Vegan Coconut Flour Brownies (Grain-free, Oil-free)

Vegan coconut flour brownies made with nut butter and coconut flour! Nourishing, scrumptious, grain-free, gluten-free and oil-free, they are straightforward to make in 1 bowl.

I have always had a strong cookie-baking work ethic. Brownies, however, are where I prefer to work smarter, not harder.

Thesevegan coconut flour browniesare the satisfying result: deeply chocolatey, wonderfully fudgy, and almost absurdly straightforward to make in one bowl. There is no melting chocolate, no electric mixer, and no complicated sequence of steps. Stir the batter together, spread it into the pan, and let the oven take it from there.

Although these brownies happen to bevegan, gluten-free, grain-free, and oil-free, that is not the main reason to make them. Make them because they are rich, decadent brownies that everyone will want to eat. The wholesome, allergen-friendly ingredient list is simply a very nice bonus.

Almond butter gives the brownies their moist texture and richness without added oil. You can also use another nut butter or seed butter that you enjoy, making the recipe straightforward to adapt to what you have on hand. Coconut flour keeps the brownies tender and fragrant, without adding more than the slightest hint of coconut flavor, if any.

In other words, this is an extremely low-effort route to an extremely good brownie. I consider that an excellent return on investment .

Why You’ll Love These Vegan Coconut Flour Brownies

• Rich, fudgy, and deeply chocolatey.These are proper, decadent brownies, not a vaguely chocolate-flavored snack pretending to be dessert.
• Made in one bowl.The batter comes together quickly with minimal preparation and very little washing up afterward.
• Almost effortless.There is no mixer, no melted chocolate, and no lengthy list of instructions. Simply stir, spread, and bake.
• Naturally oil-free.Almond butter supplies the richness and fat, so there is no need to add oil or vegan butter.
• Straightforward to customize.Use almond butter or substitute another creamy nut butter or seed butter that you love.
• Vegan, gluten-free, and grain-free.Coconut flour makes these brownies suitable for many different dietary needs without sacrificing flavor or texture.
• Made for sharing.They are straightforward enough for an ordinary afternoon but satisfying enough for parties, holidays, and any occasion requiring an emergency pan of brownies.

Ingredients for Vegan Coconut Flour Brownies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• The ingredient list is short, plain, and pleasantly free of anything fussy:
• Coconut flour:The base of the brownies. Coconut flour is highly absorbent, so a small amount goes a long way and gives the brownies their substantial, fudgy texture.
• Unsweetened cocoa powder:Provides the deep chocolate flavor. Use a cocoa powder you enjoy, since it plays a starring role here.
• Smooth almond butter:Adds richness, moisture, and structure without the need for oil or vegan butter. Be sure to use a smooth, well-stirred almond butter. Other nut and seed butter options are included in the notes below.
• Coconut sugar:Sweetens the brownies and contributes a subtle caramel-like flavor. See the substitution notes for other sweetener options.
• Flaxseed meal:Helps bind the batter and keeps the brownies egg-free. Alternatives are included in the notes.
• Vanilla extract:Rounds out the chocolate flavor and makes the brownies taste even more decadent.
• Baking soda:Provides just enough lift while keeping the brownies dense and fudgy rather than cakey.
• Dairy-free dark chocolate chips, optional:Entirely optional, but highly recommended for extra pockets of melted chocolate. This is one of those occasions when “optional” is doing a fair amount of emotional labor.

How to Make Vegan Coconut Flour Brownies

Note that the complete instructions are also in the recipe card below.

Talk about a especially-plain brownie recipe! All that you need is a bowl and a mixing spoon.

• Preheat oven to 325F (160C). Spray or lightly oil 8×8-inch (20×20 cm) pan. Line with parchment for straightforward removal.
• In a medium mixing bowl, whisk the cocoa powder, coconut flour, flaxseed meal, coconut sugar, and baking soda until blended.
• Add the nut butter, hot water and vanilla to the bowl, Stir until completely blended and smooth.
• Spread batter evenly in prepared pan, smoothing the top.Sprinkle with chocolate chips, if using.
• Bake in the preheated oven for 18 to 22 minutes until just set at edges (do not overbake; brownies may still look slightly underdone). Cool completely in pan on a wire rack.
• For straightforward cutting into neat squares, refrigerate the cooled brownies until cold. Remove from pan and cut into squares with a large sharp knife.

Recipe Tip: Chill Before Cutting

In order to cut the brownies into clean, even squares, cool completely and then chill until cold. These brownies have a fudge-y texture, so this is my preferred way to cut them.

But if you cannot wait, there is nothing wrong with messy squares (or blobs, scooped from the pan to a bowl or cup; done that!), especially while the brownies are still warm. In fact, there is no wrong way to eat these brownies.

Storage for the Vegan Coconut Flour Brownies

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.

Ingredient Substitutions

This recipe is straightforward to adapt with ingredients you already have on hand. Use the following substitutions in equal amounts unless noted otherwise:

• Cocoa powder:Replace with an equal amount of carob powder. The brownies will have a milder, naturally sweeter flavor rather than a classic dark-chocolate taste.
• Coconut sugar:Use an equal amount of brown sugar or another granulated sweetener of your choice. You can also substitute an equal amount of liquid sweetener, such as maple syrup, date syrup, or agave nectar. When using a liquid sweetener, reduce the hot water in the recipe by1/4 cup.
• Flaxseed meal:Replace with an equal amount of ground chia seeds, also called chia flour.
• Almond butter:Use an equal amount of any smooth nut butter or seed butter, including cashew butter, tahini, sunflower seed butter, pumpkin seed butter, or peanut butter. Each will give the brownies a slightly different flavor, but all work beautifully. Be sure the nut or seed butter is smooth and well stirred before measuring.

Pro Tips for Success

• Weigh the coconut flour whenever possible.Coconut flour is extremely absorbent, and even a small amount too much can make the brownies dry. A kitchen scale gives you the most reliable result. When measuring by volume, lightly spoon or scoop the flour into the measuring cup, then level it with a straight edge. Do not pack it down.
• Do not overbake the brownies.They may still seem slightly soft when they come out of the oven, but they will continue to firm as they cool. Overbaking is the quickest route from fudgy brownie to chocolate building material.
• Adjust the batter when needed.Coconut flour and nut butters can vary from brand to brand. When the batter looks unusually dry, mix in a few additional teaspoons of water.
• Give a wet batter a few minutes.Coconut flour and flaxseed meal continue absorbing moisture after the batter is mixed. Let it stand for several minutes, then check the consistency again. When it still seems too wet, stir in a small amount of additional coconut flour, a teaspoon or two at a time.
• Add salt when using unsalted nut or seed butter.Stir1/8 to 1/4 teaspoon saltinto the batter to sharpen the chocolate flavor and balance the sweetness.

Happy baking!

More Memorable Vegan & Gluten-Free Brownies to Try

• Tiger Nut Flour Brownies {grain-free}
• Chickpea Flour Brownies {grain-free}
• 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
• Grain-Free Zucchini Brownies
• 5 Ingredient Banana Brownies {grain-free, oil-free}
• Black Bean Brownies
• Clean & Lean 70 Calorie Brownies
• Breakfast Blender Brownies
• Sweet Potato Brownies {grain-free, oil-free}