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!
- Fudgy Vegan Peanut Butter Swirl Brownies Recipe
- No Bake Vegan Brownies – 5 Ingredient!
- My Favorite Gluten Free Brownies Recipe From Scratch!
- Vegan Banana Brownies Recipe
- 50+ Gluten Free Dairy Free Desserts!
- 30+ Healthy Vegan Dessert Recipes
- Fudgy Vegan Brownies – 6 Ways
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 ❤️
🍫 📸 🍫
💟 Did you make this vegan gluten free brownies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 💟
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
- ¼ cup natural, unsalted creamy almond butter or nut/seed butter of choice*
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
- ¼ cup + 2 tablespoons gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)**
- ½ 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
Keywords: vegan gluten free brownies, gluten free dairy free brownies
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Ana F says
These turned out delicious! My family truly enjoyed it and they didn’t even know they were healthy…ha! That was the best part. Thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
Yay! Isn’t it the best when they’re a hit and healthy? 😄 So happy the fam loved them!
Angela says
Wow! These look incredible! Love that they are vegan and gluten free! Perfect for everyone.
★★★★★
Demeter | Beaming Baker says
Exactly! Thanks Angela!
Nirit says
I made these brownies last night (with regular unsalted butter and white sugar, since that is what I had at home), and they are excellent!
Just wanted to ask if theres is a way of reducing the cacao amount and maybe adding more chocolate so it is sweeter?
I made these for my 2 year old, who’s allergic to gluten and eggs, among other things, to bring to his daycare, but I feel like it may be a little too bitter for 2 year olds.
★★★★★
Emily says
These were awesome! I don’t use vanilla so I omitted that. I also don’t use sugar so I upped the maple syrup to 1/2 cup & they turned out perfect at 32 minutes. Thank you 🙂
★★★★★
Demeter | Beaming Baker says
Fantastic! So happy you enjoyed them Emily!
Daniela says
Hola! These look amazing and almost perfect (kids can´t have, eggs, gluten, dairy, sugars), so I would like to know if these can be made entirely sugar free or substitute with fruit or stevia leaves? My kids can´t have any type of ¨sugar¨(including maple, coconut, agave, splenda, monck fruit, etc.). Thanks!
Demeter | Beaming Baker says
Hola! Unfortunately, I’m not sure how you could substitute the coconut sugar and maple syrup in this recipe with fruit or stevia leaves. Sorry about that!
Daniela says
Thanks!
Tiffany says
Hi there! I just made these last night for my boyfriend’s birthday and they’re AMAZING. I can’t stop eating them! He loves them just as much as well. I didn’t have vanilla and I didn’t use chocolate chips because most chocolate chips (even organic) have cane sugar so I usually don’t use them, and these still came out super chocolatey! The texture is perfect and I love how they’re made with oat flour. I will be making these again and again!
★★★★★
Demeter | Beaming Baker says
Hi Tiffany! Oh YES!! I’m so happy to hear this! (And we ALL know how important birthday brownies are!) 🙂 Love that you were able to skip the chocolate chips and still get that ultimate chocolate satisfaction. 😉 Thanks for stopping by & letting me know. Enjoy!
Jody says
If you can have date syrup and date sugar then I’d suggest those. Thats what I use and it always turns out fine.
Kimery says
Perfect recipe as it is. These brownies are decadent and have the perfect texture. They are soft, a little crumbly, not dry, and very chocolatey. Bonus is how easy it is to make and clean up. Thanks for giving my chocolate obsession another outlet.
★★★★★
Demeter | Beaming Baker says
Thanks so much, Kimery! 🙂 I truly appreciate you taking the time to leave your feedback. It’s just a big bonus that you absolutely loved it! P.S. I’ll always be here with more and more tasty outlets for your chocolate obsession! 😉
Hannah says
What would you suggest as a substitute for the coconut oil and sugar as I’m allergic?
Demeter | Beaming Baker says
Hi Hannah. I haven’t tried it myself, but I’ve have other readers use olive or avocado oil before. And you could swap the coconut sugar for organic brown sugar. Hope this helps!
Sophie says
Amazing recipe! Highly recommend, i made these today and i added chunks of dried dates too 😛 very very good! I have made a few gf vegan recipes before that have been such a flop and these work perfectly. Now following you on instagram and cant wait to try some more of your cakes 😀 Very happy!!! Thank you x
★★★★★
Demeter | Beaming Baker says
Aww… thanks so much, Sophie! 🙂 And can I just say that those dried dates sound amazing? . I’m so glad that my recipe worked out for you! Can’t wait to see what you make next. I truly appreciate the support. Big hugs!! Xoxo
Mary says
Hi, made these today. They are awesome. I sprinkled sea salt chips on top for that sweet and salty brownie. Love your recipes. Thank you!
★★★★★
Demeter | Beaming Baker says
Hi Mary! Oooh, sea salt must’ve made these near-magical. 😉 Thank you for your sweet words. Hugs!
Sabi says
Hello, I’m going to try this recipe, can I use real eggs instead for this recipe? I used eggs for the almond butter oatmeal chocolate chip cookies and they came out amazing!
★★★★★
Demeter | Beaming Baker says
Hi Sabi! Yep, that should be fine. Happy baking!
Sidney says
I made this recipe last night for a vegan potluck that I had today, and they were a big hit!! I followed the recipe exactly except for the fact that I only had olive oil, so I used that instead of the coconut oil. I also did not have chocolate chips so I cut up an organic dark chocolate bar that I had.
I was wondering though if you have nutritional facts for this recipe.
Thanks again for this amazingly delicious recipe!!! 🙂
★★★★★
Demeter | Beaming Baker says
Hi Sidney! I’m so happy to hear that they were a big hit!! 🙂 Love that the olive oil worked out. I usually refrain from adding nutrition facts to the real desserts. 😉 Thanks for stopping by’
Vanessa says
Hi,
What can I use instead of oat flour(or white flour) please? .
Demeter | Beaming Baker says
Hi Vanessa! I’ve had other readers use GF all purpose blends before with good results. Let me know how it goes!
LaDoris says
Hello. I use quinoa flakes in mine. Anytime oat flour is used in a recipe, I substitute it with quinoa flakes. And it turns out just fine.
Demeter | Beaming Baker says
Hi LaDoris! Ooh interesting. Thanks for sharing! 🙂
Andrea says
Hi Demeter,
I can’t wait to try this recipe! Just curious, how would the recipe be affected if i were to substitute the oat flour with hemp seed flour?
Thank you for sharing!
-Andrea
★★★★★
Demeter | Beaming Baker says
Hi Andrea! Hm, I haven’t tried that out so I can’t say for sure. If you give it a go, let me know how it turns out!
Calliope says
These brownies are so chocolatey, rich, and fudgy! They don’t even taste vegan! Love this recipe, it’s so easy. I’ve made it several times.
★★★★★
Demeter | Beaming Baker says
“They don’t even taste vegan” <—- That’s exactly what I’m aiming for!! Who’s says V+GF can’t be as good as the usual? 😉 I’m thrilled that you love my recipe, Calliope! Such a wonderful name, btw. ..
Zainab Kermali says
Can I use eggs instead of flax eggs?
Demeter | Beaming Baker says
Hi Zainab! I haven’t tried it myself, but it should be okay. If you do give it a go, let me know how it goes!
Jolene says
Hi there, I’m really keen to try this recipe but wonder if you have it in grams? Many thanks from the UK
Liz says
So rich! Almost fudgelike. Soooo good.
Demeter | Beaming Baker says
Yay! So happy you enjoyed them!
Rachel says
These brownies are THE BEST VEGAN GF BROWNIES I have ever had. I love you this recipe! Thank you for creating it and sharing it!
Demeter | Beaming Baker says
Haha thank you Rachel! . I’m so glad to hear you enjoyed them. Thank you for taking the time to let me know, you just made my day!
Kiki says
These are insanely good. Warm, cool. Even better the second day. Thanks for a terrific recipe!
★★★★★
Demeter | Beaming Baker says
Thanks Kiki!!! It pleases me to no end that you enjoyed them! 🙂 Thanks for letting me know!
Sarah says
Mine turned out awful 🙁 I ended up with a pan of chocolate mush with puddles of oil on top. The only thing I did differently was to add some walnuts, and I used a ceramic dish because I don’t have the correct size metal pan.
★★
Demeter | Beaming Baker says
Hi Sarah. Sorry to hear that they didn’t turn out. It’s most definitely because of the pan—ceramic and glass bakeware require a very different cook time and temp compared to metal pans. Also, did you use homemade oat flour? If the oat flour is too coarse, it will definitely affect the texture and consistency of the brownies. Hope this helps!
demi says
i made this but sth happened…lookes like my liquid mix was curdled….thick and not smooth.could it be that i used cold almond butter with honey and the rest?i put it in the oven but hopes its tasty,…do u think cold almond butter could do that/?we have humid rainy day if that could be the reasoon?
Demeter | Beaming Baker says
How did they turn out? 🙂 Yes, cold almond butter can be very hard and difficult to work with—that could add to the thick texture of the batter. You should be able to stir almond until it’s smooth and runny. Also, your honey should be nice and runny too—if it’s solidified, that could add to the batter’s thickness. Good luck!
Talya says
These look amazing and I’m so excited to make them! Can anything be subbed for the coconut oil to make the recipe oil free?? Thanks so much!!
Demeter | Beaming Baker says
Hi Tayla! I’m not 100% sure since I haven’t tried it… but try either applesauce (and leave out 1 tablespoon, since it’s extra moist), or a combo of applesauce and more almond butter. Good luck! Lmk how it turns out. 🙂