Rich Vegan Chickpea Flour Brownies (Oil-Free)

Are you looking for a healthy gluten-free brownie recipe? Look no further than these Rich Vegan Chickpea Flour Brownies! These oil-free chickpea flour brownies are EVERYTHING. If you love rich and fudgy brownies, you are going to love these. They only require 10 ingredients to make!

OIL-FREE CHICKPEA FLOUR BROWNIES

Chickpea flour recipes new to you? I love chickpea flour in desserts but I know it’s not for everyone. If you’re sensitive to flavours and haven’t enjoyed chickpea flour in recipes before, you might not like these. I can’t tell that there is chickpea flour in these at all––but that’s just me.

This recipe is also oil-free (so very healthy all around). There’s no oil and no butter, all you need is almond butter or any other nut or seed butter that you prefer.

CHICKPEA FLOUR BROWNIE INGREDIENTS:

These are probably some of the best brownie ingredients you’ll ever see, especially considering these vegan chickpea flour brownies are delicious and non-vegan approved.

• Coconut sugar: I recommend coconut sugar as opposed to brown sugar as it’s less refined, meaning it does retain some nutritional value. You can sub for brown sugar if you like though.
• Almond butter: I buy almond butter at Costco because it’s the best bang for your buck! It’s always super smooth and creamy which is optimal for baking.
• Chickpea flour (‘chana flour’): Made of dried, then ground chickpeas, this is probably the healthiest flour you can buy – it’s high in protein and contains several vitamins and minerals. You can find it in the ethnic section (like this or something similar) of many grocery stores at a very affordable price – I got a 4 lb bag at Save on Foods for $4.99. It’s also commonly found in the health-food section, however, generally less cost-effective.
• Cocoa powder: I buy cocoa powder at Costco because it’s organic and a value (aren’t all things at Costco? haha). This gives the brownies that super-rich chocolatey flavour.
• Ground flax: Used as the binding agent in this recipe as it becomes gel-like when mixed with water (similar to the consistency of a raw beaten egg). The added benefit of using ground flax is that it’s high in omega-3’s!

HOW TO STORE FUDGE BROWNIES:

• Fridge: Store them in the fridge in a sealed container for 3-7 days.
• Freezer: Store them in a freezer-safe container and freeze for 1-2 months. Microwave 1 (or 2) whenever you have a craving!

Whether you’re looking to try a healthier brownie recipe, wanting to try gluten-free or wanting to impress a vegan/gluten-free friend, this recipe is for you. Happy healthy brownie baking!

STILL HUNGRY?

Here are a few more recipes for vegan brownies and bars that I think you’ll love:

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RICH VEGAN CHICKPEA FLOUR BROWNIES (OIL-FREE)

These are the most rich, chocolatey, fudgey, salty-sweet brownies you’ll ever have. The best part? You can’t even tell that they are healthy – they’re 100% vegan and non-vegan approved!

Prep Time25 mins

Active Time30 mins

Total Time55 mins

Author: Rosslyn Maria

Ingredients

Wet

• 1 cup coconut sugar
• 1/2 cup almond butter*
• 1/2 cup non-dairy milk (divided)
• 2 tbsp maple syrup
• 1 flax egg (1 tbsp ground flax, 3 tbsp water)
• 1 tsp vanilla extract

Dry

• 1/2 cup chickpea flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1/4-1/2 cup chocolate chips (or to taste)

Instructions

• Preheat the oven to 350ºF and line or grease an 8×8 inch baking dish and set aside.
• In a small bowl, combine ground flax and water to make a flax egg and set aside.
• In a medium-size bowl, cream together almond butter and coconut sugar.
• Once the flax egg is more gel-like, add it to the sugar and almond butter mixture along with half of the non-dairy milk, maple syrup and vanilla. Stir until combined.
• Add in the chickpea flour, cocoa powder, baking powder, baking soda and salt. Gently stir the dry ingredients together on top before fully combining with the wet. Add in the remaining non-dairy milk to help it all come together.
• Once fully incorporated, stir in the chocolate chips (as many as you’d like – more is more).
• Pour the batter into the baking dish and bake for 30-40 minutes (or until a toothpick comes out almost** clean).

Notes

*I’m sure any nut butter would work but I would opt for a more neutral flavoured one (cashew?). It’s also important to make sure that your nut butter is very smooth and creamy (not the dry bottom of the jar stuff).

**I like to take them out when they seem slightly underdone and allow them to cool completely in the hot baking dish – I find it makes them fudgier.

Tried this recipe? Tag @rosslynmaria on Instagram!