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Vegan Chickpea Flour Brownies (GF, grain-free)

Incredible, one-bowl, vegan chickpea flour brownies that are naturally gluten-free and grain-free. They are a cinch to make and a joy to eat!

vegan chickpea flour brownie on a colorful napkin

Vegan Brownies Made with Chickpea Flour

I am, quite possibly, the only person on the planet with a Google alert for chickpea flour. Admittedly, I have my obsessions 🙂 I am so glad of this one in particular, though, since it resulted in my receiving a tasty news morsel last week.

In Hillary Clinton’s new book, she details all of the healthy food she ate on the road during her campaign. She notes that one of the regular flight attendants on her plane is also a trained nutritionist, who made Clinton and her team special healthy foods in her kitchen in Queens, and then packed them for the flight. This is the quote that thrilled me:

“Her surprise smash hit was brownies made out of chickpea flour.”

Oh, heck yes!!!

I do believe I have a recipe for chickpea flour brownies in a certain book… (cue the celebratory music)

Smash hits need to be shared by all, across the political spectrum, don’t you think? Hence, behold this fudgy, deep chocolate, brownie goodness:

stack of 3 chickpea flour brownies

Healthy Highlights of Vegan Chickpea Flour Brownies

My original recipe calls for eggs, but I want these brownies to be enjoyed by as many people as possible, so I’ve come up with a new version that is easier than ever and accommodates even more dietary needs. Here are the key features of these blissful brownies:

  • Vegan
  • Gluten-free
  • Grain-free
  • One-bowl
  • Ready from start to finish in under an hour
  • Traditional fudgy texture and deep, dark chocolate flavor
overhead shot of chickpea flour brownies

Really, these are amazeballs. A certain child in our house begged to have a second one for dessert (Shh!!! He does not know they are made from chickpea flour!) and proclaimed they are the best brownies he has ever eaten. How’s that for an endorsement?

Tips for Making Vegan Chickpea Flour Brownies

As you head off to make these (yes, you must make these asap), a few tips from me to you:

  1. Line & spray the baking pan. Definitely line the pan, AND give a quick spritz of cooking spray  (or light greasing). The fudgy nature of these brownies makes them hard to remove without the aid o a parchment or foil liner. (Then again, who needs perfect squares? If you want to cut off randomly-shaped pieces one at a time, you most certainly can!)
  2. Store in the refrigerator. Again, the fudgy-ness factor. They will definitely keep at room temperature for a few days, but will keep their shape best if stored in the refrigerator.
  3. Use a sharp wet knife to cut. When cutting into squares, dip a sharp into a cup of hot water in between cuts and wipe off with a paper towel (to avoid brownie build-up on the knife).
two chickpea flour brownies stacked on top of each other

Here’s to a chocolate-covered Monday! Let me know what you think of these brownies, ok? I would love to hear from you!

Happy Baking!

More Grain-Free & Vegan Chickpea Flour Baked Goods:

  1. Chickpea Flour Chocolate Cake
  2. Chickpea Flour Carrot Cake Bites
  3. Chocolate Chickpea Flour Muffins
  4. Chickpea Flour Gingerbread Bundt Cake
  5. Chickpea Flour Banana Bread
  6. Chickpea Flour Banana Cake
One-Bowl Chickpea Flour Brownies

One-Bowl Chickpea Flour Brownies

Yield: 16 brownies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Incredible, one-bowl, chocolate fudge brownies that are naturally vegan, gluten-free, and grain-free. Made with chickpea flour, they are a cinch to make and a joy to eat.


  • 1/2 cup (118 mL) nondairy milk
  • 3 tablespoons (20 g) flaxseed meal
  • 1 teaspoon (5 mL) vanilla extract
  • 3/4 cup (144 g) coconut sugar (or packed light brown sugar)
  • 1/3 cup (75 mL) vegetable oil (I used avocado oil)
  • 2/3 cup (78 g) unsweetened cocoa powder (sift if it is lumpy)
  • 2/3 cup (80 g) chickpea flour (sift if it is lumpy)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 325F (160C). Line an 8-inch square baking pan with parchment paper or foil; spray exposed sides with nonstick cooking spray.
  2. In a medium bowl. stir together the milk, flaxseed meal, and vanilla; let stand for 5 minutes to thicken.
  3. Whisk in the sugar and oil until blended, then whisk in the cocoa powder, chickpea flour, baking powder and salt until blended and smooth. Scrape batter into prepared pan, smoothing the top.
  4. Bake in the preheated oven for 30 to 35 minutes until center is just set (no longer appears gooey) and the edges are pulling away from the pan. Transfer to a wire rack and cool completely in pan. Use parchment/foil overhang to remove brownies. Use a sharp knife, dipped I hot water, to cut into 16 squares.


Storage: Store the cooled brownies in an airtight container in the refrigerator for 2 weeks, or the freezer for 3 months.

Nutrition Information
Yield 16 Serving Size 1 brownie
Amount Per Serving Calories 107Total Fat 5.7gSaturated Fat 0.7gCholesterol 0mgSodium 84mgCarbohydrates 13.8gFiber 2.1gSugar 9.4gProtein 1.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Wednesday 21st of December 2022

I want to try this but don’t have flaxseed meal. Any suggestions for substitutions?


Tuesday 3rd of January 2023

You can used an equal measure if ground chia seeds, Joanne


Sunday 27th of November 2022

These are fantastic--thank you! Instead of 1/3 cup of oil I substituted 1 Tbsp avocado oil and ~ 4 Tbsp of Trader Joe's Organic Creamy Cashew Yogurt. I did have to add an additional 2 Tbsp of almond milk in order to be able to spread them in the pan. End product was great though, and I will be making these again!

(BTW, is your cocoa powder gram measurement correct? I calculated ~ 53 grams for 2/3 cup).


Monday 28th of November 2022

Hi Jill! Yay, so happy these were a success! Ooh, I am going to have to try your oil subs, so clever. As for the cocoa powder: I weigh my dry ingredients, so I used the standard measurement for coco powder (7.4 grams per tablespoon, so that is time 10.67 for 2/3 cup). For cup measurements of cocoa powder, you can very lightly pack. But it sounds like the 53 gram amount worked great for you, so no need to change anything for your batch :)


Saturday 1st of October 2022

I’ve made these 3 times and don’t usually comment, but wanted to say thank you. I am currently dairy and egg free due to breastfeeding my baby who has allergies. These are a yummy treat and have worked out well each time. I do find in a fan assisted oven the baking time is more like 20 mins and I needed to add more milk than stated (using the metric measurements). I also add dairy free chocolate chips and today a few chopped walnuts! Thank you again.


Saturday 1st of October 2022

Hi Emma! Oh, I am so glad that these treats work with your dietary needs while you are breastfeeding ❤️. Thank you for sharing your tips for using a fan assisted oven.

Toni W

Wednesday 28th of September 2022

I am just now making them and have a scale that measures ounces & grams. When set on grams 3 tbs. Only weighs 17 grams (not 39 gems), I’m afraid.


Wednesday 14th of September 2022

Hi Camilla, Thanks so much for posting this recipe. I've been using and sharing this often. I just have one small question, my brownies are delicious but crumbly. When I cut them they don't come out in clean pieces. What could I be doing wrong.. I use coconut oil for baking. Please advice Regards Minal

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