Gluten Free Date Brownies Recipe

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Questions & Reviews

1. Jacklyn Nikkel says:

   I love this brownie. I had to substitute gluten free baking mix for the almond flour and canola oil for the coconut oil. Was a little too dry so I added a tablespoon of cherry sauce I had. My husband is eating them and doesn't even know they are gluten free. I would recommend this recipe for anyone looking for less sugar too!!
2. Peter says:

   Interesting recipe. However, I am confused. What do you mean by unsweetened honey ?
3. Cyd says:

   It is pure raw honey.
4. Kristi says:

   These look moist and fudgey, but they did not turn out that way. They came out dry and fluffy is the only other word I can think of to describe them...... disappointed and bummed that I wasted all those ingredients. I followed the recipe exactly, so not sure what could have gone wrong.
5. Christine says:

   After reading the comments and noticing the dough was a little dry, I added some more coconut oil and water and they ended up being delicious! Not really gooey, more dry and fluffy!
6. Laurie says:

   I have not tried these yet, however when reading the instructions (#5) it says that after processing in the food processor "they will have little seeds." Dates do not have seeds they have one large hard pit. I'm wondering if it was dried figs they used - figs have little seeds.
7. Kathy says:

   How many dates are used in this recipe?
8. Cyd says:

   We didn't actually count them out, but an 8 ounce package should be great.
9. paige fitzgerald says:

   Do yourself a favor ladies and skip this recipe! It is crazy dry batter, added more oil as suggested and it is not gooey at all. It's basically the same as the batter with darker edges! So disappointing!
10. Jennifer Ward says:

    I was very excited to try this recipe. Once I had my dates soaking, I realized two things; one, I was out of almond flour and two, everyone said they were dry. (I didn't look at the reviews until after I started.) But I was on a mission so I wasn't going to quit. I used 1/2 cup coconut flour and 1/2 oat flour in place of the almond flour. I went with everyone's advice and added twice the amount of coconut oil. When I mixed it all in the food processor, I could tell for sure it was going to be dry. So I added maple syrup on top of the honey for moisture and little more sweetness. Then I added a bit of water. I eyeballed a banana on my counter and thought about adding it to the mix but skipped it in the end. I set my oven slightly lower, about 340, and I set my timer to 15 minutes. This seems to have worked. I topped mine with walnuts and bit of pink Himalayan sea salt. In hindsight, I think chocolate chips would work well and maybe shredded coconut. Applesauce might help with the moisture. All in all, I would call it a good base recipe but definitely adjust to your liking.
11. Donna Davis says:

    I made these brownies & think they are amazing. I inadvertently added 1 tsp of almond extract otherwise followed the recipe . They were moist, fudgey & my favorite brownie to date ! I will be making these again & again & again !
12. Cyd says:

    Sounds delicious! Now we are going to try your new twist on the brownies! :)
13. AC Davis says:

    For everyone saying the brownies were dry, how is that even possible?? I substituted cashew flour ( I had a bunch of raw cashews I needed to use so I made a flour out of them) for the almond flour, and used regular honey and these were the most amazing brownies we've ever tasted. Within 5 minutes the entire pan was gone. They were baked well around the outside and still gooey in the middle just like traditional brownies. Right before placing in the oven, I topped them with unsweetened coconut, mini chocolate chips and sliced almonds. These are better than the brownies the fancy gluten free bakery in town sells!!
14. Abenedi says:

    Delicious!! Loved them!!
15. Eluzabeth says:

    I just made these, added some 86 % chopped dark chocolate. I used a little of the hot soaking water from the dates, to thin the date paste out a little. These were anything but dry. Fudgy to the max. Couldn't eat more than a decent size piece, and normally I would binge eat brownies made with processed ingredients. Definitely worth a try. I will make them again.
16. Donna in Inwood says:

    I made these yesterday and they are pretty good. I was drawn to the recipe because it does not use either chocolate chips or chopped-up chocolate bars. I love both, but alas cannot eat either because both are migraine triggers. But I thought I might be able to tolerate powdered cocoa - especially double-process Dutch cocoa, which I used. And sure enough, I've felt no bad effects after eating these for two days, so likely there will be no bad effects at all. I will say that the batter is very thick and dense -- that's what the other commenters mean when they say it is "dry." It does help to add some H20. I added 2 T but could have put in more. I would not add any additional sweetener. I used 4 T of honey instead of the recommended 5 T, and it was fine. But there are no kids in my house and I find most recipes are too sweet, as if to appeal to childrens' palettes. The dates plus 4 T of honey was just the right amount of sweet. I made the batter in my Vitamix high-speed blender, using the standard size container, which is fairly big. I also have the small container but I was afraid it might not be big enough. It would have been fine, though, and it would have worked better. When I put the softened dates in the large container, they just squashed up against the sides of the container and didn't really pulverize. It was only when I added the other ingredients that there was enough volume to actually crush the dates. I notice someone else used gluten-free flour mix, and that is a good idea. I might make this again using King Arthur's all-purpose gluten-free flour mix. It is nice to be able to eat chocolate without getting a headache!