Almond Butter Brownies (Vegan + Gluten-Free)

These easy vegan almond butter brownies are soft, fudgy, and delicious. I like making these as a healthy alternative to traditional brownies. I prefer to use almond butter for this recipe but I’ve also made this recipe using peanut butter as a suitable substitute.

Why You’ll Love These Almond Butter Brownies

• This recipe is vegan, gluten-free, and dairy-free
• This recipe uses oat flour as a less-processed alternative to all-purpose flour
• You can use regular or Dutch-process cocoa powder (whichever you prefer)
• You can use almond butter for this recipe or any other type of nut butter that you prefer
• This recipe consists of only 9 ingredients
• This recipe is oil-free and, instead, uses almond/nut butter as the main ingredient replacing oil

Ingredients Needed:

• Coconut Sugar
• Oat Flour
• Almond Butter
• Non-Dairy Milk
• Cocoa Powder
• Ground Flax + Water (Flax eggs)
• Vanilla Extract
• Baking Powder
• Salt

Quick Tips for Making Almond Butter Brownies

• Use a natural almond butter. I recommend using a nut butter that is sugar-free and oil-free. Almond butter or another type of nut butter that has added sugar and oil will not ruin this recipe or drastically change it, but it may make the consistency and taste slightly different. Additives such as palm oil will give the nut butter a different thickness and may make it harder to swirl on the top of the brownies. If you plan on using a nut butter that has palm oil or added sugar, then I recommend melting a small amount in a bowl in the microwave for 5 – 10 seconds to make it easier to drizzle.
• Use Dutch-process cocoa powder if you can. I prefer to use Dutch-process cocoa powder for baked goods including these almond butter brownies. Dutch-process cocoa powder has a deeper, richer cocoa flavor for a smoother chocolatey brownie. My current favorite Dutch-process cocoa powder is by Droste.
• Try to use a fine oat flour if you can. If you’re making your own oat flour, I recommend sifting it through a fine mesh strainer, then re-blending the larger pieces until it’s all a super fine flour.

Want more sweets? Check out some of the additional recipes below!

• Healthy Chocolate Chip Cookie Skillets (V + GF + OF)
• Vegan Chocolate Pudding (V + RSF)
• No-Bake Chocolate Peanut Butter Bars (V + GF)

Substitutions

• Almond Butter: You can substitute any type of nut butter in place of almond butter, but I specifically recommend peanut butter as a great substitute.
• Non-Dairy Milk: For this recipe, you can use any type of non-dairy milk that you prefer. It can be sweetened or unsweetened and plain or vanilla flavored; whichever you prefer.
• Coconut Sugar: Brown sugar is a suitable substitute for coconut sugar in this recipe.

Common Questions

• Can I use any other type of flour? I have not tested this almond butter brownies recipe using any other type of flour so I’m not sure how the results will be.
• Can I use peanut butter instead of almond butter? Yes! As mentioned throughout this post, you can use any type of nut butter that you prefer. I used peanut butter as a substitute when making this recipe once and they were just as delicious!
• Can I freeze the leftover brownies? Yes. To freeze any leftovers, wrap them in plastic wrap or put them in a resealable bag or container and freeze for up to 3 months.
• Can I add chocolate chips to this recipe? Yes! Feel free to add 1/2 cup of chocolate chips to the batter or sprinkle some on top before baking.
• Can I use homemade almond butter? Yes. It makes no difference whether you use homemade or store-bought almond butter. You just want to make sure you’re using creamy almond butter that’s somewhat runny.
• Can I substitute baking soda in place of baking powder? No. Please be sure to use baking powder when making this recipe.

Products for this recipe (Sold through Amazon)

• Coconut Sugar
• Oat Flour
• Dutch-Process Cocoa Powder

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