If you love lemon, you will love these Vegan Lemon Poppy Seed Muffins! Growing up, I always looked forward to getting lemon poppy seed muffins from the local bakery, which is why I was inspired to create a vegan version of this nostalgic treat! These wholesome muffins make the perfect addition to any breakfast or brunch. These muffins are packed with flavor thanks to the additions of fresh lemon juice, lemon zest, and a perfectly sweet lemon glaze.

Ingredient Breakdown

The base of these muffins is made with a combination of oat flour and almond flour, two of my favorite gluten-free flour alternatives! Oat flour adds structure to these muffins and is full of wonderful health benefits. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender. or food processor. You can also purchase oat flour at most grocery stores. The almond flour in this recipe adds moisture and tenderness to these muffins to help create the perfect texture.

These vegan lemon poppy seed muffins also contain coconut sugar and maple syrup for sweetness. Coconut sugar is a sugar that is made from the sap of coconut palm trees. It also contains more vitamins and minerals than white sugar. Although you may substitute white or brown sugar in this recipe if that is what you prefer.

Freshly squeezed lemon juice and lemon zest ensure that these muffins are perfectly tangy, sweet, and flavorful. Of course, poppy seeds give these muffins their signature look and add a subtle layer of texture.

Just two tablespoons of coconut oil help create the moist texture of these muffins. The almond milk (or dairy-free milk of your choice) in this recipe also works to add moisture to the muffin batter and creates a softer muffin.

Making the Lemon Glaze

These muffins are topped with a super simple lemon glaze that can also be customized to your liking! To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of dairy-free milk, 1 teaspoon of lemon juice, and a pinch of salt. For thicker icing add more sugar, and for thinner icing add more milk or lemon juice.

If you love these muffins, be sure to check out a few of my other favorite muffin recipes! Healthy Banana Peanut Butter Muffins, Vegan Pumpkin Chocolate Chip Muffins, and these Blueberry Banana Muffins.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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Vegan and Gluten-Free Lemon Poppy Seed Muffins

These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.

Course Breakfast, Snack

Keyword easy, gluten free, healthy breakfast, lemon, muffins, poppy seeds, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9

Ingredients

• 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
• 1/3 cup of almond flour
• 1/4 cup of coconut sugar or brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/8 teaspoon of salt
• 2 tablespoons lemon zest
• 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
• 1/4 cup of maple syrup
• 1/3 cup of lemon juice
• 2 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla extract
• 1.5 tablespoons of poppy seeds

Instructions

• Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
• Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
• Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
• While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
• Enjoy! Store in an air tight container.

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If you love caramel, this recipe is definitely for you. One of my favorite afterschool snacks as a kid was apples with caramel dip! This snack was always a super special treat, and I was shocked at how much this healthy vegan date caramel tastes just like it! I have always loved caramel, but it contains such a high refined sugar content, which is why I wanted to create a healthier vegan version! And while this recipe is healthified, you would never guess that this recipe contains no refined sugar! This date caramel pairs perfectly with my Banana Nice Cream, oatmeal, apples, pretzels, and anything else that you can think of!

How to make amazing Date Caramel

Dates are a wonderful fruit that is naturally sweet, rich in flavor, chewy texture, and decadent. They are also filled with nutrients, antioxidants, and tons of other health benefits! Dates grow on date palm trees in tropical regions of the world, and they are almost always sold dried.

While there are multiple different types of dates, this recipe calls for Medjool dates. Medjool dates are one of the larger and more flavorful types of dates that are perfect for eating and baking. Their natural sweetness and soft texture make these dates optimal for this date caramel recipe.

So how do you make date caramel? It is so simple! All you have to do is blend dates, dairy-free milk, vanilla extract, and a pinch of salt together in your food processor until you have reached your desired caramel consistency (stopping and scraping the sides of the food processor as necessary). Feel free to adjust the dairy-free milk amount based on the consistency that you are looking for. If the dates that you are using feel hard, you might want to soak them in boiling water before using them in order to soften them up. This will make it a little easier on your food processor.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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The Best Vegan Date Caramel

Course Breakfast, Dessert, Snack

Keyword caramel, dates

Prep Time 10 minutes minutes

Servings 5

Ingredients

• 2 cups or about 18 pitted Medjool dates they should be very soft
• 1/4 cup dairy free milk I used almond milk
• 1/4 teaspoon of vanilla extract
• Pinch of salt

Instructions

• Place all ingredients in a food processor and blend until completely smooth. Add more milk for a thinner caramel (note: if your dates are too hard to blend, soak them in hot water for 5-10 minutes first).
• Enjoy with apples, pretzels, ice cream, or oatmeal and store in the fridge!

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Snickerdoodles have always been one of my favorite cookies that bring me right back to my childhood! My mother makes the best snickerdoodles, which inspired me to write a recipe that was vegan and healthy. If you love snickerdoodles, you will LOVE these lightened up vegan version of the classic cookies.

Snickerdoodle cookies should be soft, chewy, and should be rolled in cinnamon-sugar. And you will be happy to hear that this recipe hits the mark for all three of those things! Plus, these cookies are beyond easy to make! You just need a handful of simple ingredients and one bowl.

Recipe Notes

The base for these cookies was inspired by my recipe for Almond Flour Banana Chocolate Chip Cookies. The main ingredients in this recipe are banana and almond flour.

Almond flour helps ensure that these cookies are soft and chewy, while the banana gives these cookies a natural source of sweetness. It is important to note that the banana you are using should be overripe to produce the sweetest cookie possible. I also advise adding an extra teaspoon or two of maple syrup for a little extra sweetness in these cookies, but it is optional!

This recipe calls for cream of tartar to

Of course, these perfect cookies are rolled in a simple cinnamon-sugar mixture before going into the oven. I used granulated white sugar, but you may use coconut sugar for this step if that is what you prefer.

Looking for more healthy cookie recipes? Be sure to check out some of my favorites: Healthy Banana Oat Cookies, The Best Vegan Chocolate Chip Cookies, Almond Flour Pumpkin Cookies, Chickpea Peanut Butter Cookies, or my Zucchini Breakfast Cookies!

If you love this recipe be sure to leave a comment below or share it with me on Instagram or Pinterest! Happy baking!

The post Amazing Healthy Snickerdoodles (Vegan and Paleo) appeared first on Splurge with Ella.

As someone who doesn’t go a single day without consuming some form of chocolate, brownies are one of my favorite ways to get my chocolate fix. These brownies are perfectly fudgy, chocolatey, and indulgent. And you would never know they are made with healthy ingredients!

Vegan Date Brownie Recipe Notes

These Vegan Date Brownies are naturally sweetened with dates. Allowing the dates to soak in boiling water for 10 minutes is the secret to giving these cookies an extra fudgy texture! Dates are loaded with health benefits, which is why I love using them as a sugar alternative in baking.

These Vegan Date Brownies call for oat flour, which is one of my favorite gluten-free flour alternatives. I usually make my own oat flour. You can make your own oat flour by placing oats in a blender and blending until a flour consistency is reached.

Additionally, this recipe calls for 1/2 a cup of unsweetened apple sauce. Apple sauce is used in this recipe as a vegan egg replacement. Plus, it also helps add moisture to these brownies. A good rule of thumb is that you can replace one egg with 1/4 cup of apple sauce.

If you love these brownies be sure to check out my recipe for Sweet Potato Brownies, which is one of the most popular recipes on my website!

Did you try this recipe? Feel free to share it with me on Instagram or leave a comment below! Happy baking!

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The Best Vegan Date Brownies

Course Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 8 brownies

Ingredients

• 1 cup of dates pitted
• 3/4 cups oat flour can be made by blending whole oats in your blender or food processor until you have a flour consistency
• 1/4 cup plus 1 tablespoon of cocoa powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 1/2 cup of unsweetened apple sauce
• 2 tablespoons of natural nut butter I use peanut butter
• 1/2 teaspoon of vanilla
• 1/4 – 1/3 cup of chocolate chips
• Plus chocolate chips for topping

Instructions

• Preheat oven to 350 degrees and line a 4×8 pan with parchment paper. Bring a small pot of water to a boil, once water is boiling remove from heat and allow dates to soak for 10 minutes until soft.
• While you are waiting for your dates to soak, add the rest of the ingredients (aside from chocolate chips) to your food processor and blend until combined. Stir in your chocolate chips.
• Drain your dates and add them to the food processor and blend until evenly combined (About 30 seconds to a minute). You may want to stop periodically and scrape the sides to ensure everything is evenly combined.
• Scoop out brownie batter into your prepared baking pan. The dough will be thick and sticky, but these brownies do not spread in the oven so try evenly spread the batter. Top with additional chocolate chips.
• Bake in preheated oven for 22-24 minutes or until the top no longer appear to be wet. Let cool for 10-15 minutes before serving and enjoy!

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Almond Flour Banana Cookie Recipe Breakdown

These secretly healthy cookies make the perfect snack, dessert, or breakfast treat! They are chewy and full of banana flavor and chocolate chips in every bite. Plus, they can be made in less than 20 minutes! All you will need for this recipe is a few simple ingredients. The base of this recipe is made from almond flour and overripe mashed banana.

It is important that you use almond flour in this recipe rather than almond meal. Almond meal will not produce the same texture if used in this recipe. Another important note is that you want to ensure the bananas you are using are overripe. You want them to be as ripe as possible in order to produce the sweetest cookie possible since that is where all of the sweetness in this recipe comes from.

If would like a slightly sweeter cookie, you may add a teaspoon or two of maple syrup to the dough.

This recipe is extremely simple and versatile. If you don’t want to add chocolate chips to these cookies, white chocolate and peanut butter chips will both also work well here!

One last note is that these cookies do not spread much in the oven so it is important to shape or flatten them into whatever thickness you desire.

Looking for more healthy cookie recipes? Check out these Healthy Banana Oat Cookies, The Best Vegan Chocolate Chip Cookies, Almond Flour Pumpkin Cookies, Chickpea Peanut Butter Cookies, or my Zucchini Breakfast Cookies! If you try out any of these recipes be sure to leave a comment below or tag me on Instagram!

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Easy Almond Flour Banana Cookies

Course Breakfast, Dessert, Snack

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Servings 8 cookies

Ingredients

• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup overripe mashed banana it is important that the banana is very overripe for optimal sweetness
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips

Optional

• 1-2 teaspoons maple syrup for extra flavor and sweetness optional but recommended

Instructions

• Preheat oven to 325 degrees and line a baking sheet with parchment paper.
• In a medium bowl combine the first 3 dry ingredients and stir until combined.
• Add the banana, vanilla, and optional maple syrup and stir until combined. Stir in chocolate chips.
• Drop spoonfuls of dough onto pepared baking sheet and flatten into desired thickness (they do not spread in the oven). Bake in preheated oven for about 13-15 minutes or until the bottoms are golden brown and the tops of the cookies no longer appear wet.
• Allow to cool on tray for 10 minutes before moving to wire rack to cool. Enjoy!

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Chocolate chip cookies are my favorite cookie. They are so simple, yet so perfect. There is nothing better than a warm chocolate chip cookie fresh out of the oven. Although, there are many different types of chocolate chip cookies. One way to categorize cookies is by texture. Thin and crispy or thick and chewy. Personally, I love them both! But if you love thick and chewy chocolate chip cookies, then you will love this recipe. Warning: the following recipe is seriously addicting!

Why this recipe works

These Vegan Chocolate Chip Cookies are perfectly soft, chewy, and filled with chocolate in every bite.

Almond Flour and Oat Flour work together in this recipe to make extra chewy cookies. Almond flour has a high-fat content, which helps ensure these cookies have a thick and chewy texture. If you do not have almond flour, almond meal will also work in this recipe. Extra bonus: both of these flours are gluten-free!

Coconut oil and natural nut butter also help add to the thick and chewy texture of these decadent cookies. You can use any nut or seed butter that you would like. I have only used peanut butter and tahini, both worked wonderfully!

Maple syrup provides a natural source of sweetness in these healthier vegan cookies. If you like a sweeter cookie, try the batter and adjust the level of maple syrup to taste. Chocolate chips also help add to the sweetness of these cookies. I love using trader joe’s chocolate chips because they are cheap, made with vegan ingredients, and so delicious!

If you love cookies, be sure to check out some of my other favorite vegan cookie recipes here. Are you loving this recipe? Be sure to let me know by leaving a comment below! Follow me on Instagram, Pinterest, and TikTok for video recipe tutorials!

Happy Baking!

The post The Best Vegan Chocolate Chip Cookies appeared first on Splurge with Ella.

Made with wholesome ingredients like oat flour, zucchini, and naturally sweetened with maple syrup and banana, this quick bread makes the perfect healthy snack.

My grandmother was the most amazing baker. Throughout my childhood, my cousins and I would constantly look forward to her homemade desserts. One of her most famous recipes was her amazing zucchini bread. It was always perfectly sweetened, spiced with cinnamon, and devoured within minutes. Needless to say, I wanted to create a healthier vegan version of this amazing treat, and while it is not quite the same as my grandmother’s – it is pretty damn good!

Why this recipe works

So why does this Healthy Zucchini Bread recipe work? It took many attempts to nail down the right combination of ingredients for this recipe. The main ingredients in this quick-bread include oat flour, zucchini, bananas, maple syrup, natural nut butter, cinnamon, and chocolate chips.

Key Ingredient Breakdown

Oat flour is a wholesome and affordable gluten-free flour alternative that I love using in my recipes. It can easily be made by processing whole oats in a blender or food processor until flour consistency is reached. Oat flour makes a wonderful base for this zucchini bread.

Of course, this zucchini bread calls for zucchini! Zucchini keeps this bread moist because it obtains a high water content. This is why it is important to pat or squeeze your grated zucchini dry before adding to the batter to prevent the zucchini from releasing too much water during the baking time.

Bananas and maple syrup are what give this bread it’s sweetness. It is best to have overripe bananas for this recipe to ensure that the bread will be sweet enough. If you taste the batter and decide you would like a sweeter bread, add extra maple syrup.

Natural nut butter is the healthy fat source in this recipe. I usually opt for peanut butter because it is what I have on hand. It does not add too much flavor to the bread, but it may affect the flavor slightly. Although, you may use whatever you prefer!

Cinnamon and chocolate chips work together in this recipe to give this zucchini bread it’s flavor and add an extra touch of sweetness. Since this bread does not have a lot of sugar in it, the chocolate chips play an important part in the flavor profile.

If you love this recipe be sure to check out my recipe for Zucchini Breakfast Cookies, Vegan Pumpkin Bread, the Best Vegan Banana Bread, Healthy Chocolate Banana Bread.

If you try out this recipe, feel free to leave a comment below! Happy Baking!

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Vegan Chocolate Chip Zucchini Bread

Course Breakfast, Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Ingredients

• 2 cups oat flour made by processing whole oats in blender or food processor until flour consistency is reached
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 teaspoons cinnamon
• 1/4 cup dairy free milk
• 1 cup grated zucchini patted or squeezed dry
• 2 mashed overripe bananas
• 4 tablespoons maple syrup
• 3 tablespoons natural nut butter
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 and grease a small bread pan with coconut oil (I use a 6×3 pan or line muffin tray).
• Combine the first 5 dry ingredients in a medium bowl and stir until combined.
• Add in the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined.
• Stir in chocolate chips.
• Pour batter into prepared pan and bake in preheated oven for 35-45 minutes or until a toothpick comes out clean.
• Allow to cool in pan for 10-15 minutes before removing onto a wire rack. Enjoy!

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This recipe for Healthy Pumpkin Muffins is vegan, gluten-free, and refined sugar-free! These muffins are packed with warm fall flavors and filled with chocolate chips in every bite.

Fall is my favorite season for many reasons, one of which being all of the pumpkin-flavored desserts! Although in reality, I eat pumpkin desserts all year round because why would I deprive myself of something SO good?! These pumpkin muffins have become one of my latest obsessions, and I am so excited to share this recipe with you!

If you love pumpkin, you will love these healthy pumpkin muffins. They are moist, flavorful, and secretly made with healthy ingredients! The flavor combination of warm spices, pumpkin, and chocolate chips is one that is truly addicting. These muffins make the perfect breakfast, snack, or dessert and I hope you love this recipe as much as we do!

Ingredient Breakdown

This recipe is simple and easy, and can be made in just one bowl. I always start by stirring together all of the dry ingredients to a medium bowl first. Then once everything is evenly combined I stir in the wet ingredients, and lastly the chocolate chips. These muffins are made with healthy ingredients that you can feel good about. Let’s breakdown some of the key ingredients in this recipe:

These muffins call for Almond Flour or Almond Meal, either option will work wonderfully for this recipe. I love using almond flour as a gluten-free flour substitute because the high-fat content keeps baked goods extra moist and decadent. Almonds are also a healthy fat source that contain a variety of nutrients like fiber, protein, vitamin e, and many other antioxidants.

Oat Flour is one of my favorite gluten-free flour alternatives that is easy to make and affordable. To make oat flour, you just have to take regular whole oats and place them in a blender or food processor and blend until flour consistency is reached.

Pumpkin Pie Spice and Cinnamon work together to ensure these muffins are full of warm fall flavors. If you do not have pumpkin pie spice, you can make your own at home by combining ginger, cinnamon, nutmeg, and cloves.

Pumpkin is obviously one of the most important ingredients in these muffins! Make sure that you are using canned pure pumpkin that only lists “pumpkin” on the ingredient list. You do not want to confuse canned pumpkin with pumpkin pie filling, which has many other added ingredients. Pumpkin is not only delicious, but it is low in calories and full of nutrients! It is packed with vitamins and nutrients that are good for your vision, skin, hair, and immune system. Plus, it is linked to many other health benefits.

These muffins call for Dairy-free Milk. I usually use almond milk because it is what I have on hand. Although, you can use any dairy-free milk that you would like. Just make sure it is unsweetened or else the flavor may differ slightly.

Just three tablespoons of Coconut Oil help ensure that these muffins are perfectly moist. You want to make sure that the coconut oil is in its liquid state so you may need to melt it on the stove or in the microwave. This helps evenly combine the coconut oil into the batter.

Of course these pumpkin muffins call for Chocolate Chips because who doesn’t love the combination of pumpkin and chocolate!? The recipe calls for 1/2 cup of chocolate chips, which I think is the perfect amount without being too chocolatey. Although, you can add more or less depending on how much chocolate you like.

If you love these Healthy Pumpkin Muffins, be sure to check out some of my other favorite pumpkin recipes like these Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Bread, Maple Pumpkin Granola.

Happy Baking!

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Healthy Pumpkin Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 3/4 cups of almond flour or almond meal
• 1 and 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup dairy free milk
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons coconut oil melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a muffin tray with 10-12 liners or grease with coconut oil.
• In a medium bowl combine the first 7 dry ingredients and stir to combine. Add the rest of the wet ingredients and stir until combined.
• Stir in chocolate chips.
• Evenly distribute batter into prepared muffin tray and top with additional chocolate chips.
• Bake for about 35 minutes or until a toothpick come out clean and tops are slightly golden brown. Allow muffins to cool on wire rack for 15 minutes before enjoying.

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I am so excited to share this amazing granola recipe with all of you. This recipe was originally inspired by my roommate who is obsessed with all things pumpkin! My Perfect Granola recipe is one of her favorite vegan treats that I make, so I thought it was time to combine her two favorite things!

If you love pumpkin, maple syrup, and cinnamon, then you will love this granola. The combination of pumpkin and maple pairs perfectly with toasted pecans and dried cranberries. There is something so special about a warm bowl of pumpkin granola on a crisp fall day, and I cannot wait for you to try this recipe!

Pumpkin Maple Granola Ingredient Breakdown

This recipe is made with simple and healthy ingredients, and is totally customizable.

This granola gets its flavor from a combination of canned pumpkin (not to be confused with canned pumpkin pie filling), maple syrup, pumpkin pie spice, and cinnamon. You may add more maple syrup or additional spices if you taste it and feel like you would like slightly sweeter granola.

This pumpkin maple granola has a base of oats. I like to use old fashioned oats, but you may use steel-cut oats as well. Be sure to use gluten-free oats if you would like this recipe to be gluten-free. While oats are naturally gluten-free, they are sometimes contaminated with gluten in the field or while they are being processed.

Coconut oil is the fat source in this recipe, but you may substitute whatever oil you prefer.

Pecans, pepitas, and dried cranberries come together to make an amazing combination of textures and flavors that pair wonderfully with the pumpkin. Although, you may add whatever nuts, seeds, or dried fruit that you would like. As I mentioned, this recipe is completely customizable!

This pumpkin maple granola makes a wonderful breakfast when paired with dairy-free milk or yogurt with blueberries! If you want to incorporate this granola into dessert, try adding a scoop over vanilla ice cream!

If you’re looking for more pumpkin-flavored treats, be sure to check out my recipes for Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, and my Vegan Chocolate Chip Pumpkin Bread! Happy baking!

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Pumpkin Maple Granola

Course Breakfast, Snack

Keyword granola, pumpkin

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Ingredients

• 2 cups of oats
• 1/2 cup chopped pecans
• 1/4 cup of pepitas or pumpkin seeds or sunflower seeds
• 1/4 cup dried cranberries or raisins
• 2 tablespoons coconut oil
• 1/4 cup plus 2 tablespoons maple syrup
• 1/3 cup plus 1 tablespoon canned pumpkin
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons of pumpkin spice
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions

• Preheat oven to 325 degrees.
• Combine all ingredients in a medium bowl and stir until evenly combined.
• Spread evenly on a large baking sheet and bake in preheated oven for 30-40 minutes until golden, crisp, and pecans are toasted. Allow 10 minutes to cool on tray before removing. Enjoy! Store in freezer for optimum freshness.

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These super fudgy Flourless Vegan Brownies contain a secret ingredient that makes this decadent recipe gluten-free, protein-packed, and secretly healthy.

Can you guess what the secret ingredient in these amazing brownies is? If you guessed chickpeas, you’d be correct! Also known as garbanzo beans, these legumes are not only filled with health benefits but are also an amazing flour alternative in gluten-free baking!

If you are familiar with my blog or any of my recipes, you know that I love finding ways to make decadent desserts that utilize healthy, vegan, and gluten-free ingredients! These brownies are no exception, but you would never know because they are extra fudgy and chocolatey!

Flourless Vegan Brownie Recipe Breakdown

These fudgy brownies are unbelievably easy to make and only call for a handful of healthy ingredients! But I have a few helpful tips and tricks to ensure your healthy brownies turn out perfectly!

This brownie batter comes together in your food processor. It is important to blend all of the ingredients together until the batter is completely smooth, this should take between 2-3 minutes. It is helpful to stop processing a few times to scrape down the sides to ensure that all of the ingredients are evenly combined.

I prefer to make these brownies in a muffin tin with cupcake liners because I love how they turn out when they are individually proportioned. Plus, just look how cute these are! If you do not have a muffin tin, you can feel free to make this recipe in an 8×8 brownie pan or a bread pan.

Key Ingredients

As I mentioned above, the base for this recipe is chickpeas. It is important to use canned chickpeas for these brownies. Additionally, be sure to rinse and drain them before adding them to your food processor along with the rest of the ingredients.

These brownies call for 3 tablespoons of natural peanut butter, but you may substitute any nut butter that you desire.

4 tablespoons of Maple syrup gives these brownies their source of sweetness. Although, if you prefer a sweeter dessert you may add an additional 1-2 tablespoons.

High-quality cocoa powder and high-quality vegan chocolate chips give these brownies their extra chocolatey flavor and fudgy texture. You can find my favorite chocolate chips at Trader Joe’s for only $1.99! They have an amazing flavor and they are made with vegan ingredients!

Looking for more chickpea recipes? Try out some of my favorites like these Peanut Butter Chickpea Cookies, Flourless Peanut Butter Blondies, Healthy Edible Cookie Dough, or my Easy Homemade Hummus.

Happy baking!

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Flourless Vegan Brownies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 1 15 oz can Chickpeas rinsed and drained
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ¼ cup natural peanut butter or nut butter of your choice
• 2.5 tablespoons cocoa powder
• 4 tablespoons maple syrup you may an additoinal 1-2 tablespoons for a sweeter brownie
• 1 teaspoon vanilla
• 1 pinch salt
• 1/2 cup vegan chocolate chips (plus more for topping)

Instructions

• Preheat oven to 350 degrees and line a muffin tin with 6-8 liners or grease an 8×8 pan with coconut oil or line with parchment paper.
• Add all ingredients to a food processor and process until completely smooth (about 3 minutes), stopping and scraping down the sides as necessary.
• Stir in desired amount of chocolate chips. Evenly divide brownie batter between into prepared muffin tin (these brownies do not rise too much so fill liners almost to the top). Top with additoinal chocolate chips.
• Bake in preheated oven for 20-25 minutes or until the tops of the brownies no longer appear wet. Allow brownies to cool for 30 minutes on cooling rack. Enjoy!

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