Flourless Fall Brownies (vegan, GF, Paleo)

When my sister and I generally bake something, what we make turns out to be an epic fail–mostly because I do something that somehow screws up the recipe. However, these were definitely NOT a fail. The proof: all 9 brownies were gone within two days.

FIrstly, the batter smells HEAVENLY. You will want to eat it raw! And because this recipe is egg free, you can without getting salmonella! I used to eat so much raw cookie dough that I’m surprised I didn’t have a heart attack yet. The nut butter, pumpkin, maple syrup and honey make the batch so creamy while the cacao powder firms it up just perfectly. No flour needed!

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You can make these brownies in a 8×8 pan and make squares, in cupcake tins like I did, or make mini bundt cakes as well! Or be like 13 year-old me and eat the entire raw brownie batter bowl. No one’s stopping you.

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RECIPE (makes 9 small brownies or 11-12 mini brownies)

  • 1/3 cup raw cacao powder or cocoa powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract or 1/2 tsp vanilla bean powder
  • 1/2 cup melted cashew butter or any nut butter (peanut butter can be used, but it won’t be Paleo!)
  • 2 TBSP pure, organic maple syrup
  • If not strict vegan, 2 TBSP honey (sub for more maple syrup if otherwise)
  • 1/2 cup of canned organic pumpkin
  • 1/4 cup dairy-free dark chocolate chips (or more!)
  • 1/4 cup sliced almonds
  • Opt: coconut, cacao nibs, goji berries, walnuts, etc.


  1. Preheat the oven to 350F or 180C.
  2. Melt the cashew butter either on the stovetop or in the microwave.
  3. Mix all wet ingredients in a large bowl.
  4. Slowly add in dry ingredients one by one.
  5. Stir all ingredients thoroughly until the mixture is thick and dark brown.
  6. Gently fold in chocolate chips and almonds.
  7. Spray a cupcake tin with coconut oil or nonstick spray.
  8. Scoop out the batter and fill in 9 spaces.
  9. Bake for 20-22 minutes.
  10. Turn off the oven and leave the brownies inside for three more minutes.
  11. Serve the brownies right away or refrigerate overnight to let them firm up.

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Have you ever had a baking fail? Do you prefer raw or baked cookie/brownie dough?

8 thoughts on “Flourless Fall Brownies (vegan, GF, Paleo)

    1. Ahahaha thank you! I would love it if you tried it! We just looked online at a bunch of different vegan brownie recipes and added in a few more ingredients such as the cinnamon, almonds and vanilla bean powder!

      Liked by 1 person

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