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 was just wondering if i could use mashed bananas instead of almond/nut butter? I don’t have any nut butter atm so was just wondering 🙏🏼
Flavor is great and I like that they are not as sweet, but definitely richer in chocolate.
The only sub I had to make was out of necessity as I was nearly out of coconut oil and didn’t even have the amt required left, so I used avocado oil.
Followed everything else to a T. And they came out cakey. I have no idea why. I have top quality everything since I bake a lot and am gluten free. So all my flours are extra fine, and other ingredients are high quality.
Any ideas on why they came out cakey? I was really looking forward to fudgy. They are a bit crumbly too. I baked for about 28m.
I haven’t tried it myself, so I can’t say for sure, but it should be fine. 🙂
I haven’t tried it myself, so I can’t say for sure, but it should be fine. 🙂
Can I use regular eggs instead of flaxseed eggs?
I haven’t tried it myself, so I can’t say for sure, but it should be fine. 🙂
Hello! Could you use regular cocoa powder instead of the raw cacao powder? My grocery store doesn’t carry that.
Hi Allison! Yep, regular cocoa powder will be fine. Just make sure you do not use dutch processed cocoa powder, as that will react with the other ingredients differently. Hope you enjoy!
So delicious!! My whole family is obsessed, I added little bit more maple syrup and some coconutfakes into the dough and it is simply amazing – thank you so much! Will take them to some familygatherings or parties😁
Woohoo! Nothing makes me happier than knowing the fam is enjoying a recipe. I’ll bet the coconut flakes add such a delightful crunch! Thanks for stopping by and sharing these kind words, Chiara!
I made these for my family and they were soo gooey and delicious! Everyone could hardly believe they were gluten free. They were not as sweet as everyone was used to but they were more than happy to load them up with toppings. Thank you for such a wonderful recipe!
You’re so welcome, Marissa! Love that they were surprised it was GF, but couldn’t get enjoying. And I’m all for adding toppings on these! 😄
Thank you so much for this recipe! Vegan brownies are so challenging to master since eggs are so instrumental to brownie consistency. Made these per the recipe. I had to bake mine about 38 minutes; at 34 minutes, they were a bit jiggly in the middle. I felt like they were still a bit too soft to cut just cooling at room temperature, so I refrigerated them before cutting the rest. That worked well. They definitely firm more the longer they sit. I might consider multiplying the recipe by 1.5 next time as these brownies weren’t quite as thick as I like them. Overall, a good base GF/V brownie recipe. It’s probably the most successful one I’ve made from the internet. Thanks!
You’re very welcome, Stephanie! So glad to hear you enjoyed them. 🙂
These look delicious! Can I use a 1:1 GF blend instead of oat flour? My go-to is Bobs Red Mill
Hi Laura, thank you! I haven’t tried Bob’s 1:1 for this recipe, but I do know of a few readers who have with good results. Let me know if you try it!
These were really good but came out cakey versus fudgey. I used egg replacers instead of flax eggs – is that the issue?
Oh wow! These brownies are definitely not meant to be cakey, in the least. Yeah, I’m thinking your guess might be the right one. Try using the flax eggs and let me know how you like that instead. 😉 P.S. 1) What kind of egg replacer did you use, and how many tablespoons of water & replacer were called for? 2) How long did you have to allow the egg replacer to set for before stirring it into the wet ingredients?
The egg replacer was from Red Mills. This time I used flax eggs and made them as directed. They seemed a little runny after 17 minutes. Organic Palm Sugar is what I had for that. The brownies tasted great – and getting closer to fudgey and less cakey this time! I will try again this weekend. 😊