Vegan Almond Butter Brownies
These vegan almond butter brownies are a gluten-free twist on the traditional recipe, made with healthier ingredients!
Servings 16 squares
Calories 212kcal
Ingredients
- 1/4 cup coconut oil softened
- 3/4 cup creamy almond butter
- 3/4 cup coconut sugar
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 2/3 cup toasted quinoa flour
- 1/3 cup cacao powder
- 2 teaspoon baking powder
- Pinch of sea salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
- Beat together coconut oil and almond butter until creamy. Add sugar, vanilla, flax eggs, and almond milk, and beat until combined.
- Whisk together dry ingredients and add to wet, mixing until incorporated. Fold in chocolate chips.
- Transfer batter to the prepared baking pan and bake on the center rack for 22 - 25 minutes.
- Let cool in pan completely before cutting into squares.
Video
Notes
These brownies are best stored in an airtight container at room temperature. They will keep fresh for 4 to 5 days.
Nutrition
Calories: 212kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 19mg | Potassium: 175mg | Fiber: 3g | Sugar: 10g | Calcium: 85mg | Iron: 1.8mg