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Gluten-Free Chocolate Covered Cherry Brookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 brookies
Author Julie Espy {White Lights on Wednesday}


  • 1 tub Pillsbury Gluten-Free Cookie Dough {or a batch of your favorite homemade GF chocolate chip cookie dough}
  • 2/3 cup almond flour
  • 1/3 cup brown rice flour
  • 1 cup dark chocolate chips
  • 6 tablespoons unsalted butter cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chopped maraschino cherries
  • 12 whole maraschino cherries
  • 3/4 cup powdered sugar
  • 1 1/2 tablespoons milk


  1. Preheat over to 350 degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray.
  2. Empty gluten-free cookie dough into baking dish. Using the heel of your hand, press the cookie dough evenly around the pan. The cookie dough will form a relatively thin layer. Bake cookie dough for 5 minutes. Remove from oven.
  3. set up a double boiler over medium heat. Place chocolate chips, butter, and salt in the bowl of the double boiler. Melt everything together until smooth. Transfer to a mixing bowl and let sit 5 minutes to cool.
  4. Add sugar and vanilla to melted chocolate. Beat in 1 egg at a time.
  5. In a medium bowl, whisk together almond flour and rice flour. Add flour mixture to chocolate mixture. Mix until just combined. Fold in chopped cherries.
  6. Pour brownie batter over cookie dough and spread evenly. Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
  7. In a medium bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over cooled brookies. Place whole cherries on top of brookies so there will be one cherry per brookie once they are cut. Cut into 12 bars once brookies are cooled.

Recipe Notes

**I used a ziploc bag with a corner cut off to drizzle the icing over my brookies.** You could cut these brookies smaller if you like and easily get 20 servings from the same pan.