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Coconut flour brownies

Yields12 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

These brownies are moist and delicious! Definite crowd pleaser, even for the non-AIP folks in the room.

recipe 837

 1 cup coconut flour(112 g)
 ¼ cup arrowroot flour(32 g)
 ½ cup carob powder(43 g) (use cocoa powder if you've reintroduced)
 1 tablespoon gelatin(12 g)
 ½ teaspoon baking soda(2 g)
 ½ teaspoon cream of tartar(2 g)
 ¼ teaspoon salt(2 g)
 ½ cup coconut oil(109 g)
 ½ cup water(119 g)
 ½ cup maple syrup(158 g)
  cup olive oil(72 g)
 1 teaspoon vanilla extract(4 g)

Preheat oven to 350 degrees F and grease 8x8 baking dish with oil


Add all dry ingredients (first 7 ingredients) to a bowl and mix thoroughly


Add water, maple syrup and coconut oil to a sauce pan and warm until coconut oil is almost fully melted; don't overheat and allow to boil.


Mix the heated mixture of water, maple syrup and coconut oil into the dry ingredients. Stir thoroughly.


Add olive oil and vanilla extract to mixture and stir thoroughly.


Scoop batter into greased baking pan and bake on the middle rack for 25 minutes, or until a fork inserted into middle comes away clean


Remove from oven and let rest and cool. Finish cooling in the fridge before cutting and serving. (If you try to cut these while they are warm, they will be very crumbly)


Different coconut flours have varying consistencies and can produce different texture brownies (i.e. too wet or too dry). Your batter should be thick but smooth before adding to your baking dish. To get the right texture, add in the olive oil slowly until the batter is smooth. You may need more or less than 1/3 cup depending on the fineness of your coconut flour.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 231
% Daily Value *
Total Fat 17g27%
Total Carbohydrate 19g7%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.