Gluten Free Coconut Flour Brownies

O-M-G!  Ok, let me say that again.  O-M-G!!!!  These brownies are SO GOOD!  I’ve been trying to find a clean, gluten-free brownie recipe and found Renee’s Kitchen Adventures Coconut Flour Brownies.  I’ve tried a few and they just don’t taste like the real, fat-filled, gooey goodness as real brownies do – until I met THIS brownie! They are moist, chocolate-y and delicious!  Thank you Renee my angel!

Gluten Free Coconut Flour Brownies


  • 1/2 cup plus 2 TBS. Coconut oil
  • 1/4 cup cocoa powder
  • 3 large eggs
  • 1/2 cup plus 2 TBS. honey
  • 1 tsp. pure vanilla extract
  • 1/2 cup minus 1 TBS. (50 g) coconut flour
  • 1/2 tsp. kosher salt
  • 1/3 cup chopped raw walnuts
  • 1/3 cup mini chocolate chips (use gluten free ones to keep recipe gluten free)


  1. Preheat oven to 300 degrees F. Line an 8″x8″ glass baking pan with parchment so two edges hang over the side of the pan.(for easy removal and cutting) Spray lightly with cooking spray.
  2. In glass measuring cup, melt coconut oil in microwave. In a large bowl, combine the cocoa powder and the melted coconut oil, and eggs with an electric mixer until combined. Add in the  honey and vanilla extract. Mix again until combined. Add in the coconut flour and salt and mix again until the batter is thoroughly combined.
  3. Fold in the nuts and chocolate chips. Spread into prepared pan evenly.
  4. Bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Cool on wire rack and once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.

Note: I had to bake mine a little longer; 35 minutes total was perfect for my oven.

For the original recipe, visit

Leave a Reply