Gluten Free Chocolate Date Brownies

This easy brownie recipe is gluten free and sweetened with dates, not refined sugar. Blend the batter in a food processor then bake in the oven for 45 minutes for the best soft and gooey brownies.

This recipe is , , with main ingredient
how to make brownies

Dessi whipped up a batch of gluten free chocolate brownies recently that were insanely good. The best part about them was that she used dates as the sweetener, not sugar. As soon as I tasted these brownies, I knew she needed to write the recipe so we could share it on the blog.

These homemade brownies are so easy to make. Just mix the batter in a food processor and bake in the oven. They are also gluten free, and I love the fact that dates are the only sweetener used – so brilliant! Just soak some dates in just boiled water so they soften up and blend them in with the brownie batter. It’s as easy as that. If you still have a sweet tooth after making these brownies, check out Dessi’s keto citrus biscotti and her gluten free chocolate orange cake.

How To Make Gluten Free Brownies With Dates

The only sweetener needed for this brownie recipe is dates. Start by soaking 12 ounces of pitted dates in just boiled water for 15 minutes so they can soften up. Add the soft dates to a food processor with 1/4 cup of water and puree until smooth. Next, add 4 eggs to the machine, one at a time.

To make this brownie recipe gluten free, we used Bob’s red mill paleo baking flour mix. Add flour to the food processor along with the coconut oil, cocoa powder, vanilla, salt, and baking powder. The brownies are also dairy free since we are using coconut oil.

Pour the batter into a prepared baking dish and don’t forget to add some chocolate chips on top. Bake in the oven for 45 minutes at 350 degrees F or until a toothpick comes out clean.

easy brownie recipe
gluten and dairy free brownies with dates

How Can I Make Brownies Dairy Free?

You can easily make brownies dairy free by replacing butter with melted virgin coconut oil. In this recipe, we use 1 cup of melted coconut oil, which is equal to 2 sticks of butter. The same is true if you wanted to use a neutral flavored oil like avocado.

How Long Will Brownies Keep In The Fridge?

Since brownies have eggs, they can only be storied in the fridge for 3 days. Or you can freeze the brownies for 3 months. The best way to reheat the brownies is to thaw first and place in a 300 degree F oven for 5 minutes.

gluten free brownies
Easy gluten free brownies

Make sure to check out more dessert recipes:


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how to make brownies

Gluten Free Chocolate Date Brownies

Course: Dessert
Cuisine: American
Keyword: brownie, brownies, dessert, gluten free
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24 brownies
Calories: 204 kcal
Author: Bobby Parrish

These gluten free brownies are sweetened with dates, and nothing else. The brownie batter is mixed in the food processor and the entire recipe is so easy to make. The result is a soft, cakey, gooey chocolate brownie.



  • 12 ounces of pitted dates about 2.5 cups
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup melted virgin coconut oil
  • 2/3 cup unsweetened cocoa powder
  • 3/4 cup paleo baking flour mix Bob's red mill
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup semisweet chocolate chips optional


  1. Preheat oven to 350 F. Soak the dates in very hot water for about 15 minutes. Drain them, but save ¼ cup of the liquid. Add the dates to a food processor or blender and process until the mixture turns into a smooth paste while adding the ¼ cup of soaking liquid.

  2. Add the eggs one at a time, and process until each on until it gets incorporated into the mixture. Add the melted coconut oil and vanilla, and process until it gets incorporated. Add the cocoa powder, and process again. Add the paleo flour mix, salt, and baking soda and process for another 20 seconds. Let the mixture rest for 5 minutes so the almond flour can hydrate.

  3. Pour batter into a 12 x 8 baking pan lined with parchment paper or greased well with coconut oil & sprinkle with flour mix. Sprinkle the chocolate chips on top and use a spatula to push them into the mixture a bit.

  4. Bake for about 40-45 minutes or until toothpick inserted in the middle comes out clean. Let brownies cool for about 20 minutes then cut and enjoy! Store in refrigerator for 3 days or freeze up to 3 months.

Recipe Video

Recipe Notes

Macros per brownie, recipe makes 24 brownies:
204 calories
16.4 grams of net carbs
19.25 grams of total carbs
13.8 grams of fat
2.9 grams of protein
2.9 grams of fiber

Nutrition Facts
Gluten Free Chocolate Date Brownies
Amount Per Serving (1 brownie)
Calories 204 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Carbohydrates 19.25g6%
Fiber 2.9g12%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.

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24 thoughts on “Gluten Free Chocolate Date Brownies”

  1. I just made the brownies and they are the best! Even added a few walnuts to decorate the top. Can’t wait for your cookbook!

  2. These look good. I don’t have a 7 cup food processor. Would a Regular Kitchen Aid stand mixer work or even a vitamix? My food processor is probably a 3 cup.

    1. Bobby Parrish

      If you hvae a larger food processor it is ideal because you can do everything in the same bowl of it. Since your food processor is smaller, you will definitely want to use it to puree the dates (I don’t have experience with a Vitamix to know if it will puree the dates to the same level that the food processor will), but then you will need to transfer the puree to your stand mixer and carry on with the recipe from there. Keep on cookin’!

  3. Oh these are so good!! I used half butter half coconut oil because I was nervous the coconut would come through too strong. The balance of butter and coconut oil was perfect. So moist and fluffy! Thank you for a great recipe!

    1. That’s great to hear! Happy the tweak worked just fine and that you enjoyed the dish. I think these brownies are awesome! Keep on cookin’!

      1. I did exactly the same tweak because of the same reason. It was delicious ! I saved some to give out to friends but ended up eating them myself ? please tell Dessi she’s doing an amazing job with creating such recipes. Honestly both of you are doing a huge service with the cookbook and the videos. I love the relatable and laid back style of you presenting the videos.
        Please keep it up.

        1. ?? Thanks so much for the kind words and thank you for tuning in! We love doing what we’re doing in this online community! Love that the recipe was a hit with you! Keep on cookin’!

          1. I hope you never stop replying in such a personal way! (Even though you’re quite famous in the online and offline community!) It really makes such a difference to see you take your time to responding those who leave a comment.
            Praying you much success for you both.

    1. Unfortunately no – coconut flour is too dry and it will throw off the proportions of everything. It is not a simple-sub.

  4. Delicious recipe. If you enjoy chocolate cake, or chocolate and coconut combined for a dessert then you will love this recipe.

  5. I just made these tonight and they turned out great! I didn’t have Millet flour and I didn’t see that at the bulk section of the store so I just used regular all purpose flour instead of the Miller flour (I’m not gluten free at all so it wasn’t a big deal to me) and then used the almond flour for the rest of it. These came out super yummy and chocolatey and super moist. Although mines definitely wasn’t a brownie, it was basically chocolate cake but I’m not complaining cause it was definitely one of the moistest chocolate cakes I’ve ever made. This was my first time eating and using dates in a recipe too and they are super yummy. Dates are 100% like nature’s candy. I can’t believe how sugary and candy like they are and I can totally see why people use them in dessert recipes. This chocolate cake was so good and I sectioned it off to share with all my classmates and I’m sure they’re going to be very happy with it. So incredibly soft and moist and chocolatey. There’s no other words to describe it. Thank You so much for sharing the recipe!

  6. I tried these from a coworker and I am hooked! These are amazing, light and fluffy and melt in your mouth! Is there a way to substitute the almond flour so it is nut free?

    1. Glad you like them! You can try to substitute a gluten-free AP flour mix……..I haven’t tried this though. Let us know how it works! Keep on cookin’!

  7. This was really good! They are light and fluffy and you don’t feel overloaded with sugar after you chow them. I used ww pastry flour + almond flour because we don’t have millet flour. Will make them again!

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