Gluten Free Brownie Cookies

Gluten-Free Choc Chip Protein Brookies
Fudgy, secretly gluten-free, and protein packed. You’re welcome.

Okay, so you're here — which means you're on the hunt for something rich, chocolatey, and soul-hugging, right? Let me introduce you to my revamped Choc Chip Protein Brookies — they're soft, indulgent, and have that crinkly brownie top with a cookie's chew. Oh, and the best part? They're gluten-free, but you'd never know it (seriously — I’ve forgotten to mention it 9 times out of 10, and no one has ever guessed!).

Now let's get baking:

Ingredients
Wet:
100g Dark Chocolate
100g Plain Soya Yogurt
25g Coconut Oil
20g Almond Milk
10g Lemon Juice
½ tbsp Peppermint Extract (or Vanilla, Orange, Caramel, etc)
50g Brown Sugar
Sucralose Sweetener (to taste)
Dry:
35g Rice Flour (Glutinous rice flour works best - despite the name this is still gluten free, but it will result in fudgier brownie cookies!)
15g Cocoa Powder
15g Protein Powder
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
¼ tsp Salt
Optional: 30g Chocolate Chips

Method
1) Combine the plant milk and lemon juice, leave to curdle.
2) Melt the dark chocolate using a double boiler or microwave method.
3) Whisk in the buttermilk mix from earlier, alongside the rest of the wet ingredients. Whisk until smooth and glossy.
4) In a separate bowl, sift and mix together the dry ingredients.
5) Fold the dry mix into the wet until fully combined.
6) Divide into 8 round portions and place on a lined baking tray.
7) Bake at 180°C (fan oven) for 18 minutes.
8) Let cool for 5 minutes on the tray, then transfer to a cooling rack.

Nutritional Information (Per Brookie)
Calories: 178
Protein: 3.6g
Carbs: 19.8g
Sugars: 15g
Fats: 8.8g (6.2g Saturates)
Fibre: 1.5g
Salt: 0.3g

Storage Tips
Store in an airtight container in the fridge for up to a week, or freeze for longer. I like to wrap them individually to lock in that fresh-baked texture and make them the perfect grab-and-go snack. Plus, these brookies defrost super fast and taste amazing chilled!

Want to make them extra extra? Swap the mint extract for any extract you have! Chocolate Orange Brookies are always a big hit. Or keep them simple with a vanilla extract, but use peanut butter in place of the coconut oil, and drizzle with a peanut butter frosting. Don't like chocolate chips? - Add your favorite biscuit to the top or use mini marshmallows. If you plan on adding any dried fruit like sultanas, i'd highly recommend soaking them beforehand to avoid drying out your brookies as they bake. But other than that, have fun making this recipe how you like, and I hope you enjoy these brownie cookies just as much as I do.