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Vegan coconut flour brownies made with nut butter and coconut flour! Healthy, scrumptious, grain-free and oil-free, they are easy to make in 1 bowl.

vegan coconut flour and almond butter brownies on a white cloth napkin

Healthy (vegan & gluten-free) Cookies for the Holidays

Apparently I have too much time on my hands (oops, busted a button laughing at that one), because I’ve been baking cookies, of one form or another, for two weeks straight. Whee!

My friends and family are loving my new cookie-oriented work ethic.

The holidays just aren’t the holidays without some baking frenzy. Blame it all on my wonderful mom, who made countless cookies, fudge, and feasts for Christmas and Boxing Day every advent. And…she did it all by hand. That’s right; she used no mixer my friends, but rather a wooden spoon (for crying out loud), for creaming pounds and pounds of butter. And yes, she is awesome.

If you are wondering if I have abandoned all notions of health for the love of cookies, fear not! I have, instead, combined the two: cookie madness + healthy ingredients. I’ve made the two components equal total deliciousness! Case in point, my fudgy, oat and almond brownies!

How to Make Vegan Grain-Free Brownies

Talk about a super-simple brownie recipe!

All that you need is a bowl and a mixing spoon. Begin by combining the nut butter (use any variety that you like, or a seed butter. I usually use natural peanut butter or almond butter), hot water, coconut sugar (or brown sugar), flaxseed meal and vanilla until blended. Using hot water makes it easier to liquify the nut butter (especially if the latter is very cold).

Let the mixture cool for about 5 minutes. The flaxseed meal will have a time to gel during this period.Next, stir in the coconut flour, baking soda, and (optional) chocolate chips. I do not add extra salt (the nut butter I use is salted). If your nut butter is unsalted, consider adding 1/8 to 1/4 teaspoon salt.

Bake in a Loaf Pan

I like to bake these brownie in a loaf pan in order to yield a slightly thicker brownie. If you only have a square pan, use it instead, and reduce the baking time by 5 to 6 minutes.

step by step photos of how to make vegan gluten-free oat flour brownies

Chill the Brownies Before Cutting

In order to cut the brownies into clean, even squares, cool completley and then chill until cold. These brownies have a fudgy texture, so this is my preferred way to cut them.

overhead shot of vegan coconut flour brownies on a white cloth napkin


But if you cannot wait, there is nothing wrong with messy squares (or blobs, scooped from the pan to a bowl or cup; done that!), especially while the brownies are still warm. In fact, there is no wrong way to eat these brownies.

Happy baking!

More Amazing Vegan & Gluten-Free Brownies to Try

  1. Tiger Nut Flour Brownies {grain-free}
  2. Chickpea Flour Brownies {grain-free}
  3. 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
  4. Grain-Free Zucchini Brownies 
  5. Vegan Almond Flour Brownies {grain-free, gluten-free}
  6. 5 Ingredient Banana Brownies {grain-free, oil-free}
  7. Black Bean Brownies
  8. Clean & Lean 70 Calorie Brownies
  9. Breakfast Blender Brownies
  10. Sweet Potato Brownies {grain-free, oil-free}
overhead shot of vegan coconut flour brownies on a white cloth napkin

Vegan Coconut Flour Brownies (grain-free, oil-free}

Yield: 8 brownies

Vegan coconut flour brownies made with nut butter and coconut flour! Healthy, scrumptious, grain-free and oil-free, they are easy to make in 1 bowl. 


  • 3/4 cup smooth peanut butter or almond butter
  • 2/3 cup hot water
  • 1/2 cup coconut sugar (or brown sugar)
  • 3 tablespoons ground flaxseed meal
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • Optional: 3 to 4 tablespoons chocolate chips


  1. Preheat oven to 325F (160C). Spray or lightly oil a 9x5-inch (22.5x12.5 cm) loaf pan; line with parchment for easy removal.
  2. In a medium mixing bowl, combine the nut butter, hot water, coconut sugar, flaxseed meal and vanilla until blended and smooth. Let mixture stand for 5 minutes to cool.
  3. Stir in the cocoa powder, coconut flour, baking soda and (optional) chocolate chips until blended. Spread batter evenly in prepared pan.
  4. Bake in the preheated oven for 24 to 28 minutes until just set at edges (do not overbake; brownies may still look slightly underdone). Cool completley in pan on a wire rack.
  5. For easy cutting into neat squares, refrigerate the cooled brownies until cold. Remove from pan and cut into squares with a large sharp knife.


Storage: Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week and the freezer for up to 6 months.

Nutrition Information
Serving Size 1 brownie
Amount Per Serving Calories 205Total Fat 12.4gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 120mgCarbohydrates 20.8gFiber 3.9gSugar 14.9gProtein 5.4g

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 vegan and grain-free coconut flour brownies on a white cloth napkin 

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Thanks for the great recipe! I used erythritol instead of sugar and baked in a 7″ round pan for 20 minutes, the result is a beautiful indulgent keto dessert! Best served with a dollop of coconut cream ?

    1. Hi Gavriellah (what a beautiful name, BYTW :))–yes, absolutely! I have used my homemade sunflower seed butter in this very recipe and it turns out great 🙂