These oat flour brownies taste like traditional fudge brownies but are made with oat flour! They’re simple to make, and they come out dense, fudgy and super chocolaty. They’re also naturally gluten-free and dairy-free!
The brownies in the photos have been refrigerated, and that’s why they look so firm and fudgy. If you leave them at room temperature, they’re gooey. I love them both ways!
I based this oat flour brownie recipe on my favorite Gluten-free Brownies, because I’ve never had better brownies so I figure, why change things up? The reviews of these brownies have been great, and they’re my go-to brownie for all occasions, but I wanted to try them with oat flour.
These oat flour brownies are naturally gluten-free, but be sure to use certified gluten-free oat flour if you’re sensitive to gluten. The reason is that oats, which don’t contain gluten, can be cross-contaminated with other gluten-containing products – either in the field or during manufacturing. For more on this, read this post on Are Oats Gluten-free?
With this brownie recipe, you don’t need multiple flours or even a gluten-free baking mix, and you probably already have all the ingredients in your pantry, except maybe refined coconut oil, but that is easy enough to find. And believe me, they won’t taste coconut-y at all.
I do not recommend using homemade oat flour in these brownies. I tried, but I successful as you can read below. If you don’t want to use oat flour but need some gluten-free brownies, I have several options linked to below.
So without carrying on, let’s bake some brownies!
- Add the room temperature eggs one at a time. If you use cold eggs, then they won’t combine as easily, and then you’ll overmix the batter to get them combined. That’ll result in cakey brownies. Let the eggs sit on the counter before mixing with the ingredients.
- Don’t overmix! Just make sure the ingredients are incorporated without any lumps. Overmixing means the brownies will have more air and a cake-like texture rather than dense and rich.
- The batter will be thick and more difficult to spread than other types of batter.
- Don’t overbake the brownies or you risk dry, cakey, hard brownies.
- Bake the brownies until they form a thin crust and appear set in the middle.
- A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let those brownies cool completely before you cut into them!
- Oat flour tends to be crumbly in baked goods compared to gluten-containing flour. But not in these brownies!
Brownies can be fragile when warm, so my best advice is to let them cool completely before you slice into them. I know it can be difficult to wait 2 hours or more, but if you’re making them for an occasion, you probably want to have nicely cut edges.
If you’re just making these for you and your family, go ahead and dig into them with a spoon once they’ve cooled down for a few minutes!
- Use parchment paper for the bottom of the pan to remove them easily.
- Don’t deviate from the recipe. I spend a lot of time testing sweets to get the right combination to taste as good as traditional recipes. I’ve listed other brownie recipes below if you want to try different ingredients and still get excellent gluten-free brownies. If you deviate or substitute ingredients, you most likely won’t get the same great taste and texture.
How to store and freeze
Store leftover brownies in an airtight container in the fridge for up to 5 days.
You can also freeze them in a freezer-safe bag or container for up to 3 months.
Brands of oat flour
My photographer used Gold Medal Flour Oat Flour. I used Bob’s Red Mill. And both worked great!
If you need these brownies to be gluten-free, note that Bob’s Red Mill sells a version that’s labeled gluten-free, and one version that’s not.
The one from Gold Medal Flour is also labeled as gluten-free.
Brands can vary quite a bit, but for brownies, I think any brand that appears finely ground should work.
Can I use homemade oat flour?
There’s a big difference in the results when making these brownies with store-bought oat flour versus homemade oat flour.
I made homemade oat flour with my Blendtec. It’s a super powerful machine, but it still wasn’t nearly as fine as store-bought. So it didn’t absorb the liquid ingredients properly, and the result was greasy brownies.
So unless you can get your homemade oat flour as super fine as that of store-bought, I wouldn’t recommend using it in these brownies. If you try it and it works, great! If not, I really don’t want to say I told you so. ;)
You could try making your own oat flour and then sifting out the larger pieces with a sieve. That might make all the difference!
Can I use different flour?
I can’t recommend making substitutions to this recipe, but I have other healthy brownies if you need to use different ingredients.
- Coconut Flour Brownies are fudgy and topped with a chocolate fudge frosting. They’re paleo, grain-free, gluten-free and dairy-free.
- Almond Flour Brownies are super gooey and made entirely with just almond flour. They’re paleo, gluten-free and dairy-free.
- Paleo Vegan Brownies are super gooey and chocolaty! They’re more fudge-like if you chill them, and the texture is spot on, even for the pickiest brownie eaters. They’re a vegan version of the above almond flour brownies.
- Eggless Brownies are made without any egg subs and are still super gooey using Greek yogurt instead; plus, they taste amazing. Can be made with regular flour or a gluten-free baking blend.
Can I use butter instead of coconut oil?
Yes, you can, but the brownies won’t be as fudgy or as moist. Oil is 100% fat, whereas butter is only about 80% fat. That means the brownies won’t be as moist, and you’ll end up with brownies that aren’t as gooey as they should be.
Do they taste like coconut with coconut oil?
No, not if you use refined coconut oil. If you use unrefined coconut oil, then yes! They will definitely have coconut taste to them.
Can I make these oat flour brownies vegan?
Unfortunately, not with this recipe. I’ve tried chia eggs multiple times in my original brownie recipe, and they don’t work without a ton of modifications.
But if you’d like some paleo vegan brownies, I would make the ones listed above!
Do I have to use Dutch-process cocoa powder?
No, but they might not be as chocolaty and could turn out cakey. Some readers have used regular cocoa in the original recipe with success, but I can’t say for sure it’d work here. If you try it out and they aren’t as moist and chocolaty as I’ve described, then next time just follow the recipe. ;)
Can I use a different sweetener?
Again, I’m recommending going with the recipe as written. :)
You can’t use a liquid sweetener, for example, because there isn’t any liquid to reduce to make up for adding liquid. That would make cakey or possibly a liquidy mess.
Other granulated sweeteners might work, but I can’t verify that.
Do I have to use chocolate chips?
Nope! These brownies are certainly sweet enough without them. I like my brownies super chocolaty, so I add them in and sprinkle them on top.
You could alternatively try this Paleo Chocolate Fudge Frosting.
Can I double the recipe?
Sure! Use a 9”x13” pan. It may take a little longer in the oven – just keep an eye on them.
You surprisingly don’t need much longer in the oven. So start checking at 16 minutes.
Other gluten-free dairy-free desserts
Here are some of our favorite gluten-free desserts.
- Gluten-free Chocolate Cake
- Vegan Caramel Pecan Cheesecake
- Whole Orange Cake
- Cranberry Apple Crisp
- Swedish Apple Pie served with Vegan Custard
I hope you try these Oat Flour Brownies! If you do, give us a shoutout on social media and tag @texanerin and #texanerinbaking so we can see your creations. We’d also love for you to leave a comment below and let us know what you think!
Oat Flour Brownies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16
- 125 grams (1 1/3 cups) store-bought1 oat flour (use gluten-free oat flour if you're gluten-free)
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup (168 grams) refined2 coconut oil, melted and cooled slightly or another oil3
- 1 1/2 cups (300 grams) granulated sugar or coconut sugar4
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell), room temperature
- 3/4 cup (128 grams) semi-sweet5 chocolate chips + an additional 1/4 cup (43 grams) mini chocolate chips to sprinkle on top
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top.
- Bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Place on a wire rack to cool completely, about 2 hours, and then refrigerate them about 2-3 hours to give them a fudgier texture.
- Store leftover brownies in an airtight container in the fridge for up to 5 days. You can also freeze them in a freezer-safe bag or container for up to 3 months.
- I tried these brownies with homemade oat flour I made in my Blendtec. They didn't absorb enough of the liquid and were greasy. I used Bob's Red Mill, which is very finely ground. I would recommend you use that brand or another brand that's very finely ground.
- I use refined coconut oil because I don’t want any coconut flavor. If you don't mind the flavor, you can use unrefined coconut oil.
- Vegetable, canola and olive oil work. If using extra-virgin olive oil, there'll be some olive oil flavor to them. If you don't want that, use light olive oil.
- Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
- If you're dairy-free, make sure to use dairy-free chocolate chips.