Loaded Gluten-Free Vegan Brownies

Loaded gluten-free vegan brownies! As the name suggests, these are gluten-free and vegan brownies that are loaded with peanut butter, mini chocolate chips, and chocolate sandwich cookies (similar to oreos)! These are made without regular flour, eggs, butter, or oil. They’re actually made of wishes and fairy dust. Just kidding, they’re made mostly of chickpea flour, flax, and peanut butter. The recipe is similar to my gluten-free vegan chickpea blondies which are also super delicious https://bit.ly/3hSV0cW

Super fudgy, sweet, and rich. They’re also very moist. But, don’t let the indulgent taste fool you! These have great nutritional value. One serving has about 6 grams of fiber and 8 grams of protein. Also, peanut butter is full of heart-healthy fats, copper, and niacin among other nutrients! Know what that means? You should definitely have one for breakfast. You can read all about peanuts and their nutritional value here: https://bit.ly/33wFrnt

This recipe calls for natural peanut butter. What I mean by that is it should be the kind you need to stir. And, it should have very few ingredients. Ideally, just peanuts and salt. I use creamy but you can use chunky if you want. These loaded gluten-free vegan brownies also call for allulose or erythritol. This is to reduce the sugar content, to make them healthier. Any cup for cup replacement for sugar will work. If you really want to you can use regular white sugar in this recipe. For one good-sized brownie made with non-sugar sweetener they only have 10 grams of sugar per serving!

I use Kinnikinnick brand k-too chocolate sandwich cookies. They’re gluten-free and vegan. But, you can use any kind of chocolate sandwich cookies that you like, and that fit your dietary needs. 

These are super easy and quick to make. They take less than an hour to make from start to finish. No special equipment or weird techniques needed!

Print Recipe

Loaded Gluten-Free Vegan Brownies

Author: Mary Ellis Cooking Method: Baked

Difficulty: Easy Prep Time 15 mins Cook Time 33 mins Total Time 48 mins

Servings: 8

Ingredients

Servings

• 1 cup chickpea flour
• 6 tbsp cocoa powder
• 1 ¹⁄₂ tbsp flax meal
• 1 tsp baking powder
• 1 cup allulose (or erythritol or white sugar)
• big pinch salt
• 9 tbsp lite coconut milk
• 1 tsp vanilla extract
• 1 tbsp black coffee (or 1/2 tsp instant coffee plus 1 tbsp water)
• ¹⁄₃ cup enjoy life chocolate chips
• 6 k-too gluten-free chocolate sandwich cookies
• ¹⁄₂ cup natural peanut butter

Instructions

1. Preheat your oven to 350°F and grease a 9x9 glass pan (or similar baking dish).
2. Add the chickpea flour, cocoa powder, flax meal, baking powder, allulose, and salt to a bowl and mix together with a fork.
   
3. Add the coconut milk and coffee to the bowl and mix thoroughly. Let sit for 10 minutes.
   
4. While the mixture sits, roughly chop the cookies.
   
5. Add the peanut butter, chocolate chips, and half of the cookies to the bowl and mix thoroughly.
   
6. Scoop the batter into the baking dish and spread it out evenly.
7. Evenly sprinkle the rest of the cookie pieces on top and lightly press into the batter.
   
8. Place in the oven and bake for about 33 minutes.
9. Let cool a bit before slicing into 8 pieces, store in the fridge or freezer.
   
10. Enjoy!