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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!
Course Baking
Keyword Brownies, coconut flour brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings
Author winnie liong


  • 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


  • 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!


*Maple syrup can be substituted for honey.
Almond milk can be substituted for another nut milk.