Paleo Lemon Brownies [Guest Post: Cook It Up Paleo]

I'm super excited to have Heather from Cook It Up Paleo sharing a recipe with you all today. I fell in love with her Instagram feed last year and have been obsessed with her blog since! Whether you are nut-free, gluten-free, vegan...the list could go on forever... she's got something for you!

Hey everybody! My name is Heather Resler and I blog over at Cook It Up Paleo. A huge thank you to Katie for asking me to guest post on her blog!

I was diagnosed with celiac disease at age 16, and have been in the paleo blogging space since I was 14. My family has various different food allergies to everything from dairy to eggs to gluten. I am a bit of science nerd and love cooking because it’s edible chemistry! Making ingredients work together to create allergy-friendly versions of favorite dishes is my favorite thing to do. I have recipes on my site that are AIP, nut-free, dairy-free, low-carb, grain-free, and everything in between. My hope is that there is some recipe on my site that makes a person with a food sensitivity a little happier because they can once again eat a food they thought they never could eat again.

But enough about me; you’re probably wondering, Heather, what is a lemon brownie?? Well, it’s not really a brownie, but rather a lemon bar that has the same dense texture of a brownie. I was surfing Pinterest the other day and came across a lemon brownie (“lemonie”) recipe and I knew I had to re-create it in a paleo way.
These lemon brownies are so easy to make. They’re sweet and lemony and dense and and delicious. The tangy lemon glaze is so yummy on top. I highly recommend making these whenever you’re craving a sweet treat or need something to bring to a get-together or party.

And guess what? These lemon brownies are paleo, vegan, and come with a nut-free/AIP option!

Hope you enjoy these as much as I did!

Paleo Lemon Brownies

Prep Time: 20 mins
Cook Time: 30 mins
Yields: 9 servings

⅓ cup coconut oil, softened
¼ cup macadamia nut butter, cashew butter,
or softened coconut butter for AIP
½ cup maple syrup
⅓ cup lemon juice
⅓ cup coconut flour
¼ cup water chestnut flour (no substitutions)
¼ tsp salt
¼ tsp baking soda
½ cup coconut cream
3 tbs lemon juice
2 tbs maple syrup
3 tbs melted coconut oil
Brownie Steps:
  1. Preheat oven to 350° F and grease an 8”x8” glass baking dish.
  2. In a mixing bowl, mix together the coconut oil, nut butter, maple syrup, and lemon juice.
  3. Add the coconut flour, water chestnut flour, baking soda, and salt. Mix well.
  4. Transfer to baking dish and bake for 25-30 minutes.
  5. Cool completely.
Glaze Steps:
  1. In a small bowl, mix together glaze ingredients.
  2. Spread on lemon brownies.
  3. Chill until set.
  4. Slice and enjoy.

Meet Heather

I’m a 19 year old celiac Wisconsin girl baking my way through life. I love developing recipes that are grain-free and free of other allergens, and taking pictures of said recipes. In my free time, I enjoy rock climbing, weight lifting, and winning at Scrabble.

Come follow me on Instagram, Facebook, Pinterest, YouTube, and Twitter!

My picks for this recipe:

More egg-free recipes you might enjoy: