Guest Post #7: Gluten-Free Double Choc Brownie Cookies

Bonjour mes cheris, get excited for me! After I finish these exams I am wading through right now, half of year 12 will be forever finished and over with! YAY!

Mais non, focus, FOCUS! It certainly is not over yet no matter how much I dream about year 12 formal. Ah, c’est la vie!

Anyhow, while I am not here to give you recipes, tips, tricks and well, my blog, I have some pretty fan-friggin-tastic fabulous chefs lined up to do so instead! A whole range of dishes for you to enjoy while I am on this undesired break  – You won’t even notice my absence I promise!

See you soon for the April holidays and wishing you all a marvelous Easter break! Promise me you will chow down on what that Easter Bunny brings you/your chocolate loot stashed in the bottom of your drawer – Yes, I am on to you all!

 pretty lighter


Where should I begin with our next guest poster – mother of both creativity AND cooking? Yes, you may call her ‘a regular Martha Stewart! The fact that her life is right now totally upside down in a good way as you shall soon read, it is so truly appreciated that she still managed to guest post here, and her inaugural one at that!

Please welcome Miss Marzipan, she plans to make many fall in love with her cupid inspired treats today…


Hello esteemed readers and followers of Go Bake Yourself! For those of you who don’t know me (and that’s probably quite a few of you), I am Miss Marzipan… a lover of simple/pretty/yummy homemade things, avid baker, lucky mama (to one toddler and one “cupcake in the oven”, due very soon!) and resident of snowy Scandinavia.


As a big Choc Chip Uru fan, I feel extremely privileged to be sharing my first guest blog post ever right here with you all (thanks again, CCU!). Right now I am in the midst of a major clutter clear-out (I blame pregnancy hormones and New Year’s resolution hoo-ha) and just HAD to find a reason to justify my ownership of individual heart-shaped brownie tins, bought on a whim a few years ago. My commitment to completing this post, combined with Valentine’s Day looming on the horizon, has given me the opportunity to finally christen them… and thus save them from a trip to the local charity shop ;).

I am particularly interested right now in baking to accommodate for special dietary requirements (vegan, gluten-free, sugar-free, etc.) and I am genuinely excited to share this particular recipe as, regardless of gluten tolerance status, these cookies are sure to delight (assuming you like chocolatey, brownie-ish yumminess… which, of course, you do!).


I see no reason why those with specific dietary needs must miss out on the goodies. Goodies for all, I say ;)! Most of my taste-testers for this particular recipe have not been gluten intolerant in any way, shape or form, but still give these brownie cookies rave reviews (and ask me for the recipe). If you want to jazz them up a little in the festive spirit of Valentine’s Day, read on for a super-simple tutorial for DIY Cupid’s arrow toothpicks.

Gluten-Free Double Choc Brownie Cookies
Prep time: 10 mins

Cook time: 15 mins


  • 60 g unsalted butter, softened
  • 1.6 dl organic granulated sugar
  • 2 large organic eggs
  • 1/2 tsp vanilla extract
  • 0.8 dl unsweetened organic cocoa powder
  • 0.8 dl organic coconut flour
  • 100 g chopped gluten-free chocolate
  • 0.75 dl lightly toasted, chopped organic walnuts (or 0.75 dl raw, organic cocoa nibs)


  1. Preheat oven to 175°C. Grease individual heart-shaped brownie tins well (see image 1)
  2. With an electric mixer, beat the butter and sugar until light and fluffy (see image 2).
  3. Add eggs one at a time, beating well after each addition. Add vanilla. Stir in the cocoa powder and beat until smooth, then stir in the coconut flour (see image 3).
  4. Add the chopped chocolate (see image 4) and walnuts/cocoa nibs.
  5. Let the cookie dough sit for about 5 to 10 minutes to thicken (coconut flour is very “thirsty”).
  6. Spoon cookie dough into heart-shaped brownie tins (see image 5). Bake for approximately 15 minutes. Allow brownie cookies to cool in tins for about 20 minutes before carefully turning out to finish cooling.
  7. To add an extra sweet Valentine’s Day touch, embellish with Cupid’s bow tooth picks (see image 6… and easy tutorial below).


  • To make a batch of regular cookies using this recipe, follow all basic mixing instructions, but instead of using brownie tins, drop rounded teaspoonfuls of cookie dough onto baking sheet, leaving 2 inches between cookies. Bake for 13 minutes, or until cookies are slightly set in the center. Allow cookies to cool on tray for a few minutes before transferring to a wire rack to finish cooling. Makes approximately 18 regular cookies.
  • Recipe adapted from this lovely one found at Cookie Madness

Cupid’s Arrows Toothpicks

Tools and materials (see image 1):

  • Paper
  • All purpose glue (please make sure that the glued areas on the finished items never touch any food product directly)
  • Scissors
  • Pencil (for tracing arrow fletching shapes)
  • Heart-shaped paper punch (small)

What you need to make 2 arrows (see image 2)

  • 4 heart shapes
  • 4 arrow fletching shapes (that’s the back bit 😉 )
  • 4 toothpicks


  1. Punch out 4 heart shapes using a paper puncher (see image 2).
  2. Trace a simple fletching shape on coloured paper. Cut out the shape and use it as a template to create 3 copies of the same shape (see image 2).
  3. Place a little glue in the center of 1 heart.
  4. Place a toothpick on top, lining up the tip of the tooth pick with the point of the heart shape (see image 3).
  5. Sandwich the toothpick by popping another heart cut-out on top.
  6. Repeat to make a second arrow-head tooth pick (see image 4).
  7. Repeat the same process but using the arrow fletching shapes to create two “back of arrow” toothpicks (see image 4).
  8. When skewering your baked items, align the front and back arrow toothpicks to create the illusion that the arrow has pierced directly through.



I think one arrow has certainly struck me because I feel more in love with these GF Double Choc Brownie Cookies than ever 😀
Thank you so much my friend for creating some Valentines magic here!
Go check out Miss Marzipan today to find lots more creative and delicious posts 🙂

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  1. Balvinder says:

    Its nice to see another gluten free recipe on your blog.Why I didn’t receive this email post? I checked my trash (Sorry) just to see if by mistake it got deleted but its not there.

    Love the cookies.


    • mmmarzipan says:

      Thank you, Becky 🙂 And I am sure they’ll work with regular flour but you may need to adjust the flour/liquid ratio somewhat as coconut flour is notoriously “thirsty”. Perhaps you could try using medium sized eggs instead of large and a wee bit less butter? It’s hard to go too wrong with a brownie though, so even if you use the above recipe point for point but with plain flour, It could work out to be lovely 🙂 Let me know if you try it out- All the best!


    • mmmarzipan says:

      Hi Medeja! I first came across it in a health food store chain about 6 months ago, but since then I have found it in my local regular supermarket (in the health food section, not the baking section) and also seen it available online. I think as more and more people are trying to eliminate/cut back on gluten, products like this are becoming more common. It’s quite a versatile flour. I have used it in some nice cupcake recipes too 🙂


    • mmmarzipan says:

      Very nice to meet you :)… and so happy to have shared a gf recipe with someone who has an intolerance (like my friends who inspired me to make them in the first place). I’m with CCU on the chocolate-loving front 😉


  2. A normally sweet brownie made even sweeter with the substitution of coconut flour. Yum. Double yum! Thank you, Miss Marzipan, for this delightful offering. Thank you, too, CCU, for another winning guest post.


  3. navane64 says:

    The heart shaped brownie sincerely show love and how its an important element when we cook, Than the gorgeous brownie, blossoming with tad this taste which is taking me up heaven.


  4. jlaceda says:

    Even though I don’t have a gluten sensitivity, I usually bake with gluten-free flours. I like the different flavour they impart, especially with chocolate! Yum! These cookies are delightfully cute!


    • mmmarzipan says:

      Ah- that’s interesting! I am still rather new to gluten-free baking so have tried only corn flour, buckwheat flour, coconut flour, a gf self raising mix and almond meal. Thanks so much for the kind comments 🙂


  5. pamasaurus says:

    These look pretty amazing!!!

    I read the comment you made to Carla, and I just want to say Congrats on the safe arrival of your little one <3333


  6. Pingback: A SNEAK PREVIEW OF MY FIRST GUEST POST (chocolatey, gluten-free goodness!) | Miss Marzipan

  7. The cutest cookies I have ever seen – they look delicious! Thank you Miss Marzipan 🙂
    Dear Uru my daughter is finishing grade 12 too and I know this is real hard work – I am thinking of you!!


    • mmmarzipan says:

      Thanks Paula! Yes, I am trying to incorporate gluten-free foods into my diet (even though I don’t have an intolerance). I hope you enjoy these if you make them 🙂 All the best


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