When you want a quick and easy chocolate treat, try this Edible Brownie Batter recipe. You can make this vegan, gluten-free, and grain-free recipe in less than 10 minutes. This is the perfect way to satisfy a brownie craving when you don’t feel like baking!

bowl of edible brownie batter

As you probably know, most raw cookie and brownie doughs are not safe to eat because they contain raw eggs and uncooked grain flours. This Edible Brownie Batter Cookie Dough recipe is safe to eat raw, though, because it has no eggs and it uses almond flour instead of a grain-based flour.

I think you’re really going to like this recipe! It is an alternative to my Edible Chocolate Chip Cookie Dough, but with even more chocolate. Additionally, this recipe is:

  • Vegan,
  • dairy-free,
  • grain-free,
  • gluten-free,
  • keto-friendly if you use a sugar-free liquid sweetener and sugar-free chocolate chips,
  • and paleo.

You can make it in less than 10 minutes, so it’s perfect for those times when you’re really craving chocolate.

photo with labeled ingredients for making brownie batter

Recipe Steps

One of the nice things about this recipe is that you really just need ingredients from your pantry. This recipe doesn’t use eggs or milk since it is vegan and dairy-free.

I bet you have everything you need to make this recipe right now! You only need almond flour, coconut oil, vanilla extract, chocolate chips, cocoa or cacao powder, sea salt, and maple syrup.

Step One

Combine the dry ingredients and wet ingredients for your Edible Brownie Batter into a medium mixing bowl. I usually melt the coconut oil by microwaving it for 30 seconds in a small glass bowl.

Step Two

Once you have all the ingredients in your bowl, just use a spatula to mix them together. Make sure there are no lumps of almond flour.

bowl with ingredients for brownie batter

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

bowl of brownie batter ready to serve

Step Three

Then, either enjoy the edible brownie batter with a spoon right out of the bowl, or put it in the refrigerator to chill for about 30 minutes. The batter will have a firmer texture and will be the sweetest when it is chilled.

I hope you love this delicious treat as much as I do! it is perfect for satisfying a chocolate craving.

jar of brownie batter

Expert Tips & Substitutions

  • Store any leftovers in an airtight container for up to 5 days.
  • This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
  • You can use dark chocolate chips or mini chocolate chips, whatever you prefer.

FAQs

Can I use oat flour for this recipe?

I have only tested this recipe using almond flour. I’m sure it would work with oat flour, but you’ll need to cook the raw flour to ensure it’s safe to eat raw. See my recipe for Edible Sugar Cookie Dough for oven instructions.

Can I cook this recipe to make baked brownies?

This recipe is meant to be eaten raw. I have not tested it cooked. If you’re looking for a vegan and gluten-free brownie recipe, you might like this one for Black Bean Brownies or this one for No-Bake Brownies.

Can I use cacao powder instead of cocoa powder?

Yes, absolutely!

Other No-Bake Desserts You Might Like

Or, see my entire index of no-bake gluten-free dessert recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of edible brownie batter

Double Chocolate Edible Brownie Batter


Description

When you want a quick and easy chocolate treat, try this Edible Brownie Batter recipe. You can make this vegan, gluten-free, and grain-free recipe in less than 10 minutes. This is the perfect way to satisfy a brownie craving when you don’t feel like baking!


Ingredients

Units Scale
  • 1 1/4 cups almond flour
  • 1/4 cup maple syrup (KETO: use the equivalent of a sugar-free liquid sweetener)
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cocoa powder or cacao powder
  • 1/4 teaspoon sea salt
  • 1/3 cup dairy-free chocolate chips (KETO: use sugar-free chocolate chips)

Instructions

  1. In a medium bowl, combine the almond flour, maple syrup, coconut oil, vanilla extract, cocoa powder, and sea salt. Stir until the batter is fairly smooth.
  2. Stir in the chocolate chips.
  3. Serve immediately, or chill in the refrigerator for at least 30 minutes for the optimal texture and sweetness.
  4. Store any leftovers in the refrigerator for up to 5 days.

Notes

  1. This recipe is not meant to be baked, it is meant to be eaten raw.
  2. Store any leftovers in an airtight container for up to 5 days.
  3. This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
  4. You can use dark chocolate chips or mini chocolate chips, whatever you prefer.
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: raw brownie batter, almond flour brownie batter, keto brownie batter

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