These are the best paleo coconut flour brownies with almond butter! They’re so dense, chewy, and chewy, you’ll never believe they’re vegan, gluten-free, grain-free, dairy-free, and oil-free!
- 1 cup Almond butter, divided
- 4 tablespoons Honey Or Agave
- 10 tablespoons coconut sugar
- ¼ cups Unsweetened applesauce
- 1 tbsp Vanilla extract
- 6 tablespoons Cocoa powder
- 3-½ tablespoons Coconut flour (22g, see note)
- ¾ teaspoons baking powder
- ¼ teaspoons Sea salt
Preheat the oven to 325ºF and line the bottom of an 8 × 8-inch pan with parchment paper.
Reserve 2 tablespoons of almond butter and set aside. Place the remaining almond butter and honey in a large microwave-safe bowl and microwave until the almond butter is smooth and melted, about 1-2 minutes. Add the coconut sugar and beat with an electric hand mixer over medium heat until just combined, about 20 seconds only. Don’t overmix or you’ll add too much air to the brownies and they will runny when baking.
Add applesauce and vanilla and whisk gently by hand until combined, being careful not to add too much air. Add the rest of the ingredients (except the reserved almond butter) and whisk gently by hand until smooth and combined. Your batter will be quite thick. Let sit for 5 minutes so the coconut flour can begin to absorb moisture.
Transfer to pan and spread evenly. Melt the remaining 2 tablespoons of almond butter and drizzle over the top.
Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let cool completely in pan. Once cooled, slice and devour!
Note: It is very important to weigh your flour to ensure accurate results, as different brands may have different weights. If you add too much, the brownies will be dry and if you don’t add enough, they will be too moist.