Gluten Free Date Brownies

Lately the sisters and I are trying to eat a little more healthy… But as you can probably tell, we all have a big sweet tooth. I needed some type of dessert the other day, and came across the idea of date brownies. I don’t know if you’v ever tried them before but wow. They are pretty dang amazing. And I didn’t feel guilty eating them, because I knew all the ingredients that were in them, and they are all healthy alternatives. The brownie batter even tastes good… Enjoy your healthy eating!

Serves: 9

Gluten Free Date Brownies

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3/4 cup hot water
  • 1 1/2 cup Medjool dates, pitted
  • 1 cup almond flour
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened honey
  • 1 tablespoon coconut oil, melted
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Place dates in a bowl, and pour the hot water over them.
  3. Allow the dates to soften in the hot water for about 10-15 minutes.
  4. Drain dates and pat dry.
  5. In a food processor mix dates until they are smooth and have no chunks (there will be little seeds, but make sure there are no large bumps).
  6. Add the flour, egg, vanilla extract, unsweetened honey, coconut oil, cocoa, cinnamon, baking soda, and salt.
  7. Mix until well combined and the mixture is smooth, scraping down the sides as you go, so the ingredients are well incorporated.
  8. Spray an 8x8 inch pan with non-stick cooking spray.
  9. Spread mixture around in the pan, until it is evenly spread.
  10. Place in oven and cook for 20 minutes.
  11. Remove from oven after baking and let cool before cutting in.
  12. Guiltlessly enjoy! 🙂
7.8.1.2
1030
https://www.sixsistersstuff.com/recipe/gluten-free-date-brownies/

Print Friendly, PDF & Email

Comment on this Recipe

10 Responses to “Gluten Free Date Brownies”

  1. Jacklyn Nikkel
    I love this brownie. I had to substitute gluten free baking mix for the almond flour and canola oil for the coconut oil. Was a little too dry so I added a tablespoon of cherry sauce I had. My husband is eating them and doesn't even know they are gluten free. I would recommend this recipe for anyone looking for less sugar too!!
  2. These look moist and fudgey, but they did not turn out that way. They came out dry and fluffy is the only other word I can think of to describe them...... disappointed and bummed that I wasted all those ingredients. I followed the recipe exactly, so not sure what could have gone wrong.
  3. I have not tried these yet, however when reading the instructions (#5) it says that after processing in the food processor "they will have little seeds." Dates do not have seeds they have one large hard pit. I'm wondering if it was dried figs they used - figs have little seeds.
  4. Jennifer Ward
    I was very excited to try this recipe. Once I had my dates soaking, I realized two things; one, I was out of almond flour and two, everyone said they were dry. (I didn't look at the reviews until after I started.) But I was on a mission so I wasn't going to quit. I used 1/2 cup coconut flour and 1/2 oat flour in place of the almond flour. I went with everyone's advice and added twice the amount of coconut oil. When I mixed it all in the food processor, I could tell for sure it was going to be dry. So I added maple syrup on top of the honey for moisture and little more sweetness. Then I added a bit of water. I eyeballed a banana on my counter and thought about adding it to the mix but skipped it in the end. I set my oven slightly lower, about 340, and I set my timer to 15 minutes. This seems to have worked. I topped mine with walnuts and bit of pink Himalayan sea salt. In hindsight, I think chocolate chips would work well and maybe shredded coconut. Applesauce might help with the moisture. All in all, I would call it a good base recipe but definitely adjust to your liking.

Leave a Comment