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 are fudgy and decadent but made with better for your ingredients.
I love a good brownie recipe. For more yummy brownie recipes try my olive oil brownies or my fudgy vegan oat flour browniesFudgy Vegan Oat Flour Brownies.
Why you'll love these vegan gingerbread brownies with almond butter and coconut sugar
- They are vegan, gluten free and refined sugar free.
- No complicated recipe here - these brownies are made in one bowl.
- They are the perfect healthier christmas treat.
Ingredients
- melted coconut oil
- vanilla extract
- coconut sugar
- molasses
- almond butter
- ground flax
Substitutions
- 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 brown sugar.
- Spices - you can sub out the spices for pumpkin pie spice.
- DO NOT swap out the coconut oil. You need an oil that will be solid at room temp.
Instructions
Add all ingredients to a bowl and mix until just combined.
Add batter to a baking dish and bake.
Let cool and serve.
Storage instructions
These brownies can be stored in the fridge for 3-4 days or in the freezer for months.
Recipe FAQ
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.
Recipe Pro-Tips
It is key to let these brownies cool, otherwise they will fall apart.
More holiday treats to check out:
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Vegan Gingerbread Oat Flour Brownies
Ingredients
Wet
- ⅓ cup melted coconut oil
- ½ tablespoon vanilla extract
- ½ cup coconut sugar
- ¼ cup molasses
- ¼ cup almond butter
- 2 flax eggs 2 tablespoon ground flax + 5 tablespoon water
Dry
- ⅔ cup oat flour
- ⅓ cup cacao
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
Instructions
- 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.
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