The Best Dairy-Free Brownies (gluten-free options)
Prep time
Cook time
Total time
I've been baking these brownies for years, and they always receive rave reviews. This recipe is from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook.
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
  • ¾ cup flour (see Flour Note below)
  • ½ cup unsweetened shredded coconut (adds richness, but can omit)
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¼ cup extra-light olive oil, melted coconut oil, or your favorite baking oil
  • 1½ teaspoons vanilla extract
  • 2 eggs
  • ¼ to ½ cup dairy-free chocolate chips (optional but recommended!)
  1. Preheat your oven to 350°F and grease an 8x8-inch baking dish.
  2. In a medium bowl, whisk together the flour, coconut (if using), cocoa powder, and salt until no cocoa lumps remain.
  3. Put the sugar, oil, and vanilla in a mixing bowl, and whisk or beat with a hand mixer to combine. Add the eggs and whisk or beat to combine. Stir in the flour blend until just combined. Fold in the chocolate chips (if using).
  4. Evenly spread the batter into your prepared pan.
  5. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. It might have some melted chocolate on it from the chocolate chips.
  6. Let cool completely on a wire rack before cutting the brownies into squares.
Flour Note: I've successfully tested this recipe with all-purpose flour, wheat flour, white rice flour, oat flour, and brown rice flour. Most gluten-free flours seem to work, but I would avoid flour blends with gums added, almond flour, and coconut flour. The recipe would need more adjustments for those flours to work properly.

Peanut Butter Brownies Option: Add 2 heaping tablespoons of peanut butter with the eggs. I like this version with the coconut, too!
Recipe by Go Dairy Free at