Satisfy your chocolate brownie cravings in a healthier way without even turning on the oven! These Edible Brownie Batter Bites are rich and chocolatey, sweet and delicious, and could not be easier to make. Ready in under 15 minutes!
I love to have quick and easy snacks on hand to satisfy cravings at a moment’s notice. You don’t have to feel guilty about indulging your sweet tooth with these Edible Brownie Batter truffles.
They make great lunch box treats or after school snacks. Or place a few in a plastic bag and throw them in your purse so you’re never caught off guard when hunger strikes.
Ingredients you need
Ingredient notes and substitutions
Flour ~ Most flours aren’t safe to consume raw, but oat flour is one of the exceptions. When oats are processed, into oat flour or rolled oats, etc, they are heat treated. [source] So, make sure you grab oat flour for this edible brownie batter recipe.
If you need this recipe to be gluten-free, be sure to use certified gluten-free oat flour as oats are often processed on machines that also process wheat.
You can also easily make your own homemade oat flour by blending rolled oats on high until you reach a flour consistency.
Coconut milk powder ~ Coconut milk powder adds a subtle, but delicious sweet flavor. It’s a great product to have on hand if you make a lot of dairy-free and vegan recipes. It’s delicious in curries and smoothies!
You can sub coconut flour instead if you don’t have the milk powder. You could also add vanilla or chocolate flavored protein powder if you want an extra protein punch. Or just add a little more oat flour.
Cocoa powder ~ Unsweetened cocoa powder provides that classic, rich chocolate taste that brownies are known for.
Milk ~ I went with oat milk here, but any unsweetened, plain non-dairy milk will work.
Sweetener ~ Agave syrup or pure maple syrup can be used to sweetened up these little bites.
Oil ~ A bit of coconut oil brings richness and will help the brownie bites set up once rolled into balls.
You can omit the oil and use extra milk if you prefer, especially if you don’t want/need them to a hold a particular shape.
Chocolate chips ~ Vegan chocolate chips are readily available in most grocery stores these days. Use your favorite brand.
Mini chocolate chips will work best when rolling the edible brownie batter into balls, but regular ones are fine if that’s what you have.
You can leave them out if you don’t want chunks in your batter.
Extras ~ A pinch of salt balances out the sweetness and enhances the chocolate flavor.
A splash of pure vanilla extract is always a great idea. You don’t really taste it when it’s there, but you’ll notice a different if you leave it out.
A half teaspoon of espresso powder would be a nice touch if you like.
Change up the flavor by adding a tablespoon or two of creamy peanut butter or almond butter. Omit the oil in the recipe if you add this. Add additional milk, if necessary.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add all the dry ingredients, except the chocolate chips, to a mixing bowl and whisk to combine.
Add the wet ingredients to the dry and stir well until all the dry ingredients are fully moistened.
Stir in the chocolate chips.
You can grab a spoon and dig right into the batter if you like. Or form the batter, 1 tablespoon at a time, into little truffles for easy grab-n-go snacking.
Fridge: Store the edible brownie batter bites in an air-tight container in the fridge for 4 to 5 days.
Freezer: You can also freeze them! Place the brownie bites on a large plate or baking sheet spaced out in one even layer. Freeze. Once frozen, transfer the bites to a freezer-safe plastic bag or container. They will keep well for 2 to 3 months.
Let thaw in the fridge overnight before serving.
Pro tips and tricks
~ Unlike traditional brownie batter that is quite runny, this brownie batter should be thick and easily eaten with a spoon.
~ If the batter is too crumbly, add additional non-dairy milk 1 tablespoon at a time until you can form it into balls easily.
~ If the batter is too sticky, add additional oat flour 1 tablespoon at a time until you can form it into balls easily.
~ Use mini chocolate chips for the best texture. If you only have regular size chocolate chips the batter balls won’t hold together as well. Try chopping up the regular size chips into smaller pieces before mixing them in.
~ If you don’t plan to roll the batter into balls, then the consistency can be whatever you desire. Add more milk and maybe a touch more oil (or melted vegan butter) for a fudgier consistency.
Typical brownies are made with all-purpose flour and eggs, both of which are not safe to eat raw. This edible brownie batter, however, is made with oat flour and is vegan, so is perfectly safe to indulge in!
This vegan edible brownie batter recipe was created for eating, not baking. The recipe has no leavening agents in it. You could technically bake it, but the texture won’t be like brownies, so I wouldn’t suggest you try.
Yup! This recipe freezes really well. Pro tip: Place the brownie balls on a large plate or baking sheet and freeze. Once frozen, transfer them to a freezer-safe plastic bag or container. This makes for easy grab-n-go treats! Take out what you need and let them thaw overnight in the fridge.
More bite size vegan treats
- Edible Sugar Cookie Dough
- Oatmeal Peanut Butter Balls
- Coconut Bliss Balls
- Cinnamon Truffles
- Chocolate Cherry Walnut Truffles
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Edible Brownie Batter
- 1 cup (140g) certified gluten-free oat flour
- ¼ cup (27g) coconut milk powder or coconut flour or more oat flour
- ¼ cup (20g) unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoons (22g) melted coconut oil
- ¼ cup (70g) unsweetened, plain oat milk or non-dairy milk of your choice
- ¼ cup (75g) agave or pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons (28g) vegan mini chocolate chips
- In a large bowl, whisk together the oat flour, coconut milk powder, cocoa powder, and salt until well combined.
- In a measuring cup, whisk together the melted coconut oil, oat milk, agave, and vanilla extract until combined.
- Pour the wet ingredients into the dry and stir well until all dry ingredients are thoroughly moistened.
- Gently stir in the chocolate chips.
- Scoop the dough 1 tablespoon at a time and roll into bite-size balls.
- Serve immediately or store in an air-tight container in the fridge.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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