These Easy Gluten Free Dairy Free Brownies come together in less than an hour and are SO dense and chewy! Paleo friendly, healthy and SO tasty!
PIN Easy Gluten Free Dairy Free Brownies
Gluten free brownies! Get your EASY gluten free brownies!
Right here. RIGHT NOW. In JUST over a half hour.
Don’t you feel silly for all the times your child didn’t tell you that you had to bring a dessert to school that VERY day, so you had to drive all the way to the store to buy a BOXED mix and the whole ordeal ended up taking over an hour, when you REALLY could have made (better!) brownies FROM SCRATCH in under an hour?
2 things to note: one: longest run on sentence of the universe
Two: was I the only child that ever did that to her Mom? Sorry Mom. Muah! <3
Moving on.
Why you will LOVE This Recipe
You can just go ahead and call me the QUEEN of brownie recipes. I have a whole selection of them here on the blog- take healthy greek yogurt brownies or protein low carb keto brownies, for instance. I even have an instant pot brownie recipe, for goodness sake! Today’s gluten and dairy free brownies are absolutely delicious, made with better-for-you ingredients, AND they cater to those in your crew who may have food allergies or dietary preferences. They are perfectly dense and chewy with just the right amount of sweetness and are oh-so-fudgy. Try them out and you won’t be disappointed!
Ingredients Needed
This recipe takes a traditional brownie recipe and puts a little spin on it, using healthier ingredients, NO gluten and NO dairy products. That doesn’t mean that flavor and texture are sacrificed though- this gluten free dairy free chocolate brownie recipe is absolutely FABULOUS and will satisfy your brownie craving in a flash. Here’s what you’ll need to make them:
- Almond Flour
- Cocoa Powder
- Baking Soda
- Salt
- Coconut Sugar
- Coconut Oil
- Egg
- Egg Yolk
- Vanilla
- Dairy-free Mini Chocolate Chips
How to make Gluten Free Dairy Free Brownies
Prepare
Fire up the oven and let it preheat while you make the batter. Line the bottom of a square pan with parchment paper and set aside.
Mix
In a large bowl, add the almond flour, cocoa powder, baking soda and salt. Set aside. In a separate bowl, add the sugar and oil and beat just until combined. Add the remaining ingredients, besides the chocolate chips, and beat until everything is just combined. Do not overmix!
Stir
Add the dry ingredients to the bowl of wet ingredients and mix by hand until combined. Add in the chocolate chips and fold them into the batter.
Bake
Using slightly wet hands, press the thick batter into the prepared pan. Pop it into the oven and bake until a toothpick comes out clean.
DEVOUR
Let the brownies cool COMPLETELY, then slice and serve. Enjoy!
F
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
The Secret for Chewy Brownies
Ok friends, so I have a trick for this recipe that results in the most CHEWY gluten free dairy free brownie recipe you’ll ever have! Once you pull the brownies from the oven, let them cool on the counter for about 5 minutes. Then, place a hot pad in the fridge and place the pan on the hot pad. Cool your brownies in the fridge for 45 minutes, then remove and voila! The chewiest brownies are yours to devour! Do not cool them longer than 45 minutes, though, as they may start to dry out after that point.
Storage
I recommend storing your cooled, sliced brownies in the fridge for 1-3 days in an airtight container. They will also keep great in the freezer in an airtight container or freezer safe zip lock style bag for up to 3 months.
Gluten Free Dairy Free Brownies FAQ
For this brownie recipe, I used almond flour. I don’t recommend switching it out for coconut flour, as the two flours have very different properties and the brownies likely won’t turn out well.
Contrary to what it sounds like, cocoa powder (and cocoa butter!) SHOULD be dairy free. Just make sure you buy a brand that is labeled 100% Cocoa and check the ingredients to make sure it doesn’t say “traced of dairy” if you are highly sensitive/allergic to it!
The trick to chewy brownies is to cool them in the fridge! They are dense, fudgy, and oh-so tasty!
Other Recipes You Might Like:
Paleo Sweet Potato Brownies with Tahini
Paleo Coconut Flour Brownies with Almond Butter
Protein Low Carb Keto Brownies
Mediterranean Low Carb Broccoli Salad
Ingredients
- 1 1/2 Cups Almond Flour (150g)*
- 1/4 Cup Cocoa powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 Cup Coconut sugar
- 3 Tbsp Coconut oil, melted
- 1 Large egg
- 1 Egg yolk
- 1 tsp Vanilla
- 1/4 Cup Dairy-free mini chocolate chips (46g)
Instructions
- Preheat your oven to 350 degrees and line the bottom of an 8 inch pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add in all the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don’t want to beat too much air into the batter or the brownies will sink when cooking.
- Pour the dry ingredients into the bowl and stir (by hand) until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It is VERY thick so I found using VERY lightly damp hands to work the best. Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let cool completely before slicing.**
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Ingredients
- 1 1/2 Cups Almond Flour (150g)*
- 1/4 Cup Cocoa powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 Cup Coconut sugar
- 3 Tbsp Coconut oil, melted
- 1 Large egg
- 1 Egg yolk
- 1 tsp Vanilla
- 1/4 Cup Dairy-free mini chocolate chips (46g)
Instructions
- Preheat your oven to 350 degrees and line the bottom of an 8 inch pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add in all the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don't want to beat too much air into the batter or the brownies will sink when cooking.
- Pour the dry ingredients into the bowl and stir (by hand) until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It is VERY thick so I found using VERY lightly damp hands to work the best. Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let cool completely before slicing.**
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 4. OLD POINTS: 3
(per brownie, based on the recipe making 16)
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Aly DeRuosi says
These are seriously so delicious! I had to make a second batch because they were gone in no time. I made them in a mini muffin tin and baked them for 12 minutes.
Taylor Kiser says
Yay! I’m so glad1
Tamara R. Lee says
This recipe looks amazing, but I can not have coconut sugar. Do you think that I could use Swerve brown sugar or Swerve granular sugar instead?
Taylor Kiser says
Nope – they will not be at all the same. Sorry!
Taylor says
How well do these freeze? I want to try and make them but I would be the only one eating them so I would need to freeze them.
Brooke Lyngaas says
These are seriously THE BEST recipe I’ve tried….and I’ve tried a lot. They were gone instantly. Wondering if you can double the batch and if you’d have to change any measurements?
Taylor Kiser says
So glad you liked! I haven’t tried doubling so I am not sure! In past times, when I’ve doubled recipes, they are never quite as good so i would say don’ risk it!
Brooke Lyngaas says
Soooo I actually went ahead and doubled it, and they turned out great! Maybe a little “fluffier” on top, but still chewy inside! 😍
Taylor Kiser says
YAY!!! So glad it worked!
Summer says
Hi,
Can I use oat flour instead of almond flour? if I do, would there be any change to the current measurement?
Taylor Kiser says
Those two flours are not interchangeable – I’m sorry! Recipes are only tested as written, so i have no way of knowing how to change it.
kasey says
Can I add flax to the dry mix?
Taylor Kiser says
Definitely not! Sorry!
Mia Forbes says
Could you substitute cacao for the cocoa powder?
Taylor Kiser says
As in cacao powder? Yep!
Niusha says
I am gluten and dairy free due to allergies. Tries your recipe and it was GREAT. Thank you from Luxembourg!
Taylor Kiser says
YAY! So glad!
Lindsay says
I can’t do almond flour. Can I use gluten free flour instead?
Taylor Kiser says
Hi, Lindsay! I can’t tell you because recipes are only tested as written, but let me know if you try it!
Margaret says
Mm so moist.
Taylor Kiser says
Thanks!