Coconut Flour Brownies Recipe

Name: Coconut Flour Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 tablespoons water; 3 tablespoons flaxseed meal; 1 cup coconut flour; 1 cup crushed walnuts; 1 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 2 cups almond milk; 1 cup applesauce; 1/2 cup peanut butter; 1/2 cup agave nectar; 1 tablespoon vanilla extract; Frosting:; 3/4 cup raw cashews, soaked overnight; 2/3 cup unsweetened almond milk; 5 tablespoons carob powder

Servings: persons

7 1/2 tablespoons water
3 tablespoons flaxseed meal
1 cup coconut flour
1 cup crushed walnuts
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 cups almond milk
1 cup applesauce
1/2 cup peanut butter
1/2 cup agave nectar
1 tablespoon vanilla extract
Frosting:
3/4 cup raw cashews, soaked overnight
2/3 cup unsweetened almond milk
5 tablespoons carob powder

1
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides.
2
Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes.
3
Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl.
4
Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan.
5
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes.
6
Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms.
7
Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.

1554

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 1/2 tablespoons water, 3 tablespoons flaxseed meal, 1 cup coconut flour, 1 cup crushed walnuts, and more.

Yes, Coconut Flour Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Flour Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions