This copycat Gluten Free Crumbl Brownie Cookie is so good no one will know that it is gluten free.
It is no secret that I love to make cookies.
It is also no secret that I enjoy making copycat recipes, especially gluten free copycat recipes. I love to take famous foods and make them gluten free.
I have never had a Crumbl cookie. I went gluten-free in 2009, and Crumbl Cookies opened in Utah in 2017.
I have heard so many people say that they love Crumbl cookies. I love cookies, so I have always wanted a Crumbl cookie, but they are not gluten-free.
Since I can’t have the real thing, I am working on some gluten-free copycat crumbl cookie recipes.
After researching the different Crumbl cookies, I knew the brownie cookie was the first recipe I wanted to try.
I found two Crumbl brownie cookies: a regular one and a frosted one called the Cosmic Brownie Cookie.
Today, I am sharing the gluten-free Crumbl copycat brownie cookie recipe. I will also share the gluten-free version of the Cosmic Brownie cookie soon.
This cookie is so good! It really is like a brownie in cookie form.
I don’t know if it tastes like the real thing, but it is a new favorite at our house!
Ingredients
- Bob’s Red Mill 1 to 1 gluten free flour blend, other blends may work, but this recipe was tested with Bob’s Red Mill 1 to 1 Blend
- cornstarch
- baking powder
- baking soda
- salt
- baking cocoa powder
- Dutch processed cocoa
- sugar
- eggs
- butter
- water
- chocolate chips
More Gluten Free Copycat Recipes
Gluten Free Starbucks Lemon Loaf
Gluten Free Little Debbie Cosmic Brownies
Gluten Free Crumbl Brownie Cookie
A gluten free version of a favorite brownie cookie
Ingredients
- 1 1/4 cups Bob's Red Mill 1 to 1 gluten free flour blend
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup baking cocoa powder
- 2 tablespoons Dutch processed cocoa
- 1 1/2 cups sugar
- 2 eggs
- 1/3 cup butter, melted
- 3 tablespoons water
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine gluten-free flour blend, baking powder, baking soda, salt, cocoa, Dutch-processed cocoa, and sugar.
- Add eggs, butter, and water. Stir until well combined.
- Stir in chocolate chips.
- Drop onto greased cookie sheets using about 1 1/2 tablespoons of dough per cookie.
- Bake for 9-11 minutes or until cookies are set.
- Let cook on cookie sheet for 3-4 minutes.
- Remove to cooling rack to finish cooling.
Notes
This recipe was tested with Bob's Red Mill 1 to 1 gluten free blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 149mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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