Rich, chocolatey, and fudgy, these vegan almond flour brownies are easy to make and free from gluten, eggs, dairy, and grain. They’re the perfect dessert whether you have food allergies or just want a healthier treat!
Quick Look at the Recipe
- 🍽️ Flavor: Rich chocolate
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 25 minutes
- 🕒 Ready In: 35 minutes
- 👥 Servings: 12 brownies
- 🥣 Main Ingredients: Almond flour, coconut sugar, cocoa powder, chocolate chips
- 📖 Dietary Info: Gluten free, dairy free, egg free, grain free, refined sugar free (depending on the chocolate chips you use)
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Ground chia seeds replace the eggs in this recipe and give the brownies a delicious, fudgy texture.
Brownies for Everyone!
Brownies have always been one of my favorite easy desserts, but since most recipes include wheat, eggs, and butter, they never fit into my husband’s Crohn’s diet.
We loved other desserts like healthy apple crisp and chocolate chip oatmeal cookies, but I was determined to figure out a brownie recipe too. After some experimenting, I created this recipe, and we were both blown away by the result!
Over the past number of years, this has become a favorite dessert in our home. It’s so good even those who don’t have allergies or sensitivities love it too!
What Makes Almond Flour Brownies Special?
- Rich chocolate flavor and fudgy texture that everyone loves.
- No weird ingredients are needed to make these healthy, gluten-free brownies!
- Safe for most diets including those who are vegan, gluten free, or just trying to eat healthier.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees and grease a 9″x13″ glass baking dish.
In a large mixing bowl, stir together the dry ingredients: almond flour, cocoa powder, salt, and baking soda.
Step 2: Next add the coconut sugar, avocado oil, vanilla extract, and chia egg, and stir until just combined.
If your mixture looks a little too much like dog poop, you’re doing it right!
Expert tip: Almond flour releases oil the longer you mix it which can mess up baked goods. Make sure not to over-mix the batter or you could end up with dry brownies!
Step 3: Now fold in half of the chocolate chips into the mixture.
Step 4: Then scoop the brownie batter into the greased pan and spread it evenly. Sprinkle the rest of the chocolate chips across the top.
Step 5: Finally place the brownies in the oven and bake for 25 minutes or until the edges of the brownies are just beginning to look dry.
Step 6: Now for the hardest part! Let the brownies partially cool for 20-30 minutes before cutting and serving them.
If you’re looking for more allergy-friendly chocolate desserts, check out my vegan chocolate cupcakes and cranberry chocolate cookies!
Tips for Success
Use finely ground chia seeds – This gives it a much smoother texture than whole chia seeds would. You can grind them yourself in a spice grinder or purchase ground chia seeds.
Don’t skimp on the chocolate chips – Plenty of high-quality chocolate chips guarantees the best brownies! Occasionally I’ll add extra if I want even more luxurious brownies.
Enjoy partially cooled – They tend to fall apart if you eat them straight out of the oven (though no judgment if you can’t wait). However, don’t let them cool completely or they’ll slowly begin to lose their fudgy texture.
FAQs
No, this recipe is made for almond flour which has a very different composition than other types of grain or nut flours. These brownies won’t turn out properly if you substitute another type of flour.
Almond flour brownies are best eaten fresh, however, you can store leftovers in an airtight container in the fridge for 3-5 days. While you can eat them cold, they’re best slightly reheated so the chocolate starts to melt again.
Yes, vegan almond flour brownies freeze wonderfully! To do so, place cooled brownies in an airtight container and store in the freezer for 2-3 months.
Violet’s Tips for Serving
These brownies are just perfect enjoyed slightly warm with a dollop of coconut whipped cream! If you’re not dairy free, you can also try this healthy ice cream recipe.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Vegan Almond Flour Brownies
Equipment
Ingredients
- 2 cups almond flour
- 1 cup chocolate chips
- 2/3 cup coconut sugar
- 2/3 cup cocoa powder
- 1/3 cup avocado oil
- 2 tablespoons ground chia seeds whisked into 1/3 cup water to create chia eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 9"x13" glass pan.
- In a large mixing bowl, stir together the dry ingredients: almond flour, cocoa powder, salt, and baking soda.2 cups almond flour, 2/3 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the coconut sugar, avocado oil, chia eggs, and vanilla extract, and stir until just combined.2/3 cup coconut sugar, 1/3 cup avocado oil, 2 tablespoons ground chia seeds, 2 teaspoons vanilla extract
- Fold in half of the chocolate chips.1 cup chocolate chips
- Scoop the batter into the greased pan and spread evenly.
- Sprinkle the rest of the chocolate chips on top.1 cup chocolate chips
- Bake for 25 minutes or until the edges of the brownies are just beginning to look dry.
- Let cool for 20-30 minutes, and serve while still slightly warm.
Notes
- You can substitute coconut sugar for white sugar.
- Store brownies in an airtight container in the fridge for 3-5 days. Reheat slightly before enjoying.
- The brownies can also be frozen for 2-3 months.
Nutrition
If you tried this allergy-friendly brownie recipe, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I make these brownies on repeat and my family never gets tired of them! I think you’ll love them too!
Can I use sprouted oat flour instead of almond flour?
I would recommend following an oat flour brownie recipe if you want to use oat flour. Almond flour is very different from grain flours, so it won’t turn out properly.