High Protein Vegan Gluten-Free Chickpea Brownies Recipe

Introduction

These high protein vegan gluten-free brownies are a delicious and nutritious treat that everyone can enjoy. Made with wholesome ingredients like chickpeas and coconut flour, they are rich, fudgy, and perfect for a guilt-free dessert.

Ingredients

• 1 can chickpeas (canned puree)
• ¼ cup coconut milk
• 4 tbsp cocoa powder
• 3 tbsp apple puree
• ⅓ cup coconut flour
• 2 tbsp smooth peanut butter
• 1 tsp baking powder
• ½ cup brown sugar
• ¼ tsp baking soda
• ¼ tsp salt
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• ¼ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 170°C (340°F). Line a 20x20cm (7.8×7.8 inch) square baking pan with parchment paper.
2. Step 2: In a medium bowl, blend together the chickpeas, peanut butter, coconut milk, apple puree, brown sugar, and flax egg until smooth.
3. Step 3: In a separate bowl, whisk the coconut flour, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Step 4: Mix the wet ingredients into the dry ingredients, stirring until the batter becomes thick and consistent.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the chocolate chips on top. Bake for 25-30 minutes, until the edges are firm but the center still jiggles slightly.

Tips & Variations

• For extra fudginess, add an additional tablespoon of peanut butter or swirl some into the batter before baking.
• If you prefer, substitute chocolate chips with chopped nuts or dried fruit for added texture.
• Ensure the flax egg is fully set before mixing by letting it rest for 5 minutes after combining flaxseed and water.
• Use unsweetened cocoa powder to control sweetness and pair well with the brown sugar.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To reheat, warm briefly in the microwave or enjoy them cold for a chewy texture. For longer storage, freeze for up to 2 months and thaw before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flaxseed meal instead of whole flaxseeds for the flax egg?

Yes, ground flaxseed meal works perfectly for making a flax egg. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens.

Are these brownies truly gluten-free?

Yes, this recipe uses coconut flour, which is naturally gluten-free. However, always check your baking powder and cocoa powder labels to ensure they are certified gluten-free if you have a sensitivity.

High Protein Vegan Gluten-Free Chickpea Brownies Recipe

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★★★★★

4.9 from 117 reviews

These High Protein Vegan Gluten Free Brownies offer a deliciously rich and fudgy treat that’s perfect for those seeking a healthy dessert. Made using chickpeas, coconut flour, and peanut butter, these brownies are packed with protein, free from gluten, and completely vegan. The combination of cocoa and chocolate chips ensures every bite is indulgently chocolatey while being nutritiously satisfying.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 9–12 brownies (depending on serving size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 can chickpeas (canned, pureed)
• ¼ cup coconut milk
• 3 tbsp apple puree
• 2 tbsp smooth peanut butter
• ½ cup brown sugar
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and chilled)

Dry Ingredients

• 4 tbsp cocoa powder
• ⅓ cup finely milled coconut flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Toppings

• ¼ cup chocolate chips

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Line a 20x20cm (7.8×7.8 inch) square baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Make Wet Mixture: In a medium bowl, blend together pureed chickpeas, smooth peanut butter, coconut milk, apple puree, brown sugar, and the prepared flax egg. Mix until you achieve a smooth, homogenous batter free of lumps.
3. Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, coconut flour, baking powder, baking soda, and salt to combine evenly the dry components of the batter.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until you get a thick and consistent brownie batter.
5. Bake: Pour the batter evenly into the prepared baking pan. Sprinkle the chocolate chips generously over the top. Place the pan into the preheated oven and bake for 25 to 30 minutes. The edges will firm up, but the center should remain slightly jiggly to keep the fudgy texture.
6. Cool and Serve: Once baked, remove the brownies from the oven and let them cool completely in the pan before slicing. This cooling step helps the brownies set perfectly for serving.

Notes

• The flax egg acts as a vegan binder and should be prepared at least 5 minutes before mixing.
• Ensure the coconut flour is finely milled for the best texture and to avoid graininess.
• Do not overbake; the center should remain slightly soft to maintain moistness.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Chocolate chips can be substituted with vegan dark chocolate chunks for a richer taste.

Keywords: vegan brownies, gluten free brownies, high protein desserts, healthy brownies, dairy free, chickpea brownies