Healthy Vegan Brownies Recipe With Coconut Oil (Gluten Free)
Anyone can indulgence with these Gluten free fudgy healthy vegan brownies made with coconut oil, maple syrup, almond flour, and wholesome ingredients and without any xanthan gum. Gluten-free and Vegan, try our healthy vegan brownies recipe with coconut oil today and leave us a comment.
Ingredients For Healthy Vegan Brownies With Coconut Oil:
- 1/2 cup gluten-free flour or almond flour (60 grams)
- 1/2 cup oil (60 grams)
- 1/3 cup unsalted almond butter softened (70grams)
- 1 teaspoon baking soda (6 grams)
- 1/4 cup amber maple syrup or agave syrup (30 grams)
- 1/2 cup cocoa powder (60 grams)
- 1 teaspoon vanilla (5 grams)
- 1/2 cup brown sugar
- 1 cup (190 grams) dark chocolate roughly grated and divided
- 1/2 cup coconut oil (60 grams)
- 3 tablespoon chia seeds or flax meal (soak with 7 tablespoons of water 30 minutes prior to using
- 1/2 cup vegan caramel sauce for drizzle
How To make Healthy Vegan brownies?
- Prepare your chia or flax eggs combining with the water and let it sit for about 30 minutes.
- Preheat the 350°F (180°C) and place the rack in the middle position.
- Line an 8×8 inch baking pan with parchment paper and let it hang over the top.
- Add the gluten-free flour or almond flour, salt, cocoa powder, brown sugar, and baking powder and whisk together and set aside.
- Add half the chocolate into a microwave-safe bowl, and melt using intervals of 10 seconds until completely melted.
- Add in the almond butter and coconut oil to the melted chocolate and mix them together using a whisk or spatula.
- Then add in the maple syrup, vanilla extract, and chia eggs and continue to mix until well incorporated.
- Add in the dry ingredients into the chocolate mixture and whisk until the batter is well combined and smooth. Try not to overmix.
- Transfer the brownie mixture into a baking pan and smoothen the surface with a spatula or spoon.
- Place into oven and bake 25-30 minutes, place a toothpick into the center, it should come out clean.
- Cool for about 15 minutes before removing from the baking pan.
- Cut into squares and drizzle with our vegan caramel sauce.
- Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.
Vegan Brownie Recipe (Gluten Free)
To all you brownie lovers, this is the best gluten free brownie recipe….period. Try it today and give us your feedback.
Ingredients
- 1/2 cup gluten-free flour or almond flour 60 grams
- 1/2 cup oil 60 grams
- 1/3 cup unsalted almond butter softened 70grams
- 1 teaspoon baking soda 6 grams
- 1/4 cup amber maple syrup or agave syrup 30 grams
- 1/2 cup cocoa powder 60 grams
- 1 teaspoon vanilla 5 grams
- 1/2 cup brown sugar
- 1 cup 190 grams dark chocolate roughly grated and divided
- 1/2 cup coconut oil 60 grams
- 3 tablespoon chia seeds or flax meal (soak with 7 tablespoons of water 30 minutes prior to using
- 1/2 cup vegan caramel sauce for drizzle
Instructions
- Prepare your chia or flax eggs combining with the water and let it sit for about 30 minutes.
- Preheat the 350°F (180°C) and place the rack in the middle position.
- Line an 8×8 inch baking pan with parchment paper and let it hang over the top.
- Add the gluten-free flour or almond flour, salt, cocoa powder, brown sugar, and baking powder and whisk together and set aside.
- Add half the chocolate into a microwave-safe bowl, and melt using intervals of 10 seconds until completely melted.
- Add in the almond butter and coconut oil to the melted chocolate and mix them together using a whisk or spatula.
- Then add in the maple syrup, vanilla extract, and chia eggs and continue to mix until well incorporated.
- Add in the dry ingredients into the chocolate mixture and whisk until the batter is well combined and smooth. Try not to overmix.
- Transfer the brownie mixture into a baking pan and smoothen the surface with a spatula or spoon.
- Place into oven and bake 25-30 minutes, place a toothpick into the center, it should come out clean.
- Cool for about 15 minutes before removing from the baking pan.
- Cut into squares and drizzle with our vegan caramel sauce.
- Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.