Desserts
Vegan Gluten Free Almond Flour Brownies
Prep
10 minutes
Cook
30 minutes
Yield
9
Everyone loves a classic brownie, but finding a good gluten free option/recipe can be challenging. Just because you’re avoiding gluten, shouldn’t mean that you have to sacrifice the goodness of an amazing brownie. These Almond Flour Brownies are delicious, gluten free, and vegan.
I gave these to five different people to sample and no one believed they were vegan and not made with regular flour or loads of white sugar. Now I’m not saying these are healthy but they are the perfect treat for when you want to treat yourself or your BF/GF this Valentine’s Day.
Why you’ll love these Almond Flour Brownies:
- They’re easy to make – only 12 ingredients!
- They are gluten free
- That gooey chocolate is TO DIE FOR
- This recipe can be made in one bowl
- So damn good with ice cream
- Can make a keto variation if need be by subbing the sugar
How to make Almond Flour Brownies
These Almond Flour Brownies are so easy to make. People will think you’re some bad ass professional baker, and they’ll have no idea just how easy it is to make good tasting, gluten free baked goods. Grain free baking doesn’t have to be time consuming, and you shouldn’t have to sacrifice the delicious flavour we all love about brownies. To make these brownies it’s so simple, all you need to do is:
1. Preheat your oven and line a 8X8 baking tin with parchment
2. In a large mixing bowl, add your egg replacement and water. You’ll want to prep this first and let it sit for five minutes for the perfect consistency
3. To that same bowl (yep, seriously one bowl for this recipe) add the remaining wet ingredients and stir it up
4. Then time for the dry ingredients, stir those babies in but don’t over stir it! Just enough so everything is well combined
5. Pour the batter into the baking pan and flatten using the back of a spoon so it’s nice and smooth
6. Top with yummy chocolate chips evenly before baking for extra chocolatey goodness
Why almond flour?
I love making baked goods that we know and love in a way that can be consumed by everyone, and that’s why using almond flour is a great alternative when you have someone in your household that has a gluten allergy, or if you’re just trying to avoid gluten yourself. I’ve had some terrible gluten free brownies and I just don’t feel like you should have to miss out on delicious brownies because of your gluten intolerance!
For this recipe, to make it grain free, I used Bob’s Red Mill Almond Flour which you can easily find in your local Whole Foods. Almond flour can be used in replacement of regular white flour, and is made from whole, blanched sweet almonds which are notoriously healthy by providing us with a good amount of manganese and vitamin E. Plus, they add a healthy boost of protein and are low in carbs. Using almond flour can be a great way to bring the healthy components of almonds into your diet, and you can’t even taste the difference!
Other sweet recipes you’ll love:
- Cashew Chocolate Mousse Cake
- Chewy SunButter Cookies
- One Bowl Chocolate Chunk Blondies
- Vegan S’more Brownies
How to Video:
Vegan Almond Flour Brownies
Ingredients
Wet ingredients:
- 2 Bob's Red Mill Egg replacements + 4 tbsp. warm water
- 1 cup brown sugar
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 3 tbsp. almond milk
- 2 1/2 tbsp. melted coconut oil
Dry Ingredients:
- 1 cup almond flour
- 3/4 cup cocoa powder
- pinch of sea salt
- 1 tsp baking powder
- 1 tsp vanilla
Topping:
- 1 cup mini dark chocolate chips
Instructions
- Preheat oven to 350F and line an 8X8 baking tin with parchment, lightly grease and set aside.
- To a large mixing bowl add your egg replacement and water. Stir till combined and let sit for 5 minutes.
- To the same bowl, add the remaining wet ingredients and stir till well combined.
- Now add all your dry ingredients and stir till well combined. You don't need to over stir, just till the wet and dry are combined and there is no excess flour.
- Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top with chocolate chips (evenly) before baking for 30-35 minutes (toothpick test works great).
- Remove from oven and let rest in the pan till cooled.
- Enjoy!
Hi,
For the egg replacement, do you mean 2 tablespoons + 4 tablespoons water ( meaning no extra water than that called for to combine with powder replacement)?
Thanks!
hello. if I don’t have maple syrup, can I skip it? and use sugar instead? if use sugar do I have to add milk or water to the recipe?
I would try and stick to the recipe as closely as possible. IF you add sugar just add sugar. No other liquid.
There turned out sososo good!
Thank you so much for the love, Saria!
Made these this morning prepping for a retreat I am cooking for and they turned out so perfect and were so easy. I wanted A recipe I knew would turn out being both gluten free and vegan and I know I can always trust Maria for that! I used flax eggs instead and replaced a 1/4 of the cocoa powder with the Harmonic arts 5 mushroom chocolate powder and they are perfect! Will for sure be a go to brownie recipe for me.
YESSS THIS MAKES ME SO HAPPY
I loved this recipe, only I used 1/3 of the sugar cause I don’t like very sweet treats and this works perfectly too 🙂 . First time I tried it, I also put an intermediate layer of frozen red fruits and got a quite proper moist texture, although I still got some falling little pieces. Yesterday I attempted the same recipe without the frozen fruits and turned out on the dry side. Any tips on how to work on that? It always turns a bit drier that I expect. Could it be my baking? I also used regular flour both times.
Hello Elena! Can you please confirm what you are changing from the recipe exactly when you cook this and I will be able to better assist you!
Hi Maria! I use wheat flour instead of the chickpea one and use 1/3 cup of sugar instead of 1. I also skip the chocolate chips on top. I am also very new to treats so could it be that I am doing something wrong with baking. Maybe leaving it longer in the oven…
Hey Elena! It sounds like maybe there were a bit too many modifications based on my original recipe. I believe this recipe uses Almond Flour so when using Whole Wheat I would suggest using 1/4 cup less as it’s much more drying. I would then ask you to substitute a little less liquid since you are not using all the sugar. That should help!
Ηi Maria, thank you so much! I am always improvizing a bit that is why I avoid pastry making 🙂 But I will keep this advice! I loved it!!!
I know it’s an almond flour recipe, but do you think substituting oat flour will be okay instead of almond?
These look delicious!!
It should be ok hun!! Let me know how it goes!
I have maybe baked one thing in my life which ended in disaster so I was so nervous to try it, but I did and this recipe was SO simple!! And these brownies are to die for!!! Seriously. Soft and full of just the right amount of flavour without the added guilt!
PS: love the app!! I use it quite often.
This makes me so happy, thank you so much for the love!
Love the chocolate peanut butter mix. Delicious.
Don’t plan on making these for anyone, you’ll just end up eating them all yourself.
Great tip, Branson. They really are not shareable.