heathy cookbooks


Gluten-Free Brownies (Nut-free & Egg-Free)

After a million attempts to make the best vegan & gluten-free cinnamon rolls last year, I have quite a bit of leftover gluten-free flour stocked in my pantry. What better way to use it than by making some gluten-free brownies?

gluten free nut free brownies

What I love about these gluten-free brownies is that they are made without nuts, eggs, or dairy, so they are vegan and allergy-friendly. They also have a sneaky serving of pumpkin puree added in, to reduce the need for oil.

I like my brownies to be rich and fudge-like, rather than cake-like, and I like to have bites of dark chocolate chips throughout, for a nice contrast of textures and flavors.


healthy gluten-free brownies

Adding a some dark chocolate does add some refined sugar to this recipe, unless you use a chopped dark chocolate bar that is naturally sweetened, like the kind by Eating Evolved (which are made with coconut sugar). For a sugar-free add-in, try using some crunchy cacao nibs or some chopped walnuts, if you can eat nuts.

gluten free brownie batter

Because I used pumpkin to replace some of the oil, these brownies still have a hint of cake-like texture, but I think it’s a pretty nice option for those who want a lower-fat brownie that tastes like a “real” one. My husband told me these taste like a brownie mix from a box– and that’s his highest compliment when it comes to brownies. Ha! I hope you’ll enjoy them, too.

gluten free brownies cut into squares

5 from 6 votes
gluten free brownies cut into squares
Gluten-Free Vegan Brownies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

These gluten-free brownies are nut-free, egg-free, and dairy-free, making them vegan and allergy friendly. I love how fudgy they are!

Course: Dessert
Cuisine: American
Keyword: brownies, dessert, gluten free, nut free, pumpkin, vegan
Servings: 16
Calories: 99 kcal
  1. Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
  2. In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.

  3. Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.

  4. Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.

  5. Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.

Per brownie: Calories: 99, Fat: 5g, Carbohydrates: 13g, Fiber: 1g, Protein: 1g

Recipe Notes:

  • I used the 1-to-1 Baking Flour by Bob’s Red Mill, because it’s easy to find in most stores. It contains binders, like xanthan gum, so I’m not sure how this recipe will turn out if you use a different type of flour, though all purpose or whole wheat flour should bake similarly, in theory. If you were to use something like oat flour or almond flour, the results would be very different.
  • I’d recommend starting with my Chewy Paleo & Vegan Brownies or Almond Butter Brownies if you need a grain-free recipe.

Reader Feedback: Do you have a Fall dessert that needs a healthy makeover?

These rich and fudgy brownies are naturally gluten-free, nut-free, and vegan, and I love that they pack a sneaky serving of pumpkin in each bite. #glutenfree #vegan #healthydessert #brownies

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I made these last night and they’re awesome! The only modification I made was that I used einkorn flour instead of gluten free since that’s what I had at home, but it worked beautifully. I love the light texture and they were so easy to throw together. Thanks for another great recipe!


These sound delicious! I’m just wondering if you think an egg would work instead of the flax or chia seeds? I’m not vegan so sometimes I just find it easier to throw in an egg instead of grinding things up.

    Megan Gilmore

    Probably, but you might only need 1 egg in this case. I’m afraid using 2 might turn it into more of a cake.


Made these last night ❤️❤️❤️The best!!!
Used King Arthur gluten free 1 to 1
Too dangerous for me to keep in the house- because they are so delicious.
Also tried your preorder instant pot egg roll in a bowl. Delicious as well. Can’t wait for the cookbook.

    Megan Gilmore

    Thank you so much for letting me know! Glad you’re enjoying the preorder bonus, and I’m glad to hear that the King Arthur brand worked well for the brownies! They are dangerous! LOL


Those brownies are delicious. Made them like four times. Every time it turns out great. My kids and my husband love the taste. Makes me feel good that it’s healthy and not full of preservatives. I used regular flour because that’s what I had. Thanks Megan for another easy and delicious recipe.


Holy mother of God, I just made these and they are hands down the best brownies I have ever tasted. I don’t even like brownies or sweets to be honest; I’ve always been a rather savoury person but finding a gluten-free, dairy-free, vegan recipe to make the DH his favourite dessert was not so easy. Thankfully I ran into your recipe!!

These brownies are a perfect texture of the fudgey and cakey variety, with nice chewy edges. They are very light tasting and moist but never chalky. The flavour profile is rounded out and complex, they are not cloyingly sweet such as the many other recipes you often find.

Thank you so much for sharing this!


I have been making these brownies 24/7! SO GOOD.

Jeannine Cary

Bob’s: Yes, we package hazelnut and almond meal in our gluten free facility. We do not grind these flours, as stone grinding cannot produce flour and instead turns nuts into butters. We do package those flours and as we stated above, use good manufacturing practices to prevent cross contact. We have many people with nut allergies who eat our gluten free products with no problem, but it really comes down to the comfort level of the individual. There are several companies that specialize in allergen-free and nut-free products and we recommend customers look to them if they are not comfortable with our practices.

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