These vegan coconut flour brownies are gluten-free, plant-based, and irresistibly chocolatey—perfect as a snack, dessert, or healthy treat to satisfy a sweet craving.
It might sound surprising to call brownies “healthy,” but this recipe relies on nutrient-dense ingredients like almond and coconut flours, nuts, and natural sweetener to deliver a fudgy, satisfying bar that still packs plant-based protein and fiber.
Why you’ll love this recipe
- About 6 grams of protein per brownie
- Rich, chocolaty flavor that satisfies cravings
- Made from simple, pantry-friendly ingredients
Ingredients and substitutions
Below are the main ingredients and suggested substitutions. A complete ingredient list and step-by-step directions appear in the recipe card further down.
Almond flour — A nutrient-rich base that contributes protein and healthy fats. It adds a tender, slightly nutty crumb.
Coconut flour — Very absorbent and high in fiber and plant protein. It helps create a dense, fudgy texture; measure and pack it carefully.
Unsweetened cocoa powder — Provides deep chocolate flavor. Use natural unsweetened cocoa for a balanced taste; cacao powder is a bolder option.
Coconut oil — Use refined coconut oil if you want a neutral flavor. Melted vegan butter or avocado oil work well as neutral alternatives.
Maple syrup — This liquid sweetener blends well with the nuts and chocolate; you can swap another liquid sweetener if needed.
Pecans — Add crunch and a classic flavor that pairs beautifully with coconut and chocolate. Walnuts or chopped almonds are good substitutes.
Unsweetened coconut flakes — I recommend unsweetened flakes to keep added sugar low. If using already toasted flakes, watch them closely while baking.
Vegan chocolate chips — Dairy-free chips or chopped dark chocolate create delightful pockets of melty chocolate throughout the brownies.
Vanilla extract — Use a good-quality vanilla for the best flavor.
How to make coconut flour brownies
Before you start: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
Step 1: In a large bowl, whisk together the dry ingredients: almond flour, coconut flour (packed), unsweetened cocoa powder, baking soda, and salt.
Step 2: Add the wet ingredients: maple syrup, vanilla extract, and cooled melted coconut oil. Stir until the batter is evenly combined, then fold in vegan chocolate chips and chopped pecans.
Step 3: Spread the batter into the prepared pan in an even layer. Sprinkle unsweetened coconut flakes over the top.
Step 4: Bake 20–25 minutes, checking at 15 minutes to tent with foil if the coconut starts to brown. Bake until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
Tips
- To avoid crumbling, allow the brownies to cool fully before cutting. Chilling briefly after cooling helps with cleaner slices.
- Top with extra chocolate chips or a sprinkle of flaky sea salt for contrast.
- Store in an airtight container at room temperature for 3–4 days, or refrigerate to extend freshness.
FAQs
Coconut flour is highly absorbent, so adding extra dry ingredients like protein powder will change the moisture balance and the final texture. If you add protein powder, reduce coconut flour or increase liquid accordingly and expect a different, drier texture.
This recipe depends on the specific binding and absorbency of almond and coconut flours. Substituting other flours will alter the fudgy texture and may require significant adjustments to liquids and leavening.
More vegan brownie recipes
-
Easy Gluten-Free Brownies (Dairy-Free)
-
Homemade Vegan Cosmic Brownies
-
Vegan Tahini Brownies (Gluten-Free)
-
Gluten-Free Mint Chocolate Brownies
If you love this recipe, please rate it on the recipe card and share your thoughts in the comments—your feedback helps others find this healthy, fudgy treat.
📖 Recipe
Vegan Protein Brownies with Coconut
Ingredients
- 1 cup (105g) almond flour
- ¼ cup (38g) coconut flour, packed
- ½ cup (35g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted coconut oil, cooled
- ¾ cup maple syrup
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free dark or semi-sweet chocolate chips
- 1 cup raw pecans, chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan with coconut oil and line with parchment paper.
- In a large bowl, whisk together almond flour, packed coconut flour, cocoa powder, baking soda, and salt. Add maple syrup, vanilla extract, and cooled melted coconut oil. Stir until evenly combined. Fold in chocolate chips and chopped pecans.
- Spread the batter evenly into the prepared pan. Sprinkle coconut flakes over the top. Bake 20–25 minutes, checking at 15 minutes and tenting with foil if the coconut begins to brown. Bake until a toothpick comes out clean.
- Allow the brownies to cool completely, then lift the parchment out and slice into nine squares.
Notes
Measuring coconut flour: Pack the coconut flour into the measuring cup so it levels off like brown sugar. This ensures the correct absorbency and texture.
- Prevent crumbling by cooling the brownies fully before slicing. Chilling briefly can help with cleaner cuts.
- Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
Nutrition
Calories: 463 kcal |
Carbs: 39 g |
Protein: 6 g |
Fat: 36 g
Tried this recipe? Tag your photos and share your review—your feedback helps others discover this gluten-free, vegan brownie that balances fudgy texture with wholesome ingredients.