Paleo Gingerbread Brownies


  • 3 tablespoons of Coconut Flour
  • ¼ cup of Unsweetened Cocoa Powder
  • ½ teaspoon of Baking Soda
  • 2 teaspoons of ground Ginger
  • 1 teaspoon of ground Cinnamon
  • ½ teaspoon of ground Cloves
  • Pinch of Salt
  • ¼ cup of Coconut Oil, melted
  • ¾ cup Coconut Palm Sugar
  • 3 tablespoons of Black-strap Molasses
  • 3 Large Eggs
  • 1 teaspoon of Apple Cider Vinegar
  • 1 teaspoon of Pure Vanilla Extract


  1. Preheat the oven to 350 F and grease an 8x8 pan with coconut oil or line it with parchment paper.

  2. In a large bowl, sift together the coconut flour, cocoa powder, baking soda, ground ginger, cinnamon and cloves and a pinch of salt. Keep aside.

  3. In a blender or food processor, combine, the eggs, melted coconut oil, coconut sugar, molasses, vinegar and the vanilla extract. Blend it on high for a minute or two

  4. Add the sifted dry ingredient to it and blend on high, till everything is well incorporated.

  5. Pour in the prepared pan and smooth it out.

  6. Bake for 20 to 22 minutes, or till a toothpick inserted in the middle, comes out clean.

  7. Let it cool for 10 minutes in the pan and then finish cooling completely on a wire rack

  8. Cut into 9 to 12 squares, depending how big or small you want each square to be. 

Note- Add ½ cup chocolate chip or chopped nuts of choice to the brownie batter for added texture. Optional step, top the brownies with shredded coconut or whipped coconut cream and a light dusting of cocoa powder for a fancy festive feel.