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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.