These Oat Flour Almond Butter Brownies are moist, fudgy, and dense. They’re packed with good-for-you ingredients like oat flour, almond butter, cocoa, and coconut sugar, and they’re iced with a date and nut butter ‘caramel’ frosting. These oat-flour almond butter brownies with salted date caramel frosting will become your new obsession. It’s a good thing that they’re healthy because once you start eating them, it’s hard to stop!

Oat Flour Almond Butter Brownies with Salted Date Caramel Frosting [Vegan]

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Cooking Time



For the Oat Flour Almond Butter Brownies:

  • 1 flax egg (1 tablespoon ground flax plus 2 1/2 tablespoons water)
  • 3/4 cup almond butter (other nut and seed butters work well- tahini, cashew butter, peanut butter, etc.)
  • 2 tablespoons virgin coconut oil
  • 3/4 cup coconut sugar
  • 2 tablespoons maple syrup
  • 3 tablespoons almond milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups oat flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup chocolate chips

For the Salted Date Caramel Frosting:

  • 12 pitted soft Medjool dates (the softer, the better)
  • 4 tablespoons almond butter (other nut and seed butters work, too)
  • 1/8–1/4 tsp fine sea salt (depending on how salty you like it)
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon lemon juice
  • 1/4 cup almond milk


For the Oat Flour Almond Butter Brownies:

  1. Preheat oven to 350°F and line an 8×8-inch or 9×9-inch square baking dish with parchment paper, leaving enough overhang to allow for easy lift-out.
  2. Place the flax and water in a large bowl, whisk, and let it thicken for two minutes.
  3. Add the almond butter, coconut oil, coconut sugar, maple syrup, milk, and vanilla, and whisk until smooth.
  4. In a medium bowl, mix together the oat flour, cocoa powder, baking powder, and salt. Add the flour mixture to the almond butter mixture and stir to combine. Fold in the chocolate chips. The batter will be quite thick (more like a dough).
  5. Transfer the mixture to the prepared baking dish, using wet fingers to push it out towards each corner of the pan.
  6. Bake for 18 minutes for a moist, gooey brownie or 20 minutes for a slightly more firm brownie.
  7. Remove from the oven and let it cool fully before frosting.

For the Salted Date Caramel Frosting:

  1. To make the salted caramel frosting, place the dates, almond butter, salt, coconut oil, lemon juice, and almond milk in a food processor and process until ultra-smooth. This might take a few minutes, but be patient: it will get there!
  2. Lift the brownie from the pan and transfer to a flat surface before frosting. Slice into 12-16 squares. You might not need all of the frosting; leftover frosting makes a delicious dip for apple slices!


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