These Vegan Coconut Flour Brownies are gluten-free, plant-based, and so delicious!
Healthy protein brownies? This may seem impossible.
But nutritious ingredients can make some of the best-tasting treats. Have these vegan coconut flour 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 coconut flour 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.
Don't have cocoa powder? Try these delicious blondies!
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral coconut oil substitute.
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" flavor like in these chocolate coconut cookies. Sub in walnuts or chopped almonds if you prefer.
Coconut flakes - I recommend unsweetened flakes to avoid any more added sugar. Already toasted flakes also work, 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.
How to make coconut flour brownies
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! :)