These brownie cookies are rich, chocolatey, and chewy with shiny crackly tops! They are made extra chocolatey with three types of chocolate chips and are naturally gluten and grain free too!

Hey, it felt like it's been a little while since I had a pregnancy announcement so here's a picture of my one-year-old sitting on her baby bump throne.

Yep, that's right, this little girl is getting dethroned in the beginning of July, literally and figuratively. I always do miss the bump when I have a toddler that likes sitting on it.

We found out that baby number 5 is a BOY. Not only is this exciting because I haven't gotten my baby boy clothes out in four years, but it is also incredibly satisfying because it follows our boy-girl-boy-girl pattern.

So far this has been one of my best pregnancies. My main symptom at the moment is that I am on an unbridled brownie baking rampage, as you may remember is my third trimester tradition. I am always on a mission to perfect my brownie recipe, and I do think this may be the pregnancy where our brownie dreams come true.

In the meantime, I do have these amazing flourless, grain free, triple chip brownie COOKIES.

You will never guess that these cookies don't have flour. They just taste like an amazingly chocolatey, chewy, rich brownie. If you need to make a treat for a celiac friend, these would definitely be my top suggestion since there are no special ingredients needed! In fact, I bet you have all of the ingredients on hand already.

And if you don't always keep three types of chocolate chips on hand at all times, maybe you need to change that...

One of the best parts of these cookies is the shiny, crackly tops. This is accomplished by melting the butter and sugar until bubbly and also by beating the batter well with a hand mixer after the eggs are added (of course, you can use a stand mixer too!). You want the sugar to be dissolved and the eggs to be beaten a bit to get the perfect, shiny brownie tops!

In this recipe, you are adding eggs to a pretty hot mixture of butter and sugar. I have never had a problem with the eggs getting scrambled or cooked at all by the sugar. I just beat the sugar and butter for a few minutes to cool it slightly and then add the eggs one at a time with the mixer going.

Let me know in the comments how these cookies turn out for you guys! I hope they last longer for you than they do around here with a pregnant lady in the house. Heh heh.