/ / Vegan Sweet Potato Brownies | Made with Oat Flour!

Vegan Sweet Potato Brownies | Made with Oat Flour!

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Fudgy Vegan Sweet Potato Brownies are dairy-free, gluten-free, and made with oat flour! Best of all, this healthy chocolate brownie recipe is made straight in your blender or food processor!

Top down shot of vegan sweet potato brownies cut into squares

How many ways can I find to add veggies to a baked good?

We’ve got zucchini chocolate chip muffins, dark chocolate chip sweet potato muffins, sweet potato banana bread, gluten-free chocolate chip chickpea cookies (ok maybe that’s not a “veggie” but you get the point) and now these SUPER fudgy dark chocolate sweet potato brownies!

I’ve gotta warn you though… these brownies are THICK.

And if you aren’t a dark chocolate fan, you’ll probably want to replace the dark cocoa powder and dark chocolate chips with regular cocoa powder and milk chocolate chips.

There’s seriously nothing more comforting or satisfying after a long day at work than a warm, delicious, homemade brownie.

If you’re wondering how something so delicious can be gluten-free, dairy-free and paleo, you can thank sweet potatoes. And chocolate. And almond butter.

Side shot of stacked vegan sweet potato browniesPlate of vegan sweet potato brownies

What makes these Flourless Sweet Potato Brownies Healthy?

These healthy sweet potato brownies are made with natural ingredients that you either already have in your cabinet or can easily find at your local grocery store. You can also head to my shop page to see some of my pantry staples!

They’re the perfect healthy treat to sneak some veggies into your kid’s diet, while also using all clean ingredients.

Sweet potatoes offer a range of health benefits which also amplifies the health component of these vegan sweet potato brownies.

Overhead shot of vegan sweet potato brownies with sea salt

For these Vegan, Flourless Sweet Potato Brownies You Will Need:

  • Mashed Sweet Potato
  • Almond Butter
  • Coconut Oil
  • Vanilla
  • Ground flaxseed for flax egg
  • Coconut sugar
  • Cocoa powder
  • Oat flour
  • Baking powder
  • Sea Salt
  • Chocolate chips

You will also need:

Not only are these irresistible sweet potato brownies delicious right out of the oven, but they’re even better served out of the fridge.

They practically turn into straight fudge!

Overhead shot of plate of vegan sweet potato brownies

Optional Mix-Ins For The Sweet Potato Brownies:

Try mixing in nuts, dried fruit, peanut butter chips, or a peanut butter swirl on top to make these brownies even more decadent.

Michael and I have been crumbling them up into our yogurt bowls, ice cream bowls, and eating them with a tall glass of vanilla almond milk or coffee!

Whip up this easy brownie recipe for your family, friends, or co-workers! But don’t tell them what’s in them until after they’re already raving about how delicious they are! 😉

& don’t forget to tag me on Instagram to show off your amazing creation!

If you like brownies you will also love:

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Fudge Vegan Sweet Potato Brownies Made with Oat Flour

Vegan Sweet Potato Brownies

Flourless dark chocolate sweet potato brownies are dairy-free, gluten-free, paleo and super fudgy. Enjoy this easy, clean eating dessert without the guilt!
4.85 from 13 votes
Servings 16 Brownies

Ingredients
  

  • 1 Cup Mashed Sweet Potato
  • 1/2 Cup Almond Butter *Can use any nut or seed butter
  • 1/4 Cup Coconut Oil Melted, then cooled
  • 1 Tsp Vanilla Extract
  • 1 Flax Egg
  • 2/3 Cup Coconut Sugar
  • 1/2 Cup Cacao Powder
  • 2/3 Cup Oat Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 Cup Dark Chocolate Chips *save some for sprinkling on top

Instructions
 

  • Preheat your oven to 350℉ and line a square baking pan with parchment paper or spray with cooking spray. Set aside.
  • In a medium bowl, combine all of the ingredients except the chocolate chips. Mix together using a spatula or wooden spoon until the batter is smooth and everything has been incorporated.
  • Fold in chocolate chips.
  • Spread in lined pan, using the spoon or spatula to make sure that the batter is evenly distributed in the pan. Sprinkle extra chocolate chips on top (optional).
  • Bake for 30-35 minutes.
  • Let the brownies completely cool (about 1-2 hours) before slicing. The longer they cool, the more they will firm up.
  • Store leftovers in an airtight container in fridge for 5-7 days.
Tried this recipe?Let us know how it was!

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27 Comments

  1. These look fantastic! So rich and fudgy, I love that you used sweet potato too, I’ve never used it in baking but need to try it! Is it easy to use in baking i.e can you substitute certain ingredients for the sweet potato?

    1. Thanks so much, Annie! You can typically sub pumpkin or banana for sweet potato 🙂 I’ve only ever made them with sweet potato though and I love the texture it gives! Keep in mind banana is also much sweeter.

  2. I made these last night and they are SO GOOD!!! I used almond butter instead of peanut butter but I really liked how they tasted. I almost did not put them in the oven because it was basically edible brownie batter at that point but I am so glad that I did. They tested even better after being baked!

  3. Hi! Am planning on making these this week! Any idea how many sweet potatoes (grams?) makes 1 cup? Also, any idea on the nutritional information? TIA. These look amazing, can’t wait to try them.

    1. Hi Anne! So sorry for just getting back to you. I would say one medium sweet potato is ~1 cup mashed. I’m not sure the nutrition, but you can add the ingredients to a calculator online and divide by 16 if that helps! Thanks 🙂

  4. There was a different sweet potato brownie recipe on your page but I can no longer find it. It had coconut flour and avocado oil.. is there any way you could repost or send to me? I loved it!! 🙂

    1. Hi!It may be this:

      1/2 cup sweet potato pureed
      2 cups dark chocolate, chopped into 1/4 inch pieces
      1/4 cup avocado oil
      1/4 cup unsweetened, unsalted creamy peanut butter
      3 tablespoons coconut flour
      3 tablespoons maple syrup
      1 teaspoon vanilla extract

      Let me know if this is it! My external hard drive was dropped and I lost the data 🙁 You could also try the new recipe listed with coconut flour but you will need to reduce the flour to about 1/4 of what it says. Coconut flour is SUPER absorbent. If you’re not vegan, you might also want to add an egg as well. Have you tried the new recipe?

      Thanks!

      1. Hi Elizabeth,
        I would like to try the new recipe with coconut flour and no, we’re not vegan but I’m not sure about the quantity… also if if I choose to use your old recipe do I need to add egg?
        Really excited to try it!!!

        1. Hi! I would start by using about half the amount of oat flour. The old recipe didn’t use eggs, so the rest should be the same 🙂 If you want to swap out flax eggs for regular eggs, you can do so at a 1:1 ratio!

  5. 5 stars
    I made these with flour and whey protein powder and lowered the baking powder to 1 tsp. Turned out GREAT! I can’t stop myself from eating them!!

  6. 5 stars
    Made these today and they were delicious! We’re snowed in and don’t have any sweet potatoes, so we used canned pumpkin instead and they turned out great. Another recipe we’ll make again.

  7. 5 stars
    I’ve made these a bunch of times and they are one of the best sweet potato brownie recipes out there! I prefer them to black bean brownies because they are thicker! HIGHLY recommend trying them!! 🙂

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