These nut free fudgy chickpea flour brownies are out of this world.
So, how about that chickpea flour, huh?! Have you ever heard of it or used it before? I am new to using chickpea flour, but so far I am loving it. The first recipe I made with chickpea flour was this gluten free banana bread recipe and I instantly knew it was going to be an ingredient that I would always keep in the pantry!
It is becoming a common ingredient in the health world and you can often find it in the heathy isle of grocery stores (if they have a healthy isle). Not sure what the “healthy isle” of the grocery store is? It’s the isle with weird shit that you may have never heard of before like nutritional yeast, grain free cereal, or chips that are made out of puffed lentils. If you’re in that section, that is usually where the chickpea flour is found.
If you have a lot of money and aren’t on a budget you can buy it the healthy isle. Or, you can check out the ethnic isle or head to an ethnic grocery store and they will mostly likely have chickpea flour at a much cheaper cost! That is where I usually buy it! Knowing where to buy certain ingredients can save you a ton of money, and I am happy to share my grocery shopping tips!
Chickpea flour has a few other names such as Besan, garbanzo bean flour or “gram” flour and is a staple ingredient in Indian, Nepali, Pakistani and Bangladeshi cuisine and for good reason!
Health benefits of chickpea flour:
- Packed with fibre, which keeps you feeling full!
- High in calcium, magnesium, selenium and iron.
- Helps prevent constipation.
- Aids in stabilizing blood sugar.
- A good source of B vitamins which are great for supporting energy level.
Alright, so lets talk about these damn delicious brownies!
For as long as I can remember I have been a huge fan of brownies. I’m talking about the kind of brownies that have a rich center, are fudgy on the inside and are basically a mouthful of chocolate! Rest assured that I am a self proclaimed brownie snob. I’m asking you to put your trust in me, because I want you to know that I would never pollute my website with a brownie recipe that is anything less than what I deem to be perfect.
Why you will love these nut free fudgy chickpea flour brownies:
- They are fudgy, chocolate-y and amazing
- They are easy to make! Only taking 10 minutes to prep.
- They are a nice treat that you won’t feel guilty about eating!
- They are vegan, gluten free, dairy free and as the title suggests, nut free too!
If you don’t have any chickpea flour, don’t stress! I’ve got you covered with a few other delicious and gluten free brownie recipes:
Just as a mother loves all of her children equally, all of these recipes are super tasty amazing! But if you’re really looking to WOW a crowd, the Paleo Turtle Brownies I mentioned above are literally a MUST.
Happy baking friends! I hope you LOVE these brownies just as much as I do! Be sure to let me know what you think in the comments section below! And don’t forget to follow me on Pinterest and Instagram @wholisticfoodie!
- The original recipe was adapted from this recipe made by Power Hungry. I made the addition of instant coffee to bring out the chocolate notes, used olive oil to add an undertone of herbal notes and added a handful of chocolate chips!
Nut Free Fudgy Chickpea Flour Brownies
- July 11, 2020
- 40 min
- Print this
- 1/2 C oat milk
- 3 tbsp flaxseed meal
- 1 tsp vanilla
- 3/4 C coconut sugar
- 2/3 C cocoa powder
- 2/3 C chickpea flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tbsp instant coffee
- 1/3 C olive oil
- 1/3 C chocolate chips
- garnish: large flake sea salt
- Step 1
- Preheat oven to 325° and line an 8×8 inch baking dish with parchment paper.
- Step 2
- In a small bowl, stir together the oat milk, flax meal and vanilla. Let sit for 5 minutes.
- Step 3
- In a medium sized mixing bowl, stir together the coconut sugar, cocoa powder, chickpea flour, baking soda, sea salt and instant coffee. Add in the oat milk with flaxseeds and the olive oil, then mix together until combined (the mixture will be thick). Fold in the chocolate chips, then transfer batter to the prepared baking dish. Spread the thick dough to all four corners of the baking dish and garnish with flakes of sea salt.
- Step 4
- Bake for 30 minutes or until the edges of the brownie start to pull away from the baking dish. Allow to cool fully before slicing into 9-12 squares.
- Step 5
- Store in an airtight container on the counter or in the fridge for 4-5 days.