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These easy vegan almond butter brownies are soft, fudgy, and delicious. I like making these as a healthier alternative to traditional brownies. I prefer to use almond butter for this recipe because it has a more mellow flavor and it blends in well with the cocoa without being overpowering.
This recipe can be easily adjusted to substitute any other type of nut/seed butter in place of the almond butter.
Choosing a Quality Almond Butter for Vegan Almond Butter Brownies
I purposefully did not link almond butter from Amazon. This is because a lot of the almond butter that I’ve seen that is for sale on Amazon contains added oils, sweeteners, and salt. I prefer to use almond butter without any additives. I choose to use almond butter that only contains almonds or sometimes I will use almond butter that contains almonds and salt. Additionally, of the few brands of almond butter that I’ve seen for sale on Amazon that don’t have additives, I have not yet been able to try them so I don’t want to recommend anything that might not be a quality product. I typically buy the Good & Gather brand of almond butter from target because it lists almonds as the only ingredient.
Products for this recipe (Sold through Amazon)
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Almond Butter Brownies | Vegan + Oil-Free + Refined Sugar-Free + Gluten-Free
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 – 9 servings 1x
- Diet: Vegan
Description
These soft, fudgy almond butter brownies are vegan, oil-free, refined sugar-free, and gluten-free!
Ingredients
- 3/4 Cup Coconut Sugar
- 2/3 Cup Oat Flour*
- 2/3 Cup Almond Butter + additional to drizzle (optional)**
- 2/3 Cup Non-Dairy Milk
- 1/3 Cup Cocoa Powder or Dutch-Process Cocoa Powder***
- 2 Tbsp. Ground Flax + 5 Tbsp. Water
- 1 Tsp. Vanilla Extract
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- Pinch of Flaky Sea Salt (Optional)
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix the ground flax and water together to create a flax “egg”. Set aside for 5 minutes to thicken.
- In a large bowl combine the flour, cocoa powder, baking powder, and salt.
- In a medium bowl combine the coconut sugar, almond butter, non-dairy milk, and vanilla extract.
- Add the bowl of wet ingredients along with the flax “egg” to the bowl of dry ingredients and stir to combine.
- Pour the mixture into an 8 x 8 inch or 9 x 9 inch baking pan that has been lined with parchment paper or greased. Use a spoon or spatula to smooth the surface of the brownie mixture until it is evenly distributed within the pan.
- If desired, drizzle additional almond butter on the surface of the brownies then use a butter knife or chopstick to create a swirl pattern.
- Bake for 20 – 23 minutes. Allow at least 10 minutes of cooling before cutting the brownies. Sprinkle with flaky salt, if desired, and serve.
Notes
- *Oat Flour: You can use store-bought oat flour or blend oats into a fine flour.
- **Almond Butter: You can use another type of nut/seed butter as a substitution. I prefer to buy almond butter that doesn’t contain added sugar, oil, or salt.
- ***Cocoa Powder: I prefer Dutch-Process cocoa powder because it has a smooth chocolate flavor and it allows more moisture when used in baked goods. Using dutch-process cocoa powder in this recipe makes the brownies even more gooey and fudgy!
Want more sweets? Check out my recipe for Salted Caramel Sauce!
