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Fudgey Brownie Bites

  • Author: Annie Oliverio


Mega chocolate flavor in bite-sized sugar-free, gluten-free cookies.


  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup soy flour
  • 1/4 cup cocoa powder
  • 2 Tbsp. unsweetened coconut flakes
  • 1 1/2 tsp. baking powder
  • pinch salt
  • 1 cup Medjool dates (about 7), pitted, chopped, and soaked in water for a few hours
  • 1/2 cup water
  • 1/4 cup NuNaturals Cocoa Syrup
  • 1 Tbsp. refined coconut oil
  • 1 tsp. vanilla extract
  • 1/4 cup vegan mini chocolate chips (I use Enjoy Life brand)


  1. Preheat the oven to 350-degrees F and line two baking sheets with parchment or silicone mats. In a medium-sized bowl, whisk together the flours, cocoa powder, coconut flakes, baking powder, and salt. Set aside.
  2. In the bowl of a food processor, combine the dates, water, and Cocoa Syrup. Process until fairly smooth. You’ll need to scrape down the sides of the processor bowl a few times. Add the coconut oil and vanilla extract and pulse a few times to incorporate.
  3. Pour this mixture into the flour mixture, add the chocolate chips and stir until there are no dry bits. The mixture will be thick and sticky.
  4. Scoop up the dough by the tablespoonful, lightly shape it into a flat round and place on one of the prepared baking sheets. Continue with the remaining dough. Bake for about 12 minutes. Let the cookies cool on the pans for a few minutes, then place them on a wire rack to cool completely.


  • Serving Size: 8
  • Calories: 218
  • Sugar: 16
  • Sodium: 28
  • Fat: 6
  • Saturated Fat: 4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 41
  • Protein: 4
  • Cholesterol: 1