Allergen Friendly Brownies that are Worth Eating!

I was pleased to find this brownie recipe to fix my chocolate cravings.

Peanut Butter & Oatmeal Brownies (Gluten & Dairy free)

  • 1/2 C creamy peanut butter
  • 1/4 C. oil
  • 1/3 C. milk (dairy free)
  • 1/2 C. maple syrup
  • 1/4 C. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 C. oat flour
  • 1/3 C. oats
  • 1/4 C. cocoa powder

Cream Peanut butter with oil, maple syrup, sugar and egg. Add vanilla. Mix dry ingredients together and add to wet ingredients. Mix till combined. Bake in a greased 8×8 pan for 20 min. (Don’t under-bake these or they’ll be rather gooey!)

*This recipe has options! You could easily substitute the peanut butter and use another nut butter. Use an oil that is safe for you. I used  1/2 tsp. baking powder with 2 Tbsp. of water for my egg. A sugar substitute would be fine to use instead of the regular sugar or just increase the maple syrup. Additionally, if oats are a problem don’t be afraid to try an alternate flour that you can have. It may take some tweaking but after all that’s often how allergy cooking goes! Enjoy.

6 thoughts on “Allergen Friendly Brownies that are Worth Eating!”

  1. I am going to have to try these for my little ones. I will sub the pb for Sunbutter, use my egg replacer, and I might just use gluten free flour for the oat flour. Probably use rice or almond milk for the milk. Your comment on the gooey if underbaked, makes me wonder if this is a common problem for gluten free baking. I know it is something I really have to watch.

    Keep posting recipes. It inspires me to keep trying. So easy to get discouraged with trying when it seems like so much of it flops.

    1. Thanks for your feedback, Wendy! Adapting certainly takes creativity and that’s exactly what you are doing with this recipe! I’m sure your substitutes will work well with this recipe. Yes, the “gooey” tendency seems to be a gf challenge! However, by nature these brownies are extremely moist.
      I haven’t kept up with my recipe posting these past several weeks since I’m also working on a family cookbook. I do want to continue; it inspires me to try knew things as well. (I’ve had my share of flops, Wendy! Sometimes I wonder why i keep trying new allergen recipes. Occasionally, I find one that I really like; it becomes a staple!)
      I appreciate your comments and love to hear your ideas to!
      Blessings as you care for your little ones.

  2. My husband’s uncle has Celiac, so I have asked his aunt for recipes, tips, etc. One thing she has encouraged me to do is pray for creativity. She said it is one thing you need when you cook like this.

    I understand the “why try” thoughts! Also find a keeper and then it is a staple. I do try to be careful though, because it seems like some rotation is a good thing to keep them from getting sensitive to things that they could tolerate. So hard to remember when it is something they enjoy and I think it tastes good as well.

  3. It certainly takes creativity! I’m grateful that our Father cares and wants to bless us with creativity in the kitchen.
    I’m realizing I should have been more careful with rotation. I’ve needed to take some more things out of my diet the last several weeks that I had been using consistently. (Chocolate was one of them.)
    Thanks for your continued interest, Wendy! It’s helpful to hear from others and find out helpful tips along the way.

    1. You are most welcome, Tabitha Kelley! I enjoyed browsing your blog. You’ve got some excellent options. I used to make something very similar the 4 ingredient chocolate bars you posted; they were so yummy.. (I’ve since had to cut out chocolate and coconut oil- two of my favorite ingredients. If only I could find some other substitute!) Thanks for posting and thanks for sharing your blog with me.

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