These gluten-free, vegan coconut flour brownies are sweet, moist, and chocolaty. They’re easy to make and perfect when you’re craving a nutrient-dense treat. These decadent brownies are also grain free, oil free, and paleo diet friendly.
Coconut flour give these brownies a delicious, subtle hint of coconut flavor. I love using coconut flour in gluten-free baked goods because it’s nutritious, lower in carbs than most flours, and high in fiber. There’s no substitute for the coconut flour in this recipe.
These brownie are sweetened with maple syrup. I haven’t tried any alternative sweeteners in this recipe so I recommend sticking with maple syrup for the best results.
I used dark chocolate chips in these brownies, but chopped dark chocolate works too. Or use any type of chocolate you prefer.
Creamy almond butter gives these brownies their rich, chewy, texture. You can substitute any other nut butter you prefer, or for a nut-free version you can use pumpkin seed butter instead. Regardless of which type of nut or seed butter you use, be sure to choose a variety with no added sugar or salt.
How to make them
These brownies are simple to prepare. Start by preheating the oven to 350 degrees. Then add the maple syrup, almond butter, cocoa powder, water, vanilla extract, vinegar or lemon juice, and salt to a mixing bowl. Use a whisk to mix well.
Next you’ll add the coconut flour, dark chocolate chips, and baking soda, then stir to combine. The batter should be quite thick (almost the texture of cookie dough).
Transfer the brownie batter to a parchment paper lined, 8 x 8 inch square baking dish (or a similar size pan of another shape). Use the back of a spoon or your hands to press the brownie batter into an even layer, then bake at 350 degrees Fahrenheit for 25 minutes.
After the brownies are done baking, allow them to cool to room temperature before serving. It’s important to wait for them to cool completely if you want them to be easily sliceable (but if you don’t care about appearances then you can enjoy them while they’re still warm and a little gooey).
Storage and freezing
Store these brownies in an airtight container for up to three days or freeze them for up to six months, then thaw at room temperature. I like to slice them up before freezing so I can easily thaw the exact amount I want.
To add an extra layer of flavor and texture to these vegan coconut flour brownies, stir 1/2 cup of chopped walnuts or pecans into the batter before transferring to the baking pan. Or if you love the combination of chocolate and orange, add 1 teaspoon of freshly grated orange zest to the batter.
More vegan recipes to try
- This moist, chocolaty, chickpea flour cake is easy to make and delicious.
- This chocolate date cake is refined sugar free, vegan, and gluten free.
- These vegan mushroom meatballs are tasty on their own or served with gluten-free pasta and tomato sauce.
- These vegan pecan cookies are perfect when you’re craving a nutritious treat.
Vegan Coconut Flour Brownies (Gluten Free & Paleo)
- 1/2 cup coconut flour
- 1/2 cup creamy almond butter (or substitute pumpkin seed butter for a nut-free version)
- 1/2 cup maple syrup
- 1/2 cup dairy-free dark chocolate chips (or substitute chopped dark chocolate)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cold water
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the maple syrup, almond butter, unsweetened cocoa powder, cold water, pure vanilla extract, vinegar or lemon juice, and salt to a mixing bowl, then use a whisk to mix well.
- Add the coconut flour, dark chocolate chips, and baking soda and stir until combined.
- Transfer the brownie batter to a parchment paper lined 8 x 8 inch square baking dish.
- Use the back of a spoon or your hands to press the brownie batter into an even layer.
- Bake for 25 minutes at 350 degrees Fahrenheit.
- Let the brownies cool completely before slicing.
- Store these vegan coconut flour brownies in an airtight container for up to three days or freeze them for up to six months.
- Optional additions: add 1/2 cup of chopped walnuts or pecans to the brownie batter before transferring it to the baking pan. Or for an orange chocolate brownie, add 1 teaspoon of freshly grated orange zest to the batter.