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!
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.