Moist and Delicious Gluten-Free Brownies Using Coconut Flour

Moist and Delicious Gluten-Free Brownies

I am ecstatic about this recipe and I am sure you will feel the same thing after you make this brownies (just look at the photo above how wonderful it looks). I already knew that it’s going to be amazing as soon as I started making the batter. The smell was so divine and tempting that I wasn’t able to control myself from dipping my finger in the batter and it tasted delicious. And true enough, the finished product was moist, sweet and delicious. It literally is one of the best brownies I’ve ever made, I would even describe it as having a sophisticated taste. So enough of the raving and let’s get to it. Many thanks and full credit to ComfyBelly for this heavenly recipe.

Dry Ingredients:

1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Wet Ingredients:

5 large eggs
1/3 cup melted unsalted butter, (you can also use coconut oil or ghee if you prefer)
3/4 cup maple syrup or honey
1 teaspoon vanilla extract
2 tablespoons milk (or coconut milk)


1. Preheat your oven at 350 deg F.
2. Whisk together the dry ingredients until thoroughly mixed.  Set aside.
3. In a separate bowl, blend together the wet ingredients using your mixer.
4. Combine the wet and dry ingredients together using your mixer until they are well blended.
5. Line a baking pan with parchment paper or grease it if you prefer and pour all the batter. Bake at 25 minutes.

gluten free brownies

The recipe yields a dozen brownies for me. I stored it at room temperature and it even tasted better the next day.

48 Responses to Moist and Delicious Gluten-Free Brownies Using Coconut Flour

  • Heather says:

    Do u have a special icing recipe ?

    • Lauren says:

      I just top with coconut cream that is sweetened with maple syrup or stevia. You can get canned coconut cream in most grocery stores these days.

    • Suzanne Plouffe says:

      I use dates ,boil dates until tender ,add lemon and coconut oil,
      makes a nice spread and good source of fiber.:)

  • Diane D. says:

    What size baking pan?

  • Tina says:

    A wonderful recipe, love them. Used instead of honey, date jam. Will experiment more when I make them again. For icing, I melted a Toblerone chocolate bar and added toasted coconut…!!!! really good. will make them again soon. Thanks for posting this recipe.

  • Kelly says:

    I just made these, and they turned out SOOO GOOD!! So chocolatey and sweet! I’m so thrilled, I was really missing chocolate desserts. The only thing is, they were really dry. I think next time I’ll try the coconut oil instead of butter and see if that’ll make them a little more fudgy. Thanks so much for sharing the recipe!! 😀

  • Ann Ruth says:

    I’m looking forward to baking with coconut flour. Maybe I’ll loose some pounds. So far I can’t loose an ounce. This flour is very healthy. I’ll let you know.

    Ann Ruth

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  • Melanie says:

    I made these with coconut oil, almond milk and only 1/3 cup honey, and they were delicious :)

  • Denise says:

    Do you think the recipe would work if I substitute honey with sweetener? I am diabetic, so no icing for me, but they look delicious.

    • Bobbie says:

      Stevia. It comes from a plant. Like actually from a plant with no crazy process to make it sweet. I actually grew the plant before. Looks like mint. Be carefull because it’s so sweet it kinda has an unpleasant taiste make things less sweet then u would and it’s not bad

  • Angie says:

    I’ve made these twice. The first time was with maple syrup and almond milk and coconut oil. We forgot to melt the oil before mixing so there were tiny clumps of it in the batter, but it didn’t seem to effect the outcome too much. They were good. Not overly sweet, but a little dry. These brownies are very cake-like. An icing would be awesome.

    The second time I made it was with honey (and almond milk and coconut oil), honey being sweeter than maple syrup. I added 2 Tbsp of mini chocolate chips into the batter. I had to increase my cooking time by 5 minutes, but the brownies turned out sweeter and richer, and not dry. Next time I will skip the chocolate chips but only because I should keep my sugar intake down and it’s hard not to eat the whole batch of these brownies!!

  • Sandy says:

    Recipe as is makes a very good cake-like brownie. Hoping to adjust to make gooey brownie. Thanks for a great gluten-free recipe.

  • Tami White says:

    what size pan do you use?

  • Megan Ruhnke says:

    I think that I would try like an 8×8 brownie pan.

  • Mitch says:

    I agree that they are delicious but a little dry. I increased the coconut oil to 1/2 cup and that moistened them up. I also like to add 1/2 cup of macadamia nuts!

  • Nesrine says:

    I just tried this recipe and it’s “amazing.” I started a low-carb high-fat diet 5 days ago and needed something sweet tonight.
    The brownies came out fluffy, so if you like yours dense, adjust the recipe (not sure how). The taste and texture of coconut flour is not detectable at all. I know I’ll have to watch my calories, now that I know this recipe :)

  • maysa says:

    thanx for the recipe .i made it tonight and its really amazing , i used coconut oil and its rally moist! Instead of honey I used half maple syrup and data extract ….
    I will try again for sure .

  • Christine says:

    Just made these brownies….very, very yummy!

  • Bonnie says:

    Just made these; i used coconut oil and milk and substituted one ripe banana for syrup. They seem a bit oily but i will allow them to rest before i judge too harshly.

  • karenn says:

    I need to substitute the honey/syrup/date extract etc with any type of zero carb sweetener like stevia…suggestions on which one and quantity? Thank you!!!

    • SueT says:

      You might consider 3/4 cup mashed avocado blended with 1 tsp+ of stevia extract and 1 tsp (extra) of vanilla extract. When you taste the mixture, make a bit sweeter than your “norm” as it will be a bit less sweet in the final product.

  • Sarah says:

    These are really good. I mostly followed the original recipe, but I added a splash of bourbon.

  • Ida says:

    I made these for dessert tonight and they turned out a little bit dry but delicious. I topped it with a thin layer of nutella. I think I’ll add a few chocolate chips next time to see if it helps make it moist. Thanks for sharing the recipe!!!

  • Tammie says:

    how many carbs in this recipe?

  • Sarah says:

    We have been making these a lot lately, and we love them. I cook them for 20 minutes instead of 25 and they are little more moist. Great recipe. Thanks for posting!

  • Adrienne says:

    More like chocolate cake, but that’s fine by me! I used the coconut oil and 1/2 cup of maple syrup and only baked for 20 mins. Got 16 pieces. Delish! Thank you!!!

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  • Erica says:

    Just made this brownies….. Thank you for the recipe, I had no idea how to use coconut flour!! I used coconut oil instead of butter and rice syrup instead of honey to make it fructose free, it was great!!! On the top I just sprinkled some cacao nibs and I loved it!!! So did my husband which is unusual as he is not a fan of gluten free recipes…… Very happy!

  • Cory says:

    For more moister more fudgy brownies, try decreasing number of eggs instead of changing oil measurements. Usually the more eggs make it more cake-like.

  • Cory says:

    maybe use 3 eggs instead of 5.

  • Stephanie says:

    Has anybody tried making these without eggs? My baby has an egg white allergy so I can’t eat anything with eggs since I’m nursing him. We usually use flax or chia to replace eggs in baking.

  • Kenzie says:

    If I didn’t want to use the maple syrup so they are lower carb what could I subsitute in place of the maple syrup?

  • Dan says:

    We bought some coconut flour and have been looking far a really good recipe to get us excited about the possibilities and this is it!! We did substitute agave for the honey and used coconut oil. We also used dark chocolate cocoa powder. These are very good !!!

  • Carol says:

    Do you have any nutritional info for this recipe?

  • enedy says:

    good recipe, can i make some further modifications, hope to inform you of the results.Thank you

  • Kitty says:

    I made this brownie this pm. I also baked for only 20 mins as suggested by others. It is more a cake texture than a brownie. Not sweet at all but enough to satisfy any craving. It’s actually quite filling and that may be due to the use of coconut flour. Light and healthy. A keeper for sure.

  • Sabra says:

    Just made these and they came out great! Used one less egg and subbed coconut oil. Used maple syrup. Texture/moisture is perfect. Might try a different sweetener next time. Overall, they are amazing, thanks for the recipe!

  • Hungry Man 2015 says:

    I doubled up on all ingredients. The serving size for this was just way too small. 10 eggs… 10 whole eggs…

  • Marian says:

    Very good, but the texture was more like cake to me. I plan to use this for a birthday cake.

  • June says:

    My third time of making these delicious brownies. My pan was too big for the first lot so a bit over cooked and thin. Just did half again to suit my pan the second time and perfect. I use coconut oil as some of my family are dairy free too. Used honey to sweeten.

  • Saima Khalid says:

    I made the chocolate version which always comes out great. I have also made a coffee version of this, and a banana version too which I think is the best one so far. My mum devoured it all! One tip though, for these other versions, I would minus 1 egg from the original recipe, as it tastes too eggy.

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