Vegan Coconut Flour Brownies Recipe

5 from 5 votes

These gluten free, paleo, vegan coconut flour brownies are nutritious yet totally decadent. They're quick and easy to make too.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 167kcal

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
1/4 cup unsweetened cocoa powder
1/4 cup cold water
1 teaspoon pure vanilla extract
1 teaspoon apple cider 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.