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Fudgy Vegan Almond Flour Brownies {grain-free, 1 bowl}

Fudgy vegan almond flour brownies, designed to rock your world. They are grain-free, gluten-free, made in 1-bowl, and definitely delectable! Make the brownies nut-free by using sunflower seed flour in place of almond flour.
a fudgy vegan almond flour brownie on a doubled piece of brown parchment paper, atop a floral napkin

Oh, hello there Monday. I think you need some brownies.

It’s been many years since I first made a batch of vegan almond flour brownies on this site. I picked up a bag of almond flour on a trip to Houston, excited about my first venture with my newfound ingredient. Brownies were an excellent choice (forgiving, easy), providing me with the chocolate encouragement (is there any better kind?) to keep using it. 

I still make versions of those first brownies, but I decided it was time for a tweak. Namely, a fudgy tweak. I managed that by changing the type of egg replacement. Further, I decided make this batch with coconut sugar (you can use any granulated sweetener you like) instead of maple syrup. My original recipe calls for 2/3 cup maple syrup. I know, a teeny tiny bit pricey. The brownies are are worth it, but I knew I could save the maple syrup for pancakes and proceed with a more frugal option.

And so the experimenting began. I think you will be as happy with the results as I am!

a tower of three vegan almond flour brownies atop a colorful floral napkin

Ingredients for Fudgy Vegan Almond Flour Brownies

The ingredients for these brownies are not that far afield from traditional brownies, save for the type of flour (almond instead of all-purpose), and chickpea flour in place of eggs.

Chickpea flour works beautifully here, binding the brownies (so that they are fudgy but not crumbly) and contributing a smoothness that intensifies the overall richness (chickpea flour is used in Indian sweets akin to fudge). My original recipes relies on flaxseed meal; the chickpea flour finer-textured result.

Here is the ingredient list:

an overhead shot of the ingredients for vegan brownies on top of an aged cookie sheet

Cold coffee intensifies the chocolate flavor of the brownies, but water or nondairy milk are perfectly fine substitutes (in case you want a milder flavor, and/or want to skip the added caffeine).

I use 3 tablespoons of oil in the brownies (these are definitely in the treat category). If you wish to keep the brownies free of oil, swap the oil for unsweetened applesauce or pumpkin puree (you will not taste either). The fat from the almond flour will still render the brownies moist.

Make the Brownies Nut Free with Sunflower Seed Flour

Whether for reasons of food allergies, frugality, or both, you can also make the brownies by subbing an equal amount of my DIY Sunflower Seed Flour (or ready-to-use sunflower seed flour) for the almond flour. The brownies are equally irresistible!

How to Make the Brownies

It’s no wonder we all love brownies: in addition to chocolate fudge brilliance, they are very quick and easy to make. These grain-free, vegan  almond flour brownies are no different. You will only need 1 bowl to make them, too.

Step 1: Combine the Dry Ingredients

Begin by combining the almond flour, coconut sugar, cocoa powder, chickpea flour, baking soda and salt in a large bowl. A whisk can help to break up any lumps in the flours or cocoa powder.

Step 2: Add the Wet Ingredients

Add the cold coffee, oil and vanilla to the same bowl. Stir until the batter is completely blended, breaking up any lumps with the back of the mixing spoon.

If you are using the optional 1/4 cup mini chocolate chips, stir them into the batter now. If you like the look of the drizzle, reserve the chocolate chips for later (melt and drizzle over the cooled brownies).

the dry and wet ingredient for the brownies mixed in a glass bowl

Step 3: Spread the Batter in the Pan

Spread the batter into an 8-inch (20 cm) square baking pan. I spray the pan as well as line it with some parchment paper (for easier removal, post-bake). The batter will be quite thick; smooth the top with the back of the mixing spoon.

brownie batter spread into a parchment paper-lined square baking pan, a wooden spoon doing the spreading

I Do Not Have an 8-Inch Square Pan. What Can I Do?

The default sizes for most square baking pans in North American are 8 inches (20 cm) or 9 inches (22.5 cm). I am using the former. Using this smaller size allows for thicker brownies (with this quantity of batter). 

A 9-inch square pan can be used in place of the 8-inch pan. However, it is important to reduce the baking time by about 5 to 6 minutes. The brownies will also be thinner.

A second option is to use a 9-inch round pan. The capacity of the 8-inch pan (64 inches) and the 9-inch round pan (63.58 inches) is nearly the same, so there is no need to adjust the baking time.

Bake the Brownies

Step 4: Bake the Brownies in a Preheated 325F Oven

Bake the brownies in a preheated 325F (160C) for 25 to30 minutes longer until just set and a toothpick inserted near the center of the brownies comes out with a few moist crumbs attached. 

If you are not sure if the brownies are done, I suggest erring on the side of under-baking. The brownies will continue to bake, even once removed from the oven ( due to carryover baking from the heat of the pan).

Transfer the pan to a wire rack and cool completely.

baked brownies, cooling in a baking pan, atop a wire cooling rack

Step 5: Remove Brownies from Pan

Once the brownies are completely cool, use the parchment paper liner to help remove them from the pan to a cutting board. Cut the brownies into 16 squares.

I have no problem with a few crumbs from cutting (possibly because I get to eat the crumbs). If you prefer precise squares, freeze the brownies for 30 to 45 minutes before cutting. Use a large kitchen knife to make clean, even cuts (rather than the serrated number I’ve used here).

cooled vegan brownies, removed from the pan and cut into 16 squares

Help yourself to a brownie, ASAP! I insist.

If you reserved the mini chocolate chips for a final flourish, melt them to add a drizzle on top. I place the chips in a small glass bowl or ramekin and melt in the microwave. Use 30 second intervals, stopping to stir after each, until the chips are melted and drippy. Unleash your inner Jackson Pollack and drizzle away!

fudgy vegan brownies, cut into squares, and drizzled with dark chocolate

One brownie is immensely satisfying. 

How to Store the Vegan Almond Flour Brownies

The brownies are best stored in an airtight container in the refrigerator for up to 5 days. If your house is cool, they will also keep for a day (in the same covered container) for a day. 

If, for some strange reason, some brownies remain after 5 days (how possible?), store them in an airtight container and freeze for up to 3 months.

overhead shot of a brownie drizzled with dark chocolate, sitting on top of a parchment covered floral napkin

Happy baking!

More Tempting Vegan & Gluten-Free Brownie to Bake:

Yield: 16 brownies

Fudgy Vegan Almond Flour Brownies {grain-free, 1 bowl}

overhead shot of a brownie drizzled with dark chocolate, sitting on top of a parchment covered floral napkin

Fudgy vegan almond flour brownies, designed to rock your world. They are grain-free, gluten-free, made in 1-bowl, and definitely delectable! You can make the brownies nut-free by using sunflower seed flour.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 cup (112 g) fine almond flour
  • 1 cup (192 g) coconut sugar (or other granulated sugar)
  • 1/2 cup (80 g) cocoa powder
  • 1/4 cup (30 g) chickpea flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60 mL) cold strong coffee or water
  • 3 tablespoons (45 mL) avocado oil (see notes for options)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325F (160C). Lightly spray or oil an 8-inch (20 cm) square pan and line the bottom with parchment paper.
  2. In a large bowl, whisk the almond flour, coconut sugar, chickpea flour, baking soda and salt. Add the coffee, oil, and vanilla, stirring until completely blended and smooth (the batter will be quite thick).
  3. If using  mini chocolate chips, stir them into the batter (or reserve for drizzling post-bake).
  4. Spread the batter evenly into the pan, smoothing the top.
  5. Bake in the center of the preheated oven for 25 to 30 minutes, or until just set and a toothpick inserted near the center of the brownie comes out with a few moist crumbs attached (err on the side of under-baking). Transfer to a wire rack and cool completely.
  6. Remove the brownies from the pan and cut into 16 squares. If desired, melt the chocolate chips and drizzle over the top of the brownies.


Storage: Store the cooled brownies in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 3 months.

Nut-Free Sunflower Seed Brownies: Use an equal amount of sunflower seed flour (see my easy DIY version),

Oil Options: Use any neutral oil that you like/prefer in place of the avocado oil (e.g., melted coconut oil, safflower oil, mild olive oil, etc.).

Oil-Free Option: Replace the oil with an equal amount of unsweetened applesauce or unsweetened pumpkin puree.

Nutrition Information

Serving Size

1 brownie

Amount Per Serving Calories 111Total Fat 6.6gSaturated Fat 0.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 80.8mgCarbohydrates 15.9gFiber 1.8gSugar 9.3gProtein 2.4g

Did you make this recipe?

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Thursday 13th of May 2021

These brownies are awesome! I didnt have sugar so I grounded some dates with water, and had to add extra water. but I'm definitely making them again! :)


Friday 14th of May 2021

Great sub, Luss! I am so glad you are enjoying them (hooray for brownies :))

Dayna Meadville

Monday 26th of April 2021

How many eggs can you use to replace the chickpea flour?


Wednesday 28th of April 2021

Dayna, I suggest 1 large egg. Eliminate the chikpea flour and reduce the coffee/water to 1/4 cup (instead of 1/3 cup).


Monday 12th of April 2021

I made these today and they came out wonderful! The only adjustment I made was substituting coffee for chicory. Thank you for sharing this recipe, will definitely be making these again 🙂


Wednesday 23rd of December 2020

The Bulk Barn carries Chickpea flour.


Thursday 19th of November 2020

Can I omit the chickpea flour and just add another 1.4 cup of almond flour? Chickpea flour is not readily accessible where I live. What can be other alternatives?


Sunday 22nd of November 2020

Hi Gerard, you will need something to bind the almond flour (that's the roll of the chickpea flour here; without it, the brownies will not hold together). You could do 3 tablespoons of flaxseed meal or ground chia seeds in place of the chickpea flour and add another tablespoon of almond flour, that should work.

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