Coconut Peanut Butter Coconut Flour Brownies
Fudgy, gluten-free and filled with coconut shavings! These make for a perfect snack in the afternoon or dessert after your meals. Every time I make a batch of these, they don’t last long!
Servings 9 servings
Ingredients
- 3 tbsp coconut flour
- 1/4 cup cacao powder
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup peanut butter
- 1/2 cup maple syrup or honey
- 2 eggs
- 1/4 cup coconut oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut and more for topping
Instructions
- Preheat oven to 350F. Prepare a 8 x 8 baking pan with oil spray or parchment paper.
- In a medium bowl, mix together coconut flour, cacao powder, coconut sugar, baking powder and sea salt.
- In a large bowl, mix together peanut butter, maple syrup, eggs, melted coconut oil, almond milk and vanilla extract.
- Fold dry ingredients into wet ingredients with a spatula, mix 1/2 cup shredded coconut into batter.
- Add batter into baking pan and smooth out with spatula. Sprinkle extra shredded coconut on top.
- Bake for 20-25 minutes. allow to cool for 5 minutes before cutting into 9 squares! Place leftovers in an airtight container in the fridge for up to 3 days!
Notes
*Maple syrup can be substituted for honey.
Almond milk can be substituted for another nut milk.