Gluten Free Date Brownies

I am a huge fan of brownies. I don't think there is a day where I am not craving brownies. I just love the rich chocolate goodness. Unfortunately, brownies are not going to give me the summer body I am desiring, so I had to switch things up. These Gluten Free Date Brownies are just as sweet, fudge and delicious, as any other regular brownie. You will love these.

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.

Which is saying something, because brownie batter says a lot about brownies.

And yes, I am a bowl licker, raw eggs and all. Haters gonna hate.

what should I do if my batter is looking dry?

I have made this recipe, many of times, and mine have never been dry. I remade them the other day, and noticed they were a little more dry than usual.

I added an extra Tablespoon of honey and an extra Tablespoon of water, and they were perfect. You can adjust the recipe as needed, but a little extra honey and a sprinkle of water will always help.

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looking for more healthy snacks and desserts? here are a few of our favorite:

Skinny Frozen Strawberry Bites
Skinny Banana Split
Skinny No Bake Coconut Bars
Skinny Mint Chocolate Chip Ice Cream
Skinny Chunky Monkey Cookies

Serves: 9

Gluten Free Date Brownies

15 minPrep Time

20 minCook Time

35 minTotal Time

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


  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.
  6. Add the flour, egg, egg yolk, 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!



104 cal


9 g


6 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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16 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.
  5. AC Davis
    For everyone saying the brownies were dry, how is that even possible?? I substituted cashew flour ( I had a bunch of raw cashews I needed to use so I made a flour out of them) for the almond flour, and used regular honey and these were the most amazing brownies we've ever tasted. Within 5 minutes the entire pan was gone. They were baked well around the outside and still gooey in the middle just like traditional brownies. Right before placing in the oven, I topped them with unsweetened coconut, mini chocolate chips and sliced almonds. These are better than the brownies the fancy gluten free bakery in town sells!!
  6. Eluzabeth
    I just made these, added some 86 % chopped dark chocolate. I used a little of the hot soaking water from the dates, to thin the date paste out a little. These were anything but dry. Fudgy to the max. Couldn't eat more than a decent size piece, and normally I would binge eat brownies made with processed ingredients. Definitely worth a try. I will make them again.
  7. Donna in Inwood
    I made these yesterday and they are pretty good. I was drawn to the recipe because it does not use either chocolate chips or chopped-up chocolate bars. I love both, but alas cannot eat either because both are migraine triggers. But I thought I might be able to tolerate powdered cocoa - especially double-process Dutch cocoa, which I used. And sure enough, I've felt no bad effects after eating these for two days, so likely there will be no bad effects at all. I will say that the batter is very thick and dense -- that's what the other commenters mean when they say it is "dry." It does help to add some H20. I added 2 T but could have put in more. I would not add any additional sweetener. I used 4 T of honey instead of the recommended 5 T, and it was fine. But there are no kids in my house and I find most recipes are too sweet, as if to appeal to childrens' palettes. The dates plus 4 T of honey was just the right amount of sweet. I made the batter in my Vitamix high-speed blender, using the standard size container, which is fairly big. I also have the small container but I was afraid it might not be big enough. It would have been fine, though, and it would have worked better. When I put the softened dates in the large container, they just squashed up against the sides of the container and didn't really pulverize. It was only when I added the other ingredients that there was enough volume to actually crush the dates. I notice someone else used gluten-free flour mix, and that is a good idea. I might make this again using King Arthur's all-purpose gluten-free flour mix. It is nice to be able to eat chocolate without getting a headache!

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