Vegan Coconut Flour Brownies (grain-free, oil-free}
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.
Servings: 8 brownies
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 9x5-inch (22.5x12.5 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
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
Serving: 1brownie | Calories: 205kcal | Carbohydrates: 20.8g | Protein: 5.4g | Fat: 12.4g | Saturated Fat: 1.3g | Sodium: 120mg | Fiber: 3.9g | Sugar: 14.9g