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Vegan coconut flour brownies made with nut butter and coconut flour! Healthy, scrumptious, grain-free, gluten-free and oil-free, they are easy to make in 1 bowl.
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 fudge-y vegan coconut flour brownies!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Quick and easy to make
- Can be made nut-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- coconut flour
- unsweetened cocoa powder
- 3/4 cup smooth peanut butter , (or almond butter, sunflower seed butter, or pepita butter)
- coconut sugar, (or brown sugar)
- ground flaxseed meal
- vanilla extract
- baking soda
- Optional: 3 to 4 tablespoons chocolate chips, (recommended!)
Step by Step Intstructions
Note that the complete directions are also in the recipe card below.
Talk about a super-simple brownie recipe! All that you need is a bowl and a mixing spoon.
- Preheat oven to 325F (160C). Spray or lightly oil a 9×5-inch (22.5×12.5 cm) loaf pan; line with parchment for easy removal.
- 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.
- Stir in the cocoa powder, coconut flour, baking soda and (optional) chocolate chips until blended.
- Spread batter evenly in prepared pan, smoothing the top.
- 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.
- For easy cutting into neat squares, refrigerate the cooled brownies until cold. Remove from pan and cut into squares with a large sharp knife.
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.
Tip: Chill the Brownies Before Cutting
In order to cut the brownies into clean, even squares, cool completely and then chill until cold. These brownies have a fudge-y texture, so this is my preferred way to cut them.
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
- Tiger Nut Flour Brownies {grain-free}
- Chickpea Flour Brownies {grain-free}
- 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
- Grain-Free Zucchini Brownies
- 5 Ingredient Banana Brownies {grain-free, oil-free}
- Black Bean Brownies
- Clean & Lean 70 Calorie Brownies
- Breakfast Blender Brownies
- Sweet Potato Brownies {grain-free, oil-free}
Vegan Coconut Flour Brownies (grain-free, oil-free}
Ingredients
- 3/4 cup smooth peanut butter , (or almond butter, or sunflower seed butter)
- 1 cup very 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, (recommended!)
Instructions
- Preheat oven to 325F (160C). Spray or lightly oil a 9×5-inch (22.5×12.5 cm) loaf pan; line with parchment for easy removal.
- 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.
- Stir in the cocoa powder, coconut flour, baking soda and (optional) chocolate chips until blended.
- Spread batter evenly in prepared pan, smoothing the top.
- 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.
- For easy cutting into neat squares, refrigerate the cooled brownies until cold. Remove from pan and cut into squares with a large sharp knife.
Notes
Nutrition
Could I make these as mini muffins? If so, how long do you reccomend cooking them for?
Hi Natalia,
Sure, that would work. The baking time will depend on how much batter you add to the muffin cups. If you only add – tablespoon of batter per minute muffin cups, you may only need to bake for 9-10 minutes. I don’t think you can go wrong, but check at minimal times and make a note of what works best ☺️
Have now adapted these with a lot more water and some olive oil as they were far too dry. And more vanilla essence. They’re absolutely gorg & moist now! Thanks x
Mine came out so good. I added some peppermint extract and mini chocolate chips. Yum!
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 😋
Fabulous, Katie!!!Sounds so good…ahh, brownies… 🙂
hi can you use a seed butter as we cant use not butters due to allergies
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 🙂
These are fabulous! I made these today, but replaced the sugar with blended dates. I doubled the recipe so that I could fill a bigger pan. They are semi-sweet, fudgy, and something I think could be eaten for breakfast or dessert 🙂 They hit the chocolate craving, and are definitely guilt free compared to a regular brownie. I will make these again for sure! Thanks for sharing this recipe!
These are smashing! Everyone I served them to loved them, thank you!
This brownies are incredibly delicious! I couldn’t believe! The chocolate flavour is rich. The texture wonderful. And don’t leave it in the oven long than it said in the recipe! It turns our perfect once cooled down.
Perfect for meal-prep btw!
So glad to hear that thee were successful, Larissa!
Hello! These are perfect. I never heard of the chilling tip for cutting brownies, it worked great.