Flourless Cashew Butter Brownies

    Author: Lee Hersh
    Yield: 9 1x



    • 1 cup creamy cashew butter, unsalted (if you’re using salted, omit additional salt from recipe)
    • 2 eggs, large
    • 1 tablespoon maple syrup
    • 1 teaspoon pure vanilla extract

    Dry Ingredients

    • ⅔ cup coconut palm sugar
    • 1/3 cup cocoa powder
    • 2 tablespoons coconut flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder


    1. First, preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
    2. Place wet ingredients in a large bowl and mix until combined. Then, add dry ingredients to wet and mix until combined. Your batter should have a cookie dough consistency (it should be thick!).
    3. Transfer dough into a 9×9-inch pan and use your fingers or a spatula to evenly spread out onto the pan. If you notice that there is a lot of oil on the top of your dough, this is normal! Simply use a piece of paper towel to blot as much of it off it as possible.
    4. Bake at 350ºF for 14-16 minutes (less for gooier brownies).
    5. Let cool for at least 30 minutes before cutting.


    • Serving Size: 1/9
    • Calories: 253
    • Sugar: 13
    • Fat: 16
    • Carbohydrates: 24
    • Fiber: 3
    • Protein: 6


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