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If you’re a chocolate lover, these Gluten-Free Cosmic Brownie Cookies are sure to win your heart. With a fudgy, brownie-like texture and all the nostalgic charm of a classic cosmic brownie, these cookies will satisfy your sweet tooth in the best way possible. Topped with a creamy chocolate ganache and colorful sprinkles, they offer the perfect mix of richness and fun. Ideal for any occasion, these cookies are easy to make and even easier to devour!

Why You’ll Love This Recipe

These Gluten-Free Cosmic Brownie Cookies are a game-changer for anyone who loves chocolatey desserts but needs to avoid gluten. The cookies themselves have a rich, dense, fudgy texture that feels like biting into a brownie. The mini chocolate chips inside enhance the flavor, while the chocolate ganache topping and rainbow sprinkles make them visually appealing and even more indulgent. Perfect for satisfying any chocolate craving, these cookies are great for gatherings, celebrations, or simply as a sweet treat to enjoy anytime.

Ingredients

For The Brownie Cookies:

  • 6 tablespoons butter (85 grams), cut into cubes

  • 8 ounces dark chocolate chips (1 1/3 cups, 226 grams)

  • ½ cup light brown sugar (100 grams)

  • ⅓ cup granulated sugar (67 grams)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ⅓ cup gluten-free measure-for-measure flour (40 grams, weighed or scooped and leveled)

  • ¼ cup Dutch-processed cocoa powder (25 grams)

  • ½ cup mini chocolate chips (120 grams/4.2 oz)

For The Chocolate Ganache & Decoration:

  • 6 ounces dark chocolate chips (1 cup, 170 grams)

  • 1 cup heavy whipping cream (8 oz, 237 ml)

  • ¼ cup rainbow bit sprinkles (gluten-free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

  2. Melt Butter & Chocolate: In a microwave-safe bowl, combine butter and 8 ounces of dark chocolate chips. Microwave in 15-20 second intervals on low heat, stirring in between, until the chocolate is smooth. Set aside to cool slightly.

  3. Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium speed for 2-3 minutes, until the mixture is lighter in color, doubled in volume, and the sugar is almost completely dissolved.

  4. Add Chocolate Mixture: Pour the cooled chocolate mixture into the egg mixture and mix until combined.

  5. Add Dry Ingredients: Add the gluten-free flour, cocoa powder, baking powder, and salt, and mix until just combined. The dough should resemble thick brownie batter.

  6. Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough until evenly distributed.

  7. Scoop & Bake: Using a medium cookie scoop (about 1 ½ tablespoons of dough per cookie), place 6-8 cookies per baking sheet. Ensure there’s enough space between cookies for spreading. Bake for 9-11 minutes, or until set on the outside with a slightly shiny center. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

  8. Prepare Ganache: In a microwave-safe measuring cup or small saucepan, heat the heavy cream until it just begins to boil. Remove from heat, then add 6 ounces of chocolate chips and let sit for 5-10 minutes without stirring. Stir until smooth and glossy. Let the ganache cool for 2-3 minutes to thicken slightly.

  9. Frost & Decorate: Working with a few cookies at a time, spoon 2-3 teaspoons of ganache onto each cookie. Use an offset spatula to spread it into a circle, leaving a small border. Top with rainbow sprinkles.

  10. Set & Serve: Allow the cookies to set at room temperature, which may take a few hours, or speed up the process by chilling them. Once the ganache has set, enjoy your delicious cookies! Store leftovers in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months.

Servings and Timing

  • Servings: 20-22 cookies

  • Prep Time: 35 minutes

  • Cook Time: 25 minutes

  • Cooling Time: 20 minutes

  • Total Time: 1 hour 20 minutes

Variations

  • Use Different Sprinkles: If rainbow sprinkles aren’t your style, you can swap them out for other colored sprinkles, mini M&Ms, or crushed-up candy bars for a fun twist.

  • Add Nuts: Chopped walnuts, pecans, or almonds can add a delightful crunch to the cookies if you’re a fan of nuts.

  • Vegan Option: Substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a dairy-free butter substitute and dairy-free chocolate chips to make these cookies vegan-friendly.

Storage/Reheating

  • Storage: Store cookies in an airtight container at room temperature for up to 2-3 days. Alternatively, you can freeze them for up to 2 months in a single layer, then transfer to a zip-top bag.

  • Reheating: To enjoy these cookies warm, simply microwave them for 10-15 seconds or warm them in the oven at 350°F for 5 minutes.

FAQs

Can I use a different type of flour for this recipe?

Yes, you can use other gluten-free flour blends, but make sure it is a measure-for-measure flour to maintain the texture.

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate chips if you prefer a sweeter cookie.

How do I know when the cookies are done baking?

The cookies should have a firm outer edge and a slightly shiny center. If they are still too gooey in the center, bake for an extra minute or two.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Just let it come to room temperature before scooping and baking.

Can I make these cookies without the ganache?

Yes, you can skip the ganache and still enjoy these cookies, but the ganache adds a rich, indulgent topping that elevates the cookies.

Are these cookies gluten-free?

Yes, these cookies are made with gluten-free flour, making them a perfect choice for those with gluten sensitivity or celiac disease.

Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer will work just fine if you prefer it over a hand mixer.

How can I make the cookies less sweet?

You can reduce the amount of sugar in the cookie dough, though it may affect the texture slightly. Additionally, you could use a bittersweet or dark chocolate ganache to balance the sweetness.

How can I prevent the cookies from spreading too much while baking?

Make sure to space the cookies well on the baking sheet and chill the dough before baking if needed.

Can I freeze the cookies after baking?

Yes, these cookies freeze well. Store them in an airtight container or zip-top bag for up to 2 months.

Conclusion

These Gluten-Free Cosmic Brownie Cookies are a delicious, indulgent treat that will take you right back to your childhood with their rich, chocolatey flavor and fun sprinkles. Whether you’re avoiding gluten or just love a good brownie-inspired cookie, this recipe will not disappoint. With easy-to-follow steps and customizable options, these cookies are perfect for any occasion.

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Gluten-Free Cosmic Brownie Cookies

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  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 20-22 cookies
  • Diet: Gluten Free
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Description

These Gluten-Free Cosmic Brownie Cookies are rich, fudgy, and topped with a creamy chocolate ganache and colorful sprinkles, making them a perfect treat for any chocolate lover. They are gluten-free, easy to make, and sure to satisfy your sweet tooth.

Ingredients

6 tablespoons butter (85 grams), cut into cubes

8 ounces dark chocolate chips (1 1/3 cups, 226 grams)

½ cup light brown sugar (100 grams)

⅓ cup granulated sugar (67 grams)

2 large eggs

1 teaspoon vanilla extract

⅓ cup gluten-free measure-for-measure flour (40 grams, weighed or scooped and leveled)

¼ cup Dutch-processed cocoa powder (25 grams)

½ cup mini chocolate chips (120 grams/4.2 oz)

6 ounces dark chocolate chips (1 cup, 170 grams)

1 cup heavy whipping cream (8 oz, 237 ml)

¼ cup rainbow bit sprinkles (gluten-free)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. Melt Butter & Chocolate: In a microwave-safe bowl, combine butter and 8 ounces of dark chocolate chips. Microwave in 15-20 second intervals on low heat, stirring in between, until the chocolate is smooth. Set aside to cool slightly.
  3. Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium speed for 2-3 minutes, until the mixture is lighter in color, doubled in volume, and the sugar is almost completely dissolved.
  4. Add Chocolate Mixture: Pour the cooled chocolate mixture into the egg mixture and mix until combined.
  5. Add Dry Ingredients: Add the gluten-free flour, cocoa powder, baking powder, and salt, and mix until just combined. The dough should resemble thick brownie batter.
  6. Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough until evenly distributed.
  7. Scoop & Bake: Using a medium cookie scoop (about 1 ½ tablespoons of dough per cookie), place 6-8 cookies per baking sheet. Ensure there’s enough space between cookies for spreading. Bake for 9-11 minutes, or until set on the outside with a slightly shiny center. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  8. Prepare Ganache: In a microwave-safe measuring cup or small saucepan, heat the heavy cream until it just begins to boil. Remove from heat, then add 6 ounces of chocolate chips and let sit for 5-10 minutes without stirring. Stir until smooth and glossy. Let the ganache cool for 2-3 minutes to thicken slightly.
  9. Frost & Decorate: Working with a few cookies at a time, spoon 2-3 teaspoons of ganache onto each cookie. Use an offset spatula to spread it into a circle, leaving a small border. Top with rainbow sprinkles.
  10. Set & Serve: Allow the cookies to set at room temperature, which may take a few hours, or speed up the process by chilling them. Once the ganache has set, enjoy your delicious cookies! Store leftovers in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months.

Notes

  • For variations, you can use different sprinkles, mini M&Ms, or crushed-up candy bars.
  • Chopped nuts like walnuts, pecans, or almonds can be added for extra crunch.
  • For a vegan option, use a flax egg, dairy-free butter, and dairy-free chocolate chips.
  • Cookies can be stored at room temperature for 2-3 days or frozen for up to 2 months.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 250
  • Sugar: 22g
  • Sodium: 35mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 40mg

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