The ultimate in fudgy goodness, these low FODMAP brownies are paleo friendly and are easily adapted to be vegan friendly with just one simple proven swap! So good you’ll make them over and over again!
Brownies are everyone’s favorite low FODMAP dessert, am I right?! The next time you’re asked to bring brownies to the party, you can count on these low FODMAP brownies to please a crowd! Paleo friendly and super easily adapted to be vegan, now no one has an excuse not to have a brownie!
Why Should I make these low fodmap brownies?
- They are easy! Requiring simple ingredients and 25 minutes of baking time, this recipe could not be any easier to whip up in a flash when the craving for something sweet strikes.
- Refined sugar free, vegan and low FODMAP friendly. These low FODMAP brownies tick all the boxes when it comes to low FODMAP desserts, plus they can also be enjoyed by those following a vegan diet.
- They are delicious! Need I say more?!
Low FODMAP Tip: An important thing to keep in mind when following a low FODMAP diet is your serving sizes. Cocoa Powder is one of the ingredients that might make your scratch your head in confusion if you’re following the SIBO Specific low FODMAP Protocol. Here is some exciting information though; Monash University sites that 1 tbsp of cocoa powder is considered low FODMAP. In this recipe I use 4 tablespoons of cocoa powder, which serves 9, so it would be considered a low FODMAP dessert!
Tips, Tricks + Tested Substitutions
The key to making these low FODMAP brownies super ooey gooey is nut butter. I used peanut butter because it’s my favorite. You can substitute peanut butter with:
- Almond Butter
- Cashew Butter (cashews are high in FODMAPs, avoid if not tolerated)
- Sun Butter
- Hazelnut Butter
There are only a few substitutions I have tested and would recommend if needed:
- Eggs: If you are allergic to eggs or are following a vegan diet, you may substitute eggs for flax eggs. If you have no idea what flax eggs are or how to make one, this post does an incredible job of teaching you how!
- Cocoa Powder: You can substitute Cocoa Powder or Cacao Powder in this low FODMAP brownie recipe if you prefer. Either will work as a 1:1 substitution.
Ingredients Needed for Low FODMAP Brownies
- Nut butter of your choice
- Coconut Sugar: Coconut sugar stands in for light brown sugar in this low FODMAP dessert
- Pure Maple Syrup
- Eggs or Flax Eggs
- Coconut Flour: The flour that works best for these low FODMAP brownies is coconut flour. I do not recommend substituting it for another flour.
- Cocoa Powder
- Dark Chocolate Chips or Vegan Chocolate Chips
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
How To Store Low FODMAP Brownies
I prefer to store my low FODMAP brownies in the fridge because I find that it creates a richer, fudgier texture. If you have made vegan brownies, you are able to store them at room temperature if you prefer for up to 5 days. Store brownies in an airtight container.
What To Pair with Low FODMAP Brownies
Vegan + Vegetarian Dinner pairings for this low FODMAP dessert:
- Gluten Free Sourdough Discard Pizza for a classic pizza + brownie night pairing
- Grilled Panzanella Salad for something a little lighter
- Gluten Free Cacio e Pepe for the ultimate in comfort food nights
Other Favorite Low FODMAP Desserts
- Best Gluten Free Chocolate Chip Cookies with instructions on how to make them vegan.
- Matcha Honey Lavender Ice Cream that is dairy free and can also be made vegan friendly!
- Gluten Free Oreo Cookies + Cream Ice Cream that is dairy free and can also be made vegan friendly!
- Gluten Free Vegan Blueberry Crisp for an easy low FODMAP dessert in just 30 minutes.
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Low FODMAP Paleo Brownies with Vegan Option
Ingredients
- 1 c Nut butter
- 1/2 c Coconut Sugar
- 1/3 c Maple Syrup
- 2 Eggs + 1 egg yolk or 3 flax eggs for a vegan
- 2 tbsp Coconut Flour
- 1/2 c Cocoa or Cacao Powder
- 1/2 tsp Gluten Free Baking Soda
- 1/4 tsp salt
- 1/4 cup Dark Chocolate Chips
Instructions
- Pre-heat oven to 350F and line an 8×8 baking dish with Parchment paper.
- Add nut butter, coconut sugar, maple syrup and eggs/yolk to your mixing bowl and mix until smooth. It should almost have a caramel-like texture.
- Next, fold in cocoa powder, coconut flower, baking soda and salt. Mix again gently/on low speed to combine.
- Fold in dark chocolate chips and pour batter into parchment lined pan. You’ll want to use a spatula to smooth out the batter in the pan (and get every last drop out of the bowl!)
- Bake at 350F for 25 minutes. Remove from oven and let cool 5-10 minutes before slicing.
Amazing recipe! It wasn’t gritty and super moist. Loved it!
So glad I found this amazing vegan recipe! They were so good and so easy to make.
I am so happy you enjoyed, Allison!!
So happy that you loved them, Jaime!!
Was wondering how much dark chocolate chips to add?