Vegan Flour-less Brownies
🌱 Vegan Flourless Brownies 🍫
These Vegan Flourless Brownies are fudgy, crackly on top, and made with just 6 ingredients. No wheat flour. No eggs. No dairy. Blended oats take the place of flour, cocoa and chocolate chips do the rest, and you get a square that tastes better than the box mix — with a glass of plant milk on the side.
I love how simple this batter is. Blend, stir, bake. Don’t wait for them to look fully set in the oven or you’ll lose that gooey middle. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Brownies 💚
- 🌱 Completely vegan
- 🥣 Just 6 ingredients
- 🚫 No wheat flour
- 🍫 Fudgy center
- ✨ Crackly top
- 🥛 Better than the box
The Secret to Fudgy Flourless Brownies
Pull them when the center still looks a little underdone. They firm up as they cool. Blend the oats into a fine flour so the crumb isn’t grainy. Don’t overmix after the chocolate chips go in. A short rest in the pan is what gives you clean squares instead of crumbs.
Frequently Asked Questions ❓
Are these gluten-free? 🌾
They can be, if you use certified gluten-free oats.
Can I use oat flour instead of blending oats? 🥣
Yes. Use 1 cup oat flour.
Why did mine turn out cakey? 🍫
They baked too long. Next time, take them out a few minutes earlier.
🌱 Vegan Flourless Brownies
Ingredients 🛒
Just 6 ingredients
- 1 cup rolled oats
- ⅓ cup unsweetened cocoa powder
- ½ cup maple syrup or sugar
- ½ cup creamy almond butter or peanut butter
- ⅓ cup unsweetened plant milk
- ½ cup vegan chocolate chips, plus extra for the top
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
- Blend the oats into a fine flour.
- Mix the oat flour, cocoa, maple syrup, nut butter, and plant milk until smooth.
- Fold in the chocolate chips. Spread into the pan and sprinkle extra chips on top.
- Bake 20–24 minutes, until the top looks set and the center is still slightly soft.
- Cool in the pan at least 20 minutes before slicing.
Nutrition
| Nutrient | Per brownie (1/9) |
|---|---|
| Calories | 210 |
| Protein | 5g |
| Net carbohydrates | 22g |
| Total carbohydrates | 25g |
| Fiber | 3g |
| Total fat | 11g |
| Sodium | 40mg |
Estimates based on oats, nut butter, cocoa, and chocolate chips. Exact numbers may vary by nut butter brand.
Notes & Tips 💡
- A pinch of salt and 1 teaspoon vanilla make them taste even more like bakery brownies if you want to stretch past 6 ingredients.
- For cleaner cuts, chill the pan 20 minutes after cooling.
- These keep 4 days at room temperature or a week in the fridge.
- Don’t skip the parchment — flourless brownies like to stick.
These Vegan Flourless Brownies are fudgy, chocolatey, and only 6 ingredients. Better than the box, no wheat flour required. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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