Gluten-Free Vegan Almond Flour Brownies

This Gluten-Free Vegan Almond Flour Brownies recipe is a straightforward, easy recipe that gives you exactly what you want in a brownie: an indulgent, chocolatey, fudgy treat. This fool-proof recipe provides you with healthy-ish brownies that are gluten-free, egg-free, dairy-free, and naturally sweetened—a perfect guilt-free dessert! 

If you love gluten-free, vegan chocolate desserts, you’ll have to try our Sweet Potato Brownies or Chocolate Almond Butter Cups with Raspberry next!

This content contains affiliate links, which help goodfoodbaddie.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog!

This Vegan Brownies Recipe is SUPER easy and great for beginner bakers or even seasoned experts. The recipe is so simple! There is no need for flax-egg or non-dairy butter—most of the ingredients are most likely already in your pantry.

This recipe helps take the guesswork out of gluten-free baking when it comes to brownies. There is no need for box mix or any gluten-free flour blend. The base for these brownies is almond flour, almond butter, and raw cacao powder. Mixed together you get gluten-free vegan brownies with the perfect texture and undeniable taste!

Reasons You’ll Love These Fudgy Gluten-Free Vegan Brownies:

• They are super easy to make. Simply mix all the ingredients in one bowl and bake!
• Adhere to almost every food allergy: gluten-free, dairy-free, vegan (Sorry to those who are allergic to nuts, this recipe does call for almond flour.)
• Healthy-ish Brownies: They are perfectly sweetened and full of flavor without the need for processed sugars. Coconut sugar and a bit of maple syrup gives them just the right amount of sweetness.
• A Crowd Favorite. I haven’t met a single person who does not LOVE these brownies! No matter if you are vegan, gluten-free, keto, paleo, or none of the aforementioned, these brownies taste incredible (and any skeptic of vegan brownies will be quickly swayed after tasting these brownies)

Ingredients You’ll Need:

• Almond Flour: Be sure to use blanched (skins removed) almond flour and not almond meal, which is simply ground almonds and has a grainy texture. Blue Diamon Almond Flour works best.
• Raw Cacao Powder: Raw cacao is higher in nutrients than regular dutch processed cocoa powder. Both work interchangeably in this recipe.
• Coconut Sugar: I love coconut sugar. It is a natural sugar made from coconut palm sap and is a healthier alternative to refined sugar. Coconut sugar tastes similar to brown sugar but has a slight caramel taste—which I love! If you do not want to use coconut sugar in this recipe, feel free to use brown sugar as a substitute. 
• Baking Soda: This is needed to keep these brownies fluffy and fudgy! 
• Creamy Unsalted Almond Butter: I know, it sounds bizarre, but trust me, you can’t taste the almond butter at all! The almond butter helps to make these brownies fluffy and rich!
• Non-Dairy Milk: helps to provide the rich, fudginess we all love. Feel free to use your favorite non-dairy milk substitute.
• Maple Syrup: Make sure to use pure maple syrup, not pancake syrup.
• Unsweetened Applesauce: It’s the perfect substitute for oil, butter, and eggs and it adds nutrients while making binding the ingredients together; so there is no need for flax eggs or chia eggs.
• Vegan Chocolate Chips: Of course, we cannot forget about the chocolate chips! If you want to keep this recipe vegan be sure to purchase high-quality chocolate with few ingredients (without dairy).  
• Vanilla Extract: because vanilla and chocolate go INSANELY WELL together. 

How To Make Vegan Gluten-Free Brownies

1. Line an 8×8 baking pan with parchment paper. Preheat the oven to 350° F.
2. In a large bowl whisk all the dry ingredients together: almond flour, baking soda, cocoa powder, coconut sugar, and salt.
3. In a small bowl combine all the liquid ingredients: non-dairy milk, almond butter, vanilla extract, maple syrup, and applesauce. Stir until the ingredients are thoroughly mixed together and form a uniform light brown color.
4. Slowly pour the wet ingredients into the dry ingredients and use a spatula to mix everything together. Fold the chocolate chip into the batter.
5. Pour the batter into the parchment-lined pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. Remove from the oven and allow the brownies to cool for 2-3 minutes. Grab the outsides of the parchment paper to remove from the baking dish. Slice and Enjoy!

Storing and Rewarming Your Brownies

• TO STORE: Place the brownies in an airtight container and store in the refrigerator for up to one week. If you prefer, you can store them on the counter for up to 3 days.
• TO REWARM: place them on a microwave-safe dish and heat for 30 seconds, or until warmed through.

I Hope You Enjoy This Vegan Gluten-Free Brownies Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Delicious Gluten-Free Vegan Dessert Recipes To Try!

• Eggless Chocolate Chip Cookies with Almond Flour
• Easy Thumbprint Cookies!
• Gluten-Free Pumpkin Snickerdoodle Cookies | Vegan
• Baked Vegan Chocolate Donuts (Gluten-Free)
• Hot Chocolate Bombs Recipe + Video
• Best Almond Flour Matcha Cupcakes