Vegan Gluten Free Brownies (GF, Dairy Free)
Vegan Gluten Free Brownies (GF): super rich & moist FUDGY vegan gf brownies! The best vegan gluten free brownie recipe—easy to make, mouthwateringly good, Gluten Free & Dairy Free!
What’s your favorite texture of vegan gluten free brownies? Is it fudgy and moist with deep chocolate flavor? Or is it cakey and a little fluffy with chocolate undertones? (Okay, admittedly, if chocolate is under, I can’t say what would be over it. Lol).
I think the best vegan gluten free brownies would be seriously chocolatey, with rich, moist chocolate flavor and unbelievably fudgy texture that’s just this side of baked. It would be a little light, but mostly dense and very satisfying. And chocolate would be the whole dang point of it!
*Gets off my soapbox*
So the age-old brownie debate rages on: moist & fudgy or light & cakey? If you said moist & fudgy, you’re in the right place. If you said the other thing, you know where to door is. … J/k! To that, I say, stick around, try these vegan gluten free brownies and see if you like ‘em. 😉
An easy recipe for soft, super-moist Vegan Gluten Free Brownies bursting with rich, fudgy texture.
Back in 2016, I shared these vegan gluten free brownies as “Gluten Free Vegan Brownies”. As it turns out, no one really searches for “gluten free vegan brownies,” but actually search for “Vegan Gluten Free Brownies.” Oh, the things you learn!
>>RELATED: The BEST Gluten Free Oatmeal Chocolate Chip Cookies | Soft Baked Chocolate Vegan Donuts Recipe (Gluten Free) | 35+ Best Vegan Gluten Free Desserts
Since then, these gluten free dairy brownies have been made 1,000s of times, instagrammed over and over, commented on a bajillion times and well-loved the world over. So what’s the fuss about? Let’s just say it all starts with the taste and texture…
Taste & Texture: Vegan Gluten Free Brownies
These vegan gluten free brownies have the most incredible texture. Imagine: soft & moist squares of brownie goodness with fudgy, rich texture. Then, enjoy double the chocolate flavor from cocoa powder and vegan chocolate chips that bake up into the most satisfying, deep chocolate flavors that hit that sweet spot like no other.
How to Make Vegan Gluten Free Brownies
When I first started baking vegan gluten free desserts, I was truly overwhelmed by all the hoops one needs to jump through in order to make such a treat… well, edible. There’s a reason why vegan gluten free desserts have a reputation for being gummy, oddly chewy when not needed, and totally crumbly when, again, not needed. So my mission in making these vegan gf brownies was to deliver a truly magnificent brownie dessert that no one would believe was gluten free and vegan.
I amped up the moist ‘n fudgy factor of these brownies by including two different kinds of vegan- and gluten free-friendly, healthy fats. I also chose to use gluten free oat flour because I find it’s the best ingredient for highlighting the main flavor in a recipe. Here, you’ll find that it’s chocolate (spoiler alert!).
Preheat
Before starting on any baking adventure, I head straight to the oven and preheat that bad boy. It’s a habit I picked up when I started baking and ran into so many forgetful moments of not remembering to preheat the oven! Next, prepare your flax eggs–this is a good thing to do at the start of any vegan recipe that calls for it. Flax eggs need about 15 minutes to set, so you want it to be ready when you are. 😉
Whisk
Whisk together almond butter, coconut sugar, maple syrup and coconut oil in a medium bowl. Then, whisk in cocoa powder until shiny and smooth. Whisk in vanilla, salt and flax eggs.
Fold
Fold in gluten free oat flour until no flour patches remain in your brownie batter. Fold in vegan chocolate chips.
Pour & Bake
Pour vegan gf brownie batter into a lined pan. Bake for about 30 minutes.
Cool, Slice & Enjoy
Cool, slice and enjoy the best vegan gluten free brownies ever!
Great Tools for the Best Vegan Gluten Free Brownies
- Gluten Free Vegan Pantry Essentials: Gluten Free Rolled Oats for making Homemade Oat Flour | Coconut Sugar | Organic Extra Virgin Coconut Oil
- Raw Cacao Powder & Golden Ground Flaxseed – two super-essential ingredients in my vegan gluten free baking pantry. The raw cacao powder is nutrient-rich and boasts deep chocolate flavor while the golden ground flaxseed is so finely milled that you won’t detect it at all in your baked goods! Perfect flax eggs, here we come! 😉
- Vegan Chocolate Chips or Allergy-Friendly Chocolate Chips – the vegan chocolate chips are my fave, while the allergy-friendly chocolate chips are a super popular choice.
- Easy Brownie Slicer – hint: this is also a pizza cutter! 😉 I love using this baby to easily slice the entire tray of gluten free brownies in just a few motions.
Gluten Free Dairy Free Brownies (Vegan) & More
- Vegan Peanut Butter Cup Brownies
- Ultimate Fudgy Paleo Vegan Brownies Recipe
- Healthy Zucchini Brownies (Vegan, GF)
- Best Vegan Brownies Recipe – Easy ‘n Moist!
- My Favorite Gluten Free Brownies Recipe From Scratch!
- 50+ Gluten Free Dairy Free Desserts!
Vivaciously Vibrant Vegan Gluten Free V…Brownies!
Alright, so I didn’t have another V under my sleeve. Send one over, will ya? 😉 I can’t wait to hear what you think of today’s vegan gluten free brownie recipe. Be sure to leave a comment & let me know what you think of my recipe! I truly love hearing from you. I’m so grateful you’re here, sharing in these baking adventures with me and your loved ones. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Print
Vegan Gluten Free Brownies (GF, Dairy Free)
- Total Time: 55 minutes
- Yield: 9–16 brownies (1 tray) 1x
- Diet: Vegan
Description
Vegan Gluten Free Brownies (GF): super rich & moist FUDGY vegan gf brownies! The best vegan gluten free brownie recipe—easy to make, mouthwateringly good, Gluten Free & Dairy Free!
Ingredients
- 1/4 cup natural, unsalted creamy almond butter or nut/seed butter of choice*
- 1/2 cup coconut sugar
- 1/3 cup pure maple syrup
- 1/4 cup + 2 tablespoons melted coconut oil
- 3/4 cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
- 1/4 cup + 2 tablespoons gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)**
- 1/2 cup vegan chocolate chips or allergy-friendly chocolate chips
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and flax eggs.
- In thirds, fold in in the oat flour using a rubber spatula. Fold until batter resembles a very soft dough, with no flour patches remaining. Fold in chocolate chips.
- Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 26-34 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 9-16 brownies. Enjoy!
More Gluten Free Dairy Free Brownies (Vegan)
Notes
Where to Buy Ingredients: Raw Cacao Powder & Golden Ground Flaxseed | Gluten Free Rolled Oats for making Homemade Oat Flour | Coconut Sugar | Organic Extra Virgin Coconut Oil
*Do not use tahini (a seed butter)—the oil content is not consistent with nut butters and will make your brownies too oily.
A Note on Homemade Oat Flour: **If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
Storing Instructions: Store in an airtight container for up to a week at room temperature, out of direct sunlight and away from heat sources.
Freezing Instructions: These brownies freeze well. Store in an airtight freezer-friendly, airtight container in the freezer for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 10 second increments until just warm.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
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I made these this morning for my vegan friends’ birthday. I broke off a small corner to taste, which led to “tasting” more & more. I legit had to make another batch for her! As a vegan and sufferer of Auto-immune disease my options are often limited. I’m also often disappointed with vegan desserts.
These. brownies. Are. EVERYTHING. I know my non-vegan husband will love them too. Thank you Demeter!!!
Hi Sarah! I’m so happy to hear that you enjoying “tasting” these so much! Hehe. I’ve def had to make a second batch or two myself. 😉 It’s so wonderful to know that you finally get to enjoy a dessert that you love. Please let me know if you ever need help finding a recipe! Hugs & happy belated bday to your friend!! Xoxo
The flax eggs made the batter so sticky it was difficult to get them in the pan with any evenness. They were really skinny and I used an 8 inch pan. Haven’t tasted them yet.
Once again, an EXCELLENT recipe! I added 1/2c of chopped pecans and used mini regular chocolate chips since they were in the pantry. Good flavor, easy going ingredients! Thanks for a great recipe, Demeter!
You are so very welcome Jackie! . Love the addition of pecans—one of my favorite nuts! Thank you for taking the time to let me know how they turned out!
Oh my gosh!! These look AMAZING! Thank you so much for sharing this recipe. I’ve bookmarked to make this weekend for my gluten free (and fussy) hubby. I have feeling he is going to love these. .
Thanks Prema! Can’t wait to hear what you both think! 🙂
You’re a genius. These are AMAZING! I used Bob’s Red Mill gluten free flour mix.
Haha thank you Sherry! So happy you’re enjoying the brownies! 🙂
Ok – I tried these yesterday! My first successful vegan, gluten free and I also did sugar-free recipe! Kid approved. My problem is that they fell apart. Now, I have a daughter who is allergic to oats so I had to use all purpose gluten free flour. Could that have had anything to do with it? Have any possible solutions?? Either way, we still will eat them – we love that they tasted good and can easily get over the fact that they fall apart. Thank you!!
Hi Jane! So happy to hear that you and your family enjoyed these brownies, but sad to hear that they fell apart. 🙁 Did you make any substitutions, besides the AP gluten free flour? What did you change to make these sugar free? Hoping I can help you with further info! 🙂
Letting these brownies set and solidify/cool in the fridge for a few hrs (or overnight) helped prevent mine from falling apart.
Hi, I can’t wait to try this!!! just wondering if I can use cashew/ peanut butter instead of almond & what can I sub for oat flour? Would coconut four work? Or a general gf plain flour mix?
Hi Brigit! Yes, you can swap the almond butter for peanut butter or cashew butter. As for the flour, I’ve had other readers use AP GF blends with good results. Happy baking!
I’ve made these brownies twice in a week and gotten tons of compliments on them! My girlfriend is allergic to coconut, so I subbed organic granulated sugar for coconut sugar and organic canola oil for coconut oil. It worked perfectly. I know it’s a much-maligned oil, but I actually prefer canola for its texture and neutral flavor. Thanks for such an awesome recipe!
Hi Chelsea! It’s so wonderful to hear that you and your girlfriend enjoyed my recipe. 🙂 Good idea on the subs–hey, you’ve got to use what works for you! 😉 Thank you for taking the time to stop by and let me know. Happy baking to you two! <3
So happy to have found this recipe! I am a dark chocolate girl myself (aka I like my chocolate treats less sweet) so I decreased the sugar to 1/4 maple syrup and 4 tablespoons regular sugar (I just ran out of coconut sugar) and the rich chocolate flavor was amazing! Perfectly sweet 🙂 I also added chopped walnuts because I love them in brownies! So so yummy. Thank you!
Molly, I absolutely LOVE dark chocolate too!! Have you tried my Dark Chocolate Muffins yet? They’re less sweet and very rich ‘n dark. 😉 Awesome that you adjusted the recipe as needed and loved the results! Thank YOU for letting me know how they turned out. Hugs!
Hello Demeter! So glad I found your website. Really keen to bake this but struggling to find gluten free oat flour. There are other gluten free flours available just not oats. This still okay? Thanks so much!!
Hi Natalie! If you can find gluten free rolled/old-fashioned oats, try making your own. 🙂 Here’s a post on how to make homemade oat flour. Otherwise, the gf all purpose flour should work! Let me know how they turn out. 🙂
Thank you Demeter. 🙂 I promised to bake some vegan gluten friendly goodies for our office charity bake sale tomorrow at the University of Nottingham here in the UK. Raising funds for Children’s Brain Tumour Research- so the pressure is on! I’ve never baked anything vegan or gluten free before so very much on alien territory. I notice you also do vegan chocolate cupcake/muffins too. Those easy enough to bake? Reason I ask is I’ve spent a small fortune on ingredients and really want to ensure I do everything I can to not mess it up. Thank you in advance! I’ll let you know how I get on. 🙂
Also, would a 9 by 9 tin work just as well as an 8 inch? Thanks!
Yes, but they’ll be a bit thin. 🙂
You’re very welcome. ☺️ I know you’re going to do a fantastic job making everything for the bake sale! If anyone in your office enjoys dark chocolate, I definitely recommend my Dark Chocolate Muffins: https://beamingbaker.com/easy-gluten-free-vegan-dark-chocolate-muffins-v-gf-dairy-free-flourless/
You got this Natalie! .. Happy Baking!
Do you think I could use sunbutter instead of almond butter? I don’t like almond butter so don’t want to buy it only for 1/4 cup.
Hi Alisha! Yes, sunbutter should work fine in these. Happy baking!
My batch turned out super oily but I followed the steps correctly. Any idea what I did wrong?
I was so excited to see this on my insta… and then read the ingredients. My Little can’t do oats or almonds either. So searching again we will go. .
These were by far the best brownies I have ever made! They are gooey melt in your mouth perfection!
I had to use a mixure of almond four,rice flour and tapioca flour instead of the oat flour. I also used only 1\4 cup of coconut oil fearing that it would have a coconuty flavor.
Turned out incredible!
Thank you so much!
Hi Amalia, I’m so happy to hear it. 🙂 Yay on your flour combo working so wonderfully in my recipe! Thanks for taking the time to let me know. Happy baking!
My son loves them!! I’ve made a double batch too. I substituted sunflower butter for the almond butter, which works well. I get such joy from banking gluten free, vegan recipes that work!! Thank you!!
That’s so wonderful to hear, Heidi! Love that you used sunflower butter in these. It’s truly such a pleasure to hear how much you enjoy gluten free vegan baking. Thank you for taking the time to stop by and let me know. .
I’ve tried so many batches of FAILED vegan AND gluten free brownies, until i came across this recipe. I didn’t have oat flour so I used my Bob’s Red Mill “1-to-1” gluten free flour. It worked prettty well, but I’m curious if the oat flour provides a better texture….
My main question: am i able to substitute the coconut oil for butter? I would imagine I can although the ratios would be different. These brownies are near perfect! I’m just not a huge fan of the slight coconut oil taste. Might have to tweak it. I also used brown sugar instead of coconut sugar, and unfortunately had to omit the vanilla as I am allergic.
So happy to hear that you enjoyed these, Meghan! 🙂 Yes, oat flour would most likely provide a better texture since that’s what I developed this around. A few readers have substituted the coconut oil for the same amount of butter with success. Try using almond extract–it’s delicious! Happy baking!
I just made these brownies, and I used refined organic coconut oil (Nutiva brand), which does not have any flavor or aroma of coconut at all! I made sure I used a metal pan, and not glass or ceramic, and it came out perfectly! I made it for a birthday party, so I added the chocolate frosting and colored gluten-free sprinkles (Let’s Do Organic Sprinkelz Confetti) on top as well!
Good note on not using glass or ceramic as well as using refined coconut oil to avoid the taste. Loving the sound of these with chocolate frosting on top! .
These are delicious. I have never made vegan baked goods before and this has inspired me to try other vegan (and gluten free) dessert recipes. They have an amazing consistency and rich flavor. I made them for my family’s Valentine’s Day celebration dessert tonight and everyone was very pleased!
Thank you for leaving such a wonderful comment, Maria. ❤️ Let me know if you ever need help finding a vegan and gluten free recipe! Wishing you and your family and wonderful Valentine’s Day! .
Just made these tonight! Haven’t tasted yet but super excited and they have the crispy top that I only used to get with boxed brownies. Thanks for sharing!!
Oh yay!!! I hope you just loved the taste. 🙂 Thanks so much for stopping by! Enjoy.
Can I substitute cashew butter for the almond butter?
Yes! Hope you enjoy! 🙂
These are SOOO Good! My vegan daughter loved them so much, she has requested they be made for her wedding! So… have you tried doubling the recipe and using an 9 x 13 pan? I’m concerned they might not cook thoroughly. I need to make several batches and it would sure be easier if I can make it in bigger batches. Thanks so much for the delicious recipe!
Hi Sheryl, I’m so glad to hear that these were a hit! 🙂 Her wedding: what an honor! I haven’t tried doubling the recipe (we may or may not have an issue with finishing the whole pan too quickly at my house haha). I’m not sure how they’ll turn out, but try increasing the bake time by about 3-6 minutes for the double batch. Good luck and let me know how it turns out. 🙂 Wishing your daughter and her partner a lifetime of love and happiness. ❤️
Looks delicious! Have you tried with almond flour?
Thanks Angela! 🙂 Yes!! I re-made this recipe as similar as possible for a paleo version, using almond flour. Try it here: Ultimate Fudgy Paleo Vegan Brownies. Hope you love it!