Gluten Free Brownie Corner Cookies

gluten free brownie corner cookies on a table stacked up seven high with several cookies in foreground half eaten

Whenever I have a freshly baked batch of gluten free brownies, I make sure to set aside an edge for myself. They are my favorite piece of the batch because of the slight crunch and gooey melted chocolatey goodness in the center. I especially love it warmed and served under a heaping scoop of ice cream.

I'm quite sure that while some of you are my fellow gluten free brownie corner-lovers, there are also some that I've lost because you solely prefer the ultra gooey center pieces. That's okay, I've found that you either love the corner piece or hate it. If you hate it, then hand it over friend – I will gladly take it off your hands! ?

I'm really excited about sharing this recipe because I don't have anything like it yet, and it's loaded with my number one favorite ingredient: chocolate. This is not a gluten free brownie recipe though, it's a recipe for gluten free cookies that very closely resemble that beloved chewy brownie corner piece. The batter is thick and dense causing these cookies to bake to perfection. Crispy outside edges, a chewy inside, and a fun crackly top make these cookies irresistible. Plus, I add chopped almonds and cacao nibs to the batter to give them the perfect mix of crunch and chewiness. Remember how I mentioned part of the inspiration for my Coffee Ice Cream was Rocky Road Ice Cream? Yeah, imagine an ice cream sandwich with the two and then you'll understand! The ice cream sandwich recipe is coming next!

Are you craving brownies now? I have a classic cake brownie and a chewy fudgy brownie, take your pick!

Dark Chocolate Cake Brownie on the blog and in Against All Grain

Fudgy Brownies in Meals Made Simple


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Gluten Free Brownie Corner Cookies



Cuisine: American

Category: Dessert

PREP TIME: 40 mins

COOK TIME: 14 mins TOTAL TIME: 54 mins



  1. Line 2 cookie trays with parchment paper or a silpat.
  2. Place the maple sugar in a food processor fitted with a blade attachment and process until very finely ground. Add the almond flour, cocoa powder, and salt. Process until fine and combined, about 30 seconds. 
  3. Place the egg whites in a clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold a soft peak, about 1 minute.
  4. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. Gently fold in the chopped almonds and cacao nibs
  5. Transfer the batter to the pastry bag. Pipe out 2-inch rounds about 1 inch apart onto the baking sheets. Pick up the baking sheets and bang them against the work surface to release any air bubbles that may have formed. Let the rounds sit at room temperature for 30 minutes to dry the tops.
  6. Heat the oven to 350°F and arrange a rack in the center of the oven. Bake the cookies one sheet at a time for 7 minutes. Rotate the sheet and bake for 7 minutes more. Transfer the cookies to a rack to cool completely.

Keywords: dairy free, gluten free, cookies, dessert, paleo, brownie, corners, chocolate

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