My coconut flour brownies are packed with antioxidants and healthy ingredients that boost energy levels and aid digestion. The combination of cacao powder, dark chocolate chips and maple syrup is rich and sweet — but heart-healthy too! And, the star ingredient of this recipe, the coconut flour, is gut-friendly and won’t leave you feeling drowsy an hour after eating these brownies.
I’m always looking for new coconut flour recipes because coconut flour doesn’t contain any grains, making it completely gluten-free. Plus, coconut flour is high in fiber, easy to digest and it doesn’t lead to blood sugar spikes like white, processed flour does. So, if your looking for a dessert that comes with a range of health benefits, look no further than these delicious coconut flour brownies.
Why You Should Swap Out Regular Flour for Coconut Flour
I’m excited that coconut flour is becoming easier to find in local supermarkets and health food stores because it’s one of my favorite gluten-free flours out there (along with almond flour). A major benefit of choosing coconut flour for your baking instead of regular, processed white flour is that coconut flour has a lower glycemic index, and it won’t lead to blood sugar highs and lows.
Research shows that coconut flour is actually beneficial for patients with diabetes because it contains a high dietary fiber content and doesn’t alter blood glucose levels the way that regular flour does. (1) Coconut flour also aids your metabolism, energy levels and digestion.
And don’t worry. Making your chocolate brownies with coconut flour may make them a little more dense than traditional brownies, but it won’t take away from the desired fudgy texture and chocolatey taste.
- 194 calories
- 4 grams protein
- 11 grams fat
- 23 grams carbohydrates
- 0.13 milligrams riboflavin (12 percent DV)
- 49 milligrams choline (12 percent DV)
- 0.3 milligrams vitamin B5 (6 percent DV)
- 0.15 micrograms vitamin B12 (6 percent DV)
- 0.04 milligrams vitamin B6 (4 percent DV)
- 88 IUs vitamin A (4 percent DV)
- 0.44 milligrams copper (49 percent DV)
- 0.6 milligrams manganese (36 percent DV)
- 353 milligrams sodium (24 percent DV)
- 58 milligrams magnesium (19 percent DV)
- 117 miligrams phosphorus (17 percent DV)
- 1.2 milligrams zinc (15 percent DV)
- 2.3 milligrams iron (13 percent DV)
- 6.9 micrograms selenium (13 percent DV)
Other Key Ingredients in This Brownie Recipe
Aside from the number one ingredient in this recipe, the coconut flour, here’s a quick glance at some of the top health benefits associated with the other ingredients in my coconut flour brownies:
Dark chocolate: A little dark chocolate is more than just a delicious treat, it’s good for your health too. The benefits of dark chocolate include protection against disease, due to its antioxidant content, improved heart health, promoting healthy cholesterol and better brain function. Dark chocolate also has a richer flavor than milk chocolate because of its cocoa content. (6)
Cacao powder: Cacao is considered a superfood because it contains powerful bioflavonoids that have been shown to exhibit anti-inflammatory, anticancer, antidiabetic and neuroprotective properties. When added to smoothies, baked goods and trail mixes, cacao nibs and powder help to maintain muscle and nerve function, reduce the risk of heart disease, correct digestive issues and boost your mood.
Coconut sugar: Coconut sugar is one of my favorite natural sweeteners. It comes from the sap of the coconut tree and is then dried to form sugar. Coconut sugar contains the same amount of calories as granulated sugar, so you don’t want to eat a ton of it, but it also provides trace minerals and antioxidants, making it the healthier choice.
How to Make Coconut Flour Brownies
To make these delicious coconut flour brownies, start by preheating your oven to 350 degrees Fahrenheit and take out one bowl for mixing your ingredients. First, mix your wet ingredients, which includes 4 eggs, ½ cup maple syrup, 1 tablespoon vanilla extract and ⅓ cup of coconut oil.
Next, mix in your dry ingredients, which includes ¼ cup coconut flour, 1¼ cup cacao powder (or cocoa powder, if you prefer), 1 teaspoon sea salt, 1 teaspoon baking soda, ¼ cup coconut sugar and ⅓ cup of dark chocolate chips.
Stir until all of the ingredients come together. Pour the mixture into a greased 8×8 brownie pan, top it with chocolate chips and nuts, if you’d like and bake the brownies for 25–30 minutes.
After letting your coconut flour brownies cool, drizzle on some of my caramel sauce that’s made with coconut milk, maple syrup, coconut sugar, coconut oil and vanilla extract. And just like that, your gluten-free and gut-friendly brownies are ready to enjoy!
Even those picky eaters in your life who don’t love trying gluten-free recipes will want these coconut flour brownies.
- ¼ cup coconut flour
- 1¼ cup cacao powder
- 4 eggs
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup maple syrup
- ¼ cup coconut sugar
- 1 tablespoon vanilla extract
- ⅓ cup coconut oil
- ⅓ cup dark chocolate chips
- 1 homemade caramel sauce recipe
- Preheat oven to 350 F.
- In a medium bowl, add the wet ingredients and combine.
- Next, add the dry ingredients.
- Stir until all ingredients are incorporated together.
- Pour the mixture into a greased 8x8 pan.
- Top with chocolate chips and/or nuts if desired and bake for 25–30 minutes.
- Let cool and then drizzle with caramel sauce.
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