Coconut Flour Brownies with Dark Chocolate Chips - Dr. Axe

Chocolate Caramel Coconut Flour Brownies

Coconut flour brownies recipe - Dr. Axe

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.

Regular Flour vs. 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.

Coconut flour brownies step 5 -Dr. Axe

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. 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.


Key Ingredients

Aside from the No. 1 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:

1. Dark chocolate

A little dark chocolate is more than just a delicious treat, it’s good for your health too. Studies show that 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.

2. 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.

3. 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.

Coconut flour brownies ingredients - Dr. Axe

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, half cup maple syrup, one tablespoon vanilla extract and one-third cup of coconut oil.

Coconut flour brownies step 2 - Dr. Axe

Next, mix in your dry ingredients, which includes one and one-fourth cup coconut flour, one-fourth cup cacao powder (or cocoa powder, if you prefer), one-fourth teaspoon sea salt, one teaspoon baking soda, one-fourth cup coconut sugar and one-third cup of dark chocolate chips.

Coconut flour brownies step 3 - Dr. Axe

Stir until all of the ingredients come together. Pour the mixture into a greased 8 x 8 brownie pan, top it with chocolate chips and nuts, if you’d like and bake the brownies for 25–30 minutes.

Coconut flour brownies step 4 - Dr. Axe

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!

Coconut flour brownies recipe - Dr. Axe

Even those picky eaters in your life who don’t love trying gluten-free recipes will want these coconut flour brownies.

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Coconut flour brownies - Dr. Axe

Coconut Flour Brownies

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  • Author: Dr. Josh Axe
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


My coconut flour brownies are packed with antioxidants and healthy ingredients like cacao powder, dark chocolate chips and maple syrup. They’re as tasty as they look!


  • 1¼ cup coconut flour (or use Paleo flour)
  • ¼ cup cacao powder
  • 4 eggs
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup maple syrup (for sugar-free, go with applesauce here)
  • ¼ cup coconut sugar (for sugar-free, go with monkfruit)
  • 1 tablespoon vanilla extract
  • ⅓ cup coconut oil
  • ⅓ cup dark chocolate chips
  • 1 homemade caramel sauce recipe (optional)


  1. Preheat oven to 350 F.
  2. In a medium bowl, add the wet ingredients and combine.
  3. Next, add the dry ingredients.
  4. Stir until all ingredients are incorporated together.
  5. Pour the mixture into a greased 8 x 8 pan.
  6. Top with chocolate chips and/or nuts if desired and bake for 25–30 minutes.
  7. Let cool and then drizzle with caramel sauce.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 brownies (59g
  • Calories: 208
  • Sugar: 14.8g
  • Sodium: 185mg
  • Fat: 10.5g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3.4g
  • Trans Fat: 0g
  • Carbohydrates: 23.8g
  • Fiber: 2.4g
  • Protein: 5.4g
  • Cholesterol: 55mg

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  1. Roxana on

    Why have you changed the recipe? :( I haven.t made it in a while, and I just made a double batch, as it turned out very good with less coconut floour and more cocoa… I thought I did not remember well the quantities, but it turned out so so thick I had to add water, 2 more eggs, more oil…. Still baking it but I am so dissapointed. I hope it will be at least a little bit good, and did not waste so many expensive ingredients. Why not put a warning at the begining… Revised recipe or aomething

  2. Bonny B on

    I made this brownie recipe with the exact ingredients and it turned out extremely dry and crumbly. I was very disappointed .

  3. R Nixon on

    I followed this recipe exactly as printed and my batter was not batter but instead it was dry, crumbly dough that I had to press into the pan with my fingers. I baked them for 25 minutes which brought the internal temperature to 190 degrees Fahrenheit. They are very dry and crumbly. I should have followed my instincts and added some coconut milk for additional moisture. These were very disappointing compared to the sweet potato brownie recipe and the black bean brownie recipe on this website. These probably would have turned out fine if I’d used paleo flour blend instead of 100 percent coconut flour as the recipe calls for. I noticed this recipe has been modified over time and I feel some moisture may have gotten lost in those modifications.

    • Roxana on

      He switched from 1/4 cup coconut flour to 1 1/4 cup coconut flour, so he added 1 cup of coconut flour to the recipe!! After I made it now I remembered that a year ago I made a couple of times with 1/4 cup, and it was really good, I used in a cake

  4. Marina on

    so soft…. so gooey….

    I only ended up with a 1/2 batch, though, because my 5-year-old would not let me put them in the oven (I know, I know… raw eggs).

    Other problem: the caramel never made it onto the brownies either because I left it unattended in the saucepan and it somehow “evaporated” in an hour!!

  5. [email protected] on

    I break out in rosacea when I eat chocolate🤪…will the recipe work if I replace the cocoa powder and nibs with carob? Or would the flavour be too altered. I am very dairy and gluten Sensitive …casine is my main allergy but am (66) and very sensitive to food colouring and artificial sugars. As these pure foods are so expensive I need to be careful. Thank you for any suggestions, I love your work and cherish advise. 😍

  6. Tony on

    I have type 2 diabetes and Neuropathy in my feet and lower legs. Are you sure your brownie and caramel recipe won’t harm me? Do you have a solution to Neuropathy?

  7. Mary Campbell on

    Thanks for showing the pictures of what the materials look like during the steps to the brownie recipe. We have found that the young people are fearful of cooking because the materials look so different from the final product that comes in a plastic bag.

  8. Al on

    At first sight, this recipe looks amazing! BUT…..Maple Syrup, Coconut Sugar and Dark Chocolate all contain sugar, which of course spikes insulin kicking you out of Ketosis. Once it passes through the the ol’ pie hole and assimilates into your system, sugar is sugar is sugar.

  9. Tammy on

    You wouldn’t be able to use 1 1/4 cups of coconut flour and get enough moisture or liquid into it. It sucks up way too much moisture. The 1/4 cup coconut flour and 1 1/4 cup of cocao powder is correct. Have seen other brownie recipes using reg flour with this ratio as well. Not a typo

  10. Patricia on

    I get mine from Tropical I believe the taste depends on the process they use to collect the oil. One will taste like coconuts but will have more of the benefits of coconut and the other will be bland tasting but lose some benefits. I use them both depending on what I’m using it in.

  11. Asael on

    Thank You very much Dr. Axe for this great recipe!!
    Like using coconut flour and trying to use it for many gluten free fooods.
    Looking forward for more coconut flour recipes!! ;D

  12. Paula on

    I am making these now and substituted 1/4 c pure maple syrup and 1/4 c organic applesauce for the honey. In Ayurveda honey is not heated and I think over 160degrees had something to do with taking away its medicinal benefits. According to this philosophy even adding to tea, if it is over that temp it loses some of its good benefits.

    Agave on the other hand acts the same as regular sugar in the body. Most agave syrups are processed so all the same issues apply.

  13. Valdoria on

    Eileen, does that mean that honey put into a hot tea is poison or does it have to be baked at a higher temperature? I drink a cup of hot matcha tea each morning so this is very concerning.

    Also, this recipe looks lovely, what would you recommend to replace the honey with?

    Thank you.

  14. Sarah on

    I am pretty sure that eating cooked honey is not like putting poison directly into your viens.
    Mmmmm, these brownies are good! Yum. I might shoot up arsnic next; see what happens. Yep, exactly. You’re not being blunt, you’re exaggerating. A lot.

  15. Michele on

    Just made a batch following the recipe, I didn’t read below about the honey thing I had no idea ahhh well? turned out….yummmy!! I baked them for 23 minutes and they came out moist!!

  16. Katie on

    NOT POISON!!!! While cooking with honey CAN be problematic, recipes calling for honey are usually chemically balanced to allow for the cooking, or more so, baking with honey. It is not a black and white line. The big thing to remember is you should never substitute honey for white sugar – THAT is not a good idea.

    If feel writing such a strongly worded post should come with more cooking and baking knowledge!

  17. Grace on

    I just bake everything with no sugar or any other sweeteners and when it’s s done I let it cool off and then cover it with honey.

    • Ale on

      Honey afterwards is a great idea!
      I usually use bananas or applesauce to sweeten my baking desserts if anyone was wondering. ?

  18. christina on

    Thanks Dr Axe for this recipe.I made the brownies and they came out amazingly delicious, but i did use coconut syrup instead of honey

  19. Denise on

    Did anyone read recipe about the caramel sauce Dr Axe didn’t say to cook or heat the caramel sauce he said to let the brownie cool then drizzle the caramel sauce over it he DIDN’T heat the honey read what’s there before you fine fault. Life is to short just treat yourself sometimes

  20. Laurie on

    I haven’t tried this recipe with but I made brownies yesterday with flax egg instead to make it vegan. Worth a shot perhaps?

  21. Ginger on

    Whenever a recipe is posted online, most everyone seems to have their own opinions and substitutions. And that is OK. Because we’re all different and we all think differently about food. I just want to thank Dr. Axe for taking the time to post a recipe.

    • Rebecca on

      I agree. Questions about substitutes are understandable, but opinions that criticize seem inappropriate. Thanks for the recipe, Dr. Axe.

    • Kimberly on

      Ginger, your reply is gracious and I also agree with you. I think it can be a good idea for us, as a community to be thankful and tweak as we like and share the results. We can’t expect Dr. Axe and his team to tweak every recipe for every preference. Thank you Dr. Axe & Team!

  22. Goldie on

    Maple syrup or dates would work and so would flax eggs or chia. The amount of cacao powder doesn’t seem excessive considering the amount of sweetener there is.
    What I need to know is the fiber content to be taken off of the carbs for diabetetic diets.

    • crazywoman/Billie on

      The honey maple syrup, and dates all make it WAY too many carbs for ME!

      I think it would depend on the diabetic diet they put you on. I know they’ve revised some of them, but they actually at least used to be WAY too many carbs not only allowed, but suggested for diabetics.

      Tho I’m not diabetic, I am per-diabetic, and I follow a low carb diet. I consume many less carbs than most of the diabetic diets I’ve seen. I do subtract the fiber from the total carb count, but have no idea what any of the “diabetic diets” out there do.

  23. Lana on

    Agave should be avoided if one is on an Autoimmune Paleo diet or on a SIBO diet.
    The high carb content in this recipe puts this in the “forbidden food” category for anyone fighting significant Candida.

  24. Oi on

    I agree with Marie , use date for sugar , definitely not honey .
    Also while you are eating , eat with pleasure , without thinking about calories etc , just enjoy what you are eating , the digesting system will love you and do their work fully .

  25. Wendy on

    Agave nectar caused all kinds of pain, swelling and inflammation in my joints. Stopped using it and did some reading to find out it is a horrible sweetener to use. I would choose regular sugar instead of agave if that were my only choices.

    • Ginger on

      Have you checked out the amount of fructose in Agave?! After researching it further and gaining weight every time I used Agave, I’ll stick with the honey.

  26. Dr. M on

    Another problem is the number of carbs. A diabetic is allowed 15 grams of carbs per meal, or 7 per afternoon snack. At 23 grams, this is more than is allowed for a whole meal! I certainly would not put caramel sauce on it, which would help. Maybe the honey and coconut sugar could be replaced with Stevia?

  27. Harry on

    I’d like to see the nutritional info expressed as “total carbs” “fiber” and “sugars” so that
    it’s more obvious if this is suitable for a ketogenic diet.

    • Karla Patterson on

      The Honey and coconut sugar make it un suitable for keto diet. Would need to experiment with other natural low-glycemic sweetners (stevia, swerve, etc) to see what would work best. Also the total carbs might be too high if you are trying to loose weight.


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