The holiday season is here and I am so excited about all of the holiday baking. I love making healthier versions of my favorites. These Vegan Gingerbread Oat Flour Brownies with Coconut Sugar and Almond Butter are fudgy and decadent but made with better for your ingredients.
How are these brownies healthier?
The vegan gingerbread brownies are healthy because of the ingredients. These vegan brownies are made with oat flour which adds healthy fiber to the recipe. They use minimal and unrefined sugar like molasses and coconut sugar. Almond butter adds healthy fats to this recipe to mellow out the sugar and prevent a blood sugar crash.
How are these brownies made?
This is a one bowl brownie recipe so it is super easy to make. All you do is add all of the ingredients to a bowl and mix until smooth. Then, pour the batter into a lined baking dish and bake. It is crucial to let the brownies cool so they can set and won't be crumbly.
How do I store the extras?
These brownies can be stored in the fridge for 3-4 days or in the freezer for months.
What can I substitute?
- Almond butter can be subbed for another thick nut butter like cashew or sunbutter. I wouldn't recommend using a liquidy nut or seed butter like tahini
- Coconut sugar can be subbed for another granulated sugar
What ingredients you need for this recipe:
- melted coconut oil
- vanilla extract
- coconut sugar
- almond butter
- ground flax
- plant milk of choice
More holiday treats to check out:
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Vegan Gingerbread Oat Flour Brownies with Coconut Sugar and Almond Butter
- ⅓ cup melted coconut oil
- ½ tbsp vanilla extract
- ½ cup coconut sugar
- ¼ cup molasses
- ¼ cup almond butter
- 1 tbsp plant milk of choice
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- ⅔ cup oat flour
- ⅓ cup cacao
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- Preheat oven to 350 degrees.
- Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10-15 minutes to set.
- Pour dry ingredients into a bowl and mix until just combined. Pour in dry ingredients and mix until smooth and fully combined.
- Pour batter into an 8 inch square baking dish lined with parchment paper.
- Bake brownies for 25-30 minutes. I baked mine for 30 minutes on the dot.
- Let brownies cool for 30 minutes in the fridge or 1 hour otherwise. This step is crucial so the brownies set.