Oat Flour Brownie Bites (Gluten-Free) – Small, Fudgy, and Easy

These oat flour brownie bites are rich, fudgy, and surprisingly simple. They’re the kind of treat you can whip up on a weeknight with pantry basics, yet they feel special enough for a party tray. No fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a mini muffin tin.

If you love brownies but want something bite-sized and gluten-free, this recipe hits the sweet spot. They’re soft in the center, slightly crisp at the edges, and perfect with a glass of milk or coffee.

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Oat Flour Brownie Bites (Gluten-Free) - Small, Fudgy, and Easy

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 12 servings

Ingredients

• 1 cup fine oat flour (certified gluten-free, if needed)
• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
• 3/4 cup granulated sugar (or coconut sugar)
• 1/4 cup brown sugar (for extra moisture and chew)
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs (room temperature)
• 1/3 cup neutral oil (avocado, light olive, or canola) or melted butter
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
• 1/2 cup chocolate chips (semisweet or dark), optional
• Flaky sea salt for topping, optional

Instructions

• Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper liners.
• In a large bowl, whisk together oat flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until no lumps remain.
• In a separate bowl, whisk eggs, oil, and vanilla until smooth.Pour into the dry ingredients.
• Stir with a spatula until just combined. Add 2 tablespoons milk to loosen the batter. If it’s still very thick, add up to 1 more tablespoon.The batter should be thick but scoopable.
• Fold in chocolate chips, if using.
• Scoop batter into the mini muffin wells, filling each about three-quarters full. Sprinkle a pinch of flaky salt on top if you like.
• Bake for 9–12 minutes, or until the tops are set and a toothpick comes out with moist crumbs (not wet batter). Err on the fudgy side.
• Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.They firm up as they cool.

What Makes This Recipe So Good

• Fudgy texture without wheat flour: Oat flour gives a tender, moist crumb that’s naturally gluten-free (use certified gluten-free oats).
• Quick to make: From start to finish in about 25 minutes, including baking.
• Everyday ingredients: Cocoa powder, eggs, sugar, and oil—no gums or complicated blends.
• Perfect portion control: Bite-sized means easy to serve and great for lunchboxes or parties.
• Customizable: Add chocolate chips, nuts, espresso powder, or a pinch of cinnamon.

What You’ll Need

• 1 cup fine oat flour (certified gluten-free, if needed)
• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
• 3/4 cup granulated sugar (or coconut sugar)
• 1/4 cup brown sugar (for extra moisture and chew)
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs (room temperature)
• 1/3 cup neutral oil (avocado, light olive, or canola) or melted butter
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
• 1/2 cup chocolate chips (semisweet or dark), optional
• Flaky sea salt for topping, optional

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper liners.
2. In a large bowl, whisk together oat flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until no lumps remain.
3. In a separate bowl, whisk eggs, oil, and vanilla until smooth.

   Pour into the dry ingredients.

4. Stir with a spatula until just combined. Add 2 tablespoons milk to loosen the batter. If it’s still very thick, add up to 1 more tablespoon.

   The batter should be thick but scoopable.

5. Fold in chocolate chips, if using.
6. Scoop batter into the mini muffin wells, filling each about three-quarters full. Sprinkle a pinch of flaky salt on top if you like.
7. Bake for 9–12 minutes, or until the tops are set and a toothpick comes out with moist crumbs (not wet batter). Err on the fudgy side.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

   They firm up as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days.
• Refrigerator: Keeps well for up to 1 week. Let them come to room temp before serving for best texture.
• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.

Why This is Good for You

• Whole-grain oats: Oat flour provides fiber and beta-glucans that support heart health and steady energy.
• Gluten-free friendly: A great option for those avoiding wheat (use certified gluten-free oats if needed).
• Customizable sweetness: You can swap part of the sugar for coconut sugar or reduce slightly if adding lots of chocolate chips.
• Portion-aware: Bite-sized pieces make it easier to enjoy a treat without overdoing it.

Common Mistakes to Avoid

• Using coarse oat flour: If your oat flour is gritty, the bites can be dense.

  Use finely ground flour or blend oats to a fine powder.

• Overbaking: Dry brownies happen fast in mini form. Pull them when the centers are barely set.
• Skipping the milk: Oat flour absorbs liquid. Without a touch of milk, the batter can be too thick and the bites crumbly.
• Not cooling in the pan: Give them a few minutes to set before removing, or they may break apart.
• Forgetting certified GF oats: If you’re baking for someone with celiac disease, make sure the oats are certified gluten-free.

Alternatives

• Dairy-free: Use oil and non-dairy milk.

  Most dark chocolate chips are dairy-free—check labels.

• Egg-free: Replace 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water, rest 5 minutes). Texture will be slightly cakier but still good.
• Refined sugar–light: Use 2/3 cup coconut sugar plus 2 tablespoons maple syrup; reduce milk slightly if needed.
• Add-ins: Chopped walnuts or pecans, 1/2 teaspoon espresso powder for deeper chocolate flavor, or a pinch of cinnamon or orange zest.
• Pan option: No mini tin? Spread in an 8×8-inch pan and bake 18–22 minutes, testing for moist crumbs.

FAQ

Can I make my own oat flour?

Yes.

Blend rolled oats in a high-speed blender until very fine, then sift. Measure after grinding for accuracy.

Why are my brownie bites crumbly?

They may be overbaked or the batter was too dry. Add a bit more milk next time and pull them when a toothpick shows moist crumbs.

Can I reduce the sugar?

A small reduction is fine—try cutting 2–3 tablespoons.

Keep in mind sugar affects moisture and texture, so don’t reduce too much.

Do I need xanthan gum?

No. The eggs provide enough structure, and the small size helps them hold together without gums.

How do I make them extra fudgy?

Use oil instead of butter, don’t overbake, and fold in chocolate chips. Chilling them for 30 minutes after cooling also boosts fudginess.

Wrapping Up

Oat flour brownie bites are a quick win: simple ingredients, bold chocolate flavor, and a fudgy texture that feels bakery-worthy.

Keep a batch on hand for snacks, busy mornings, or last-minute gatherings. Once you try them, you’ll have a new go-to gluten-free treat that everyone loves.