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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 almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder, tapioca flour OR oat flour **
  • 1/4 cup cacao powder or unsweetened cocoa powder (I use THIS)  
  • 1 cup coconut sugar (I use THIS brand)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup avocado oil OR melted coconut oil
  • 1/3 cup + 1 tbsp  dairy free milk
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips (I use THIS dairy and soy free brand)


  1. Preheat oven to 350’F.  Line an 8×8 baking pan with parchment paper.
  2. Whisk together almond flour, arrowroot (or tapioca or oat flour), cacao powder, coconut sugar, baking soda, and salt in a large bowl.  Set aside.  
  3. In another bowl, whisk together fat of choice, dairy free milk, and vanilla extract. 
  4. Pour wet ingredients into dry and gently mix together. Fold in chocolate chips.  Pour brownie mixture into the prepared baking dish and spread out evenly.
  5. Bake for 28-32 minutes until edges are done and toothpick comes out clean in the center (less time= gooeier, more time=chewier).  Allow to cool before cutting into squares.  Enjoy!


If using oat flour: I have found that some oat flour are VERY dry.  I would add an extra tablespoon of milk if the batter seems really thick.