Enjoy these light and cake-like coconut flour brownies, naturally sweetened with honey and completely dairy-free! A deliciously wholesome treat with deep chocolate flavor and 5 simple ingredients.
Looking for more gluten-free sweets?
Check out gluten-free rice krispie treat recipe, crepe roll with sweetened cottage cheese, and healthy chocolate muffins.
Jump to:
Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 30 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Paleo, GAPS, Ancestral diet, Gluten-free, Nut-free (minus the nut toppings)
- Tools Needed: 9x9 baking pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Coconut Flour Brownies
These coconut flour brownies were a total lifesaver when we were deep into our GAPS journey many years ago. For those who don't know, GAPS is an extended healing diet that does not allow any sweeteners besides honey.
Let me tell you, when you're cutting out all the processed sugar, finding a dessert that doesn’t make you want to cry is a game-changer. Not only are these brownies naturally sweetened with honey (no refined sugars allowed!), but they’re also dairy-free, which was a must for us at the time.
They became our go-to treat to get through the toughest days of nothing but bone marrow, ferments, bone broth, and “can I just eat something normal yet?” moments. And trust me, after all that, biting into one of these soft, chocolatey squares felt like winning the dessert lottery.
Btw, if you're ready for a truly indulgent treat - you will love this healthy chocolate cake made with honey (or coconut sugar) and whole wheat flour. I bet it would be absolutely divine with fresh milled flour!
Ingredients for Coconut Flour Brownies
- Wet ingredients: Room temperature eggs, honey (or maple syrup), and melted coconut oil combine to provide the necessary moisture, sweetness, and binding for the brownies. A touch of vanilla extract gives it sweet scent to subtly mask the coconut.
- Dry ingredients: Coconut flour, cacao powder, baking soda, and sea salt make up the dry ingredients that will be folded into the wet. A little coconut flour goes a long way - it's incredibly absorbent. Baking soda will help with the rise and salt enhances all the flavors.
- Nuts or other add-ins: I just like some chopped roasted hazelnuts. Totally optional but it adds a great crunch.
Substitutions and Variations
- Use butter - If you're not going for dairy-free, you can easily swap the coconut oil for butter. It will give the brownies a slightly richer flavor and a more traditional texture that many people love and will reduce the coconut taste. Just make sure the butter is melted, just like the coconut oil, before adding it to the batter.
- Other toppings - Other topping ideas include spreading chocolate frosting or ganache for an indulgent addition to the coconut flour brownies, then sprinkling with flaky sea salt. You can also experiment with different nuts like walnuts, peanuts (though not GAPS compliant), or even chocolate chips for extra chocolatey goodness.
Make it Ancestral
Cacao powder, unlike cocoa powder, is less processed, retaining more of the natural antioxidants, minerals, and nutrients from the cacao bean. This makes it a better choice for those following an ancestral diet, which emphasizes whole, unrefined ingredients that support overall health and wellness.
How to Make Coconut Flour Brownies
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Beat
In a large bowl, beat eggs, honey, and vanilla on medium-high speed for 4 minutes or until light and airy. Add melted coconut oil and mix for 30 more seconds.
Step 2. Whisk
In a small bowl, whisk together coconut flour, cacao powder, baking soda, and salt making sure to smooth out any clumps.
Step 3. Stir
Fold the dry ingredients into the wet ingredients and stir with a large spatula until well combined. Set aside for a few minutes.
Step 4. Bake
Pour the batter into the pan, top with nuts if desired, and bake for 30 minutes or until a toothpick comes out clean.
Helpful Tips
- Line & grease your pan - Lining your pan with parchment paper makes removal soooo much easier. I also like to spray it lightly with avocado oil spray.
- Let the batter sit - After mixing the dry and wet ingredients together, let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture. You'll notice the batter will thicken slightly during this time, which is perfectly normal.
- Check for moisture - Coconut flour varies by brand, so if your batter seems too dry, add an extra tablespoon of liquid like milk or applesauce to loosen it up. The batter should be thick but spreadable.
- Cool before cutting - Carefully lift the brownies out of the pan using the parchment paper and transfer them to a cooling rack. Allow the brownies to cool for at least 15 minutes before cutting to help them set and make it easier to cut into clean squares.
Troubleshooting
- Not fully set in the middle? If the center of your brownies isn't fully set, try baking for an extra 5 minutes. Coconut flour can sometimes bake unevenly, so a bit more time may be needed. Always do the toothpick test to ensure they're done.
- Brownies too dense? Coconut flour doesn’t like to be overworked. Stir just until the ingredients are combined to avoid dense or tough brownies. It’s okay if the batter is a bit lumpy. Also, beating the eggs until they are light and fluffy will also add more air to the batter and help avoid tough brownies.
Frequently Asked Questions
Store coconut flour brownies in an airtight container at room temperature for up to 5 days. These glass snap containers are perfect for leftovers. For longer storage, refrigerate them for up to a week or freeze for up to a month, placing parchment paper between the brownie squares.
If you're looking for a fudgy brownie recipe - this ain't it. The reason is the coconut flour makes these brownies a little more cake-like and less fudgy. They are also more richer because of the cacao powder. But nevertheless, it's super chocolatey and satisfies the sweet tooth and many people seem to agree!
No, coconut flour behaves very differently from other flours. It absorbs a lot of moisture, so it’s important to follow the recipe exactly when using coconut flour. If you want to substitute it, you may need to adjust the liquid content and try using a different flour like almond flour, but the results may differ.
Looking for more related recipes? Here are some ideas:
Did you make these coconut flour brownies? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Coconut Flour Brownies
Ingredients
- 4 eggs at room temperature
- ½ cup honey or maple syrup
- ½ cup coconut oil melted
- ½ cup coconut flour
- ½ cup raw cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9X9 pan with parchment paper and spray with coconut or avocado oil.
- In a large bowl, beat 4 eggs, ½ cup honey or maple syrup, and 1 teaspoon vanilla extract on medium-high speed for 4 minutes or until light and airy. Add melted ½ cup coconut oil and mix for 30 more seconds.
- In a small bowl, whisk together ½ cup coconut flour, ½ cup raw cacao powder, 1 teaspoon baking soda, and ¼ teaspoon sea salt together.
- Fold the dry ingredients into the wet ingredients and stir with a large spatula until well combined. Set aside for a few minutes.
- Pour the batter into the pan, top with nuts if desired, and bake for 30 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 15 minutes before cutting into it.
Notes
- Line & grease your pan - Lining your pan with parchment paper makes removal soooo much easier. I also like to spray it lightly with avocado oil spray.
- Let the batter sit - After mixing the dry and wet ingredients together, let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture. You'll notice the batter will thicken slightly during this time, which is perfectly normal.
- Check for moisture - Coconut flour varies by brand, so if your batter seems too dry, add an extra tablespoon of liquid like milk or applesauce to loosen it up. The batter should be thick but spreadable.
- Cool before cutting - Carefully lift the brownies out of the pan using the parchment paper and transfer them to a cooling rack. Allow the brownies to cool for at least 15 minutes before cutting to help them set and make it easier to cut into clean squares.
- Not fully set in the middle? If the center of your brownies isn't fully set, try baking for an extra 5 minutes. Coconut flour can sometimes bake unevenly, so a bit more time may be needed. Always do the toothpick test to ensure they're done.
- Brownies too dense? Coconut flour doesn’t like to be overworked. Stir just until the ingredients are combined to avoid dense or tough brownies. It’s okay if the batter is a bit lumpy. Also, beating the eggs until they are light and fluffy will also add more air to the batter and help avoid tough brownies.
Raia says
Dinner... I mean dessert. I'm having these for dessert. 😀 So glad they're sweetened with honey and super easy to make!
Anya says
These are totally appropriate for dinner. 😉
CiCi says
I didn't follow the directions exactly, I'm an intuitive baker lol, but I couldn't understand why whipping the eggs for that long for brownies would work for a brownie. Mine came out a bit like banana bread, not complaining! I don't think i was expecting a brownie brownie as I would have just used a different recipe. I was actually looking for something lighter. Here are the changes I made:
1/4 c maple
1/4 c banana (I didn't want them too sweet)
2tbsp flax meal
1 tbsp chia seeds
2tbsp of collagen peptides
I didn't have baking soda so I used powder. (Ik Ik)
I actually didn't measure much so the cake consistency could be Baker error.
But I loved this recipe for a healthy base to my dessert! I felt great about eating these. It tastes just like a nutty banana bread(with extra protein). I feel great about feeding these to my kids as well!
Anya says
The coconut flour does make it more cake-like consistency but still very delicious! And I agree - it's an excellent base for other recipes
Wendy Brule says
They’re look yummy. I can’t have eggs. Have you tried substituting eggs with chia egg?
Anya says
I have not but I don't see why it wouldn't work.
Chelsea says
These came out incredibly yummy!
I only bake mine for 15 min instead of 30, as I was worried it would be to dry.. (coconut flour bakes very dry very quickly).
After 15 min i took out and covered straight away with Tin foil, they were wonderfully moist and yet still cake like.
I also added walnuts in mine.
Anya says
So great to hear! Thanks for your feedback, Chelsea.
Mary Ann says
Could you substitute melted butter for the coconut oil?
Anya says
Hi Mary Ann, I have not tried doing that but I don't see why not.
Jb says
So good!! And really simple to make with simple ingredients. My whole family loved them!
Anya says
Yay! Happy to hear that!