These Vegan Protein Brownies with Coconut are high in fiber, plant-based protein, and healthy fats. Gluten-free.
Healthy protein brownies? This may seem impossible.
But nutritious ingredients can make some of the best-tasting treats. Have these vegan protein brownies as a healthy snack, to conquer sweet cravings, or as an easy dessert.
Why you'll love this recipe
- 6 grams of protein per brownie
- Satisfies any chocolate craving
- Made with simple ingredients
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Rich in vitamin E, and magnesium, and is a high protein source.
Coconut flour - A good source of plant-based protein. A 2-tablespoon serving of contains about 2 grams of protein.
Cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond and coconut flour and adds a rich chocolate flavor. Cacao powder can be substituted but will have a more intense flavor.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral dairy-free option.
Maple syrup - An unrefined natural sweetener that blends deliciously with nuts and chocolate. Substitute your favorite liquid sweetener if needed.
Pecans - Raw pecans add crunch and that signature "German chocolate cake" flavoring. Sub in walnuts or chopped almonds if you prefer.
Coconut flakes - I recommend unsweetened flakes to avoid any more added sugar. Already toasted flakes work as well, but you will need to tent the brownies midway through baking to prevent burning.
Vegan chocolate chips - Dairy-free semi-sweet or dark chocolate chips or chunks add little chocolate pockets!
Vanilla extract - I recommend high-quality vanilla when possible.
Step-by-step instructions
Before you start: Preheat the oven to 375 degrees Fahrenheit. Grease the bottom and sides of an 8x8 square baking pan and line it with parchment paper.
Step 1: In a large mixing bowl, combine dry ingredients, almond flour, coconut flour, cocoa powder, baking soda, and salt.
Step 2: Add the wet ingredients, maple syrup, vanilla extract, and cooled coconut oil, and stir until the mixture is evenly incorporated. Fold in chocolate chips and chopped pecans.
Step 3: Spread raw batter into the prepared pan. Sprinkle flakes over the top of the brownie batter.
Step 4: Bake for 20-25 minutes (check coconut at the 15-minute mark and tent with foil if needed), or until a toothpick comes out clean.
Tips
- The best way to prevent crumbles is to allow brownies to cool completely before slicing them into squares.
- Sprinkle additional chocolate chips or sea salt on top if desired.
- Store in an airtight container at room temperature.
FAQs
Coconut flour is a very absorbent gluten-free flour and adding any additional dry ingredients to this recipe will alter the delicate balance of liquid to flour. This balance also helps our flourless protein brownies bind.
Due to the binding properties of the ingredients in this gluten-free vegan brownie recipe, changing one will change the fudgy texture of the chocolatey treats.
More vegan brownie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Protein Brownies with Coconut
Ingredients
- 1 cup (105g) almond flour
- ¼ cup (38g) coconut flour, packed**
- ½ cup (35g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted coconut oil cooled
- ¾ cup maple syrup
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free dark or semi-sweet chocolate chips
- 1 cup raw pecans chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease the bottom and sides of an 8x8 baking pan with coconut oil and line with parchment paper.
- In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Whisk to evenly combine. Add maple syrup, vanilla extract, and cooled coconut oil and stir until mixture is evenly incorporated. Fold in chocolate chips and chopped pecans.
- Spread mixture into prepared pan. Sprinkle coconut flakes over top. Bake for 20-25 minutes, or until a toothpick come out clean. Check coconut at the 8 minute mark and tent with foil if needed to prevent burning.
- Allow brownies to cool completely before slicing. Transfer the brownie slab with the parchment to a cutting board.
Notes
- The best way to prevent crumbles is to allow brownies to cool completely before slicing them into squares.
- Store in an airtight container at room temperature for 3-4 days.
Nutrition
Daniel
Tessa, I wanted to say thank you for this recipe! I have a few friends that have various dietary restrictions and sometimes they miss out on eating experiences. I search through and try tons of recipes to find a few that are delicious and decadent. These brownies are amazing!! I printed out the recipe and put it in my notebook of favorite recipes!
Merritt
Hi Tessa!
I recently started to bake, opting for good recipes from scratch. I stumbled on your recipes, I gathered the ingredients, and came home to make these amazing bars! The recipe was easy to follow and it turned out just like the pictures! The coconut makes it look and taste amazing, and my dad is now a fan. I'll definitely be making another one or your desserts tonight!
Thanks for this amazing find!
Tessa
Hi Merritt! I am so happy to hear that. :) The German chocolate cookie bars are one of my faves. I hope you find others here you love too!
Mariana
Made this yesterday for a dinner party and everyone loved them!
Doubled the recipie and made one batch with no coconut flakes for the kids... Absolute hit, Never making brownies again!
Tessa
I am so happy to hear that!!! Glad that everybody loved them! Thank you, Mariana! :)
Laura
I have these in the oven now, 28 minutes and they're still wet in the middle! I hope they turn out bc the batter was delish! The only thing I changed was using half butter half coconut oil. Would that matter for bake time? Thanks!
Tessa
Hi Laura! It shouldn't affect it too much, but with oven variations it may take a little longer. I would make sure to lay a sheet of foil over until it looks ready to come out of oven. If it seems like the middle never cooked all the way, you may want to chill the bars after they cool to help with cutting. This would probably also help "fudge" them up!
Tessa
Hi again, Laura! I had a friend make these this week as well and had a similar problem. I made them last night to see what might be the issue and they came out as they should. We realized she didn't pack her almond and coconut flours when measuring. I'm hoping you were able to salvage yours the other day - but wanted to check in and add that tip in case you make again. I appreciate you trying the recipe!
cCourtney
We are paleo and have been searching for a paleo,grain free chocolate dessert. These bars are fantastic! Moist,rich chocolate flavor. Quick to make. Any suggestions for making them chewier?
Tessa
Thank you, Courtney! I am so glad to hear you all like them! I would suggest possibly underbaking them by a couple minutes for a chewier texture. If you try that and it works, I'd love to know! Thank you again for your kind words.
fatcats
Thanks Tessa for your recommendation. I made this again with these suggestion but stayed with the raw honey. I also changed my pan size, for when I made this recipe previously, not realizing I used a 9x9 inch pan, so this time I used the correct size 8x8 inch pan. I have to say these are very delicious. They came out moist, a lot of chocolate flavor and the coconut and nuts added the right touch of crunch. I will file this and make it again and again. I was able to hold off eating these the same day but waited and until the next and they were great.
Thanks for sharing this recipe...a real find.
Tessa
I am so happy to hear that! Thank you for getting back to me! :)
fatcats
I ran upon this recipe and had to try them So, today was the day and they were good. I do have a question regarding my execution. I did not realize until I was in the midst of mixing that I did not have two of the items the recipe called for, so I substituted raw honey for the maple syrup and omitted the chocolate chips. My product turned out a little dry and hard.Could substituting and omitting these ingredients be the reason why? I will make them again but I want to see if this could be clarified.
I really like your blog . Thanks.
Tessa
Thanks so much for your kind words! Honey does tend to brown up faster than maple syrup, so usually a shorter bake time or reducing the oven temp to 325 and baking a tad bit longer will help. Chocolate chips will add a moistness and gooey-ness to it, but if you aren't using them I think underbaking these bars a little wouldn't hurt. Thanks again for stopping by!
ZZ
When do you add the coconut flakes? when the cakes goes in the over or after the toothpick comes out clean?thank you
Tessa
Good question! Thank you, I just fixed that, I didn't specify in the directions. Sprinkle the flakes over the batter right before you put it in the oven. The flakes should start to brown after about 7 or 8 minutes, so you can lay a sheet of foil over the top at that point to keep from burning. I hope you enjoy the bars!
Connie @ Sprig and Flours
Happy belated blog birthday! I know exactly what you mean about the gradual process of food blogging. My blog is turning 1 next month, and I cannot believe how much I've learned in just one year.
The obstacle you face, having to avoid gluten, makes your blog that much better and even more admirable! A lot of my dear girl friends are gluten free and I always want to spoil them with baked goods. I am so happy to have found your blog, and I'm pretty sure my friends will be too (:
These german chocolate bars sound and look fantastic. If I could just have a dozen right now...my life would be perfect.
Also, your photos are beautiful. I love dramatic food photography!!
Tessa
Thank you so much for your kind words, Connie! And congrats on your upcoming one year of blogging as well! It is crazy to think about how many things you learn and discover through this process - makes it so worth it. :)
Christine // my natural kitchen
Happy blogging anniversary! :) These look fantastic!
Tessa
Thank you, Christine! :)
Kelsey @ Snacking Squirrel
i saved the recipe because this is something worth testing out. they look spectacular!
Tessa
Thanks so much, Kelsey! I hope you enjoy!
Brittaney @ Sips and Snacks
Oh my gosh these look incredible! AND they're vegan and gluten free?! I am so pumped I have all these ingredients on hand right now! I think I'll be surprising my husband with these tomorrow. Great way to start the weekend!
Tessa
Thank you, Brittaney! Yay! I hope you both like them. Happy weekend!
Brittaney @ Sips and Snacks
Tessa, I wanted to make sure I came back to tell you that I made these, and they were amazing!! I actually made some for a food swap I went to on Sunday. I had some vegan, gluten free, and naturally sweetened cookies I was already planning to take, but I added these to have a second item. Everyone loved them! Thanks!
Tessa
Oh yay!! Thanks so much for letting me know. I'm so happy they were a hit! :)
Sarah Anderson
YUMMMM! I LOVED this post. I'm going to check out that book you mentioned ~ Quiet? Sounds like something I need for sure!
See you in the pit in a few hours!!!
Tessa
Yay! Thanks, Sarah! Definitely my favorite book from the last year. You'll have to let me know if you read it. I love to discuss this book! :)
Laura @ My Plant Based Kitchen
Three words...looks amazingly delicious. :)
Tessa
Thank you, Laura! :)
Gwen @ Delightful Adventures
Happy 1 year blogiversary :) I'm only a couple of months into mine, so I totally understand what you mean about finding your voice and learning how to properly harness your camera. I am still working on those things. However, it seems as if you have done a great job. I just discovered your blog today (I LOVE that you do vegan and gluten free recipes!) AND your images are all beautiful! This is a great recipe, I just pinned it, looking forward to reading more from you.
Tessa
Thanks so much, Gwen! It's all such a fun, creative process. :) Thank you again for your kind words!
Amanda Paa
i'm so glad you started blogging and that we've connected tessa! your work is beautiful, your writing is authentic and your recipes so good.... you can bet i will be making these bars once i'm able to. xo
Tessa
I'm so very glad we've connected as well!! Thanks so much for your sweet comment - it means a lot! :) I do hope you like these bars, I think they are my new favorite chocolate treat. xo.
Medha @ Whisk & Shout
These are so so so so SO beautiful! No, honestly. They are so beautiful :) Love that they are vegan, I am such a fan of German chocolate and will definitely be making these very soon. Do you think I could use 1 cup of all-purpose flour instead of the almond/coconut?
Tessa
Thanks so much, Medha! :) I haven't tried it with an all-purpose flour/blend, but I'm afraid it wouldn't work well cup-for-cup due to the differences in weight in the flours. If you experiment with it, I'd love to hear how it worked out!
Christina @ Bake with Christina
Those bars just look SO decadent and delicious! And that's awesome that they're vegan and gluten-free!! Pinned :)
Tessa
Thanks, Christina! You and I were on the same decadent chocolate wavelength this week! ;)
Steph
Hej hej, I am from Germany and I don't understand what is so german about CHOCOLATE COOKIE BARS ? Do you use any famous german product brands? Or why do you claim them to be German? They look good, by the way.
Tessa
Thanks, Steph! Good question! :) These bars were actually a riff on the American German chocolate cake named after the US chocolate maker, Sam German. German chocolate cake traditionally is a chocolate cake with coconut-pecan frosting.