Healthier Edible Brownie Batter (Gluten Free!)
This super indulgent and fudgy edible brownie batter is actually secretly healthier! Naturally vegan, gluten free, lower in sugar, nut free and refined sugar free, this edible brownie batter is ready in just 5 minutes and is the perfect easy no bake dessert!
Healthier vegan brownie batter without chickpeas (or nuts!)
You’re just going to love this super rich and fudgy edible brownie batter. Essentially eating actual brownie batter, but entirely eggless.
This edible brownie batter is the ultimate indulgence: smooth, thick like fudge, sweet and decadent, and the perfect no bake dessert to make in a pinch. Yep, you only need 5 minutes!
And the coolest part? You won’t even know that this edible brownie batter is actually secretly healthier. Made entirely vegan, dairy free, gluten free, nut free, lower in sugar, and naturally refined sugar free! Oh, and no chickpeas here 🙂 Just some other regular pantry staple ingredients!
Ingredients:
You’ll just love how incredibly simple the ingredients are for this vegan edible brownie batter.
For this brownie batter, you’ll need:
- Rolled oats: please see the notes below on making oat flour from oats and several different substitutions!
- Cocoa powder: you can also use cacao powder for a richer taste.
- Vegan butter: you can also use coconut oil. For nut free, I used Flora Plant Butter.
- Applesauce: I used unsweetened applesauce here!
- Coconut sugar: this is how this edible brownie batter is refined sugar free (and lower in sugar!)
- Vegan chocolate chips: for a lower sugar option, I used Lily’s Sweets vegan dark chocolate chips (sweetened with stevia!).
How to make edible brownie batter in 5 minutes
As always, the ingredient measurements and written instructions are found down below in the recipe card. However, we’ll go over a brief overview of the recipe here along with photos!
This edible brownie batter is just so easy to make and is actually quite similar to making regular vegan brownies.
You’ll first heat the vegan butter and stir in the chocolate chips, much like you’re making a ganache. Then you’ll add in the applesauce and stir again. Finally, add in the flour, cocoa powder, and coconut sugar, whisking until it becomes a thick brownie batter.
You can add in your favorite toppings (more suggestions below, but I went with chocolate chips and vegan sprinkles!). And serve! This edible brownie batter is just so easy to make and even quicker to eat!
Do I need to heat-treat the flour?
Because this vegan and gluten free edible brownie batter is naturally made with whole rolled oats, there’s no need to heat treat the oats before making them into a flour.
Store bought oat flour, however, is not heat treated before being ground into oats. Thus the oat flour is susceptible to also containing bacteria, such as E. Coli. It is then important to heat treat the oat flour if you are purchasing store bought.
Additionally, raw oats sometimes cause people digestive issues. I personally don’t experience any issues eating raw oats, however some do! If that’s the case, you can also heat treat your rolled oats as well.
Do I need to make this gluten free edible brownie batter?
If you don’t want to use oats as the flour option for this naturally gluten free edible brownie batter, you can absolutely make this a more classic brownie batter. Simply swap in an equal amount of regular all purpose flour.
However, please note that you’ll then absolutely need to heat treat the flour!
How do I make this lower in sugar?
This brownie batter is actually already surprisingly lower in sugar than other edible brownie batter recipes. It’s also naturally refined sugar free since we’re using coconut sugar. However, if you’d like a lower sugar option, use Lily’s Sweets chocolate chips. They have wonderfully dark chocolate chips that are lightly sweetened with stevia instead of sugar.
Vegan brownie batter add-ins and toppings
Some of my favorite vegan brownie batter toppings (that are also naturally gluten free!) include:
- More chocolate chips
- Toasted coconut flakes
- Vegan sprinkles (I like Sweetapolita birthday sprinkles!)
- Freeze dried strawberries (pulse them through the food processor or blender a few times)
- Crushed almonds, walnuts, cashews
- Puffed quinoa
You can also top your healthier brownie batter with:
- Homemade peanut butter or cashew butter
- Vegan hot fudge or chocolate ganache
- Coconut whipped cream
- Fruit jam
How to store leftovers
If you have any leftover brownie batter, you can simply store the remainder in an airtight container and in the fridge for up to 1 week or in the freezer for up to 3 months.
To soften the brownie batter again: simply heat the brownie batter in the microwave (in a microwave safe bowl as well) for 15-20 seconds. Or you can use the oven and heat the brownie batter in an oven safe dish for 2-3 minutes at 300F. Serve immediately!
I just know you’re going to absolutely love this healthier edible brownie batter as much as I do! It’s just the perfect quick and easy no bake dessert to make and enjoy with kids and adults alike!
If you make this recipe, please be sure to leave a comment down below as well as a rating⭐️⭐️⭐️⭐️⭐️. This helps others find the recipes easily and see how they come out for other readers 🙂
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy brownie batter making!
More healthy no bake vegan desserts you’ll love:
No bake easy peanut butter bars
3 ingredient peanut butter energy bites
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Healthier Edible Brownie Batter (Gluten Free!)
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
This super indulgent and fudgy edible brownie batter is actually secretly healthier! Naturally vegan, gluten free, lower in sugar, and refined sugar free, this edible brownie batter is ready in just 5 minutes and is the perfect easy no bake dessert!
Ingredients
- 1/3 cup (76 grams)vegan butter
- 1/2 cup (88 grams) vegan chocolate chips
- 1/4 cup (70 grams) applesauce
- 1 cup (120 grams) homemade oat flour*
- 1/3 cup (25 grams) cocoa powder
- 1/3 cup (55 grams) coconut sugar
- Optional add-ins: 1/2 cup chocolate chips, 1/4 cup sprinkles, 1/4 cup crushed freeze dried strawberries, 1/4 cup toasted coconut flakes, 1/4 cup slivered almonds
Instructions
- Please note that if you are using store bought oat flour, you will need to heat treat the flour. If you are making your own homemade oat flour, you don’t need to. Please see recipe notes and blog post above for more information.
- In a microwave safe bowl, melt the vegan butter until hot in the microwave. You can alternatively melt it via the stove top until hot.
- Pour the melted butter into a large bowl. Add in the chocolate chips, and stir until melted completely. Add in the applesauce, and use a whisk to stir in the applesauce until it becomes a consistent chocolate mixture.
- Add in the oat flour, cocoa powder, and coconut sugar. Whisk again until the dry ingredients completely combine into the wet ingredients into a thick brownie batter. Stir in your optional add-ins.
- Serve into mugs or ramekins and enjoy!
- Storage: store any leftovers in an airtight container in the fridge for up to 7 days. To soften, simply heat in the microwave for 15-20 seconds, or in the oven at 300F for 2 minutes.
Notes
Making your own oat flour: you can weigh out 120 grams of rolled oats (gluten free as needed), and process them into oat flour. Another option if you’re using cups would be to measure out 1 1/4 cups rolled oats. This will yield about 1 cup oat flour when ground.
If you are using store bought oat flour: it’s safest to heat-treat the flour. Store bought oat flour, unlike rolled oats, is not typically heat treated and thus could contain E. Coli. Please see the written blog post above for more information.
Nutrition
- Serving Size: 1/4 cup
- Calories: 202
- Sugar: 6.9 g
- Sodium: 9.1 mg
- Fat: 12.6 g
- Saturated Fat: 7.2 g
- Carbohydrates: 24.8 g
- Fiber: 5.9 g
- Protein: 3.6 g
- Cholesterol: 20.4 mg
