Gluten Free + Vegan Brownies (gluten free)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: one 8x8 pan 1x



  • 1 cup dark chocolate chips (I use THIS dairy and soy free brand)
  • 1 cup almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder, tapioca flour OR oat flour
  • 1 and 1/4 cup coconut sugar (I use THIS brand)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup avocado oil OR melted coconut oil
  • 1/2 cup dairy free milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar (I use THIS raw brand)


  1. Preheat oven to 350’F.  Line an 8×8 baking pan with parchment paper.
  2. Melt chocolate chips in a double boiler made from a glass bowl on top of a small pot filled with 2 inches of water. 
  3. While chocolate chips melt, whisk together almond flour, arrowroot (or tapioca or oat flour), coconut sugar, baking powder, baking soda, and salt in a large bowl.  Set aside.  
  4. In another bowl, whisk together fat of choice, dairy free milk, vanilla extract, and apple cider.  Pour in melted chocolate chips and whisk again. 
  5. Pour wet ingredients into dry and gently mix together.  Pour brownie mixture into the prepared baking dish and spread out evenly.
  6. Bake for 30-34 minutes until edges are done and toothpick comes out clean in the center. Allow to cool before cutting into squares.  Enjoy!