Brownies – Gluten Free, Vegan, Nut Free
These gluten free, vegan, and nut free brownies taste amazing and have the perfect fudgy texture! They are super easy to make and only take about 10 minutes to put together!
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I am so excited to be sharing this brownie recipe with you! Not only are they fudgy and delicious, but they are gluten free, vegan, and nut free! They are also super easy to make free from the top 8 allergens.
These brownies are similar to my healthy fudgy brownie recipe, but instead of using oat flour and almond flour, you can just use all purpose gluten free flour making them crazy easy to put together!
So let’s talk about how you make them!
VEGAN GLUTEN FREE BROWNIE RECIPE INGREDIENTS:
To make these healthy gluten free and vegan brownies, you will need:
Dry Ingredients:
- 1 cup (160g) gluten free all purpose flour (I use “Bob’s Red Mill 1 to 1 All Purpose Baking Flour” or “Better Batter” for a top 8 allergen free option)*
- 1/2 (40g) cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chocolate chips
Wet Ingredients:
- 1/4 cup avocado oil (melted refined coconut oil, works as well)
- 1/4 cup maple syrup
- 1 tbsp flaxseed meal and 3 tbsp water (or 1 egg)
- 3/4 cup coconut sugar (or brown sugar for nut free option)
- 2 tsp vanilla
HOW TO MAKE GLUTEN FREE VEGAN BROWNIES:
- Preheat oven to 350°F.
- In a small bowl, combine flaxseed meal and water and set to the side to thicken for about 5 minutes (skip this step if using an egg).
- In a large bowl, sift together all of the dry ingredients (except the chocolate chips).
- Once the flaxseed mixture has thickened, add the remaining wet ingredients to the flaxseed mixture and whisk until combined (if using an egg, add during this step).
- Add the liquid ingredients to the dry ingredients and stir until the batter is smooth. Fold in chocolate chips.
- Pour into an 8 x 8 greased pan and bake for 23-25 minutes. Allow the brownies to cool before serving.
Brownies – Gluten Free, Vegan, Nut Free
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 9 1x
Ingredients
Scale
Dry Ingredients:
- 1 cup (160g) gluten free all purpose flour (I use “Bob’s Red Mill 1 to 1 All Purpose Baking Flour” or “Better Batter” for a top 8 allergen free option)*
- 1/2 (40g) cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chocolate chips
Wet Ingredients:
- 1/4 cup avocado oil (melted refined coconut oil, works as well)
- 1/4 cup maple syrup
- 1 tbsp flaxseed meal and 3 tbsp water (or 1 egg)
- 3/4 cup coconut sugar (or brown sugar for nut free option)
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine flaxseed meal and water and set to the side to thicken for about 5 minutes (skip this step if using an egg).
- In a large bowl, sift together all of the dry ingredients (except the chocolate chips).
- Once the flaxseed mixture has thickened, add the remaining wet ingredients to the flaxseed mixture and whisk until combined (if using an egg, add during this step).
- Add the liquid ingredients to the dry ingredients and stir until the batter is smooth. Fold in chocolate chips.
- Pour into an 8 x 8 greased pan and bake for 23-25 minutes. Allow the brownies to cool before serving.
Notes
- For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
- You can use 1 egg instead of the flaxseed meal and water if you do not have an allergy to eggs.
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