Almond Flour Brownies (Gluten-Free, Dairy-Free)
|
These gluten-free, dairy-free almond flour brownies are rich, fudgy, and made with almond butter, cocoa powder, coconut sugar, and maple syrup. This one-bowl recipe creates chewy brownies that set properly once cooled, without wheat flour or dairy.
This gluten-free, dairy-free almond flour brownie recipe is one I make all the time when we’re craving rich, fudgy brownies without gluten or dairy. It uses almond butter, almond flour, cocoa powder, coconut sugar, and maple syrup to create deep chocolate flavor with a chewy texture that sets up nicely once cooled.
I started making these because I wanted a homemade brownie that felt just as satisfying as the ones made with white flour, but without the ingredients that don’t sit well with our family. Almond flour brownies behave a little differently, so this recipe is designed to bake up fudgy and slice cleanly once they’ve cooled.
What I love most is how simple this recipe is. It comes together with basic pantry ingredients, has less sugar than traditional brownies, and still tastes rich and chocolatey — not dry or crumbly. They’re even better the next day, which makes them great for sharing or making ahead.
Why This Almond Flour Brownie Recipe Works
- Designed for almond flour: Almond flour brownies need time to set, and this recipe is balanced to bake up fudgy without falling apart once cooled.
- Rich without being greasy: Almond butter and cocoa powder add depth and moisture without relying on loads of oil or butter.
- Gently sweetened: Coconut sugar and maple syrup add sweetness without overpowering the chocolate flavor or making the brownies overly dense.
- Chewy, not cakey: Careful mixing and bake time give you a chewy center instead of a dry, crumbly texture.
- Better the next day: Like most almond flour brownies, the texture improves after resting, making these great for baking ahead.
Ingredients & Substitutions
Here’s what I use to make these almond flour brownies turn out fudgy and reliable every time, plus a few notes from testing so you know what works—and what doesn’t.
- Almond butter: I use smooth, well-stirred almond butter so it blends easily into the batter. If your almond butter is very thick or dry, warming it slightly helps. Cashew butter works well too. Other nut or seed butters will change the flavor and texture.
- Maple syrup: This adds moisture and sweetness and helps keep the brownies soft. Honey or agave can be used, but they’ll slightly change the flavor and how the brownies set.
- Oil: I’ve tested this with light olive oil, melted coconut oil, and avocado oil. All work, but coconut oil will firm up more once cooled.
- Apple cider vinegar: This helps balance the richness and works with the leavening. White vinegar or lemon juice can be used if that’s what you have.
- Eggs: Eggs give these brownies structure and chew. Flax or chia eggs can work, but the brownies will be softer and less chewy.
- Almond flour: Use finely ground blanched almond flour for the best texture. I don’t recommend swapping in coconut flour or gluten-free flour blends — they absorb liquid very differently and won’t give the same fudgy result.
- Cocoa powder: Regular cocoa powder or cacao powder both work here. Cacao will give a slightly deeper chocolate flavor. Carob will significantly change the taste.
- Coconut sugar: This adds sweetness with a deeper, caramel-like flavor. Cane sugar or brown sugar can be substituted, but keep in mind sugar affects texture, not just sweetness.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor. Almond extract works too, but use about half as much.
- Cinnamon: Optional, but I like the subtle warmth it adds. You can leave it out if you prefer a pure chocolate brownie.
- Baking soda & baking powder: Both are used for lift and structure. I don’t recommend changing these amounts.
- Salt: Don’t skip it — it helps balance the sweetness and brings out the chocolate flavor.
- Mini chocolate chips: I like using dairy-free mini chips so they’re evenly distributed. Chopped dark chocolate works too and gives little pockets of melted chocolate throughout.
Easily Adapt This Recipe for Any Diet
This almond flour brownie recipe is naturally flexible, and a few simple choices make it work for different dietary needs without sacrificing texture or flavor.
- Gluten-Free: This recipe is gluten-free as written. Just be sure your chocolate chips are certified gluten-free if that’s important for you.
- Dairy-Free: Use dairy-free chocolate chips to keep these brownies completely dairy-free. Many dark chocolate chips work well here.
- Vegan: Swap the eggs for flax or chia eggs and use dairy-free chocolate chips. The brownies will be softer and slightly less chewy, but still rich and chocolatey.
💡 Pro tip: If you try a substitution or variation, let me know how it worked in the comments — it’s always helpful for other readers, too.
How to Make My Dairy-Free, Gluten-Free Brownies
Step 1. Make the Chocolate Brownie Batter
Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray.
In a large mixing bowl or stand mixer, combine the wet ingredients, including maple syrup, almond butter, oil, apple cider vinegar, and vanilla extract. With an electric mixer or whisk, mix until well-combined. I like to use the whisk attachment with my favorite immersion blender. Add the eggs and whisk until the eggs are well incorporated.
Add the dry ingredients, including cocoa powder, coconut sugar, almond flour, cinnamon, baking soda, baking powder, and salt. If your almond flour feels clumpy, I like to whisk it with the cocoa powder first—it helps break it up and gives the brownies a smoother texture. Whisk until everything is just combined, being careful not to overmix.
Pour half of the chocolate chips into the brownie batter.
Step 2. Bake the Gluten Free Brownies
Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the batter for best results and to see them on top of the brownies.
Bake at 350°F for 18-22 minutes (see Recipe Notes)
Allow them to cool completely before cutting. This makes them easier to cut. You can place them in the fridge or freezer to speed up the process.
Note: These brownies won’t have a shiny crackly top like classic brownies made with white sugar, but the texture is intentionally fudgy and chewy once they’ve cooled.
My Expert Recipe Tips
- Start with room-temperature ingredients: Cold eggs can cause the almond butter and oil to separate. Letting everything warm up helps the batter mix smoothly.
- Mix gently: Once the dry ingredients are added, stir just until combined. Overmixing can make almond flour brownies dense or cause them to sink.
- Watch the bake time: The center should look slightly underdone when you take them out. They set as they cool, and overbaking dries them out.
- Let them cool completely: Almond flour brownies need time to set. Slicing too soon will make them fall apart.
- Even better the next day: The texture and flavor improve after resting, so these are great to make ahead.
Delicious Serving Suggestions
- With homemade ice cream: These brownies are especially good warm with a scoop of my mint chocolate ice cream on top. The contrast between the fudgy brownie and cold ice cream is a favorite at our house.
- Drizzled with caramel: Add a spoonful of homemade maple syrup caramel sauce or date caramel sauce for an extra layer of richness without overpowering the chocolate.
- With fruit compote: Strawberry or cherry compote adds a bright, slightly tart contrast that balances the deep chocolate flavor really well.
- Simple and plain: Honestly, they’re just as good on their own straight from the fridge, especially the next day when the texture is at its best.
Frequently Asked Questions
Do you love gluten-free chocolate desserts? Check out more of my easy and healthier chocolate dessert recipes:
Almond Flour Brownies (Gluten-Free, Dairy-Free)
Dairy-Free | Gluten-FreeIngredients
WET INGREDIENTS:
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1/3 cup oil my favorite is extra light olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 eggs
DRY INGREDIENTS:
- 2/3 cup almond flour
- 1/3 cup cocoa powder
- 1/3 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Mix the wet ingredients, including maple syrup, almond butter, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl until the almond butter is well incorporated. I like to use the whisk with my favorite immersion blender.
- Add the eggs and whisk until the eggs are well incorporated.
- Add the dry ingredients, including cocoa powder, coconut sugar, almond flour, cinnamon, baking soda, baking powder, and salt. Whisk until the ingredients are well incorporated. Be careful not to over mix.
- Pour half of the chocolate chips into the batter. Then pour the batter into an 8×8 inch, parchment-lined pan sprayed with non-stick spray. Sprinkle the remaining chocolate chips on top of the batter in the pan.
- Bake at 350°F for 18-22 minutes, depending on how fudgy you like your brownies. Allow them to cool completely before cutting. This makes them easier to cut. You can place them in the fridge or freezer to speed up the process.
Video
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Responses
I just tried this recipe and I made a couple of modifications. I did not use olive oil but instead, I use extra extra-virgin coconut oil. I use ground flax/flex meal mixed with water as opposed to using eggs. Also, I did not use coconut sugar, but instead, I use a little extra maple syrup. I also prepare and made my own almond butter out of some almonds. I purchased just a couple of days ago. Last but not least I did not use any chocolate chips at all. And all I can say is oh my goodness they taste totally delicious. I will be sure I keep this recipe around for years to come. Thanks again to gentletummy.com for making this possible!😀😀😀😀😀
I made these this morning, really easy to make and so, so good 😋 I baked them in my air fryer at a slightly reduced temp of 170C and they were done at 18 mins. Unfortunately, I had a couple with my morning coffee, my neighbours took some and my son scoffed the rest this afternoon, so they’ve all gone – I’ve already got the next batch prepped to bake first thing in the morning … 👍
My dear friend! Thank you for your healthy delicious recipes.🙏🏻😋 I cooked this last night, I followed your suggestion to use peanut butter because I didn’t have almond butter, andddddd…. 👂It is delicious! Amazing! ❤ My family loves it! May God bless you!🙏🏻🙏🏻🙏🏻
I made this tonight and it turned out absolutely amazing. I did use black cocoa. It’s a little darker than dark chocolate and I also made it in muffin tins. I would make this over and over absolutely amazing recipe.I eat low glycemic so this recipe helps a lot.The majority of them got it by my granddaughters.
Hi Pear, thank you so much for the review!! I love your darker chocolate sub idea and baking them in muffin tins 🙂 I’m so glad your granddaughters enjoyed them, too!
so i hit like right after watching video cause course, i really “liked it’ sure looked yummy!! I happen to have most of the ingredients! i was a bit short on my almond flour so replaced what was missing with coconut flour ! I didn’t have that coconut sugar, so compensated with swerve brown, i added a few walnuts to the mix rather than more choc chips! And i wish to GOD there was a “love” button” on that list because WOW! it was like beyond my expectations!!! It’s just exploding with great taste! thank you so much for sharing your awesome talent!
Oh my goodness Joanne, I’m so excited you love these as much as I do!! Those are great substitution ideas! I bet the walnuts tasted delicious 🙂
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
Leave a Reply