Freedom Brownies Recipe

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These clean eating freedom brownies are wonderful, grain-free brownies!!

A reader on Facebook forwarded a recipe to me thinking I might enjoy a new type of brownie. A brownie made with coconut flour!

Three of these Clean Eating Freedom Brownies are stacked on top of each other on a round, white plate.

Not being one to turn down a good brownie, I took a peek at the recipe. It looked lovely, and with butter, it would have been clean. But since I’m not eating any dairy at the moment, I had to make a change in the source of fat for these. And because I did that, I had to have more egg to help it bind. I also like a heavier vanilla flavor so….. well…. you get the idea. I changed the recipe.

But my, oh my….what a great treat! Something I absolutely needed for my sanity today…

P.S. – These are gluten-free, dairy-free, AND grain-free! Oh, and did I mention they are DA-ANG good!!????

But it’s also only fair to say that even though these are called “Freedom Brownies”, that doesn’t mean they are free of calories. These are definitely a once-in-a-while treat.

More Healthy Brownie Recipes

Freedom Brownies Recipe

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Clean Eating Freedom Brownies

Freedom Brownies Recipe

These delicious brownies are grain free and positively delicious!
4 from 6 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 servings
Calories: 112kcal


  • cup coconut flour
  • cup unsweetened cocoa powder
  • cup coconut oil
  • 5 large eggs
  • ½ cup maple syrup
  • 2 tsp. pure vanilla extract, non sugar added


  • In a medium mixing bowl, whisk together the coconut flour and cocoa powder.
  • Whisk in the coconut oil, eggs, maple syrup and vanilla extract. Blend well.
  • Pour batter into a greased baking dish (mine was about 7×11), and bake at 350 F. for about 30 minutes.
  • Allow to cool. This is important because they tend to fall apart easily when warm, making it difficult to get them out of the pan.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 30mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 90IU | Calcium: 23mg | Iron: 0.6mg

This recipe from the Gracious Pantry archives, originally posted 3/14/15.

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  1. So glad i found your site, thank you SO much for creating these healthy, yummy recipes. Off to make some brownies. ๐Ÿ™‚

  2. Deb Friddle says:

    Can you do taste the maple syrup…..I do not like maple

  3. Aarin Farrell says:

    Can I substitute any other types of flour ( almond, whole wheat..) ?

    1. Aarin – You can, but I would stick with gluten free varieties as that’s how this recipe is formulated.

  4. have you tried it with less maple syrup? half a cup sounds like a lot. Or could I use coconut sugar?

    1. Tali – Maple syrup doesn’t add the same amount of sweetness as honey or other sweeteners. That’s why there’s more. You could use a dry sugar, but you have to sub by weight, not volume. So you would end up using even more. (About 3/4 cup)

  5. Since I don’t have coconut flour, do you think sorghum flour or buckwheat flour would work instead?

    1. Sue – I’m not sure if the flavors would work on that. Plus, coconut flour is a very “thirsty” flour, so you might have to reduce the liquid content to replace it.

  6. My husband is allergic to coconut what else could I use?

    1. Murdette – An equal amount of butter should work. But I’m not positive what the outcome will be because I haven’t tried it myself.

  7. Can you post the changes to the recipe when butter is used? I’m not dairy free and would prefer butter over coconut oil. Thanks!

  8. Jenny Dart says:

    These look great! Looking forward to trying a grain-free brownie. Are there nuts in these? Just wondered since the picture looked like it. I love nuts in brownies.

  9. So glad you liked and were able to amend the recipe! Not sure how I missed this post! It is a versatile recipe. I never make it the same!

  10. latinavaquerita says:

    I made these in a muffin tin and they have a nice cake like consistency that’s dense enough to pass as cake like brownies. I think they would be better with nuts and shredded zucchini, but this is a good base recipe I’ll be doing again, thanks.

  11. Elizabeth says:

    These came out more cake like than I expected. Thought they’d be more chewy like brownies. They were ok, but not sure I’d make them again.

    1. Elizabeth – Brownies, as I’m finding out, are a very individual thing. Everyone has a preference. I like mine a bit more on the cakey side. But I do have other brownie recipes that aren’t as cakey. Maybe one of those will work for you. ๐Ÿ™‚ Sorry you didn’t care for these.

  12. Elizabeth says:

    Hi Tiffany. Thanks for your response. I agree–brownies are very individual. I plan on trying some of your other recipes. I enjoy your blog!

  13. I made these this morning and they were pretty good, even my 3 boys liked them. They were very crumbly coming out of the pan, so they do need to cool completely. I used an 11 x 7.5″ pan and they were the perfect size. I think a 9 x 13 might be too big. Definitely will be making these again. Thanks!

  14. Could i sustitute the coconut flour for almond flour?

    1. Jenn M – I wouldn’t coconut flour soaks up a TON of liquid. Almond flour seems to soak up almost nothing by comparison.

  15. I’m sorry if someone has already asked but where can I buy coconut flour?

  16. Hi – Can white rice flour be used? Also is white rice flour bad? I’m gluten free.


    1. Sarah – Just because rice is brown doesn’t mean it has gluten in it. No more than white rice. But white rice is very processed and not clean.

  17. KelSeY baUEr says:

    I am newly gfree and i really appreciate people like u that post all these great, simple, and delicious recipes!!! I added a tad flax seed and walnuts and yum yum they r soooo good.(and boy i hav had some horrible experiences with baking gluten free!)

  18. Melisa carter says:

    I made these today with oat flour and they didn’t turn out. It’s all I had so i tried it. Could you tell me what I need to change and still be able to use oat flour, for them to turn out? Thank you

    1. Melisa – I haven’t worked a lot with oat flour, so it’s hard for me to say. I’d have to create a recipe that uses it to be sure. Sorry, wish I could be more help.

  19. I made these tonight for dessert. I only had about half the amount of cocoa powder I needed, so I put in chocolate peanut butter powder. My kids think they are amazing! Thank you for this.

  20. Think they’d work with just egg whites? Five eggs is an awfull lot! Thank you!!

  21. Hi Tiffany.

    I was wondering if I could sub the coconut flour for oat flour since I don’t have any coconut flour? (I don’t mind the gluten)

    Thank you.

    1. Isabell – I wouldn’t simply because coconut flour is an incredibly “thirsty” flour. The oat flour won’t absorb as much liquid and the batter may get too runny. You could try it if you cut down on the other dry ingredients, but at that point, it becomes one big experiment in measures. I do have two other brownie recipes on my site here if that helps….

  22. I made these tonight for my mother and I. Followed the recipe to a T and they turned out deliciously! I absolutely love your page, everything I’ve ever made had been soooo good! Thank you so much and keep up the great work :)!

  23. I added chopped almonds and unsweetened coconut to mimic an almond joy.

  24. Mike Luque says:

    While I’m not vegan or gluten free or dairy free, these still look awesome and I’m always up for trying new ideas. Plus anything I can share that will help folks be able to enjoy a clean treat is good with me.

  25. Can I use whole wheat pastry flour instead of coconut flour ?

    1. Tara – No, coconut flour is a very different animal. But I do have a different brownie recipe you might try instead.