Oat Flour Brownies (Gluten Free)

Oat Flour Brownies (Gluten Free!)

The universe must have really been listening to me on Wednesday, because it delivered some serious fall weather AND I LOVE IT. Big thunder storms, cooler temperatures — enough so that I actually got out my favorite sweater and spent the evening in it. Hallelujah! Keep it coming!

Oat Flour Brownies (Gluten Free!)

Also: I totally cracked open the pumpkin a day earlier than planned. I just couldn’t wait!! I’ll share what I did with it soon!

Oat Flour Brownies (Gluten Free!)

These oat brownies are something that have been on my list for a long time. It just sounded like a great idea to me: ground up oatmeal (the secret to these delicious cookies), mixed with chocolate and baked to perfection. I was psyched to try!

Oat Flour Brownies (Gluten Free!)

I’m happy to report, it worked wonderfully! Now I can make gluten-free brownies without worrying they’ll be weird, or having to use a strange ingredient. Maybe someone out there would consider oatmeal to be a strange ingredient, but I certainly don’t.

Oat Flour Brownies (Gluten Free!)

I based this recipe off of my favorite fudge brownie recipe, beefed up a little bit and translated to oatmeal-land. The oatmeal does give a distinct texture — a bit more substantial feeling (dare I say, healthy?). I’m a fan — even if I’m not gluten-free, although I suppose my posts this week have been leaning that way.

Oat Flour Brownies (Gluten Free)
Prep time
Cook time
Total time
  • 1½ - 2 cups gluten-free oatmeal
  • ¾ tsp baking soda
  • ½ tsp espresso powder
  • ¾ cup unsalted butter
  • 1½ cups sugar
  • 1 cup cocoa powder
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 3 large eggs
  • 1¼ cup chocolate chips
  1. Preheat the oven to 350 F, and lightly grease an 8×8″ pan.
  2. In a food processor or blender, grind the oatmeal to a fine powder. Measure out 1⅓ cups oat flour, and combine with the baking soda and espresso powder. Set aside.
  3. In a saucepan over medium-low heat, melt the butter.
  4. Once melted, add the sugar and cook for another minute.
  5. Remove from heat and add the cocoa and salt. Stir to combine.
  6. Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
  7. Add dry ingredients to the wet ingredients, mixing until just combined.
  8. Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step).
  9. Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
  10. Let cool 20 minutes before cutting and serving.



  1. says

    Saw these on Pinterest so I had to check them out. They look fantastic! :-) I can’t wait to try them myself. One word of caution to folks who are truly gluten free (eating gluten free for health reasons), the oatmeal/oat flour has to be certified gluten free. Mainstream oat products (e.g., Quaker, McCann’s, Country Choice) contain gluten. You might want to add “(gluten free)” after that ingredient since you’ve labeled the recipe gluten free.

    Thanks so much for the recipe!

  2. JB says

    I’d love to make these GF brownies but I am confused about the amount of oat flour. Is it supposed to be 1-1/2 cups according to the list of ingredients, or 1-1/3 cups according to the directions? Please, let me know as soon as possible. Thank you!

    • Mary says

      Hi JB – sorry for the confusion! Use 1 1/3 cups oat flour. The 1 1/2 is in reference to the oats, which condense a bit after grinding into oat flour. Have fun!

  3. MK says

    My elder daughter is celiac. Tried it. Came out fantastic. While house is enjoying them. Don’t feel as if eating any GF stuff.
    Thanks a lot for sharing
    Looking for GF sponge cake recipe as well for tiramisu and chocolate mousse cake for my daughter which doesn’t have after taste like most of GF cakes and texture is also more granular like regular cakes so whole family including my daughter can enjoy them. Pls share it if possible

    Once again thx:)

    • Mary says

      MK – glad you liked them! I know cooking for celiacs can be a challenge. I don’t have a GF sponge cake recipe yet, but I’ll certainly let you know if/when I do!

  4. Daniela says

    Just made these brownies and they are delicious! Although maybe I’ll use a bigger pan the next time, as I prefer them a bit flatter

  5. Aishah says

    it was soooo good! i felt good eating it cos there was no flour at all!
    mine wasnt really gluten free cos i just blended up my oatmeal.
    it wasnt as fudgy looking as yours, maybe my oatmeal flour wasnt as finely blended. but it was really good. it tastes so much better the next day, so moist and rich! thanks for the brilliant recipe!

    • says

      Hmm. I think leaving out the yolks (and therefore the fat) would drastically alter the texture of the brownies. If you DO go that direction, I would make sure to really whip the whites with the sugar to be quite fluffy/firm, then fold it into the chocolate. Let me know how it goes if you experiment!

  6. Abby says

    Excellent! A brownie recipe, finally, that uses only oat flour (because some add some other flour, like whole wheat, AP, spelt, etc…which I don’t have on hand, except for AP when I’m into some serious refined ingredients baking). Thank you for this! All of these ingredients I have in my cupboard.

    • Elsie Gasper says

      Hi; for what it’s worth…I once calculated the nutritional value per piece of a “doctored” 9×13 carrot cake by using the nutritional values from the respective packaging of each ingredient in my cake. Maybe not a bull’s eye but close. Hope this helps.

  7. Chris says

    Could u do anything to cut down the amount of butter in recipe ? Maybe cut something else with butter ?

    • says

      I’ve never used stevia, so I can’t answer you with certainty! I’m sure a google search would tell you the ratio for subbing! Good luck!

      • Claudette Floyd says

        I would try this recipe and I would used stevia too . And also coconut oil . Thanks for the recipe, and the post.

  8. aishah says

    yay to no flour! i made this twice and it turned out alright. just that it wasnt an fudgy as yours. mine was more like a rich cake. i wonder why.

  9. Lisa says

    You can replace the butter completely with coconut oil. Coconut oil acts like butter but is way better for you.

  10. Gill Kim says

    Amazing! How do I make espresso powder? Is it as simple as it sounds. i.e. From grinding coffee beans?

  11. Liz h says

    I’ve made these several times and they never disappoint. This last time I swirled in a little peanut butter- yum! Thanks for a recipe my whole family can enjoy together!

    • says

      Hi Manuel! Generally, 2 egg whites = 1 whole egg. Subbing like that WILL reduce the fat content drastically, which will really change the texture of these brownies. To compensate, I’d recommend adding about 1 tsp of some sort of oil for each egg!

  12. Evie says

    i am intolerant to cow’ s milk’ would goat butter work instead or would it leave a strong goat taste? Or is oil an ok substitute? Thanks. E

  13. Mathilde says

    Hey Mary – thanks for sharing! Unfortunately mine did not turn out like yours, but I did make a few changes. Instead of all of that sugar, I replaced it with coconut palm sugar and only 3/4 cup. I used cacao powder instead of cocoa. When mixing it, it seemed very dry, so I added some mixed frozen berries. I only baked it for 32 mins and it still came out really dry. Next time I would keep the full amount of sugar too and maybe use coconut oil instead of butter in the hope that it gives it that extra moisture?

    • says

      I think the change in sugar is a huge factor here — palm sugar acts pretty differently than white sugar, and reducing by 25% is significant! I’m not a scientist, so am not sure exactly how to instruct you… But keep trying! Good luck!

  14. Marcia says

    I have been looking to parrot a ‘breakfast brownie’ I had earlier this summer. I’m hoping for good results with this recipe (the batter tasted great :- ). Subbed dried cherries (found them at Aldi’s) for half of the chocolate chips (ghiradelli 60% cacao), and ground some instant coffee to a powder for the espresso. Thanks, Mary!


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