This is the kind of  “health food” that seems too good to be true. Yes, they’re brownies. Yes, they are calorie dense, but they are nutrient dense too – and if you’re gluten-free or dairy-free you know just how life-changing a good recipe like this can be!

Even without flour or dairy, Claire Thomas and Laurel Gallucci’s paleo brownies are some of the best we’ve ever tried – an essential (and fool proof) recipe for any fall or winter baking repertoire. Still hungry for more? Their paleo chocolate cake recipe never disappoints either…

Fudgy, decadent, delicious…the description goes on. These grain free, refined sugar free and dairy free paleo brownies are the real deal. I’m 100% ok with my husband eating these for breakfast most mornings, however they are a treat all hours of the day! Enjoy!

Grain-Free Almond Butter Brownies
Yields about 24 brownies


for the brownies:
2 cups almond, cashew or sunbutter
2 eggs
1 cup maple syrup
1/4 cup date paste or 4 dates (pitted)
1 Tbsp vanilla extract
1/2 cup cacao powder
1/2 teaspoon Himalayan pink salt
1 tsp baking soda
1 cup chocolate chips


Preheat oven to 350.

In a large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper. Bake at 350 for 30-35 minutes.

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Leave A Comment

  1. These look and sound divine! I plan on making them
    for Thanksgiving and Christmas.

    Natalie | 11.10.2016 | Reply
  2. YUM!! Have you tried/had success with flax eggs or aquafaba or any vegan alternative?

    • Hey Chelsea! I’ve tried these brownies with a 2 flax eggs! It works great ;). Enjoy!

  3. Looks delicious! Must try 🙂

  4. These look absolutely delicious and I can’t wait to try out the recipe especially with the festive season coming up.

  5. these aren’t vegan 🙁

    Madeline | 11.10.2016 | Reply
    • Hey Madeline! You can easily make these vegan by substituting 1 tablespoon of freshly ground chia or flax with 3 tablespoons of water for each egg in the recipe. Simply let the water and chia or flax sit in a bowl together for 10 minutes, then mix into the batter. Enjoy!

  6. This looks delicious! Thanks for sharing, I’ll try these out. I love brownies.


  7. Mmm Mmm Mmm! Can’t wait to give these a try!

  8. Calorie count?

    Lea Walker | 12.12.2016 | Reply
  9. How many calories fat etc?

    Pamela Sapia | 12.26.2016 | Reply
  10. Is this baked at 350 or 320? It says both in the instructions 🙂

  11. Made them at 350 and they were amazing!! I like how they weren’t too sweet and I’m definitely going to have to get some coconut ice cream for a treat

    Kristen | 02.03.2017 | Reply
  12. Are you sure this is supposed to be an 8×8 inch pan? Looks soooooooo overflowing in the oven right now. Like maybe it would have been better in an 8×11…

  13. Does this call for cacao powder or cocoa powder? Can’t wait to make them!

    Katie | 06.13.2017 | Reply
  14. They are super wiggly after 35 mins at 350, do I need to bake for longer or just let them set up on the counter?
    Thank you!

    Brandy | 06.30.2017 | Reply
  15. Way too many carbs here between the cup of Maple syrup and the chocolate chips. I would cut back to less than half of each. Maybe change the syrup to 1/3 cup max of coconut sugar. Add nuts to increase protein and Omega 3’s

    Dr. Robins | 10.29.2017 | Reply


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