Description

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.

Ingredients

Scale

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

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.
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

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.

Category: Cookies
Method: baking

Nutrition

Serving Size: 1 brownie
Calories: 205
Sugar: 14.9 g
Sodium: 120 mg
Fat: 12.4 g
Saturated Fat: 1.3 g
Carbohydrates: 20.8 g
Fiber: 3.9 g
Protein: 5.4 g
Cholesterol: 0 mg

Keywords: brownies, grain-free, vegan, glutenfree, oil-free, vegan grain-free brownies, paleo, grain free brownies, egg-free, dairy-free