Gluten-Free, Dairy-Free Cashew Butter Brownies

brownies dusted with powded sugar and cocoa on a gold-rimmed plate with a white linen napkin

There’s no flour in these brownies, but you wouldn’t know it. They are cake-like yet don’t dry out like most gluten-free brownies. That’s because they’re made with cashew butter, which keeps them light and moist. You can substitute another nut butter, such as almond, hazelnut or peanut if you’d prefer. The flavor will change a little, but they’ll still be delicious. If you use salted nut butter, it’s a good idea to add a few drops of stevia to the batter, but it’s not necessary if you don’t mind a slightly salty brownie.

These brownies keep well in a sealed container on the counter for three or four days. They stay moist and their flavor improves with a little age. Sometimes I add 1/4 cup bittersweet chocolate chips to the batter just before baking. I dust them with cocoa powder and powdered sugar when they’ve cooled completely.

Gluten-free, Dairy-free Cashew Butter Brownies

By Springhouse Turtle Serves: many
Prep Time: 30 minutes Cooking Time: 25 minutes Total Time: 55 minutes

This recipe makes an 8" by 8" pan of brownies, but they are rich-tasting, so cut them into small pieces and savor them. The fat comes from cashew butter which keeps them moist. Use the best free-trade cocoa you can find for the finest chocolatey flavor.


  • 1/3 cup cocoa powder (try to buy fair-trade cocoa)
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup cashew butter, preferably unsalted
  • 1/3 cup maple syrup or coconut nectar
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla
  • 1/4 cup bittersweet chocolate chips (optional)
  • 1 teaspoon powdered sugar
  • 1 teaspoon cocoa powder



Preheat oven to 350 degrees F.


Grease an 8" by 8" square pan with shortening or coconut oil.


In a small bowl, whisk together the cocoa powder, coconut sugar and baking soda. Set aside.


In a stand mixer or a mixing bowl, whisk the eggs until well blended.


Add the cashew butter, maple syrup or coconut nectar, coconut oil and vanilla. Mix on low speed until blended.


Slowly add the dry ingredients. Mix well, scraping down the sides of the bowl with a rubber spatula.


Stir in the chocolate chips, if using.


Scrape the batter into the prepared pan.


Bake at 350 degrees F for 25 minutes.


Remove from oven, allow to cool thoroughly.


Mix 1 teaspoon cocoa with 1 teaspoon powdered sugar and put into a shaker. Sprinkle on top of the cooled brownies.


Cut into small squares and serve.


These brownies will keep in a sealed container on the counter for three to four days.

Springhouse Turtle Eats


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