Gluten-Free Brownies Dairy-Free with Almond Flour
Make my Gluten-Free, Dairy-Free Brownies with almond butter, almond flour, cocoa powder, coconut sugar, and maple syrup. These fudgy, chewy brownies have half the sugar of traditional recipes and are perfect for chocolate lovers seeking a healthier, delicious treat. So much better than a boxed mix!
When you’re craving the perfect gluten-free brownie, this recipe will truly satisfy. My Gluten-Free, Dairy-Free Brownies recipe is something I make all the time for my family, and it’s always a hit. Using simple, wholesome ingredients like almond butter, almond flour, cocoa powder, coconut sugar, and maple syrup, this recipe is designed to give you that rich, fudgy texture we all love in a brownie, but without the dairy or gluten. What makes this recipe special is how easily it comes together with basic pantry staples—no complicated techniques, just a few key ingredients that create incredible flavor.
And let me tell you, these brownies have half the sugar of traditional recipes, but you’d never know it from the taste! They’re chewy, chocolatey, and so much better than any store-bought gluten-free mix. It’s my go-to when I want to share something delicious and homemade with my loved ones, and I know you’ll love making them too.
Why You’ll Love This Gluten-Free Brownie Recipe
- Rich chocolate flavor: Made with real cocoa powder and maple syrup for a deep, satisfying chocolate taste.
- Perfect texture: These brownies are crispy on the outside and soft and chewy on the inside.
- Simple, clean ingredients: Almond butter, almond flour, and coconut sugar make this recipe all-natural and delicious.
- Better than boxed mixes: You’ll love the homemade flavor with none of the processed ingredients.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free, dairy-free fudgy brownies:
Almond Butter: You can substitute with nut butter, such as cashew butter, peanut butter or sunflower seed butter.
Maple Syrup: Agave syrup or honey can be used as a substitute.
Oil: melted coconut oil, avocado oil, or melted vegan butter are good alternatives to olive oil.
Apple Cider Vinegar: You can substitute with white vinegar or lemon juice.
Eggs: For each egg, you can use a flax egg or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit for a few minutes until it thickens).
Almond Flour: You can substitute with other gluten-free flours such as coconut flour or hazelnut flour. You can also use a gluten-free flour blend. You may need to adjust the amount to achieve the same batter consistency and fudgy texture.
Cocoa Powder: Carob powder, cacao powder or natural cocoa powder can be used.
Coconut Sugar: Cane sugar, brown sugar, or granulated white sugar can be substituted.
Vanilla Extract: You can omit or replace it with half as much almond extract.
Cinnamon: Nutmeg or cardamom can be used as alternatives, or you can omit it altogether.
Baking Soda: You can substitute with baking powder, but use double the amount.
Baking Powder: If you don’t have baking powder, you can increase the amount of baking soda slightly.
Salt: Sea salt or kosher salt can be used interchangeably.
Mini Chocolate Chips: Look for dairy-free chocolate chips made from dark chocolate or chopped dark chocolate chunks.
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. Whisk until the ingredients are well incorporated, 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.
Chewy Grain-Free, Dairy-Free Brownies Recipe Notes
Almond Butter Consistency: Ensure that your almond butter is smooth and well-mixed before adding it to the recipe. If it’s too thick or dry, it may affect the texture of the brownies. You can warm it slightly to make it easier to mix.
Maple Syrup Variation: The sweetness of maple syrup can vary, so adjust the amount according to your preference. Taste the batter and add more maple syrup if you prefer sweeter brownies.
Brownie Consistency: Baking the brownies for less time will make the texture more dense and fudgy. Baking them longer will result in more cakey brownies that are lighter and fluffier.
Serving Suggestions: Top your warm brownies with a scoop of ice cream, whipped cream, or fresh fruit for a healthier sweet treat.
Delicious Serving Suggestions
- Warm with a scoop of ice cream: Pair a brownie with your favorite dairy-free ice cream for an indulgent treat.
- Top with fresh berries: Add some fresh raspberries or strawberries on top for a burst of fruity flavor.
- Drizzle with melted chocolate: For an extra chocolatey kick, drizzle some melted dark chocolate over the brownies before serving.
- Add a dusting of powdered sugar: Give them a classic touch with a light sprinkle of powdered sugar on top.
- Serve with coffee or tea: Enjoy as a mid-afternoon snack paired with your favorite hot beverage.
- Cut into bite-sized squares: Perfect for parties, you can serve these brownies in small squares for easy snacking.
- Layer in a parfait: Crumble a brownie into a parfait with dairy-free whipped cream and fresh fruit for a fun dessert.
Do you love chocolate desserts? Check out more of my easy and healthier chocolate dessert recipes:
Gluten-Free Brownies Dairy-Free with Almond Flour
Ingredients
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
Responses
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 🙂
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