If you are craving brownies, but want something a bit more healthy, then these vegan almond flour brownies are what you need! Using almond flour instead of all purpose flour gives these brownies a lovely nutty taste to pair with the dark chocolate and makes them gluten-free too! It’s the perfect brownie!
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- Homemade almond flour brownies.
- Ground flaxseed mixed with water
- Almond flour (not almond meal. Using almond flour is a great alternative to gluten-free flour.)
- Baking powder
- Granulated sugar
- Unsweetened cocoa powder (double check it’s vegan)
- Oil (baking oil of your choice. Though unpopular, I usually use olive oil. If using coconut oil, make sure it’s melted coconut oil before mixing.)
- Vanilla extract
- Vegan chocolate chips (Going with dark chocolate chips is the safest bet)
Why you’ll love it
This almond flour brownie recipe makes for absolutely delicious brownies. Using only simple ingredients, this healthier alternative brownie recipe is easy to make with minimal clean up. Using almond flour instead of all-purpose flour infuses the brownies with more nutrients and healthy fats, and it’s lower in carbs than the regular flour brownies. In fact, almond flour is considered to be one of the healthiest flours available! Combine all that with the fact that they taste amazing, and you might not want to ever go back to traditional brownies. The best part is that this recipe uses only simple ingredients and only dirties two bowls.
How to prepare
Making this vegan brownies recipe is easy:
Preheat oven to 350° Fahrenheit and grease or line your baking pan with parchment paper if needed (8 x 8 inch square pan is a good size). In a small bowl, mix the flaxseed and water to create your flax eggs. (This is your egg replacement, making the recipe vegan instead of using large eggs.) Let stand for 5 minutes to thicken.
In the meantime, mix the dry ingredients in a large bowl. Start adding the wet ingredients by add the oil and vanilla extract. Next, add the flax egg into the large bowl and mix the batter thoroughly, but not too much. Just make sure that everything is combined nicely. Gently fold in the chocolate chips.
Transfer the brownie batter into your baking pan and bake for 35 minutes. Check with a knife or a tooth pick if the brownies are fully baked. If it comes out almost entirely clean, then they’re done!
How to serve
These vegan gluten-free almond flour brownies have turned into one of my favorite desserts. I tend to eat them straight from the pan. You really don’t need anything to go with it (except maybe a cup of coffee!). However, vegan ice cream is always good – serve the brownie warm and then add a scoop of cold ice cream on top. The contrast in temperature will be delightful. Again, I will eat these brownies at room temperature, but warm is definitely the best, because it means melted chocolate chips! Throw a few extra chocolate chips onto the ice to make it crunchy. Another option is to add a bit of almond butter or sunflower seed butter on top of the brownies to bring out even more of a nutty taste. Try it next time!
How to store
Store at room temperature in an airtight container. Consume within three days. (I doubt you will have any left after 3 days!)
Other recipes you might enjoy
Try out this vegan Dulce de Leche. It’s easy to make and can be a delicious addition to your brownies. Drizzle a little of it on top of the brownies for extra sweetness and a caramel taste.
Want some chocolate, but with a healthier feel? Then this Double Chocolate Banana Chunk Cake will make your day.
Q & A
Are these healthier brownies?
Yes, these vegan gluten-free brownies are healthier than regular brownies thanks to the almond flour. Regular brownies are made with all-purpose flour, which has fewer nutrients and more carbs. Sure, these brownies do still contain sugar, but at least one of the key ingredients is healthier in this recipe. It’s an original recipe that I came up with intentionally to make it a bit healthier!
Can I swap coconut sugar for regular sugar?
Yes, you can use coconut sugar in this recipe. While it can often be swapped 1:1 I did bake it with coconut sugar just to be sure it works well in this particular recipe. Using coconut sugar in this recipe makes the brownies a little bit more moist, which is also delicious!
Can my kid help me bake?
My almost 2 year old loves to help make baked goods! I do all the measuring and let her mix everything together. The bigger the bowl, the smaller the amount of spillage. I would suggest that you test any recipe once without your little one in tow so that you know what it should look and taste like. I’ve had an incident or two when too much of the dry ingredients were spilled while mixing and the batter (pancakes in my situation) came out too runny. But because I knew what it was supposed to look like, I was able to quickly fix the issue. If you are baking with a little one, and they just aren’t able to mix without spilling too much, then I’ve found it helpful to make them a separate bowl with a small amount of ingredients for them to work on. And of course, the older your child is, the more they can be involved in!
- 3 tbsp ground flaxseed mixed with 9 tbsp water
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup cocoa powder
- 6 tbsp oil (baking oil of your choice)
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350° Fahrenheit and grease or line your baking pan if needed (8 x 8x inch is a good size).
- In a small bowl, mix the flaxseed (3 tbsp) and water (9 tbsp) to create your flax eggs. Let stand for 5 minutes to thicken.
- In the meantime, mix the dry ingredients in a large bowl. (1 ½ cups almond flour, 1 tsp baking powder, ½ tsp salt, 1 ½ cups granulated sugar, and 1 cup cocoa powder)
- Add the oil (8 tbsp) and vanilla (2 tsp) extract to the dry ingredients.
- Next, add the flax egg into the large bowl and mix the batter thoroughly, but not too much. Just make sure that everything is combined nicely.
- Gently fold in the chocolate chips (1/2 cup).
- Transfer batter into your baking pan and bake for 35 minutes. Check with a knife or a tooth pick if the brownies are fully baked. If it comes out almost entirely clean, then they're done!
These brownies come out rather dense. I had trouble transferring them, but then again I always have trouble with that, no matter what recipe I use. These vegan almond flour brownies are ohhh so delicious!! So, if you are thinking of making them for someone else, I'd suggest you bake them in the pan you are intending to give to that person, so that you don't have to cut and transfer the brownies. Keeping them in tact will just look nicer on the eye. Unless you're a magician with cutting and transferring baked goods, then you do you!
Substituting coconut sugar for granulated sugar makes the brownies a little bit more moist. Just as delicious!