These vegan, gluten free brownies are so fudgy, easy to whip up and melt in your mouth. Add walnuts for the perfect crunch. These are a crowd favorite. You can also make cookies out of this bater!
Why You Need to Make These Vegan Gluten-Free Brownies.
These vegan, and gluten free brownies are the perfect texture and melt in your mouth. You can also make cookies out of this batter using the same recipe. These brownies are a true crowd pleaser, everyone loves this recipe and asks me for it!
Ingredients To Make Vegan Gluten-free Brownies.
Almond Flour. You can also use all purpose flour or all purpose gluten free flour but read the notes.
Banana. Ripe banana helps to sweeten the brownie and make it extra moist. It also takes the place of eggs.
Sugar. White granulated.
Cocoa Powder.
Oil. Coconut oil or olive oil will work great.
Chocolate Chips. Be sure they are vegan.
Vanilla.
Baking powder.
Salt.
Walnuts. Optional, for crunch.
How To Make These Vegan Gluten-Free Brownies.
Step one. Set oven to 350º In a medium bowl, Combine almond flour, cocoa powder, baking powder, salt.
Step two. Mash the ripe bananas with a fork and add them to a large bowl with oil and vanilla. Mix the dry ingredients with the wet ingredients using your hands or a spatula. The batter will be really thick, you want to be sure everything is coated in the oil. Fold in the walnuts ad chocolate chips.
Step three. Line a 9x 5 bread loaf pan or similar size with parchment paper. Press brownie batter down flat into the loaf pan. Bake for 18-20 minutes. Let the brownies completely cool before carefully taking out of the loaf pan and cutting into.
*To make the cookies, line a baking sheet with parchment paper. Use a cookie scoop or roll dough into a 1 inch ball. Press down with a fork on the parchment paper. Place cookies about 1 inch apart. Bake for about 12 minutes on 350º.
Tips To Make These Vegan Gluten-free Brownies.
Yes, You will use 1 1/2 cup instead of 2 cups. The texture will be fluffier.
Yes, you can skip these
Yes, a neutral olive oil, canola oil or coconut oil will work best.
They will last in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months in a ziplock or reusable zipper bag.
Other Recipes To Try
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Vegan Gluten Free Brownies
Ingredients
- ½ cup cocoa powder
- ¾ cup white granulated sugar
- ½ cup coconut oil *
- 2 ripe, mashed bananas
- 2 tsp vanilla extract
- 2 cup almond flour *
- 1 tsp baking powder
- ½ tsp salt
Optional But Recommended
- ⅓ cup chocolate chips
- ⅓ cup walnuts
Instructions
- Set oven to 350º In a medium bowl, combine almond flour, cocoa powder, baking powder, salt.
- Mash the ripe bananas with a fork and add them to a large bowl with oil and vanilla, if using coconut oil, be sure it is melted. Mix the dry bowl into the wet bowl using your hands or a spatula. The batter will be really thick, you want to be sure everything is coated in the oil. Fold in the walnuts and chocolate chips if using.
- Line a 9x 5 bread loaf pan or similar size with parchment paper. Press brownie batter down flat into the loaf pan. Bake for 18-20 minutes. Let the brownies completely cool before carefully taking out of the loaf pan and cutting into pieces.
- *To make the cookies, line a baking sheet with parchment paper. Use a cookie scoop or roll dough into a 1 inch ball. Press down with a fork on the parchment paper. Place cookies about 1 inch apart. Bake for about 12 minutes on 350º.
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