
Step 7: Bake the Bites
Transfer to parchment-lined baking sheets, spacing about 2 inches apart.
Bake until tops are cracking and cookies are just set, about 9 minutes.
After a few minutes transfer the cookies to a cooling rack and enjoy!
I hope you love these Double Chocolate Brownie Bites!
No one will ever believe they’re gluten free and allergy friendly!
Expert Baking Tips
- Chill the Dough- If you don't, the cookies will spread all over the place.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Make Half at a Time- This recipe makes about 32 cookies. If you only want to make a small batch, wrap half the dough in plastic wrap, put in a zip top bag and freeze. When you're ready to make more cookies, take the dough out of the freezer and let it thaw in the fridge overnight.
Other Chocolate 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
Double Chocolate Brownie Bites
Ingredients
- 1.5 cups gluten free flour
- ¼ cup cocoa power I use 2 tablespoons of Dark and 2 tablespoons of Dutch
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick ½ cup unsalted room temperature butter or vegan baking stick
- ½ cup packed dark brown sugar
- ½ cup of honey
- 1.5 cups allergy friendly semi sweet chocolate chips for cookie dough
- ¾ cup allergy friendly semi sweet chocolate chips for rolling
- ¼ cup granulated sugar for rolling
Instructions
- 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 at least 30 minutes. I’ve left it in the fridge overnight before.
- When ready to bake, preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Pour the ¾ cup of chocolate chips on a plate.
- Take a piece of cookie dough and roll it into a 1 inch ball.
- Roll the dough ball into the extra chips.
- Then drop the dough ball into granulated sugar.
- Transfer to parchment-lined baking sheets, spacing about 2 inches apart.
- Bake until tops are cracking and cookies are just set, about 9 minutes.
- After a few minutes transfer the cookies to a cooling rack and enjoy!
- Cookies can be stored in an airtight container at room temperature.
Video
Notes
- Chill the Dough- If you don't, the cookies will spread all over the place.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Make Half at a Time- This recipe makes about 32 cookies. If you only want to make a small batch, wrap half the dough in plastic wrap, put in a zip top bag and freeze. When you're ready to make more cookies, take the dough out of the freezer and let it thaw in the fridge overnight.
Nutrition
Recipe adapted from Martha Stewart's Double-Chocolate Brownie Bites Recipe.
Jessica
Absolutely amazing! Best chocolate cookies I’ve ever made, gluten free or otherwise!
Lee
Thank you so much!
Amy
Can you substitute GF flour for regular flour? What would the amounts be? I’ve been drooling over your page for several days now, I’d like to try these.
Thank you.
Amy
Lee
Hi Amy! Thank you! Yes you can! I cannot test it due to celiac but I made these years ago before my daughter was diagnosed. If using AP flour, for this recipe you only need to use packed cups of all purpose flour so 252 grams. Hope that helps!!!
Eva
How much is one stick plus 1/2 of butter in grams?
Thank you!!