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5 from 1 vote

Gluten-Free Peppermint Brownies

Servings: 8
Prep Time: 15 mins
Cook Time: 20 mins
Resting time: 10 mins
Total Time: 45 mins
Course: Dessert


  • 2 eggs
  • 1/2 cup avocado oil
  • 2/3 cup coconut sugar
  • 1/4 cup maple syrup, optional, if sweeter brownies are desired
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond milk
  • 3/4 cup gluten-free flour, I used Trader Joe's
  • 1/4 cup almond meal, if not available, use more gluten-free flour
  • 1 cup vegan chocolate chips
  • Flake salt to top, optional
  • Whipped cream and peppermint candy to top, optional


  • Preheat oven to 350 degrees F and lightly grease an 8x8-inch (or similar size pan) baking dish with oil.
  • To a large mixing bowl, add avocado oil, coconut sugar, maple syrup (optional), vanilla extract, and peppermint extract. Whisk thoroughly to combine and dissolve the coconut sugar.
  • Add in the eggs and milk and continue to whisk.
  • In a separate bowl, add flour, baking powder, baking soda, sea salt, and cocoa powder. Create a crater in the center of the flour mixture and pour in the liquid. Mix thoroughly before adding the chocolate chips.
  • Evenly spread the batter into the prepared baking dish. Add a few pinches of flake salt to the top to accentuate the chocolate flavor and add a surprise crunch (optional).
  • Bake for 17-22 minutes, or until the edges of the brownies appear baked and the center is no longer wet.
  • Remove from oven and let cool in the pan for about 10 minutes.
  • Serve warm and gooey, or allow to cool! Top with whipped cream and peppermint candy if desired.


This is a dairy- free recipe, but feel free to substitute ingredients for whole dairy products if desired.
Gluten-free flour makes the brownies slightly crumbly, so serving them warm with the chocolate chips melted is a good way to beat this!
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