Wondering how to make the best gluten free, dairy free and flourless brownies? Let’s make a batch! We use nut butter, coconut sugar and raw cacao powder for a cleaned up, perfectly fudgy brownie. And it only takes about 25 minutes to whip up a batch!
And if you’re looking for more, check out all of our gluten free and dairy free desserts to satisfy your sweet tooth craving!
Dairy free brownies
I used nut butter, which has natural oils that work in a similar way to butter, so you don’t need any dairy in this recipe. Note that one egg is used, and while people sometimes think of eggs as dairy because they’re typically near the milk and butter at the grocery store, eggs are dairy free and all about the protein.
Rather than using a chocolate syrup or chocolate chips, since many of them contain dairy (among other less than real ingredients), I used unsweetened raw cacao powder.
Gluten free and flourless brownies
I made these brownies especially indulgent by swapping out any flours for the nut butter, and I used raw cacao powder for the rich, fudgy flavor and chewy texture.
Looking for more? Check out all of our gluten free and dairy free desserts + treats!
Ingredients for dairy free gluten free brownies
Here’s the full list of ingredients. If you’re working with a stocked paleo pantry, you’ve likely got everything you need on hand.
- Egg
- Nut butter (almond butter, sunflower seed butter or peanut butter are my favorites)
- Coconut sugar
- Vanilla extract
- Baking soda
- Sea salt
- Raw cacao powder (or unsweetened cocoa powder)
How to make dairy free, flourless brownies perfect every time
I love how easy this recipe is to make and how they come out great every time, and nobody ever realizes that they’re a healthier version of brownies. They’re a total crowd pleaser. Here are the simple steps to make them great every time.
- Preheat oven and line a square baking pan with parchment paper.
- Whisk egg.
- Add nut butter, coconut sugar, vanilla, baking and sea salt and mix to combine.
- Add cacao powder and combine. It gets a little tough, so you might try adding a small amount at a time.
- Dump the mixture into lined dish and spread out with your hands into an even layer.
- Bake for about 15 minutes. They will rise quite a bit in the oven, and they’ll be just a little squishy when they’re ready, slightly underdone looking. That’s what you want!
- Allow them to fully cool (THIS IS IMPORTANT) or they won’t stay together for you.
- Serve as is or top them with flaky sea salt and/or melted chocolate.
More gluten free and dairy free desserts
Here are some other crave worthy treats that are also dairy free and gluten free.
- ONE BOWL GLUTEN FREE PUMPKIN BREAD
- SOFT + CHEWY VEGAN CHOCOLATE CHIP COOKIES
- GLUTEN FREE HOMEMADE SNICKERDOODLES
- GLUTEN-FREE APPLE CAKE
- GINGER MOLASSES COOKIES
Looking for more? Check out all of our gluten free and dairy free desserts + treats!
Your turn to make these chewy dairy free flourless brownies
It only takes about 25 minutes, so go whip up a batch of these fudgy brownies. They’re a crowd pleaser every time, and especially appreciated by those looking for an allergy friendly brownie.
If you make these brownies, make sure to come back and leave a star rating and review below. We’d love to hear how it goes. And tag us in your pics on Instagram @realsimplegood, so we can check it out!
Like this Recipe?
SHARE IT NOW OR PIN IT FOR LATER!
Chewy Dairy Free Flourless Brownies
Ingredients
- 1 egg
- 1 cup creamy nut butter, (almond butter, sunflower seed butter or peanut butter are my favorites)
- 1 cup coconut sugar, (or maple sugar)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup raw cacao powder, (or unsweetened cocoa powder)
Optional toppings:
- flaky sea salt
- melted chocolate, (I use Enjoy Life dairy free chocolate chips)
Instructions
- Preheat oven to 350° Fahrenheit and line a 9×9" baking dish with parchment paper.
- In a large mixing bowl, whisk egg.
- Add nut butter, coconut sugar, vanilla, baking soda and sea salt and mix to combine with a spoon.
- Next, add cacao powder. It's easiest if you do it a little at a time as it gets harder and harder to combine.
- Dump mixture into parchment lined pan and spread out with your hands. I sprinkled a little salt on top, but that's optional.
- Bake for about 15 minutes. The brownies will rise quite a bit in the oven, and they'll be just a little squishy when they're ready, slightly underdone looking. That's what you want! Allow them to fully cool (THIS IS IMPORTANT) or they won't stay together for you.
- You can drizzle with melted chocolate if you desire. Cut into squares and serve.
I needed a last minute recipe for a dairy free sweet treat as our lactose intolerant daughter was coming over for supper. I had to use a substitute for the sugar (only had lt. brown in the house) and salt (table) and the nut butter I used was Kirkland Signature Mixed Nut Butter with chia and flaxseeds and oh, wow, they were AMAZING. Even the grandkids wanted these vs. the ice cream bars we’d bought for them. I cut one up last night and threw it in with my local dairy’s vanilla ice cream and again, wow! This is definitely going to become a go-to when I need an easy and fast dessert!
Amazing! Love hearing that these brownies were such a hit with your family! Thanks so much for trying our recipe and coming back to leave a review! 🙂
Truly the best brownies I have ever eaten, and better for health than most! I used peanut butter and added a tablespoon of ground flaxseed for my post-cancer good. I used my hands to do the final mixing because the dough IS firm, as they state, especially with the added flaxseed.
I shared some of the brownies with a friend and some family members, and we’re all ready to make another batch. 🙂
So happy these were enjoyed by all! 🙂 Thanks for sharing on Instagram and coming back to share how it went here! Appreciate it! 🙂
Easy and DELICIOUS!! Another winner, Erica!!
Hooray! So happy to hear you enjoyed this one, too! Thanks for coming back to share how it went! 🙂