Comments on: Oat Flour Brownies (Gluten Free)

By: Wendy

Wendy — Mon, 26 May 2025 19:27:20 +0000

In reply to Lisa. Coconut oil is much higher in saturated fat than butter. Not healthier. Coconut oil should go on you, not in you.

By: Peach

Peach — Tue, 28 Mar 2023 16:22:54 +0000

In reply to Christine Peterson. I made these but mine were super crumbly. They were tasty but all crumble - any idea why?

By: StaceyL

StaceyL — Mon, 28 Feb 2022 16:53:37 +0000

In reply to GB.

I've made this recipe a few times - my modifications include adding half oat flour (don't need to grind oatmeal if you buy straight flour), and substituting almond flour for the other half. I also add espresso-flavored chocolate chips and omit the espresso powder, and a cup of chopped pecans or walnuts. I have not had any difficulty with the cooking time. They usually take 30 minutes. I also use parchment which makes it easier to remove them from the pan to cool, and then cut. Very good recipe - even my non-GF friends love them!

★★★★★

By: Vanessa

Vanessa — Sun, 27 Feb 2022 03:13:24 +0000

Thanks for sharing! Do they keep long?

By: Suzanne

Suzanne — Sun, 27 Feb 2022 03:04:31 +0000

This looks so good! What a great way to still enjoy a treat while sticking to gf!

By: Ciara Dees

Ciara Dees — Tue, 25 Jan 2022 17:35:32 +0000

These are amazing!! The best homemade gluten free brownies without all the expensive gf flours! I used a coffee grinder to make the oat flour and had to sub 2 tbs of concentrated decaf coffee in place of espresso powder and it turned out so so so good! Thanks so much for creating this recipe and sharing. I have already started sharing the recipe with friends.

★★★★★

By: Ciru

Ciru — Mon, 18 Oct 2021 04:31:08 +0000

This makes REALLY GOOD brownies!!! The flavor is almost identical to the super rich Trader Joe's brownie mix. Yum! We replaced sugar with same amount Sukrin Gold for a slightly lower carb count and it was perfect. Next time we will try baking at 325 though; after 25 minutes at 350 the sides were almost burned while the center was still molten. We reduced the temp to 325 and baked an additional 10 minutes and it was much better.
Maybe low and slow, 325 for 30-35 minutes, is the way to go. Only one way to find out... By the way we are at sea level for those wondering about the temp and cook times.

★★★★★

By: Fifi M

Fifi M — Sat, 10 Jul 2021 08:34:19 +0000

Thanks for sharing the recipe, these brownies are fantastic! Made them just now but I omitted espresso powder and baking soda because I didn't have them.. Swap sunflower oil with butter and omitted chocolate chips too because I'm trying really hard to eat healthy-ish. Scaled the recipe down to two third and baked it for 25 minutes. It taste amazing although it is not as fudgy as the brownies I used to make, definitely because I swap the butter out. And also because I didn't use any chocolate chips.. BUT! I am definitely making these again in the future!

p/s: would some yogurt help with the fudginess? Or maybe just more fat (in my case sunflower oil)?

★★★★★

By: Lois A Boehl

Lois A Boehl — Fri, 28 May 2021 17:42:30 +0000

I haven't made these yet but would.love to try them. A whole cup of cocoa powder seems like a lot and may be responsible for the dryness some spoke of. My other brownie recipes call for one third to one half a cup. Comments?

By: David

David — Mon, 12 Apr 2021 01:15:07 +0000

I’ve made brownies from various recipes, with varying degrees of success. My attempt with this recipe came out very dry and like a crumbly cake. Worst brownies I’ve ever made. Not enjoyable at all. I think the baking soda should be cut (not a typical ingredient for brownies), and the butter needs to be at least a full cup.