Giant Gluten Free Brownie Cookie

10 25 574
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Giant Gluten Free Brownie Cookie
Health Rating


2 tbsp Coconut oil
3 tbsp Peanut butter, natural (choice of nut butter)
2 tbsp Maple syrup, pure
1 tsp Vanilla extract, pure (to taste)
1/4 cup Gluten free flour
1 tbsp Gluten free flour (plus)
2 tbsp Cocoa powder, unsweetened
1/2 tsp Baking soda
1 pinch Salt
1/4 cup Dark chocolate chips, vegan (plus extra for topping)


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Melt coconut oil in a small bowl in the microwave or over the stove. Add nut butter, maple syrup, and vanilla extract, and mix to combine. Set aside.

In a medium bowl, add oat flour, cocoa powder, baking soda, and salt, and whisk to combine.

Add your wet ingredient to your dry ingredients, and mix with a silicone spatula or wooden spoon until combined. The dough will be wet, but it should come together in a ball. If not, add another Tbsp. oat flour.

Add chocolate chips and mix to combine.

Dump dough into a tall ball on your prepared baking sheet. Stud with additional chocolate chips for looks if desired. Bake 14-15 minutes, or until the edges start to get crispy.

Allow to cool on the baking sheet.

If you like cakey brownies, enjoy warm/at room temperature (it's a bit crumbly this way). If you like fudgy brownies, throw the cooled cookie in the fridge for about an hour, and then enjoy.

Nutrition Facts

Per Portion

Calories 574
Calories from fat 338
Calories from saturated fat 184
Total Fat 38 g
Saturated Fat 20.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 413 mg
Potassium 303 mg
Total Carbohydrate 52 g
Dietary Fiber 7.9 g
Sugars 23.0 g
Protein 9.8 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 0.8

Energy sources