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Home » Gluten Free Recipes » The Most Delicious Paleo Brownies

The Most Delicious Paleo Brownies

Published November 9, 2013 Last Updated April 2, 2019 By Lori Ryman 67 Comments

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Delicious Paleo Brownies Made with Cococonut Flour - These brownies are gluten free, dairy free, and paleo

This is my all time favorite recipe for paleo brownies. The brownies are made with coconut flour and they taste amazing! They are soft, chewy, chocolatey and oh so delicious!

Brownies were always my favorite treat when I was a child, but when I went gluten free five years ago, I gave them up! At the same time, I stopped eating processed foods, so this made it even harder for me to find a great tasting gluten free brownie.  But guess what? This recipe makes a great tasting brownie with healthy ingredients!   These paleo brownies with coconut flour and raw cacao powder are the greatest, they take me back to my childhood!

These paleo brownies would be a perfect treat for any holiday party! They taste like a brownie/chocolate cupcake and everyone who has tasted them doesn’t believe they are gluten free!

You know, how with some coconut flour recipes, the coconut flour dominates the taste? Not with these though, it must be the delicious chocolate made from cacao powder!  It makes these paleo brownies taste exactly like a regular brownie made with conventional flour. Seriously!Soft and Chewy Paleo Brownies Made with Coconut Flour

Using Natural Sweetener in Paleo Brownies

One great thing about these paleo brownies is that they are sweetened with raw honey! Sweetening with raw honey is so much better than using sugar.  Sugar is empty in nutritional value and lacking in vitamins and minerals.  Honey, on the other hand, has vitamins, minerals, antioxidants and flavonoids that fight free radicals! It is a great natural sweetener! Also, if you are restricting your sugar, you can decrease the amount of honey and I’m sure these brownies will still taste great!

I always try to use raw honey as a natural sweetener in most of my recipe because of the health benefits. It works great as a natural sweetener for paleo cupcakes and muffins too.

Ingredients in the Recipe

The main two ingredients for this recipe for paleo brownies are coconut flour and raw cacao. I love baking with coconut flour because it contains a high amount of fiber and it is also low on the glycemic index.

I’ve been trying to keep my diet restricted to a primarily low glycemic diet to see if it will help my skin. So, even when I make desserts and treats, I try to keep those as healthy as possible too.Coconut Flour Brownies Fresh Out of the Oven

These paleo brownies don’t contain any gluten, grains, nuts or dairy. So, they are a great option if you have allergies or are just trying to eat healthier. It’s hard to tell that they don’t contain any gluten or regular sugar because they taste so great!

My family usually can’t tell whether I made them regular brownies or my paleo brownies. That’s how similar they taste and look to regular brownies.

I love these brownies because they make a great treat! I usually bring one for a snack on the go. Try them, I’m sure you’ll agree, they are so…yummy, soft, moist, and melt in your mouth!!!Paleo Brownies made with coconut flour ready to eat fresh out of the oven

 

sliced paleo brownies on a plate

Paleo Brownies made with coconut flour

Recipe for paleo brownies made with coconut flour and raw cacao. These brownies are soft, chewy, and melt in your mouth. The brownies are gluten free, grain free, dairy free and paleo.
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9
Calories: 149kcal
Author: Lori Ryman

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup raw cacao powder
  • 1/2 cup raw honey
  • 1/3 cup coconut oil (melted)
  • 5 eggs
  • 2 tablespoons water
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon baking soda

Instructions

  • Combine all dry ingredients in a dish and mix well.
  • Combine all wet ingredients in a separate dish, mix well.
  • Slowly add the dry ingredients to the wet ingredients, while stirring.
  • Grease an 8x8 baking pan or place parchment paper on the bottom of the dish.
  • Pour batter into baking pan and smooth out the batter with a knife.
  • Bake at 350 degrees for 30 minutes. Let cool before slicing.

Nutrition

Serving: 1brownie | Calories: 149kcal | Carbohydrates: 14.6g | Protein: 2.9g | Fat: 9.6g | Saturated Fat: 7.1g | Cholesterol: 82mg | Sodium: 89mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 14.1g | Calcium: 10mg
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Soft and Chewy Paleo Brownies made with coconut flour

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Filed Under: Gluten Free Recipes, Paleo Recipes, Snacks and Side Dishes Tagged With: brownies, dairy free, Gluten Free, paleo

About Lori Ryman

Lori Ryman, BS, MS, has been dedicated to researching natural alternatives for the past 15 years. Lori has a background in research methods, health, and nutrition. She started with an Interest in natural alternatives to improve her own health and she continues to share natural DIY projects, recipes and natural alternatives with millions of viewers on treasuredtips.com.

Lori’s research for posts is based on peer reviewed evidenced-based research. Lori is a published author in a peer reviewed research journal. Her work has been covered by MSN, The Huffington Post, wikiHow, The New York Times, and many more.

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Reader Interactions

Comments

  1. Danielle

    October 4, 2019 at 6:15 pm

    Made these today and turned out great. I used butter instead of coc. oil and monk fruit sweetener instead of honey. I baked them for a diabetic and the honey isn’t good for a diabetic, he loves them as well.

    Reply
    • Anonymous

      October 18, 2019 at 1:00 am

      Your modifications are exactly what I was going to try! Glad to know they turned out so well 🙂

      Reply
  2. Anonymous

    May 18, 2019 at 11:09 am

    I love trying new healthy recipes. tried making these today and if you like the bitter cocoa taste which I did and taste of coconut they turned out nice. More of cake type rather than gooey brownie. One can have it with a dollop of cream and would taste perfect. I also added some vanilla extract to disguise the Taste of coconut oil. All in all was a good first attempt for me.

    Reply
  3. Angela Smith

    November 6, 2018 at 3:41 pm

    I made these and realized I wasn’t going to eat it before going out of town. I was worried they would go bad in the fridge. I decided to freeze them, if it didn’t work then what did I loose.

    These freeze great!!!! Thawed just fine, and are still moist and super delicious.

    Also whipped heavy cream + a little vanilla. (Add stevia to sweeten if needed) goes great with these.

    Reply
    • Lori

      November 9, 2018 at 1:02 am

      So glad you enjoyed them! I like to freeze any extras too. Such a great treat!

      Reply
  4. Tia Heritage

    May 24, 2016 at 8:32 pm

    Yes, so excited to try all these yummy healthy recipes!
    Love life and life will love you back by eating and staying healthy.

    Reply
    • Lori

      June 5, 2016 at 11:56 am

      So glad you like them!

      Reply
  5. Tia Heritage

    May 24, 2016 at 8:30 pm

    Thank heaps Lori for all the healthy recipes!
    Always love being healthy!
    thank you for sharing.

    Reply
  6. Faith

    March 25, 2016 at 7:59 am

    Made these after hunting for coconut flour recipes, cooked them in a loaf tin and it’s come out like a delicious cake! Would definitely feel better than eating regular cake, tastes delicious (very chocolatey) and I am going to serve it with a coconut milk & avocado based chocolate mousse as a “health by chocolate” cake over Easter.

    Reply
    • Lori

      April 3, 2016 at 10:00 pm

      Yay! So glad you enjoyed them 🙂

      Reply
  7. Michelle

    March 1, 2016 at 6:46 pm

    How many calories are these?

    Reply
    • Lori

      March 7, 2016 at 4:52 pm

      I haven’t calculated it yet. There are websites where you can input the ingredients and it will calculate it for you.

      Reply
  8. Madi

    October 21, 2015 at 3:16 pm

    I love this recipe! They’re so cake-like and fluffy. I’m planning on baking a cute Halloween Jack O’ Lantern cake with this recipe. I hope it works:)

    Reply
  9. Daisy

    June 30, 2015 at 5:58 pm

    Just a tip…either used fractionated coconut oil or let your eggs become room temp. My cold eggs hardened up the oil and it was a big clumpy disappointment.

    Reply
    • Lori

      July 7, 2015 at 2:36 pm

      Thanks for mentioning that! Whenever that happens to me, I stick it in the oven on a low temp for a minute and it melts the coconut oil in the batter.

      Reply
  10. Stephanie

    May 29, 2015 at 10:06 pm

    Thank you for the recipe, these taste great! I altered mine a little. Once I poured the batter into my baking dish I swirled some almond butter on top.

    Reply
    • Lori

      June 2, 2015 at 2:14 pm

      Glad you enjoyed them!

      Reply
  11. heleny

    April 25, 2015 at 3:33 am

    Hi Lori,

    Instead of honey, can I substitute that for medjool dates? How much do you recommended?

    Reply
    • Lori

      April 26, 2015 at 10:38 pm

      Sure! I’ve actually never baked with dates before, so I’m not sure how many, but I would guess to use about the same (1/2 cup).

      Reply
  12. Nicole

    February 13, 2015 at 11:52 am

    I made these yesterday and they were great! I used butter instead and they turned out great!

    Reply
    • Lori

      February 16, 2015 at 2:06 pm

      I’ll have to try making them with butter, it sounds great!

      Reply
  13. Chelle

    November 22, 2014 at 4:31 pm

    Hi! I would like to try this recipe for Thanksgiving. I usually buy the large brown eggs, should I still use 5 large eggs or less? Also, do I used the same amount of butter as coconut oil if I am substituting? Thanks, excited to try this recipe!!!

    Reply
    • Lori

      December 4, 2014 at 2:09 pm

      Hi Chelle, hope the recipe came out good if you gave it a try for the holiday. My eggs are farily large too as they’re from a local farm. I think you could still use the 5 eggs. 🙂

      Reply
  14. Barb

    November 3, 2014 at 2:32 pm

    I am wondering what the nutrition is with this recipe. I made it and it is wonderful. But still would like to know the carbs. etc.

    Reply
    • Lori

      November 15, 2014 at 2:21 pm

      You can use this recipe calculator: http://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  15. Ariel

    October 27, 2014 at 7:23 pm

    Can you substitute Maple syrup for the raw honey? If so how much would I use?

    Reply
    • Lori

      October 28, 2014 at 6:16 pm

      Absolutely! I think you can use the same amount or a little less.

      Reply
  16. kaleo

    October 16, 2014 at 3:55 am

    These are awesome brownies! My family loved em. I used butter, turned out amazing!

    Reply
    • Lori

      October 26, 2014 at 6:01 pm

      Yay! So glad everyone enjoyed them!

      Reply
  17. Karen

    October 4, 2014 at 12:32 am

    Fool proof recipe, so easy to make & it comes together in no time. I wouldn’t mess with the ingredients as it’s a crowd pleaser as it is. Super chocolatey & gooey. So good. I work out around 100 calories if cut into 15 serves. PERFECT!! Thanks Lori!

    Reply
    • Lori

      October 13, 2014 at 4:50 pm

      So glad you enjoyed the recipe! It’s my favorite dessert! 🙂

      Reply
  18. Leah Ann

    September 19, 2014 at 4:10 pm

    These brownies were very very good and I added choc chips and walnuts. Stayed very moist. Next time add xanthum gum to help it stick together as I had to used egg substitute. Really yummy.

    Reply
    • Lori

      September 22, 2014 at 6:01 pm

      Yum! I’ll have to try them with nuts and chocolate chips.

      Reply
      • Nina

        December 31, 2019 at 6:26 am

        Can’t wait to try. Do you think I could add some bananas or do you think it would not cook correctly? Like 1 smashed banana? Thank you.

        Reply
  19. angela bean

    June 6, 2014 at 9:40 pm

    hi made these today they were very very dry I didn’t substitute anything what did I do wrong? also only filled half the baking pan.

    Reply
    • Lori

      June 11, 2014 at 7:20 pm

      Sorry to hear that, did you measure the coconut oil when liquid?

      Reply
  20. Cherine

    April 10, 2014 at 12:19 pm

    I am fairly new to baking this way, but I have to say these are amazing!!! I used egg substitute for 4 eggs + 1 large egg, and Truvia instead of the honey. They turned out fantastic!! I baked mine in an 8″ round glass pie plate, and it turned out just like a lovely dense cake! LOVE 🙂
    Thank you so much 🙂

    Reply
    • Lori

      April 29, 2014 at 10:23 pm

      So glad you enjoyed them!

      Reply
    • Lortiz

      December 20, 2015 at 1:42 pm

      How much truvia did you use please?

      Reply
  21. Sadie

    March 3, 2014 at 11:25 am

    Hi, I made these last week…they are so tasty! I am going to make them again today, but I just wanted to say that when I made them they had the consistency of cake rather than brownies. Still very yummy, just more cake-like…I wonder if I over-baked them…I just put the timer on for 30 minutes, and didn’t remember to check them prior to that to see if they were done. My hubby, who is not a fan of my “healthy” dessert recipes, ate two pieces as soon as they were cool enough…which makes them a winner in my book!

    Reply
    • Lori

      April 8, 2014 at 11:19 pm

      Glad they passed the hubby test! They are a little more of a cake consistency because of the fluffiness.

      Reply
  22. Lu

    January 27, 2014 at 4:28 pm

    If you bake goodies, doesn’t that take away all the health benefits of the cacao being raw?

    Reply
    • Lori, Health Extremist

      February 9, 2014 at 10:43 pm

      It still contains some nutrients and I prefer it opposed to the highly processed cocoa.

      Reply
  23. Lori, Health Extremist

    January 13, 2014 at 11:41 pm

    Sorry to hear that, did you make any substitutions to the ingredients?

    Reply
  24. Anie U

    December 8, 2013 at 7:30 pm

    I made these last night, and they were super fluffy and delicious! I did replace the coconut oil with an equal amount of butter because it was all I had on hand, but they turned out fantastic. Thank you for the recipe 🙂

    Reply
    • Lori, Health Extremist

      January 3, 2014 at 1:20 pm

      Glad you enjoyed the recipe!

      Reply
  25. Karen

    November 26, 2013 at 6:27 pm

    Do you know how many this makes?

    Reply
    • Lori, Health Extremist

      November 30, 2013 at 8:03 pm

      Hi Megan, great question, it makes about 10 pretty large sized brownies

      Reply
  26. Lori

    November 17, 2013 at 5:41 pm

    Hi Lori – just found your website and sounds like some great recipes to try. My only issue will be the honey that you use in most of your recipes. I need to use low carb option, so I am wondering if you have tried using Stevia or other sweetner? I am just not sure whether the moistness would suffer or if I should I add a little more liquid to offset. Any suggestions would be appreciated.

    Reply
    • Lori, Health Extremist

      November 30, 2013 at 7:31 pm

      Hi Lori, You can definitely use stevia or another sweetener in place of the honey. I also make all of the recipes without any honey (or any other sweeteners) for my mom because she doesn’t want any added sugar, and they come out great. The only recipe I haven’t tried without honey, is this Paleo Brownies recipe.

      Reply
      • Anonymous

        January 2, 2015 at 10:57 pm

        I made them tonight using natural mate a sweetener made up of erythritol and sucralose. They turned out great! Thanks for an amazing brownie!

        Reply
        • Lori

          January 5, 2015 at 10:06 pm

          Awesome! So glad it turned out well! 🙂

          Reply
        • Jen

          January 25, 2017 at 1:22 am

          what conversion did you use to sub the sweetners for the honey?

          Reply
  27. Yoli

    November 13, 2013 at 1:04 pm

    Hi Lori,

    Well, I made these brownies with Almond flour and they taste better with raw butter but it’s weird, the coconut brownies tasted more moister than almond brownies. I only used 3 egg as the recipe suggested, should I try adding more eggs? I also added some non GMO, gluten free, dairy free dark chocolate chips on top. That was Yummy!!

    Reply
    • Lori, Health Extremist

      November 30, 2013 at 7:08 pm

      Sounds delicious with chocolate chips! Maybe try adding another egg or some coconut oil?

      Reply
  28. Ruth

    November 12, 2013 at 10:03 pm

    How can it be adjusted to also accommodate egg and dairy allergies?

    Reply
    • Lori, Health Extremist

      November 30, 2013 at 7:02 pm

      The recipe is dairy free, you could try substituting applesauce or chia seeds for the eggs (I haven’t tried it yet, though).

      Reply
      • Christina

        April 13, 2019 at 4:06 pm

        Can I use stadia instead of honey? I’m on a gestational diabetes diet but I’m craving the delicious brownies!

        Reply
  29. Debbie

    November 11, 2013 at 9:09 pm

    Didn’t turn out and don’t know what I did wrong!

    Reply
    • Lori, Health Extremist

      November 13, 2013 at 11:49 pm

      Hi Debbie, sorry it didn’t turn out, did you make any substitutions?

      Reply
  30. Yoli

    November 10, 2013 at 2:48 pm

    Hi Lori, I am making this brownies as I speak. I was gooey and trying to spread it around. I hope it taste good. Also, you said it wasn’t going to taste like Coconut but I tasted it and it did taste like coconut oil or flour. Can I use raw butter next time??

    Thanks so much,

    Yoli

    Reply
    • Lori, Health Extremist

      November 11, 2013 at 11:27 pm

      Hi Yoli, I haven’t tried making it with butter, but if you do, let us know how it comes out. I’m surprised you could taste the coconut, for me, the chocolate really covered up the coconut taste (or maybe I’m just too used to eating coconut lol).

      Reply
      • Anonymous

        June 13, 2014 at 3:55 am

        I have used butter tasted great

        Reply
        • Lori

          June 18, 2014 at 6:19 pm

          Awesome!

          Reply
    • Joni

      June 21, 2014 at 3:48 pm

      Funny I found this recipe while searching for a recipe that uses coconut oil (and flour) rather than butter. Not that I’m opposed to using butter, but have more coconut oil on hand right now than Kerrygold butter.

      A recipe I tried before uses butter: https://empoweredsustenance.com/coconut-flour-brownies-paleo/

      The odd quantities bother me, though… 1/2 cup minus 1 TBL… but turned out well enough—we ate all of it!! LOL.

      But will use Lori’s recipe now. Thank you.

      Reply
      • Lori

        July 15, 2014 at 11:20 pm

        Hope you enjoyed the brownies 🙂

        Reply
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