Vegan Gluten Free Oat Flour Brownies
Rich, fudgy brownies made with oat flour and coconut oil create a naturally gluten-free treat that rivals traditional versions. The combination of cocoa powder and vegan chocolate chips delivers deep chocolate flavor, while maple syrup and coconut sugar provide natural sweetness. These dairy-free brownies use a flax egg for binding, making them perfect for vegan diets too. The oat flour base gives them a tender, slightly dense texture that holds together beautifully. Ideal for anyone avoiding gluten without sacrificing taste or texture.
Ingredients
- 1 ¼ cups gluten free oat flour, very finely ground
- ½ cup unsweetened cocoa powder, plus 2 tablespoons
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- 2 tablespoons pure maple syrup
- ½ cup coconut oil, melted
- ½ cup coconut sugar, plus 2 tablespoons
- 1 flax egg, 1 tablespoon golden ground flaxseed plus 3 tablespoons warm water, whisked together, set for 15 minutesregular egg1:1vegetarianadds eggs
makes recipe non-vegan
- 2 teaspoons pure vanilla extract
- ¾ cup vegan chocolate chips, or chopped refined sugar free chocolate
Instructions
- 1
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper
- 2
Sift together oat flour, cocoa powder, baking powder, and salt in a medium bowl
- 3
Whisk together maple syrup, melted coconut oil, coconut sugar, flax egg, and vanilla extract in a large bowl until well mixed
- 4
Add dry mixture to wet mixture and whisk as long as possible, then fold with rubber spatula until no flour patches remain
- 5
Fold in chocolate chips
- 6
Transfer batter to prepared pan and smooth into even layer with rubber spatula
- 7
Bake for 17-23 minutes
- 8
Cool in pan for 30 minutes until firm, then transfer to cooling rack and cool completely for 1-2 hours before slicing
Tips
Ensure oat flour is very finely ground, not coarse, for the best texture and binding
Let the flax egg sit for the full 15 minutes to properly gel before using
Cool brownies completely in the pan before cutting to prevent crumbling
Good to Know
store covered at room temperature
can be made 1 day ahead
serve at room temperature
Common Mistakes
use finely ground oat flour to avoid crumbly texture
cool completely before cutting to prevent falling apart
do not overbake or brownies will be dry
Substitutions
Gluten-Free Swaps
General Alternatives
makes recipe non-vegan
FAQ
Can I use regular all purpose flour instead of oat flour?
No, this recipe is specifically designed for gluten-free oat flour. Regular flour contains gluten and will change the texture significantly.
What if I do not have flax eggs?
You can substitute with 1 regular egg, but this will make the brownies no longer vegan. Chia eggs work as another vegan alternative.
How long do these brownies keep?
Store covered at room temperature for up to 1 week, or freeze wrapped tightly for up to 3 months.