Gluten-free Galaxy Brownie Cookies feature a rich brownie cookie topped with chocolate ganache and rainbow candy bits. A copycat recipe of Crumbl bakery's popular cookie flavor!
If you love chocolate, you're absolutely going to love these gluten-free galaxy brownie cookies! They have all the nostalgia of a Little Debbie cosmic brownie, wrapped up in a cookie!
If you saw my Gluten-Free Crumbl Sugar Cookie recipe, you may well know that Crumbl is a cookie bakery gaining a lot of notoriety for their ever evolving menu and quirky flavors. They don't however offer any gluten-free cookies, so I decided to make a few copycat recipes to join in on the fun!
The base of this cookie was tweaked from my popular double chocolate chip cookies. The rest of the cookie consists of a two ingredient chocolate ganache and some candy sprinkles. These cookies are surprisingly easy to make but extremely impressive! For another fun twist on this cookie, try these Gluten-free Oreo Dirt Cookies!
- Gluten-Free Flour Blend: I used King Arthur Measure for Measure. This is a high-quality all-purpose blend for baking that already has xanthan gum included. Other blends may work as well but I have not tested them at this time.
- Cocoa Powder: Hershey's special dark cocoa was used in this recipe. It is a labeled gluten-free.
- Semi-sweet baking chocolate: These cookies are topped with a chocolate ganache. Use milk chocolate if you'd like the cookies sweeter. The ganache with semi-sweet chocolate is not overly sweet.
- Chocolate Candy Sprinkles: I used wilton brand candy sprinkles that came in a variety pack. Other than those, I personally had a hard time finding these specific sprinkles. While the Wilton sprinkles are not labeled gluten-free, the allergen statement did not indicate wheat. If you can't find this type, feel free to use any rainbow sprinkles.
Make the cookie dough by first blooming the cocoa powder in melted butter. Then combine that with the remaining wet ingredients. Next, blend in the whisked dry ingredients.
Scoop a scant ¼ cup of dough. Form into a ball and flatten slightly when placing on a parchment lined baking sheet. Then bake the cookies.
While the cookies cool, prepare the chocolate ganache. Heat heavy cream just to the point of boiling. Pour the warm cream over the chopped chocolate. Let stand for 5 minutes. Then, stir until all of the chocolate is melted and smooth. Let this mixture cool slightly.
Spoon some chocolate ganache over the top of each cookie. Then top with candy sprinkles. Let cool to set, refrigerate if needed.
These cookies are best when eaten as fresh as possible.
Store the cookies at room temperature for up to 3 days. After that, they start to get stale. You can also refrigerate or freeze them if you wish.
Tips for Making Chocolate Ganache
- It's important to use baking chocolate or chocolate bars, not chocolate chips.
- The chocolate must be shaved or chopped into small pieces. Any large pieces may not melt properly.
- Let the chocolate sit in the warm cream before stirring. This will allow the chocolate to melt gently.
- Once the chocolate and cream have fully combined, let the mixture cool slightly before spreading on the cookies so it doesn't run off the tops.
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Gluten-Free Galaxy Brownie Cookies (Crumbl Copycat)
- ½ cup butter, melted
- ¼ cup cocoa powder, Hershey's special dark
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 ½ cup gluten-free flour blend, King Arthur Measure for Measure
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces milk or semi-sweet baking chocolate, not chocolate chips
- ⅓ cup heavy whipping cream
- rainbow chocolate candy sprinkles
Make the Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the melted butter and cocoa powder. Let stand for two minutes to bloom the cocoa powder.
- Add the brown sugar, white sugar, and egg to the butter-cocoa mixture.
- Blend on medium speed for two minutes, scraping bowl as needed.
- Whisk together the gluten-free flour, baking soda, and salt.
- Add the flour mixture to the wet ingredients. Blend until well combined.
- With a large cookie scoop, scoop ¼ cup of dough and roll into a ball.
- Place the dough on parchment-lined baking sheet and flatten slightly to form a thick disc.
- Repeat with the remaining dough, leaving several inches of space between each cookie, not more than 6 cookies per baking sheet.
- Bake at 350°F for 15-17 minutes. Then remove from the oven and cool on the pan while you make the ganache.
Make the Ganache
- Finely chop the baking chocolate into small pieces.
- In a small saucepan, bring the heavy cream just to a boil over low heat, swirling or stirring occasionally so the cream doesn't scorch.
- When the cream starts to bubble, remove from heat. Add the chocolate to the cream and let the mixture set for 5 minutes.
- After 5 minutes, gently stir the warm cream and chocolate together until combined and smooth. Allow the ganache to cool slightly.
- Spoon a small amount of ganache onto each cookie and finish with a sprinkle of candy sprinkles.