By Katie Goulet - use this one Collaborator

Allergy-friendly brownie bites that everyone will love

Bountiful. That's how we'd describe the first meet-up of our new cookbook club in one word. The table was decorated with dishes containing cucumbers, mint, apricots, zucchini, tomatoes, and so much more, all inspired by Six Seasons, A New Way with Vegetables.

But what are good veggies without a little dessert? Jennifer, the talented baker and artist behind the Instagram account @kookadadee, brought these allergy-friendly brownie bites to share. No gluten, no dairy, no eggs... no problem! These were a hit and everyone was asking for the recipe. Jennifer was kind enough to share it with us so we could share it with ALL of you!

Interested in cookbook club? Our August meet-up is sold out, but there will be more on the Fall schedule, which is out on August 3! 

Brownie Bites

Dry ingredients:

  • 1-1/2 cups gluten free baking flour 
  • 2 teaspoons xanthan gum (omit if your gluten free flour already has it)
  • 1/2 cup unsweetened dark dutch process cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet ingredients:

  • 1-1/4 cup organic cane sugar or coconut sugar (or some of each!)
  • 1/2 cup + 2 tablespoons milk of choice (almond, rice, hemp, etc.)
  • 1/2 cup neutral oil (vegetable, canola, grapeseed; coconut oil can also be used)
  • 2 teaspoons vanilla extract

Cocoa dust ingredients:

  • 1/2 cup unsweetened dark dutch process cocoa
  • 1/2 cup organic powdered sugar


  • Preheat oven to 350 degrees.
  • Whisk dry ingredients in small bowl, set aside.
  • Combine wet ingredients in medium-sized bowl then set aside for 5 minutes or so to dissolve sugar, stirring occasionally.
  • While waiting for the sugar to dissolve, line an 8x8 baking pan with parchment or foil, then spray lightly with cooking spray (you can also very lightly coat pan bottom and sides with oil, then dust with a bit of cocoa).
  • Once sugar is dissolved, whisk dry ingredients into wet ingredients until blended.
  • Spread batter into pan and bake 25-30 minutes (begin checking at 25 minutes, then every minute or two after until toothpick inserted into center comes out with moist crumbs attached).
  • Remove brownies from oven and cool completely on wire rack.
  • To cut into fingers, best way is to chill brownies (covered) in fridge until firm (or freeze until just firm, but not frozen).
  • Trim 1/2" off edges of brownies if you like, then cut into seven 1" wide strips, and then cut each strip into three 2.5" fingers, making a total of 21 fingers.
  • Combine cocoa dust ingredients in small, shallow bowl.
  • While brownies are still chilled, roll each finger into cocoa dust, coating generously.
  • Store brownies, covered, at room temperature or in fridge.

Make them your own! 

  • Customize your brownies by adding different extracts, liqueurs, spices, or citrus zest. For this amount of batter, use 1/2-1 teaspoon spice (cinnamon, cayenne, cardamom, etc.) and anywhere from 1-1/2 teaspoons to 1 tablespoon zest. Use personal taste to guide the amount of extract or booze, just don't add too much liquid or the chemistry will be affected and the brownies won't bake properly.
  • You can also add in 1/2 cup toasted nuts, coconut, dairy-free chocolate chips, dried fruit, etc. 
  • For extra-extra brownies, ice with your favorite frosting!