Coconut Brownies

Toasted coconut and almond blend perfectly in this sweet vegan treat. Make a double recipe and freeze some backups.

12 Brownies

Recipe Categories:

DessertsSnacks VeganSoy-Free

Updated: Mon, 05/13/2019 - 9:13pm


  • 5 teaspoons ground flaxseeds
  • 3 Tablespoons water
  • ½ cup coconut oil
  • ¼ cup almond or coconut milk
  • 1 teaspoon almond extract
  • ¼ cup mashed banana
  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ½ cup cocoa powder
  • ¾ cup fine turbinado sugar
  • 1 teaspoon baking powder
  • ¼ tsp fine sea salt
  • ½ cup toasted shredded coconut
  • ½ cup chocolate chips
  • ¼ cup shredded coconut


  1. Preheat oven to 350º and line an 8x8 baking pan with parchment. Grease sides with coconut oil.
  2. Whisk flaxseeds with water and let it sit for a few minutes. Stir in coconut oil, milk, extract, and banana. Whisk until emulsified and creamy. Set aside.
  3. In a separate bowl, sift together flours, cocoa, sugar, baking powder, and salt.
  4. Add dry ingredients to wet and gently stir. Add in toasted coconut and chocolate chips, stirring gently to combine. Pour batter into pan. Sprinkle with untoasted shredded coconut if you like. Bake for 30-35 minutes, checking with a toothpick for doneness. Let cool completely before cutting- if you can wait! Store in airtight container or freeze.