Fudgy Vegan Almond Flour Brownies (Oil-Free)

Rich, fudgy, and deeply chocolatey, these vegan almond flour brownies are gluten-free, grain-free, and made without added oil. Chickpea flour keeps them tender—not crumbly—and the batter comes together in one bowl, with ease!

Oh, hello there, Monday. I think you need some brownies.

It has been many years since I first made a batch of vegan almond flour brownies for this site. I had picked up a bag of almond flour during a trip to Houston and was excited to experiment with my newfound ingredient. Brownies seemed like an excellent place to begin: forgiving, straightforward, and full of chocolate encouragement. Is there any better kind?

I still make versions of those original brownies, but it was time for a tweak. Namely, a fudgy tweak.

The biggest change is the egg replacement. Instead of flax eggs, I rely on chickpea flour, which gives these brownies a smooth, rich texture and helps them hold together without becoming crumbly. I also replaced the maple syrup in my original recipe with coconut sugar. You can use another granulated sugar if you prefer, and save the maple syrup for pancakes.

And so the experimenting began. I think you will be every bit as happy with the results as I am.

Why You Will Love These Brownies

• Rich, fudgy texture
• Deep chocolate flavor
• Vegan (egg-free, dairy-free), gluten-free, and grain-free
• No added oil (e.g., no olive oil, coconut oil or vegan butter)
• One-bowl preparation
• Plain ingredients and flexible substitutions

Ingredients for Vegan Almond Flour Brownies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The ingredients are not far removed from traditional brownies, with two important changes: almond flour replaces all-purpose flour, and chickpea flour replaces the eggs.

Chickpea flour works beautifully here. It binds the batter so the brownies are fudgy but not crumbly, and its fine texture adds to their overall richness. Chickpea flour is also used in Indian sweets with a wonderfully smooth, fudge-like texture, so it makes reliable sense in a brownie.

You will need:

• Almond flour:Use finely ground almond flour, not coarse almond meal, for the smoothest texture.
• Coconut sugar:Brown sugar, cane sugar, or date sugar also work. See the substitution notes below.
• Unsweetened cocoa powder:Natural cocoa, Dutch-process cocoa, or raw cacao powder can be used.
• Chickpea flour:This is the egg replacer and an important binder in the recipe.
• Baking soda and salt:For balance and a small amount of lift.
• Cold strong coffee:Coffee deepens the chocolate flavor. Water or nondairy milk works, too.
• Unsweetened applesauce:A few tablespoons keep the brownies moist without added oil.
• Vanilla extract:A little vanilla rounds out the chocolate flavor.
• Optional mini chocolate chips:Stir them into the batter or melt them for a drizzle over the cooled brownies.

How to Make Vegan Almond Flour Brownies

Note that the complete instructions are also in the recipe card below.

It is no wonder we all love brownies. In addition to their chocolate-fudge brilliance, they are quick and straightforward to make. These vegan almond flour brownies are no different, and you only need one bowl.

1. Prepare the Pan and Oven. Preheat the oven to 325°F (160°C). Lightly spray an 8-inch (20 cm) square baking pan and line it with parchment paper, leaving enough overhang to lift out the cooled brownies.
2. Combine the Dry Ingredients.In a large bowl, whisk the almond flour, coconut sugar, cocoa powder, chickpea flour, baking soda, and salt. Whisking helps break up any lumps in the flour and cocoa powder.
3. Add the Wet Ingredients.Add the cold coffee, applesauce, and vanilla to the same bowl. Stir until the batter is completely blended, pressing out any remaining lumps with the back of the spoon.Note:If you are adding the optional mini chocolate chips to the batter, stir them in now. If you prefer a chocolate drizzle, save the chips for later.
4. Spread the Batter in the Pan.Scrape the batter into the prepared pan. The mixture will be quite thick, so use the back of the mixing spoon or a small spatula to spread it evenly and smooth the top.
5. Bake Until Just Set.Bake for 25 to 30 minutes, until the brownies are just set and a toothpick inserted near the center comes out with a few moist crumbs attached. If you are unsure, err on the side of slightly underbaking. The brownies will continue to cook from the heat of the pan and will firm to a reliable texture as they cool.
6. Cool and Cut.Transfer the pan to a wire rack and let the brownies cool completely. Once the brownies are completely cool, use the parchment paper to lift them onto a cutting board. Slice into 16 squares.

I have no problem with a few crumbs from cutting—possibly because I get to eat the crumbs. If you prefer especially neat squares, freeze the brownies for 30 to 45 minutes before slicing. Use a large chef’s knife rather than a serrated knife, wiping the blade between cuts as needed.

Help yourself to a brownie, ASAP. I insist.

Optional Chocolate Drizzle

If you saved the mini chocolate chips for a final flourish, place them in a small microwave-safe glass bowl or ramekin. Microwave in 30-second intervals, stirring after each interval, until melted and fluid.

Unleash your inner Jackson Pollock and drizzle away!

One brownie is immensely satisfying. Then again, I will not judge if one becomes two.

Taste & Texture of the Brownies

This almond flour brownie recipe produces a reliable dessert for chocolate lovers. The chocolate flavor is deep thanks to a generous amount of cocoa powder, and the enhancing flavors of coffee and vanilla. The texture is rich and fudgy, not a cake-like texture.

Storage and Freezing

Store the cooled one-bowl vegan brownies in an airtight container in the refrigerator / fridge for up to five days. If your kitchen is cool, you can keep them covered at room temperature for 1 day.

If, for some strange reason, you still have some of these fudgy almond flour brownies after five days—how is that possible?—freeze them in an airtight container for up to 3 months. Separate layers with parchment paper to prevent sticking. Thaw in the refrigerator or at room temperature.

Ingredient Substitutions

Use natural unsweetened cocoa powder, Dutch-process cocoa powder, or raw cacao powder. All three work beautifully. For a cocoa-free option, use myCarob Almond Flour Brownies—add internal link] recipe rather than making a direct substitution in this one.

Replace the chickpea flour with an equal weight of oat flour. The brownies will no longer be grain-free. If needed, choose certified gluten-free oat flour.

Replace the applesauce with an equal amount of mashed very ripe banana, pumpkin purée, or pureed raw zucchini. For richer brownies, replace with neutral oil. Banana adds a mild banana flavor; pumpkin is more neutral.

Use an equal amount of brown sugar, cane sugar, or date sugar.

For allergies, frugality, or both, replace the almond flour with an equal amount ofDIY Sunflower Seed Flour,store-bought sunflower seed flour, orDIY Pumpkin Seed Flour.The brownies will be slightly denser but equally irresistible.

Frequently Asked Questions

Yes. The ingredients in this recipe are naturally gluten-free, which makes these gluten-free vegan brownies. If cross-contact is a concern, check the labels and use products that are certified gluten-free.

The base recipe contains no added oil. Unsweetened applesauce keeps these oil-free brownies moist and tender. Keep in mind that optional chocolate chips may contain added fat or oil, depending on the brand.

Yes, but the brownies will be thinner and will bake more quickly. Begin checking them about 5 to 6 minutes earlier than the recipe directs.

Yes. An 8-inch square pan has about 64 square inches of surface area, while a 9-inch round pan has about 63.6 square inches. If the pans have similarly tall sides, the baking time should be close to the same. Begin checking at the earliest suggested time.

Absolutely. Replace the cold coffee with the same amount of water or nondairy milk. The chocolate flavor will be slightly milder.

That is normal. Almond flour brownies continue to set as they cool. Remove them when the center is just set and a toothpick has a few moist crumbs attached, then cool completely before cutting.

Tips for the Reliable Almond Flour Brownies

• Use finely ground almond flour rather than almond meal.
• Measure the ingredients carefully; for the most consistent result, use weights when your recipe card provides them.
• Check for doneness at the earliest suggested time.
• Do not overbake. The brownies continue to firm as they cool.
• Use the correct pan size so the brownies bake evenly.
• Let the brownies cool completely before slicing.

Happy Baking! If you love the brownies, please leave a star rating, and/or share on Instagram (be sure to tag me: Nbirz).

More Tempting Vegan & Gluten-Free Brownie to Bake

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• 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
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