Healthy Date Brownies

Healthy Date Brownies

Looking for a healthy brownie recipe? These healthy date brownies are just as rich and decadent as traditional brownies, yet they’re gluten-free and refined sugar-free. A healthy treat you can feel good about indulging in!

I’m constantly looking for innovative ways to make traditional recipes healthier, ones that lend well to a clean eating diet. I’ve tried (purchased and homemade) a variety of gluten-free flour combinations. Some were successful, and others not-so much. At the moment, I’m loving the simple combination of gluten-free oats and rice flour however, sometimes I like to splurge (because it IS expensive) on almond flour. There’s just something about almond flour that makes baked goods taste so, well, nutty. And creamy. And rich. And moist. And dense. I could go on.

These wholesome almond flour brownies have a rich nutty flavour, and a dense, slightly spongey texture, similar to that of traditional brownies. The other key ingredient in these brownies are plump Medjool dates which give a super rich, chewy texture to these brownies, with just the right touch of sweetness.

Healthy Date Brownies

Let’s talk brownies. Some people prefer them chewy while others prefer that crumbly, crunchy exterior. It’s all about personal preference. On that note, while these are decadent, they are not super sweet. The honey adds a subtle sweetness-which I don’t mind because I love the flavour and richness of the dark cocoa. If you do prefer a super sweet brownie, you might want to add a few tablespoons of white sugar as a substitute for the honey.

The problem with brownies is not necessarily the fact that they’re prepared with refined ingredients, but rather the fact that you can’t eat just one-at least without feeling guilty about it! Now, these healthy date brownies? What’s there to feel guilty about? The dates? The almonds? The honey? I can attest to fact that if you eat more than one of these, you won’t feel guilty about it. I know because I did…and the guilt has yet to set in!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Healthy Date Brownies

: Depends on desired portion size
: 5 min
: 25 min

Looking for a healthy brownie recipe? These healthy date brownies are just as rich and decadent as traditional brownies, yet they’re gluten-free and refined sugar-free. A healthy treat you can feel good about indulging in! I’m constantly looking for innovative ways to make traditional recipes healthier, ones that lend well to a clean eating diet. I’ve …


Healthy Date Brownies
    1 cup almond flour
  • 1 cup Medjool dates, pitted
  • 3 large organic eggs
  • 1/4 cup raw honey (or sweetener of choice)
  • 1/4 cup extra-virgin coconut oil, melted
  • 1 tsp. pure vanilla
  • 1/2 cup dark cocoa powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt

*A food processor works best to prepare these, but you can also use a stand mixer or hand mixer. If you use the latter, you will need to process the dates in a small food processor or chop them very finely before adding them to the batter.

Preheat oven to 350 degrees. Place all ingredients (except for the eggs) in a large food processor and pulse for a minute or so until well combined. Be sure to check that there are no large pieces of unprocessed dates. The mix should be very crumbly but still hold together well.


Add the eggs, one at a time, pulsing each time for about 30 seconds to thoroughly combine them into the batter.


Line a large baking dish (of choice, depending on desired thickness) with parchment paper then pour in the batter. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean but somewhat moist. Remove the brownies immediately from the oven, let cool then cut into desired size. Store them in the fridge for up to 5 days. These are also freezer-friendly so make an extra batch and store some in the freezer.



36 thoughts on “Healthy Date Brownies”

  • Millie 1 month ago

    I made these last night… there’s 2 pieces left I can’t stop eating it!
    Over 2 years of being a gluten & sugar free chocolate-lover this is the best brownie recipe I’ve ever tried (I’ve tried a lot).
    I used 1/2c almond flour and 1/2c oat flour, and 1/4c olive oil and 1/4c of mashed banana instead of the coconut oil.
    The best texture. Thanks for the recipe!

  • Cynthia Stevens 1 month ago

    How many calories in one brownie?

    • Hmm, I can’t tell you that. You could goole search the calories per ingredient and then divide by the number of brownies you cut! For example, one cup of almond flour has around 500 calories…

  • mishelkey 5 months ago

    These are so good!! Guilt free too. Thank you so much! It’s hard to satisfy my cravings when I have a huge sweet tooth and training for running at the same time

  • Sandra 6 months ago

    OMG! Theses brownies are delish! Now, I have yo get my kids to dry them without them knowing they are

  • Amiirah 8 months ago

    This recipe is fantastic. I didn’t have coconut oil and have substitute it with peanut butter.Its the best brownie

    • I never thought of swapping the coconut oil for peanut butter! What a great idea! Thanks for visiting and leaving a comment 😉

  • Narjes 8 months ago

    Thank you thank you thank you for sharing this awesome recipe, sooooooo good 🙂

    • Thanks so much Narjes! I’m so glad to hear you loved it! I hope you’ll find more recipes on the Blog that you’ll enjoy 😉

  • have I missed the Print Button. I cant see it.

    • Hi Joan! It’s at the top of the page (above the title to the right). The last one icon is a print pad. You’re right though – it’s sort of hard to see. We’ll look into changing that. For the future, you could also press CTRL + P! I’d love to hear your thoughts on the recipe 😉

  • Ravynne 9 months ago

    Do you think date syrup would work too, and how much would I use? Thanks.

    • Hi Ravynne! I definitely think it would work! It might change the texture somewhat…depending on how watery the date syrup is. Honey and brown rice syrup can be used interchangeably since they have the same consistency. You could also use maple syrup, although I can’t vouch for the results (which would probably be the same anyway!). I’m curious now…please let me know how they turn out for you if you use the date syrup!

  • Cathy 9 months ago

    Omg!!! Just made these ….delicious!!!

    • Thanks so much for your feedback! I’m so glad you love them! No more fattening, unhealthy brownies, right!? 😉

  • Antonietta 1 year ago

    Made these last night – they turned out AWESOME!! The perfect texture and consistency…will bring you a sample and you can let me know how I did… 😉

  • Thanks for this recipe! They are great! I try to eat low carb but don’t want to use artificial sugar so this was perfect. I’m sharing your recipe (linking to your site)
    on my FB blog Debbie’s Choice

  • Nicky Fietz 4 years ago

    Love them! These are the best gluten and refined sugar free brownies I’ve made- the addition of the fresh dates REALLY makes a difference (I’ve always used dried dates). I topped mine with date/cocoa/coconut oil icing. Delicious!

    • Lisa @bitesforbabies 4 years ago

      Wow, the “best?!” How flattering! Thanks so much for the feedback and I’m glad you love them, Not sure if you follow the blog on a regular basis but have you seen the recipe for my spinach brownies?! I think those are MY new fave! The recipe isn’t gluten-free but you could substitute the flour with almond or oat flour! 😉

      • Nicky Fietz 4 years ago

        The problem I’ve found with other brownie recipes is they either turn out too fudgy or too cakey, your were just the right texture for me. Oh wow, I’ve never heard of spinach brownies but I’ll give them a go next time.

        • Lisa @bitesforbabies 4 years ago

          I guess it depends on personal preference too…Glad you liked mine though!

  • Rana 4 years ago

    Made these and loved them! I did not have access to almond flour so used oat flour instead and sprinkled walnuts on top!

    • Lisa @bitesforbabies 4 years ago

      Yum…never thought of using oat flour (I’m way too addicted to almond flour, lol!). The walnuts sound like a great addition to the recipe too. Glad you enjoyed them and glad they turned out-I love when people personalize recipes-that’s what cooking is all about!

  • MonkeyMum 4 years ago

    Coconut oil is almost impossible to get here in Spain (without paying a FORTUNE to ship from the UK) could I use the normal butter or olive oil instead? No problem with dairy in our house but like the idea of lower sugar and grain consumption! Pick ya battles and all that!

    • Lisa @bitesforbabies 4 years ago

      I think it’s safe to say that it IS impossible to find coconut oil in Sardegna!! I bring some with me every year we come here. Of course, you can use oil or butter…if you want a healthier option you could use mashed banana, avocado, or unsweetened applesauce (but obviously that would change the flavour somewhat!). Let me know which option you decide to use as a substitute. I love personalizing recipes myself so I’m always curious how mine turn out with substitutions 😉

  • Jenna 4 years ago

    Made these today for a family BBQ. They were a hit! It’s so nice to see a grain & dairy free recipe. Thanks 🙂
    (Used 3 full eggs, maple syrup as sweetener, baked in 8×8 pan & baked 25 min- perfect!)

    • Lisa @bitesforbabies 4 years ago

      Glad they were a hit! They’re pretty easy to make too, aren’t they? Next time I make these I’m going to add maple syrup as well…just to see the difference in flavour compared to the honey!

  • Monica 4 years ago

    Guilt free brownies!!! Whooo this look awesome. I love the photos too. I need a private lesson!!

    • No lesson needed, Monica! Just blend everything in a food processor, pour in a pan, and turn on the oven! Seriously, it’s that easy…you should try them 😉

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