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, Strawberry Rhubarb Brownies, or Chocolate Almond Butter Cups with Raspberry next!

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This Vegan Brownie 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