Classic brownies turned plant-based and oil free! These WFPB brownies are just seven ingredients. With a gluten-free option!
Finally! A brownie recipe that is vegan and oil free with NO weird ingredients.
I have been known to put chickpeas or sweet potatoes in my brownies, blondies, and even cakes. But not today!
These vegan oil-free brownies are based off of a classic brownie recipe. And all I've done is sub a healthier whole food ingredient in place of the standard non-vegan ingredient.
The brownies are completely vegan, oil-free, refined sugar free (with a fruit-sweetened option), and are naturally gluten free.
The best part?! They have the taste and texture of real brownies! And the process to make them is the same.
If you're looking for a healthier, plant-based alternative to a classic brownie, this recipe is for you!
Baking is all about ratios - you need the right proportions of fat and sugar to create a delicious texture and flavor.
I didn't reinvent the wheel with this brownie recipe. I just used plant-based ingredients in place of standard non-vegan ingredients, in very similar ratios to a standard brownie recipe.
Of course, with any vegan recipe, there is always some tweaking involved. But this recipe generally keeps the standard sugar, fat, and protein ratios of a classic brownie. So it works just like the standard recipe!
Step 1. Preheat the oven to 350. Line a 8"x8" square baking pan with parchment paper.
Step 2. In a large bowl whisk together the maple syrup, nut butter, and vanilla.
Step 3. Add the cocoa powder, espresso powder, and salt. Whisk to combine.
Step 4. Stir in the oat flour. (The batter will be THICK at this point - just stir as best you can.)
Step 5. Fold in chocolate chips.
Step 6. Spread the mixture into the prepared baking pan. Top with extra chocolate chips, if desired.
Step 7. Bake for 35-40 minutes until a toothpick comes out mostly clean. Let cool 10-15 minutes before slicing.
I used an 8x8 pan for thick blondies. But a 9x9 pan or even a regular cake pan works too.
This recipe uses oat flour. Oats are naturally gluten-free and are therefore a great option for those avoiding gluten.
If you are allergic to gluten, make sure to buy certified gluten-free oat flour to avoid any trace amounts of gluten that can be added to oats during processing.
These brownies are ready when a toothpick inserted into the center of the pan comes out clean or with just a bit of batter.
A clean toothpick means the blondies will be more cake-like, while a bit of batter means they will be on the fudgy side.
Since these brownies are healthy and WFPB they won't last as long as regular sugar + oil blondies.
Store them in an airtight container at room temperature for 3-5 days. Or in the fridge for 5-7 days.
You can also freeze these brownies! After baking, let them cool completely. Wrap individual slices in plastic wrap, then place in a freezer safe bag. They will last up to 6 months.
Thank you God for these healthy brownies that nourish our bodies. Amen.
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Classic brownies turned plant-based and oil free! These WFPB brownies are just seven ingredients. With a gluten-free option!
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