BEST RECIPE BROWNIE COOKIES - GLUTEN FREE

A deliciously easy recipe for Gluten Free Brownie Cookies, you’ll love them! I love chocolate brownies as much as you do, but I’m not really keen on scrubbing out the pan afterwards!
Even if you use the same flour blend measuring it with a cup may not yield the same amount of flour each time, it really depends on how you scoop it, whether the flour has been sieved, and some other variables.

Gluten Free Brownie Cookies Recipe
A Gluten Free Brownie Cookies, they're a perfect treat!


Ingredients
  • 1/2 cup dairy free margarine, or butter , 110g
  • 1 cup sugar , 225g
  • 1 cup + 1 tbsp All Purpose Gluten Free Flour , 150g
  • 3/4 cup cocoa powder (sieved) , 75g
  • ¼ teaspoon xanthan gum , omit, if your flour has gum added
  • 2 large eggs
  • ¼ teaspoon salt
  • ½ teaspoon gluten free baking powder
  • ½ cup powdered sugar
Instructions
*PLEASE READ NOTES!*
  1. Preheat your oven to 350F.
  2. Cream margarine and sugar together, don't overdo it as the margarine is very soft and you don't want it to become too liquid.
  3. Then add eggs, cocoa powder flour, xanthan gum, baking powder.
  4. Don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated well.
  5. If the mixture is very soft cover the bowl with cling wrap and put it in the fridge for about 20 minutes to harden up a little.
  6. Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.
  7. Take a generous tablespoonful of the dough and roll it into a ball, then dip on all sides in the powdered sugar.
  8. Place it on the lined cookie sheet and flatten out with a fork, to about a 1/2 inch thick.
  9. Bake for 13 - 15 minutes in a 350F oven.
  10. Allow the cookies to cool on a cooling rack.
Recipe Notes
1. I bake by weight using a digital kitchen scale as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe. 
2.I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results as they are approximate only. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale. 
3.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results. 
4. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.