Gluten Free Vegan Brownies (V+GF): a one bowl recipe for the best gluten free vegan brownies made with simple, whole ingredients. Vegan, Gluten Free, One Bowl.
The success of this vegan brownie mix lies in a combination of gluten-free oat flour combined with almond butter, cocoa powder, coconut sugar, and maple syrup for sweetness, and of course a helping of vegan chocolate chips. These Gluten Free Vegan Brownies are easy to whip up for a lazy night of streaming and couch time.
¼ cup natural, unsalted almond butter
½ cup coconut sugar
1/3 cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
¼ cup + 2 tablespoons gluten free oat flour
½ cup vegan chocolate chips
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.
Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!
Store in an airtight container for up to a week.
These brownies freeze well. Wrap in parchment or wax paper. Store in a freezer-friendly airtight container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 15-20 seconds.