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Coffee Flour Brownies

Coffee Flour Brownies

Revamp your brownie recipe to be gluten free and include the flavorful, nutritional powerhouse of coffee flour.

Coffee Flour Brownies

Have you heard of coffee flour? If not, hurry up and jump on this bandwagon with us! You won’t regret it. Created by milling the dried coffee cherry or the skin and pulp that surrounds a coffee bean, coffee flour is dark in color, rich in taste and full of nutrients. Our favorite part? It’s great for the planet. The part of the coffee plant that is used for flour has always been discarded, until now.

Plus, coffee flour has more fiber than whole grain wheat flour, more protein than fresh kale, more potassium than a banana, more antioxidants than a pomegranate, and more iron than fresh spinach. Woah.

Coffee Flour Brownies

With a fruity and earthy aroma, coffee flour is perfect in recipes that feature apple or chocolate. We loved it in our usual favorite brownie recipe (see it below) and especially loved that it made it naturally gluten free.

Chefs across the nation have been playing with coffee flour and have used it in breads, pastas (We think a filled coffee flour ravioli would be heavenly!), cookies muffins and more. Since it is a dark flour, it will make whatever you are cooking or baking darker in color too. If you are trying it in favorite recipe, be sure to increase the liquid by 10-25% and coffee flour works especially well blended with other gluten free flours like almond or coconut.

Check out their website for more tips and recipes.

See Also

We tried the coffee flour in a chocolate banana cake that traditionally uses all-purpose flour. Our first attempt? It did not go perfect. See the picture below? It looks great! However, the texture was a bit dry. We tried the recipe again and increased the hydration by 25% and also increased the sugar by an extra 2 tablespoons and it was perfect.

Coffee Flour Brownies

In our favorite brownie recipe, we swapped out the flour for coffee flour and simply increased the butter and they came out perfect. They smelled heavenly, were the perfect gooey texture, has just the right amount of earthy flavor, and we would never had known that they were gluten free.

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2 from 2 reviews


  • 1 cup + 1 Tablespoon butter
  • 2 cups + 1 Tablespoon sugar
  • 1 cup coffee flour (OR 1/2 C coffee flour and 1/2 C all purpose or gluten free flour)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 5 eggs
  • 2 teaspoons vanilla
  • 12 ounces chocolate chips


  1. Preheat oven to 350F
  2. Over low heat or in the microwave, melt butter.
  3. Remove from heat and stir in sugar, coffee flour, cocoa, baking powder, eggs, and vanilla.
  4. Stir in 1 1/2 cups chocolate chips.
  5. Bake for about 25 minutes (in a parchment or foil lined pan), or until set.
  • Category: Baking


View Comments (18)
  • Anything new with coffee flour since you last wrote?! I just received 3-1lb. containers and I am looking forward to experimenting with it!

  • Ok! So I bought the coffee flour at trader Joe’s to make these. I have to say, I am shocked!!! They were so dry!!! The batter was literally crumbly. I had to add 1/2 c milk, and 1 c sour cream to get it to look remotely close to a brownie batter… They are in the oven now, but I wonder if the brand I bought would be the issue? it was literally dry crumbles as I mixed… Totally crazy. Anyways, I will let you know the final results. From the smell, I am not optimistic, but being diabetic, I was excited to see a super low carb desert I could enjoy (with a sugar sub as well)…

  • I used the coffee flour from trader joes and it came out fine. It’s got that tart flavor some coffees have. I would put more chocolate and cocoa powder next time.

  • I’m sorry, but there is just way too much sugar in this recipe to make it an option. Healthy? I think not. And I know there are “healthy” brownie recipes out there.

    • Thanks for your thoughts! Feel free to cut back the sugar to your tasebuds’ liking. However, this is not mean to be healthy… it’s dessert! We believe dessert should be an infrequent, delicious treat. But they are meant to be gluten free, which makes this recipe great for those that are gluten intolerant or have Celiacs disease. Happy baking!

  • These coffee flour brownies did not turn out well for me, very dry and bitter. I used coconut sugar. Could that have been the problem?

  • Help! I was SO excited to try this with coffee flour I’d noticed at the market- followed the recipe, and I don’t know if perhaps the hydration/butter ratio is sensitive to elevation perhaps? the brownies looked great- so rich, a great flavor as you bite into them- but then, as you chew, it’s very dry – as if the flour didn’t incorporate or something- as if just a mouthful of powder. I am a coffee FREAK, but was so disappointed. Would you suggest trying again with even more butter and/or hydration?

    • Hi there, what brand did you use? We are finding that each brand is very different when it comes to hydration. We just updated the recipe today to include an extra egg and a tad more butter. One other thing we have tried is to cut the coffee flour in half and do half coffee flour and half regular flour or gluten free flour. Thanks for your patience as we continue to refine our experience with this new flour. Let us know how they turn out! Happy baking… also more recipes here:

  • I’m no stranger to low-carb baking and have experimented extensively with almond and coconut flours. I was excited to try coffee flour and so hopeful that these would be good, but I should have known something was wrong when the batter was waaaayyyyy more dough-like than any brownie I’ve made before. And I only used 1 1/4c of the coffee flour! Like others said, the end result looked good, but was very dry and bitter. I threw the whole pan out. :(

  • more than 2 C. sugar??? wow! I wonder if you could sub dates, maple syrup or honey for the processed sugar?

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