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These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan. Vegan Eggless Gluten-free Grain-free Recipe Jump to Recipe
One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season!
These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies.
The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolate.
Coconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. 🙂
Coconut flour is not ground up dried coconut flakes (hence cannot be made directly from shredded coconut). It is ground dried, defatted coconut meat. It soaks up a lot of moisture and behaves very differently compared to regular grain flours.
More Brownies from the blog.
No Bake Cookie Dough Brownies Made with Lentils. GF
Brownie Mix in a Jar.
Triple Chocolate Salted Caramel Brownies.
Chocolate Chip Cookie, Date Caramel, Brownie Bars.
Tiramisu Cheesecake Brownies. GF
These Coconut flour brownies would make a great addition to the Halloween treats.
And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party!😉
Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad (with subtitles) helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. 🙂 its the sentiment.
Back to them Coconut flour Brownies.
Steps:
Heat coconut milk, melt the chocolate.
Mix in the maple, sugar, vanilla, flax, psyllium and oil.
Add coconut flour and mix in. fold in the chocolate chips
Transfer to baking pan. Bake for 24 minutes.
Let cool a bit before slicing and serving.
Video:
Coconut Flour Brownies
Ingredients
- 1 cup light coconut milk or almond milk or other non dairy milk
- 3 Tbsp flaxmeal
- 2 tsp psyllium husk, or use flaxmeal
- 1/2 cup 70 to 85% dark chocolate, or use semi sweet to make less bitter
- 1/2 cup vegan semi sweet chocolate chips
- 1/2 cup maple syrup
- 2 Tbsp ground sugar or 12 drops stevia
- 3 Tbsp oil, coconut or organic canola
- 2.5 tsp vanilla extract
- 3/4 cup + 2 Tbsp Tbsp coconut flour
- 3 Tbsp cornstarch, or arrowroot or tapioca starch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp pinch of salt
- 1/4 cup vegan mini chocolate chips or regular size chocolate chips, to fold into the batter
Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
- Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
- In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
- Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
- Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these Brownies are being shared at this weeks VVP and Allergy Free wednesdays
Hi, I’m very new to baking with “alternative” ingredients and I have a couple questions.
For the oil, if I use coconut oil would I need the liquified version of coconut oil or the solid version that you melt before you measure?
And if I use arrowroot instead of corn starch will the measurements still be the same?
Thanks 🙂
I can’t wait to try baking these for my stepfather who has a rediculous amount of food allergies!
All of my previous brownie attempts have been complete fails or just yucky tasting. And I think this one is going to be the winning recipe. 🙂
Hi Stacey,
Solid coconut oil. the oil will melt when you add it to the hot coconut milk mixture. mix well to combine well.
Same measurement for arrowroot starch. Let me know how they turn out!
These were so amazing! No one in my family has any allergies or special food considerations, but I personally just love to try new recipes with healthier, unique options. A lot of the time my family assumes anything like this recipe will be gross, but with this that was not the case. They absolutely loved them and want more. Asked me to make them again. Thank you so much I’m very impressed! It was my first time coming across your blog but after this I’ll most definitely be looking for more. 🙂 well done
thats awesome! So glad you made them and loved them
Love these! Just made them yesterday, and both of my kids love them–I had to stop them from having more and more. A day later, they are still moist in the airtight container. Satisfying and dense without feeling overindulgent. Comes together very easily too! Thanks!
Awesome! so glad you all loved these
What is the best way to measure 1/2 cup for the dark chocolate bar, like by volume when its melted or by weight, 120 grams???
Thank you
1/2 cup is about 2.25 oz solid chocolate, not melted. about 64 gms.
Nice recipe! I had some coconut flour in my pantry for months not knowing what to do with it, and so I made these brownies. Since you wrote that the coconut flour absorbs moisture and that the maple syrup was necessary for moisture, I decided to use 3 Tbsp of aquafaba for the egg substitute and used flax meal in place of the psyllium husk. Honestly, I’ve been using aquafaba for egg substitutes since i recently discovered it — just because it’s so cool. I also used applesauce in place of the oil, but i do that for every recipe. That said, these brownies are stellar! I have nothing to compare them to, but they turned out quite moist, tho definitely different than your typical brownie, I couldn’t stop eating them. I decided to cut them up and freeze them, and I gotta say they taste awesome frozen! Almost like brownie ice cream? I don’t know, but now I can’t stop eating them right out of the freezer! Thanks for the wonderful recipe!
Awesome! yes coconut flour is a very different texture compared to regular flour brownies. Aquafaba definitely works well as a sub. Love the idea of brownie ice cream with these!
I’m curious if you’ve successfully made a cake using aquafaba and coconut flour? I’m making my son’s 1st birthday cake this weekend and he’s allergic to eggs but he also hasn’t had any grains yet.
I havent made a cake with coconut flour. These brownies dont have egg or grain. You can use the recipe to make 2 small round thin cakes that you can layer with a frosting to make a birthday cake.
Hello Richa! Last Sunday, I have made the coconut flour brownies vegan gluten free recipe for my family. My family likes this dish very much. It was made so delicious without being too heavy and perfect. I added the maple, vanilla, flax, psyllium and oil after the mixture has toasted. Thanks for sharing great recipe.
Thank you for getting back to me so soon! I have managed to find chocolate and maple syrup that are pretty low in carbs. However I suppose I could do it with normal syrup if that would be the only thing that works. I’m just trying to minimise the overall unhealthiness and limit the main source of carbs, sugar is of a somewhat lesser concern for the diet i’m on although it would be ideal to be less decadent. Would there be anything at all I could use to replace the corn starch/tapioca/arrowrroot at least? It’s just so hard to find a recipe for brownies using coconut flour that have a decent amount of chocolate in it. Thank you so much for helping me.
Can you use any kind of flour like wheat flour? whole wheat flour would work instead of the starches.
Hmm something low carb would be more ideal for my diet, if there is anything that meets this requirement? More…. psyllium or flax maybe?
nope. flax and psyllum will just make it more gel like. You might have experiment with any types of flours that you can have. Make small portions of the brownie, like a small ramekin with the subs and bake them to see how the texture and taste works out.
Hi, what low carb alternative could I use instead of 3 Tbsp cornstarch or arrowrrot or tapioca starch? As I am on a low carb diabetic diet. (Although if it would be almond flour that you suggest could i do half the amount as the calories are sooo high?) Surprisingly I already have the coconut flour, flax and psyllium so it would be good to use some other ingredient that isn’t too uncommon(and expensive) that I can use again on other recipes. Also would it be possible for you to tell me the calorie count if sugar free chocolate and maple syrup as well as low fat butter(to sub the oil) were used instead? thank you.
Hi Louisa, I am not sure how you can make this recipe low carb. The sugar, maple, chocolate are all adding a lot of carbs already. With the changes to the sweeteners and the starches, the coconut flour will not be able to stay together. You might have better luck with a recipe that is already adjusted to be low-carb.
Thank you so much for your lovely recipes. i love that they are vegan 🙂 and i’ve been in love with indian food. just tried this lovely recipe of yours and it is so delicious. Just like any brownie. I was expecting a very different texture and taste. But this is absolutely the best vegan brownie I’ve ever tried! 😉
Thank you Gen!!
I only have powdered cocoa at home. Can I use that instead, 1/2 cup in the heated milk and 1/2 cup with the flour? Will I need to increase milk?
Thank you. So excited to try.
The melted chocolate also helps hold the brownie together. Coconut flour can get very crumbly. So I wouldn’t advice changing the recipe that much.
Thank you! Can’t wait to give this a try.