These gluten, dairy & egg-free brownies are quick to make in one bowl and have a classic fudgy texture. They’re made with oat flour and other simple ingredients for an easy, crowd-pleasing dessert.
Quick Look at the Recipe
- 🍽️ Flavor: Rich chocolate
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- 🕒 Ready In: 1 hour and 10 minutes (including 30 minutes resting time)
- 👥 Servings: 16 brownies
- 🥣 Main Ingredients: Oat flour, cocoa powder, coconut sugar, coconut milk, coconut oil, chocolate chips
- 📋 Method: Bake at 350 degrees
- 📖 Dietary Info: Gluten-free, dairy-free, egg-free
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: Coconut oil gives these brownies a rich, fudgy texture while also helping them to set up as they cool.
Allergy-Friendly Shouldn’t Have a Taste
Let’s be honest, it’s hard to beat brownies, but if you’re dealing with multiple food allergies or sensitivities really good, classic fudgy brownies can seem almost like an impossibility.
For years, I made my almond flour brownies, which are delicious in their own right (especially if you’re looking for a higher-protein or completely grain-free treat), but almond flour has a different texture than grain-based flours, so I wanted to see if I could create an allergy-friendly brownie that had that classic fudgy texture.
After months of testing (and plenty of failed brownies), I finally have a classic allergy-friendly brownie that doesn’t feel like a disappointment. These have quickly become one of my husband’s favorite desserts that fit within his Crohn’s diet, and I know I’ll be making them for years to come.
Ingredients
How to Make Gluten, Dairy & Egg-Free Brownies
Step 1: First, in a small bowl, make your chia eggs by whisking together the ground chia seeds and water and set aside to thicken for 5 minutes.
In a large mixing bowl, whisk together the oat flour, cocoa powder, tapioca starch, baking powder, and salt.
Step 2: Gently stir in the coconut sugar, coconut milk, melted coconut oil, vanilla, and chia eggs until just combined. Then fold in 1/2 cup of the chocolate chips
Now cover and place the batter in the fridge to rest for 30 minutes.
Step 3: Preheat oven to 350 degrees and line an 8″x8″ glass baking dish with parchment paper.
Then evenly spread the brownie batter into the pan and sprinkle the remaining chocolate chips on top.
Step 4: Bake for 30-35 minutes or until the brownies are mostly set but not yet completely firm to the center.
Let the brownies cool completely before removing from the pan and slicing. Enjoy!
If you’re looking for more allergy-friendly desserts, check out my gluten, egg & dairy-free chocolate cupcakes and apple oat crisp!
Tips for Fudgy Gluten, Dairy & Egg-Free Brownies
Weigh the oat flour – The amount of flour in a standard cup measurement can vary, so for best results, I recommend weighing for accuracy. If you don’t have a kitchen scales, use a spoon to gently scoop the flour into a measuring cup and level off the top with a knife.
Allow time for the batter to rest – This gives the oat flour time to absorb more moisture and create an even, fudgy texture.
Don’t over-bake – For a rich, fudgy texture, remove the brownies from the oven when they’re still slightly gooey in the center. They’ll firm up as they cool.
Allergy-Friendly Brownies FAQs & Troubleshooting
No, ground chia seeds blend more smoothly into the batter and create a more consistent texture, without leaving noticeable whole seeds throughout the brownies.
If all you have are whole chia seeds, simply pulse them in a coffee or spice grinder until they’re finely ground.
No, this recipe is created specifically for oat flour, and other types of flour would give different results.
You can store these brownies in an airtight container at room temperature for 3-4 days.
Yes! These brownies freeze wonderfully. First, cool and slice them and then freeze between layers of parchment paper for up to 3 months.
No, instead of a crackly top, these brownies are sprinkled with chocolate chips.
The best crackly tops require butter and refined sugar and include additional steps. This recipe is made with coconut sugar and designed to be an allergy-friendly one-bowl recipe instead.
This is typically caused by using too much oat flour or over-baking. For best results, weigh the oat flour and remove the brownies from the oven when the center is still slightly gooey.
These brownies will be very soft when they first come out of the oven, but they will firm up as they cool. To avoid them falling apart, wait until they’re fully cooled to slice.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Gluten, Dairy and Egg-Free Brownies
Equipment
Ingredients
- 1 1/2 cups oat flour 150 grams
- 1 cup coconut sugar
- 1 cup coconut milk
- 3/4 cup semisweet chocolate chips
- 3/4 cup coconut oil melted
- 1/2 cup cocoa powder
- 1/2 cup water
- 3 tablespoons ground chia seeds
- 1 tablespoon tapioca starch
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a small bowl, whisk together the ground chia seeds and water to create chia eggs and set aside to thicken for 5 minutes.3 tablespoons ground chia seeds, 1/2 cup water
- In a large mixing bowl, whisk together the oat flour, cocoa powder, tapioca starch, baking powder, and salt.1 1/2 cups oat flour, 1/2 cup cocoa powder, 1 tablespoon tapioca starch, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gently stir in the coconut sugar, coconut milk, melted coconut oil, vanilla, and chia eggs until just combined. Then fold in 1/2 cup of the chocolate chips1 cup coconut sugar, 1 cup coconut milk, 3/4 cup coconut oil, 2 teaspoons vanilla extract, ½ cup semisweet chocolate chips
- Cover and place in the fridge to rest for 30 minutes.
- Preheat oven to 350 degrees and line an 8"x8" glass baking dish with parchment paper.
- Evenly spread the brownie batter into the pan and sprinkle the remaining chocolate chips on top. Bake for 30-35 minutes or until it's mostly set but not yet completely firm to the center.¼ cup semisweet chocolate chips
- Let cool completely before removing from the pan and slicing. Enjoy!
Notes
- The amount of oat flour in a cup measurement can vary significantly, so I recommend weighing it for best results. If you don’t have a kitchen scales, you can gently scoop the flour into a cup with a spoon and use a knife to level off the top.
- For a rich fudgy texture, don’t over-bake! when you pull the brownies out of the oven, they should still look slightly gooey in the center. They’ll firm up as they cool.
Nutrition
If you tried these allergy-friendly brownies, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
Lately, I’ve been making these brownies almost weekly and my family always LOVES them. If you have any questions on making these allergy-friendly brownies, let me know in the comments. I’d love to help out!