These fudgy peppermint coconut flour brownies are as delicious as they are healthy. I love making desserts for my family that are full of healthy fats, made with organic ingredients, and gluten-free. These brownies are all three!
This blog post is part of the Tastes of the Season Holiday Recipes series hosted by my friend Kristen from Ella Claire Inspired. Make sure to read all the way to the end of this post to get some more delicious Christmas recipes from my blogging friends!
Peppermint Coconut Brownies
I have been experimenting with this brownie recipe for a while now. Most of the time I just throw things in the blender and hope for the best. It always turns out DELICIOUS. I finally tested out some specific measurements, for a more consistent result. Though I called these coconut flour brownies, these are actually made with shredded coconut.
Why did I make these brownies with shredded coconut instead of coconut flour, you ask? I almost always have several bags of unsweetened coconut flakes in the pantry. I keep them stocked so I can make a batch of my homemade granola on a whim.
You never know when a craving for something crunchy and sweet is going to strike.
Because I make most baked goods with my sourdough starter, I don’t keep coconut flour on hand. Brownies are really the only thing I make with coconut.
The end result is a brownie that is fudgy, rich, and the perfect chocolate treat. Add a drop of food grade peppermint essential oil, and you have the perfect healthy treat for Christmas.
This particular coconut flour brownie recipe is also gluten-free. Bring it to holiday gatherings for the folks who have to stay away from grains.
I add dark chocolate chunks for an extra special treat.
Personally, the dark chocolate chunks from Trader Joe’s are – by far – my favorite. They are roughly chopped and the perfect amount of sweet. If you have a TJ’s near you, grab some next time you’re there. The closest one to us is an hour away, but Luke and I stopped in on our recent date night.
You know you’re officially an adult when you go to the grocery store for fun. 😉
Can I substitute any other oil for the coconut oil?
Yes! Avocado oil makes a delicious substitute, if you don’t have any coconut oil on hand. You can also use unsalted butter. If you only have salted, omit the added salt from the recipe.
Can I substitute coconut flour for the shredded coconut?
Yes, substitute 1/2 cup coconut flour for the shredded coconut.
Why add peppermint essential oil to these coconut flour brownies?
One drop will flavor a whole batch of coconut flour brownies, making them perfect for a holiday gathering. I also like to add it to peppermint mochas. Peppermint is an excellent aid for digestion and one drop is equivalent to 28 cups of peppermint tea.
*Don’t consume peppermint essential oil if you are nursing.
Fudgy Peppermint Coconut Flour Brownie Ingredients
1 cup shredded coconut
1/2 cup coconut oil, melted
1/2 cup honey
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
1/2 teaspoon salt
1 drop food-grade peppermint essential oil
1/2 cup dark chocolate chunks
How to Make Fudgy Peppermint Coconut Flour Brownies
- Preheat the oven to 350 degrees.
- Pulse the shredded coconut in a blender or food processor for about 30 seconds.
- Add the rest of the ingredients, except for the dark chocolate chunks, to the blender. Blend on high power for a few minutes, until everything is smooth.
- Fold in the dark chocolate chunks.
- Add the batter to a 9″ X 9″ greased pan and bake for 15 minutes.
- Serve immediately, for a warm fudgy Christmas treat.
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Fudgy Peppermint Coconut Flour Brownies
These fudgy peppermint coconut flour brownies are as delicious as they are healthy. I love making desserts for my family that are full of healthy fats, organic ingredients, and gluten free; these brownies fit the bill!
Ingredients
- 1 cup shredded coconut
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 3 eggs
- 1 tsp vanilla
- 1/2 cup cocoa
- 1/2 tsp salt
- 1 drop food grade peppermint essential oil
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350 degrees.
- Pulse the coconut flour in a blender or food processor for about 30 seconds.
- Add the rest of the ingredients, except for the dark chocolate chunks, to the blender. Blend on high power for a few minutes, until everything is smooth.
- Fold in the dark chocolate chunks.
- Add the batter to a 9" X 9" greased pan and bake for 15 minutes.
- Serve immediately, for a warm fudgy Christmas treat
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Now go get the rest of the Taste of the Holidays Christmas Treat Recipes!
Peppermint Whipped Cream by Ella Claire & Co. | Fondant Christmas Cupcakes by Craftberry Bush | Old Fashioned Peanut Brittle by anderson + grant | Dairy Free 6 Ingredient Salted Caramels by Zevy Joy | No Bake Healthy Coconut Bars by Tidbits
Easy Peppermint Bark by Jenna Kate at Home | Black Walnut Christmas Cake by Inspired by Charm | Chocolate Covered Marshmallows with Salted Pretzel Topping by Boxwood Avenue | Christmas Popcorn by Town and Country Living | Snowman Cheese Ball by Julie Blanner
Slow Cooker Candied Pecans by Live Laugh Rowe | Fudgy Peppermint Coconut Flour Brownies by Farmhouse on Boone | Hot Peppermint Mocha by Shabbyfufu | Homemade Take 5 Peanut Butter Cups by Chronicles of Home | Slow Cooker Chocolate Peppermint Pretzels by Nest of Posies
Berry Topped Chocolate Cake by French Country Cottage | Pecan Butter Tart Bars by So Much Better With Age | Chocolate Pinecones by My Sweet Savannah | Peanut Butter Fudge by My 100 Year Old Home | Simple Holiday Fudge by House 214 Design
Coffee Cake by Rooms for Rent
Tish says
350 for 15 mins.? They weren’t
cooked. Did i do something wrong?
Samantha becker says
Hey,did you double the recipe for this post? Your brownies look thick.