These gluten-free brownie cookies combine the richness of a chocolate brownie with the convenience of a cookie, creating a soft, slightly crisp exterior with a tender, fudgy centre.
The dough is built around melted dark chocolate, which provides depth of flavour and a naturally dense, indulgent texture. Coconut oil or plant-based butter adds softness, while the egg helps create structure and a smooth, cohesive dough.
Made with Doves Farm Freee White Bread Flour, the cookies maintain a balanced texture without traditional wheat flour. The Eiravee Sweet Blend brings a gentle sweetness without added sugar, allowing the chocolate flavour to remain the focus.
Once baked, the cookies develop slightly crisp edges while keeping a soft centre, which can be adjusted depending on baking time — shorter for a more fudgy result, longer for a firmer texture.
About the ingredients used in this recipe
Dark Chocolate (85%)
Dark chocolate with a high cocoa content, such as 85%, offers a rich, intense flavour with significantly less sugar than standard chocolate.
Compared to typical milk chocolate, which often contains around 45–55 g sugar per 100 g, 85% dark chocolate usually contains approximately 10–15 g sugar per 100 g. This makes it a more balanced option when aiming to reduce overall sugar intake.
Its higher cocoa content also provides a deeper chocolate flavour, meaning smaller amounts are often enough to achieve a satisfying result in recipes.
In baking, it melts smoothly and works particularly well in creams, fillings and chocolate-based desserts.
When needed, choose a gluten-free and dairy-free option — most high-percentage dark chocolates are naturally free from these, but it is always worth checking the label.
Doves Farm Freee White Bread Flour Blend
This gluten-free flour blend is made specifically for baking breads and yeast doughs. It creates a light, soft texture and works particularly well in recipes that need structure, such as rolls or enriched doughs. Being a certified gluten-free product, it is suitable for gluten-free baking.
Coconut Oil
Coconut oil is a dairy-free fat widely used in baking to add moisture and a soft, tender texture.
It has a relatively neutral flavour when refined, making it suitable for a wide range of recipes without overpowering other ingredients. In its unrefined form, it offers a mild coconut note, which can complement certain bakes.
Coconut oil melts easily and integrates smoothly into batters and doughs, helping to create a consistent texture. It is often used as a plant-based alternative to butter in dairy-free recipes.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
- 120 g dark chocolate (minimum 85%)
- 30 g coconut oil or plant-based butter
- 1 medium egg
- 25 g Eiravee Sweet Blend
- 90 g Doves Farm Freee White Bread Flour
- 1 heaped tsp baking powder
- a pinch of salt
- 1 tsp vanilla extract
Melt the chocolate
Melt the dark chocolate and coconut oil together either in the microwave or in a heatproof bowl set over a pan of gently simmering water.
Allow the mixture to cool to room temperature.
Prepare the dough
In a bowl, whisk the egg until slightly frothy.
Stir in the melted chocolate mixture, then add the sweetener, flour, baking powder, salt and vanilla. Mix until a smooth dough forms.
Chill
Cover the dough and place it in the freezer for 15–20 minutes to firm up, making it easier to shape.
Shape and bake
Preheat the oven to 180°C (conventional, top and bottom heat).
Divide the dough into approximately 25 g portions, shape into balls and place onto a baking tray lined with baking paper. Gently flatten each one with your palm.
Bake for 10–12 minutes.
Finish
Allow to cool before serving.
Baking time affects the final texture — shorter baking results in a softer, fudgier centre, while longer baking creates a firmer cookie.
Chilling the dough is important, as it makes shaping easier.
The cookies will firm up as they cool.
For best flavour, use a good-quality dark chocolate.
Store in an airtight container.
Nutritional values per piece
Energy (Kcal): 84.8
Fat: 5.8 g
Protein: 1.5 g
Carbohydrates: 6.1 g
of which sugars: 0.9 g
Fibre: 1.1 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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