It is deeply banana-flavored, rich, and gooey in all the right places, and it works with any cookie variety you have on hand, which means it is also one of the most flexible and fun loaves in the collection.

What is Chocolate Chip Cookie Banana Bread?

Chocolate Chip Cookie Banana Bread is a moist banana bread loaf with broken cookie pieces and dark chocolate chips folded into the batter before baking. The cookie pieces partially melt into gooey pockets and partially hold their shape, creating a distinct cookie layer in every slice alongside the soft banana crumb. This recipe uses four ripe bananas for intense banana flavor, coconut sugar as the only sweetener, and gluten free flour natively.

Ingredients

• 4 medium bananas, mashed
• 1 stick butter, melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour, see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• 1 cup broken up cookies, see note

What Each Ingredient Does

Four bananas, coconut sugar, and sea salt

Four medium ripe bananas produce a more intensely banana-flavored, more naturally sweet loaf than the two or three bananas most competing recipes use. The extra banana also adds more moisture, which is why this loaf takes 60 to 70 minutes rather than the 45 minutes most cookie banana bread recipes specify. Use bananas with visible brown spots.

Coconut sugar sweetens with a caramel and molasses depth that pairs well with both the banana and the cookie pieces. Granulated sugar substitutes at 1:1. Half a teaspoon of sea salt amplifies the banana, coconut sugar, and dark chocolate chip flavors throughout every bite.

Dark chocolate chips and cookie pieces

One cup of dark chocolate chips melts into gooey pockets. The one cup of broken cookie pieces holds enough shape to create defined, recognizable cookie in every slice while the edges soften into the surrounding crumb.

Use chocolate chip cookies for the most cohesive combination or any cookie variety you enjoy. Breaking them into irregular thumb-sized pieces produces the best distribution. Fine crumbles blend invisibly; large whole cookies create uneven pockets.

How to make Chocolate Chip Cookie Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.

Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.

Then, fold in the chocolate chips and cookie pieces.

Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why Four Bananas Make a Better Loaf

Most banana bread recipes use two or three bananas. This recipe uses four, producing a more intensely banana-flavored loaf with more natural sweetness throughout. The extra banana also means more natural moisture, which is why the bake time is 60 to 70 minutes rather than the 45 minutes most competitors specify. The higher moisture keeps the center wetter longer than a standard loaf at the same stage of baking. Trust the toothpick with moist crumbs, not the visual.

Cookie Variety Guide

The cookie pieces are not limited to chocolate chip. Any variety you enjoy eating will translate well into this loaf. Some pairings that work especially well:

• Chocolate chip cookies: The classic choice. The most cohesive flavor combination with the dark chocolate chips and banana.
• Peanut butter cookies: Adds a distinct peanut flavor that pairs very well with banana and dark chocolate.
• Snickerdoodles: The cinnamon-sugar coating creates warm, spiced pockets throughout the crumb.
• Oatmeal cookies: Adds texture and a hearty, slightly earthy flavor that works well with ripe banana.
• Gluten free cookies of any variety: Keeps the entire loaf fully GF end to end.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and the most intense banana flavor. An underripe banana produces a flatter, less sweet loaf that competes with the cookie pieces rather than complementing them.

Break cookies into irregular pieces

Roughly thumb-sized irregular pieces create the best distribution. Break them by hand rather than chopping with a knife for more natural, uneven pieces that distribute through the batter in a way that ensures cookie in every slice.

Cover the top loosely after 40 minutes

The cookie pieces and coconut sugar can cause the top of the loaf to brown before the center is fully set. A loose tent of foil over the pan after 40 minutes prevents overbrowning without affecting the bake.

Do not overmix and cool fully before slicing

Stir the batter until no dry flour streaks remain, then stop. Over mixing produces a tough crumb. Cool the loaf completely before slicing. The cookie pieces inside need time to firm from their partially melted state into sliceable, defined pieces.

Substitutions

Frequently Asked Questions

You May Also Like

• Cookie Dough Banana Bread
• Cookies and Cream Banana Bread
• Cookie Dough Peanut Butter Bread
• Banana Chocolate Chip Cookies
• Banana Bread Cookies

If you make this Chocolate Chip Cookie Banana Bread, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Chocolate Chip Cookie Banana Bread

Moist, deeply banana-flavored with broken cookie pieces and gooey dark chocolate chips baked into every single slice. Coconut sugar adds a caramel warmth that makes every bite taste richer and more layered than any standard banana bread or chocolate chip cookie could on its own.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 263kcal

Author Addison LaBonte

Ingredients

• 4 medium bananas mashed
• 1 stick butter melted
• 1 cup coconut sugar or granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ¾ cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips
• 1 cup broken up cookies see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
• Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, fold in the chocolate chips and cookie pieces.
• Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use any type of cookies! I like using chocolate chip cookies, but you could use another flavor.
• Use ripe bananas for the best results.
• Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 263kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 299mg | Potassium: 227mg | Fiber: 6g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

The post Chocolate Chip Cookie Banana Bread appeared first on Organically Addison.

What are 4 Ingredient Date Brownies?

4 Ingredient Date Brownies are no-bake dessert bars made by blending softened dates, peanut butter, cocoa powder, and maple syrup in a food processor until smooth, then pressing the mixture into a lined pan. A peanut butter and melted dark chocolate topping pours over the pressed base and sets in the refrigerator for at least one hour. The result is a two-layer bar that is naturally sweetened, gluten free, vegan, and completely refined sugar free.

Ingredients

Brownies

• 1 cup pitted dates, softened
• ⅖ cup creamy all natural peanut butter
• ½ cup cocoa powder
• 2 tbsp pure maple syrup, or honey

Topping

• ½ cup creamy all natural peanut butter
• ½ cup dark chocolate chips, melted

What Each Ingredient Does

Dates and maple syrup

One cup of softened dates provides the natural sweetness, fudgy texture, and binding that holds the base together without flour, eggs, or refined sugar. Medjool dates are the preferred variety because they are larger, softer, and more caramel-sweet than deglet noor. Both work. Soften them in hot water (not room temperature water) for at least 10 minutes.

Hot water breaks down the fibrous structure faster and produces a smoother, less fibrous base. Two tablespoons of maple syrup or honey add more rounded sweetness and a slightly more pliable texture than dates alone. Both work equally well.

Peanut butter and the chocolate topping

All-natural creamy peanut butter is the primary fat in both the base and the topping. Use a fully stirred variety with no added sugar or hydrogenated oils. The peanut flavor comes through clearly alongside the cocoa and dates. Almond butter, cashew butter, and sunflower butter all substitute at the same amount.

The topping combines melted dark chocolate and peanut butter into a glossy layer that sets over the pressed base. Without the topping, these are a single-layer pressed square. With it, every bar delivers a fudgy date base and a rich chocolate peanut butter top in every bite.

How to make 4 Ingredient Date Brownies, step by step

First, line an 8 inch by 8 inch pan with parchment paper.

To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.

Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.

Press this mixture into an even layer in your lined pan.

Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.

Pour the topping over the brownies.

Place in the fridge for at least one hour to firm up.

Finally, remove from the fridge. Slice and serve.

Why the Topping Makes the Difference

Most no-bake date brownie recipes stop at the pressed base. That base is delicious but feels more like a health food energy bite in bar form than a proper dessert. The peanut butter and dark chocolate topping changes that. It sets over the base into a glossy, firm layer that creates a two-layer bar where every bite delivers the fudgy, caramel-forward date base and a rich chocolate peanut butter top together.

The texture contrast between the soft, chewy base and the smooth, snappy topping is what makes these bars feel finished and indulgent rather than functional.

Nut butter options

Tips for the Best Result

Hot water, fully stirred PB, and firm pressing

Use boiling or very hot tap water to soften the dates. Room temperature water does not break down the fibrous structure effectively enough for a smooth blend. Stir the peanut butter thoroughly before measuring. Unmixed oil pockets create inconsistent texture in both components. Press the base firmly into all four corners with damp hands or the back of a measuring cup. An uneven layer means uneven bars and an uneven topping.

Warm knife for clean cuts

The chocolate topping firms into a glossy, snappy layer. A room-temperature knife drags through it. Run the knife under hot water, dry it, and repeat between each slice for the cleanest cuts and the most defined layer contrast.

Storage

Fridge: Store in an airtight container for up to 7 days. The longer shelf life compared to most no-bake date recipes makes these a strong meal-prep option.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 15 to 20 minutes before eating.

Frequently Asked Questions

You May Also Like

• Avocado Brownies
• Vegan Cheesecake Bars
• Caramel Brownies
• Sweet Potato Brownies
• Date Brownies

If you make this 4 Ingredient Date Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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4 Ingredient Date Brownies

Rich, fudgy, and deeply chocolatey with a thick peanut butter and dark chocolate topping that sets over the pressed date brownie base. Every bite delivers the caramel-like sweetness of dates alongside the richness of peanut butter and dark chocolate with no refined sugar anywhere.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 brownies

Calories 270kcal

Author Addison LaBonte

Ingredients

Brownies

• 1 cup pitted dates softened
• ⅖ cup creamy all natural peanut butter
• ½ cup cocoa powder
• 2 tbsp pure maple syrup or honey

Topping

• ½ cup creamy all natural peanut butter
• ½ cup dark chocolate chips melted

US Customary – Metric

Instructions

• First, line an 8 inch by 8 inch pan with parchment paper.
• To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.
• Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.
• Press this mixture into an even layer in your lined pan.
• Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.
• Pour the topping over the brownies.
• Place in the fridge for at least one hour to firm up.
• Finally, remove from the fridge. Slice and serve.

Notes

• I highly recommend soaking the dates in hot water. This allows them to soften, and thus, blend easier.
• Feel free to use almond butter, cashew butter, or sunflower butter.
• Feel free to add in chocolate chips.
• Store leftovers in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 270kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 335mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg

The post 4 Ingredient Date Brownies appeared first on Organically Addison.

Greek yogurt keeps every cookie moist while adding extra protein, coconut sugar sweetens with caramel warmth, and dark chocolate chips create gooey pockets in every bite. The dough looks and feels like real cookie dough. These cookies are worth making even when protein count is not the priority. They are thick, gooey, soft baked, and delicious! Check out my High Protein Blondies too.

What makes these High Protein Cookies different?

These High Protein Cookies use three ingredients no top competitor combines in a high protein cookie: brown butter for nutty, caramelized depth; Greek yogurt for extra protein and moisture without heavy nut butter fat; and coconut sugar for a caramel and molasses sweetness.

The recipe uses gluten free flour natively for a real, classic cookie dough texture. The cookies stay tall and thick because the Greek yogurt and GF flour together provide the structure that nut-butter-based competitors lack.

Ingredients

• 1 stick unsalted butter, browned or melted
• ⅔ cup coconut sugar
• ½ cup Greek yogurt
• 2 tsp vanilla extract
• 1 egg
• 1 ½ cups gluten free flour
• 1 scoop vanilla protein powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter and the nut butters most competitors use do not produce. In a high protein cookie where protein powder can mute background flavor, brown butter makes an especially significant difference. Cool for at least 5 minutes before mixing. Plain melted butter substitutes when time is short.

Two thirds of a cup of coconut sugar sweetens with a caramel and molasses depth that pairs exceptionally well with brown butter and dark chips. Granulated or light brown sugar substitutes at 1:1.

Greek yogurt, protein powder, GF flour, and sea salt

Half a cup of thick Greek yogurt keeps the cookies soft and adds extra protein alongside the protein powder. Use a thicker variety like Oikos. Thin or low-fat yogurt adds too much liquid and produces a dough that spreads more during baking. One scoop of vanilla protein powder adds protein and subtle vanilla sweetness.

Different powders absorb liquid at different rates; add one extra tablespoon of GF flour if the dough feels too loose. One and a half cups of GF flour provides the structure that keeps these cookies tall and thick rather than flat. All-purpose flour substitutes at the same amount. Half a teaspoon of sea salt seasons the cookie throughout every bite.

How to make High Protein Cookies, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.

Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.

Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.

Fold in the dark chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan.

Bake for 12 to 14 minutes, or until the edges are just very barely light brown.

Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Why These Cookies Stay Tall and Thick

Most high protein cookies use oat flour or no flour at all and rely on nut butter as the structural binder, which produces cookies that spread flat during baking. This recipe uses one and a half cups of GF flour alongside Greek yogurt, creating enough structure to hold the cookie’s height through the entire bake.

The Greek yogurt also provides moisture without the spreading fat that nut butter introduces. The result is a tall, thick cookie with a soft center that looks and eats like a bakery cookie.

Tips for the Best Result

Use thick Greek yogurt, cool the brown butter, and do not overbake

Oikos or another thick variety is essential. Thin or low-fat yogurt adds too much liquid and produces flat, spreading cookies. Cool the brown butter for at least 5 minutes before mixing so it does not partially cook the egg. Pull the cookies at 12 minutes when the edges look barely golden.

The center will look underdone and that is correct. They firm fully on the pan. A deeply golden edge means they have gone too far.

Adjust for your protein powder brand

Different powders absorb moisture at different rates. If the dough seems too loose to scoop cleanly, add one tablespoon of GF flour at a time. The finished dough should look and feel like standard chocolate chip cookie dough.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The Greek yogurt and coconut sugar keep each cookie soft throughout.

Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 20 seconds for a warm, freshly baked texture.

Frequently Asked Questions

You May Also Like

• Chocolate Protein Cookies
• Cottage Cheese Cookies
• Sweet Potato Cookies
• Greek Yogurt Cookies
• Scoopable Chocolate Chip Cookies

If you make this High Protein Cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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High Protein Cookies

Thick, tall, and deeply chocolatey with a rich, nutty depth from the brown butter in every bite. Greek yogurt keeps every cookie soft and moist, coconut sugar adds a warm caramel sweetness, and dark chocolate chips make each one taste like the best cookie you have ever had.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 cookies

Calories 162kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter browned or melted
• ⅔ cup coconut sugar
• ½ cup Greek yogurt
• 2 tsp vanilla extract
• 1 egg
• 1 ½ cups gluten free flour
• 1 scoop vanilla protein powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
• Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
• Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
• Fold in the dark chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes, or until the edges are just very barely light brown.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• You can use melted butter or brown butter. I highly recommend brown butter if you have the time.
• I recommend a brand of yogurt that is thicker in nature. I like Oikos.
• The dough should be very similar in texture and color to normal cookie dough.
• These cookies don’t spread too much while baking. They remain tall and thick.
• Store any leftovers for up to 3 days at room temperature in an airtight container.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 214mg | Potassium: 18mg | Fiber: 3g | Sugar: 7g | Vitamin A: 22IU | Calcium: 22mg | Iron: 1mg

The post High Protein Cookies appeared first on Organically Addison.

The pumpkin and ripe banana do the sweetening naturally, the rolled oats blend into a soft, tender crumb, and the dark chocolate chips create gooey pockets of chocolate in every slice. It is also one of the most flexible recipes in the collection: maple syrup and honey both work equally well, and if a blender is not available, oat flour and a bowl work just as well.

What is Blender Pumpkin Banana Bread?

Blender Pumpkin Banana Bread is a gluten free quick bread made by blending pumpkin puree, ripe bananas, rolled oats, an egg, maple syrup or honey, and baking soda directly in a blender until smooth, then folding in dark chocolate chips and baking in a loaf pan.

The rolled oats blend into a naturally gluten free flour that holds the loaf together without any refined flour or sugar. It bakes in 35 to 40 minutes and contains no added spices.

Ingredients

• ½ cup pumpkin purée
• 1 cup mashed ripe bananas
• 1 ¾ cups gluten free rolled oats
• 1 egg
• 1 tsp baking soda
• ⅓ cup pure maple syrup or honey
• 1 cup dark chocolate chips

What Each Ingredient Does

Rolled oats, pumpkin, and banana

One and three quarters cups of rolled oats blend directly with everything else into a smooth oat flour that forms the structure of the loaf. Starting with whole oats rather than pre-made oat flour means everything blends in one step. Use certified GF rolled oats to keep the recipe fully gluten free. Oat flour substitutes at one and a half cups if a blender is not available.

Half a cup of pumpkin puree and one cup of mashed ripe banana work together as the primary moisture and natural sweetener. The banana provides concentrated sweetness from ripening and the pumpkin balances it with earthy moisture. Use plain pumpkin puree only, not pumpkin pie filling.

Maple syrup or honey and dark chocolate chips

One third of a cup of maple syrup or honey adds warm natural sweetness alongside the banana. Maple syrup produces a neutral caramel depth; honey produces a more floral sweetness. Both work equally well at the same amount. One cup of dark chocolate chips folds into the batter by hand after blending. Never blend the chips.

A blender breaks them into shavings rather than keeping them whole. Stirring by hand preserves their shape for gooey, defined pockets in every slice. Extra chips pressed into the top before baking make the loaf more visually appealing.

How to make Blender Pumpkin Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.

Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.

Then, stir in the chocolate chips.

Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.

Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.

Finally, remove from the oven. Cool fully then slice into.

Why This Loaf Bakes Faster Than Most

Most pumpkin banana bread recipes bake for 45 to 60 minutes. This one finishes in 35 to 40 minutes. Blended rolled oats distribute moisture differently than dry flour particles that hydrate during baking. The oats are already fully combined and liquid-incorporated before the pan goes into the oven.

Pumpkin and banana also provide a cohesive, pre-moistened base that sets faster than oil-and-sugar batters. Pull at 35 minutes and check. Moist crumbs on the toothpick is the signal, not a dry-looking loaf.

Tips for the Best Result

Very ripe bananas, no blending the chips, and pull early

Brown-spotted bananas make a noticeably sweeter, more flavorful loaf. In a recipe with no refined sugar and no spices, banana ripeness matters more than in a standard quick bread. Never blend the chips. They shave into invisible slivers instead of gooey pockets.

Always stir by hand after blending. Pull the loaf at moist crumbs. A clean toothpick at 35 to 40 minutes means it has gone too far.

No blender? Use oat flour and mix by hand

Substitute one and a half cups of oat flour for the rolled oats. Mash the bananas and whisk the wet ingredients by hand, then stir in the oat flour and baking soda. The texture will be very similar to the blender version.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and banana keep the loaf moist throughout.

Freezer: Slice, wrap each slice tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Pumpkin Brownies
• Easy Pumpkin Bread
• Pumpkin Snickerdoodles
• Pumpkin Skillet Cookie
• Healthy Pumpkin Cookies

If you make this Blender Pumpkin Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Blender Pumpkin Banana Bread

Moist, soft, and loaded with dark chocolate chips in every slice. The blender does every bit of the work, and the combination of pumpkin and ripe banana produces a naturally sweet, deeply satisfying loaf that tastes indulgent without a single grain of refined sugar.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 238kcal

Author Addison LaBonte

Ingredients

• ½ cup pumpkin purée
• 1 cup mashed ripe bananas
• 1 ¾ cups gluten free rolled oats
• 1 egg
• 1 tsp baking soda
• ⅓ cup pure maple syrup or honey
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.
• Then, stir in the chocolate chips.
• Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.
• Finally, remove from the oven. Cool fully then slice into.

Notes

• Use brown spotted bananas for the best flavor.
• You can use oat flour if desired.
• If you use oat flour, you can mix this by hand if needed.
• Do not bake too long.
• Store in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 238kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 201mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2425IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

The post Blender Pumpkin Banana Bread appeared first on Organically Addison.

This recipe is also one of the easiest to make your own. Honey or maple syrup, more or less protein powder, thicker or softer — every element adjusts to preference, and the longer the dough sits in the fridge, the better it gets.

What is Cottage Cheese Cookie Dough?

Cottage Cheese Cookie Dough is a no-bake, high-protein edible cookie dough made by blending cottage cheese until smooth and combining it with almond flour, vanilla protein powder, a natural sweetener, and dark chocolate chips. The blended cottage cheese replaces the butter, eggs, and refined flour in traditional cookie dough, producing a thick, creamy, safe-to-eat dough that is high in protein, naturally gluten free, and free from refined sugar. It is eaten raw, not baked.

Ingredients

• 2 cups cottage cheese
• 2 tsp vanilla extract
• 3 tbsp pure maple syrup or honey
• ¾ cup vanilla protein powder
• 1 ½ cups almond flour
• ¾ cup dark chocolate chips

What Each Ingredient Does

Cottage cheese

Two cups of cottage cheese form the entire base of this dough. Once blended completely smooth, cottage cheese loses its curds and tang and transforms into a creamy, neutral-flavored base that closely mimics the richness of butter in traditional cookie dough.

Good Culture and Daisy’s are the recommended brands because both use minimal, clean ingredients and have a higher protein content per serving than most conventional brands. Full-fat cottage cheese produces the creamiest, richest result. Low-fat varieties produce a slightly thinner, looser base that may require a few extra tablespoons of almond flour to reach the right consistency.

Protein powder, almond flour, and sweetener

Paleo Valley vanilla protein powder is the tested brand. Different powders absorb liquid at different rates, so start with half a cup and adjust to your preferred thickness. One and a half cups of almond flour does the primary thickening work, transforming the blended cottage cheese into a scoopable dough. It also keeps the recipe naturally gluten free and grain free.

Three tablespoons of maple syrup or honey sweetens with no refined sugar. Maple syrup produces a neutral caramel note; honey produces a slightly more floral sweetness. Both work equally well and help balance any remaining cottage cheese tanginess.

Dark chocolate chips

Three quarters of a cup of dark chocolate chips creates gooey, rich pockets of chocolate in every bite. High-quality dark chips make the most noticeable difference in a recipe with this few ingredients.

How to make Cottage Cheese Cookie Dough, step by step

First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.

Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.

Fold in the chocolate chips. Enjoy!

Why This Dough Tastes Better the Next Day

Almond flour continues absorbing moisture from the blended cottage cheese as the dough rests in the refrigerator. A freshly made batch has a slightly softer, more spreadable consistency. After four to eight hours in the fridge, the almond flour has absorbed enough liquid to produce a firmer, more scoopable dough that closely resembles traditional edible cookie dough in both texture and appearance.

If the dough seems slightly thin on the first day, refrigerate it overnight before adding extra almond flour. The texture almost always corrects itself with resting time.

Tips for the Best Result

Blend until fully smooth and refrigerate before serving

Scrape down the sides and blend again if needed. Any remaining curd texture will feel grainy in the finished dough. Even 30 minutes in the refrigerator improves the texture significantly. The almond flour absorbs more liquid, the dough firms, and any remaining tanginess mellows as the flavors meld.

Adjust protein powder by brand and use full-fat cottage cheese

Not all protein powders absorb liquid at the same rate. Start with half a cup and add more as needed. Full-fat cottage cheese produces the richest, creamiest result. Low-fat varieties produce a looser base that requires a few extra tablespoons of almond flour.

Serving Ideas

• By the spoonful: The simplest and most popular way. Scoop straight from the container.
• With apple slices: Use thick apple wedges as a scoop for a fruit and chocolate chip combination that works especially well.
• With graham crackers or rice cakes: Spread the dough on top for a more substantial snack.
• Stuffed into dates: Remove the pit, fill the cavity with cookie dough, and press a chocolate chip on top for a bite-sized treat.
• In a bowl with toppings: Scoop into a bowl and top with extra chocolate chips, a drizzle of honey, or a pinch of sea salt.

Substitutions

Frequently Asked Questions

You May Also Like

• Cottage Cheese Cookies
• Cottage Cheese Brownies
• Cookie Dough Cheesecake
• Cottage Cheese Ice Cream
• Edible Sugar Cookie Dough

If you make this Cottage Cheese Cookie Dough recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Cottage Cheese Cookie Dough

Thick, creamy, and packed with dark chocolate chips in every spoonful. This no-bake cookie dough tastes indulgent and satisfying while delivering a serious hit of protein from the cottage cheese and vanilla protein powder hidden in every single bite.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 249kcal

Author Addison LaBonte

Ingredients

• 2 cups cottage cheese
• 2 tsp vanilla extract
• 3 tbsp pure maple syrup or honey
• ¾ cup vanilla protein powder
• 1 ½ cups almond flour
• ¾ cup dark chocolate chips

US Customary – Metric

Instructions

• First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.
• Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.
• Fold in the chocolate chips. Enjoy!

Notes

• I love Good Culture and Daisy’s brands for cottage cheese.
• I used Paleo Valley vanilla protein powder for this recipe. You may need slightly more or less depending on your desired thickness of cookie dough.
• Store leftovers in an airtight container for up to 5 days in the fridge.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 24mg | Sodium: 154mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 59IU | Calcium: 118mg | Iron: 1mg

The post Cottage Cheese Cookie Dough appeared first on Organically Addison.

These brownies are chocolate-forward, not pumpkin-spice-forward. There is no pumpkin pie spice or cinnamon in this recipe. The pumpkin acts as a moisture and texture enhancer that keeps every brownie soft and rich, while the dark cocoa and dark chocolate chips deliver the primary flavor in every bite.

What makes these Healthy Pumpkin Brownies different?

These Healthy Pumpkin Brownies use a combination no top competing recipe offers: olive oil or melted butter alongside nut butter as the fat, coconut sugar plus honey or maple syrup as the dual sweetener, and a full cup of dark cocoa powder for a much more intensely chocolatey result than any competing healthy pumpkin brownie. Four nut butter options are equally valid, including sunflower butter for nut-free households, and no flour of any kind appears in the recipe.

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter, almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar, or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Three quarters of a cup of pumpkin puree provides the primary moisture that keeps these brownies soft without any refined flour. One quarter cup of olive oil or melted butter adds a liquid fat alongside the nut butter, producing a more tender crumb than nut butter alone.

No competing healthy pumpkin brownie combines both. One quarter cup of nut butter adds fat, richness, and binding. Almond and cashew butter produce a mild, neutral flavor that lets the dark cocoa dominate. Peanut butter adds a distinct peanut note. Sunflower butter makes the recipe fully nut-free. All four work equally well at the same amount.

Dual sweetener system and dark cocoa

This recipe uses both coconut sugar and honey or maple syrup. Coconut sugar contributes a dry caramel and molasses depth. Honey or maple syrup provides liquid sweetness that produces the fudgy texture. Together they create a more layered sweetness than either alone. Light brown sugar substitutes for coconut sugar at 1:1.

Most healthy pumpkin brownie recipes use a quarter to a half cup of cocoa. This recipe uses a full cup of dark cocoa, producing a far more intensely chocolatey result. The high pumpkin moisture fully hydrates the cocoa without the batter becoming dry. Regular cocoa substitutes at the same amount.

How to Make Healthy Pumpkin Brownies, Step by Step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.

Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Pour this mixture into the lined pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why No Pumpkin Pie Spice

Every top-ranking healthy pumpkin brownie recipe adds pumpkin pie spice or cinnamon, making them spice-forward with pumpkin playing a supporting role. This recipe makes the opposite choice. No additional spice appears because the goal is an intensely chocolatey brownie kept moist and tender by pumpkin, not a spiced pumpkin dessert that contains cocoa.

The full cup of dark cocoa and dark chocolate chips are the primary flavor. The pumpkin stays in the background: delivering moisture, richness, and a subtle earthiness that makes the chocolate taste more complex without announcing itself.

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Natural nut butter separates in storage. Stir thoroughly before measuring so oil and solids are fully combined. Unmixed nut butter creates uneven pockets in the finished brownie. Pumpkin pie filling contains added sugar, spices, and thickeners that make these brownies too sweet. Plain puree is the correct ingredient.

Do not reduce the cocoa and pull early

The full cup is not a misprint. Reducing the cocoa produces a less chocolatey, thinner batter that does not bake the same way. Pull the brownies when the toothpick shows moist crumbs. A completely clean toothpick at 25 minutes means they have gone too far and will be dry once cooled.

Nut Butter Options Compared

Storage

Room temperature: Store in an airtight container for up to 3 days. The pumpkin and cocoa keep these brownies moist throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Healthy Pumpkin Bread
• Pumpkin Snickerdoodles
• Healthy Pumpkin Cookies
• Pumpkin Skillet Cookie
• Healthy Pumpkin Pie

If you make this Healthy Pumpkin Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Pumpkin Brownies

Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 291kcal

Author Addison LaBonte

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
• Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
• Fold in the dark chocolate chips.
• Pour this mixture into the lined pan. Smooth into an even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
• For best results, use high quality dark chocolate chips.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 258mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3230IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

The gooey center at 27 to 30 minutes is the goal. The high pumpkin-to-flour ratio keeps the interior wetter than a standard chocolate chip bar at the same point in the bake. Bars that look fully set in the oven cool into dry, cakey squares that lose everything that makes this recipe worth making. Pull them when the center still looks slightly underdone and the toothpick shows moist crumbs.

What are Pumpkin Chocolate Chip Bars?

Pumpkin Chocolate Chip Bars are thick, soft bars made from a spiced dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips baked in a square pan until gooey in the center. They taste warmly spiced with a moist, almost fudgy texture from the high pumpkin content, and the dark chocolate chips create gooey, melted pockets of chocolate in every bite. No frosting, no mixer, and no chilling required.

Ingredients

• 1 stick butter, browned or melted
• ¾ cup pumpkin purée
• 1 egg
• 2 tsp vanilla extract
• 1 cup gluten free flour, see note
• 1 ¼ cups coconut sugar, or light brown sugar
• 1 tbsp pumpkin pie spice
• 1 ½ cups dark chocolate chips

What Each Ingredient Does

Brown butter, pumpkin, and vanilla

Browning the butter adds nutty, toasty compounds that amplify both the pumpkin pie spice and coconut sugar. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute. Three quarters of a cup of pumpkin puree is more than most competing recipes use in a similar pan size, producing a more intensely flavored and more cohesive moisture throughout. Use plain pumpkin puree only. Two teaspoons of vanilla add warmth that deepens both the pumpkin spice and the caramel note of the coconut sugar.

Coconut sugar

One and a quarter cups of coconut sugar sweeten the batch with no refined sugar. The caramel and molasses depth pairs exceptionally well with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Dark chocolate chips and why no baking soda

One and a half cups of dark chips fold entirely into the batter so every square contains gooey, melted pockets of chocolate throughout. Dark chips contrast more sharply with the warm pumpkin spice than semi-sweet. This recipe contains no baking soda or salt. The pumpkin, coconut sugar, and brown butter together provide enough moisture and binding without leavening, producing a denser, more fudge-like result than a leavened version.

How to make Pumpkin Chocolate Chip Bars, step by step

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why More Pumpkin Produces a Better Bar

Most pumpkin chocolate chip bar recipes use half a cup of pumpkin or less in a larger pan. This recipe uses three quarters of a cup in an 8-inch square pan, producing a higher pumpkin-to-flour ratio than most competing recipes. That ratio means more natural pumpkin flavor in every bite, more cohesive moisture from edge to center, and a bar that stays soft for days at room temperature. The tradeoff is a wetter-looking center during baking. That is correct and expected. Trust the moist crumbs, not the visual.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the bars too sweet. Plain puree is the correct ingredient.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not partially cook the egg. Stir until no dry streaks remain, then stop immediately.

Pull the bars early and press to the corners

Begin checking at 27 minutes. The center should look just barely set and the toothpick should show moist crumbs. A clean toothpick means the bars have gone too far. Press the thick batter firmly to all four corners before baking so it bakes evenly throughout.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps these bars moist and soft throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Oatmeal Chocolate Chip Bars
• Brown Butter Chocolate Chip Cookie Bars
• Chocolate Bar Brownies
• Banana Cookie Bars
• Cookie Dough Cheesecake Bars

If you make this Pumpkin Chocolate Chip Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Pumpkin Chocolate Chip Bars

Soft, warmly spiced, and loaded with dark chocolate chips in every square. Three quarters of a cup of pumpkin keeps every bite deeply moist and intensely flavored, while brown butter and coconut sugar add a caramel warmth that makes the whole bar taste rich and completely satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 bars

Calories 276kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• ¾ cup pumpkin purée
• 1 egg
• 2 tsp vanilla extract
• 1 cup gluten free flour see note
• 1 ¼ cups coconut sugar or light brown sugar
• 1 tbsp pumpkin pie spice
• 1 ½ cups dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.
• Fold in the chocolate chips.
• Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
• Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 276kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 55mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bars appeared first on Organically Addison.

No glaze, topping, or frosting is needed. The brown butter, coconut sugar, pumpkin pie spice, and dark chocolate chips make every slice complete and deeply satisfying on its own!

What makes this Brown Butter Pumpkin Bread different?

This Brown Butter Pumpkin Bread uses coconut sugar instead of refined sugar, adding a natural caramel and molasses depth that no competing recipe pairs with brown butter pumpkin bread. The recipe builds with gluten free flour from the start and folds a full cup of dark chocolate chips into the batter as a primary ingredient rather than an optional add-in.

No glaze or topping is needed. Every element in the loaf itself provides complete, deeply layered flavor.

Ingredients

• 1 stick butter, browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour, see note
• ¾ cups coconut sugar, or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter does not contain. In a loaf built on pumpkin pie spice and coconut sugar, those compounds create a deeper, more caramelized background in every slice. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing.

Plain melted butter works as a substitute. Three quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs exceptionally well with pumpkin pie spice. Light brown sugar substitutes at 1:1.

Pumpkin puree, eggs, and dark chocolate chips

One cup of plain pumpkin puree provides the primary moisture and earthy pumpkin flavor. Use plain puree only, not pumpkin pie filling. Two eggs bind the batter and add richness; in a butter-based loaf, the egg fat produces a more tender crumb alongside the brown butter.

One cup of dark chocolate chips folds in as a core ingredient for gooey, melted pockets throughout every slice. The bittersweet intensity of dark chips contrasts with the warm pumpkin spice in a way semi-sweet chips do not match as sharply.

How to make Brown Butter Pumpkin Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Pour this mixture into the loaf pan and smooth into an even layer.

Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why This Loaf Bakes Faster Than Most

Most brown butter pumpkin bread recipes bake for 60 to 75 minutes. This one finishes in 48 to 54 minutes. Coconut sugar caramelizes at a lower temperature than refined sugar, producing a set crust and firmer outer crumb earlier in the bake.

The pumpkin purée also provides more cohesive moisture than the oil-and-butter combinations most competing recipes use, helping the center reach temperature faster. Start checking at 48 minutes and pull when the toothpick shows moist crumbs.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the loaf too sweet and alter the flavor balance. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs when added directly to the bowl. Allow it to cool for at least 5 minutes until warm but not steaming.

Do not overmix

Stir until no dry streaks remain, then stop. Overmixing after the flour goes in produces a tough, dense crumb.

Pull on moist crumbs, not a clean toothpick

Moist crumbs at 48 minutes is the correct done signal. A clean toothpick means it has gone too far. The crumb continues to set as the loaf cools.

Use a high-quality dark chocolate chip

The dark chips are the primary chocolate element in every slice. A good chip produces a noticeably richer, more bittersweet contrast with the warm pumpkin spice.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep this loaf moist throughout.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Pumpkin Cookie Dough Bread
• Pumpkin Chocolate Chip Bread
• Pumpkin Banana Bread
• Almond Flour Pumpkin Bread
• Pumpkin Cream Cheese Bread

If you make this Brown Butter Pumpkin Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brown Butter Pumpkin Bread

Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 334kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour see note
• ¾ cups coconut sugar or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
• Fold in the chocolate chips.
• Pour this mixture into the loaf pan and smooth into an even layer.
• Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 334kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 274mg | Potassium: 86mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

The post Brown Butter Pumpkin Bread appeared first on Organically Addison.

The gooey center is the goal. Pulling these bars when the middle still looks slightly underdone produces the chewy, soft-set result after cooling. Bars that look fully set in the oven come out dry and cakey. These pumpkin chocolate chip cookie bars are soft, gooey, moist, and cozy! Try my Brown Butter Pumpkin Bread as well!

What are Pumpkin Cookie Bars?

Pumpkin Cookie Bars are thick, chewy bars made from a spiced cookie dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips pressed into a square pan and baked until gooey in the center. They taste like a thick, warmly spiced chocolate chip cookie with a soft, moist crumb from the pumpkin. No frosting or topping is needed. The entire batch bakes in one pan and slices into squares once fully cooled.

Ingredients

• 1 stick butter, browned or melted
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour, see note
• 1 ¼ cups coconut sugar, or light brown sugar
• 1 tbsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp sea salt
• 1 ¼ cups dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built around warm pumpkin pie spice, those compounds create a deeper, more caramelized flavor in every bite. Cool for a few minutes before mixing.

Plain melted butter works as a substitute. One and a quarter cups of coconut sugar sweeten with a caramel and molasses depth that pairs beautifully with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Pumpkin puree, sea salt, and dark chocolate chips

Half a cup of pumpkin puree adds natural moisture that keeps the bars soft and chewy for days. Use plain pumpkin puree, not pumpkin pie filling. Half a teaspoon of sea salt amplifies both the coconut sugar and the pumpkin pie spice, making both flavors taste more prominent in every bite.

One and a quarter cups of dark chocolate chips fold into the batter for gooey, melted pockets in every square. The bittersweet intensity of dark chips contrasts with the warm spice in a way semi-sweet chips do not match as sharply.

How to Make Pumpkin Cookie Bars, Step by Step

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why the Gooey Center Is the Goal

Pumpkin puree contains significant natural moisture that keeps the interior wetter than a standard cookie bar at the same point in the bake. A center that looks fully set in the oven cools into a dry, cakey bar. Pulling the bars when the center still looks gooey and the toothpick shows moist crumbs produces the right result after cooling: chewy, soft-set squares with a texture closer to a fudgy brownie than a cakey bar. The gooey center is the correct done signal for this recipe, not a sign of underbaking.

Tips for the Best Result

Use plain pumpkin puree, not pumpkin pie filling

Pumpkin pie filling contains added sugar, spices, and thickeners that will throw off the flavor balance and sweetness level of the entire batch. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own during baking. An uneven layer produces bars with different thicknesses that bake unevenly. Take a moment to press all the way to the edges and corners before the pan goes in the oven.

Do not overbake

Begin checking at 25 minutes. The center should still look gooey and the toothpick should come out with moist crumbs. A completely clean toothpick means the bars have gone too far and will be dry once cooled.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep these bars moist and chewy throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cherry Bars
• Gluten Free Pumpkin Cake
• Gluten Free Pumpkin Pie
• Cookie Dough Cheesecake Bars
• Gluten Free Pumpkin Muffins

If you make this Pumpkin Cookie Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Pumpkin Cookie Bars

Warmly spiced with pumpkin pie spice, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter adds a deep, nutty richness and coconut sugar brings a caramel warmth that makes every bite taste like fall.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 339kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour see note
• 1 ¼ cups coconut sugar or light brown sugar
• 1 tbsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp sea salt
• 1 ¼ cups dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.
• Fold in the chocolate chips.
• Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
• Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 339kcal | Carbohydrates: 46g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 322mg | Potassium: 43mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Pumpkin Cookie Bars appeared first on Organically Addison.

The gooey middle is intentional and they firm up completely as they cool. These bars are so tasty!

What are Banana Cookie Bars?

Banana Cookie Bars are thick, chewy bars made from a pressed cookie dough with mashed ripe banana, brown butter, coconut sugar, egg yolks, and dark chocolate chips baked in a square pan. They taste like a thick banana chocolate chip cookie in bar form: chewy at the edges, gooey and soft-set in the center, with no frosting or topping needed. The entire batch bakes in one pan and slices into squares once cooled.

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter, browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built on banana and coconut sugar, those compounds create a richer, more caramelized result. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing.

Plain melted butter works as a substitute. Coconut sugar sweetens with a caramel and molasses undertone that pairs beautifully with brown butter, banana, and dark chocolate chips. Light brown sugar substitutes at 1:1.

Egg yolks only

Two egg yolks instead of one whole egg is the key technique behind the chewy texture. Yolks provide richness and fat without the extra water from egg whites.

That higher fat ratio produces a denser, chewier bar with a cookie-like texture rather than a cakey banana bread bar. More yolk, less white, chewier result.

Ripe bananas, dark chocolate chips, and GF flour

Use bananas with visible brown spots. The riper the banana, the more intensely banana-flavored and naturally sweet the finished bars will taste. One cup of dark chocolate chips folds in for gooey, melted pockets of chocolate in every square.

High-quality dark chips make a noticeable difference in a recipe with so few ingredients. Two cups of a 1:1 GF baking blend provides enough structure to hold the bars together while keeping the chewy texture. All-purpose flour substitutes at the same amount.

How to Make Banana Cookie Bars, Step-by-Step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.

Then, add in the flour and baking soda. Stir to combine.

Fold in the dark chocolate chips. Press this mixture into the lined pan.

Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.

Lastly, allow the bars to cool before slicing and serving.

Why egg yolks make these bars chewier

Whole eggs contain both a fat-rich yolk and a water-rich white. That water content creates steam during baking, which contributes to lift and a cakey, open crumb. Using only yolks removes that steam source. The higher fat-to-water ratio keeps the bars dense and chewy rather than cake-y and light.

The same technique produces the chewiest chocolate chip cookies: more yolk, less white. For a banana bar that tastes like a thick, chewy cookie rather than a slice of banana bread, egg yolks are the key ingredient swap.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and intense flavor. An underripe banana produces flat-tasting bars.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg yolks. Allow it to cool for at least 5 minutes before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own. An uneven layer bakes unevenly. Press all the way to the edges before baking.

Pull the bars when the center still looks gooey

Moist crumbs on the toothpick at 25 minutes is the correct signal. Baking until a clean toothpick produces dry, cakey bars that lose the chewy texture.

Use high-quality dark chocolate chips

With so few ingredients, chip quality shows clearly. A good dark chip produces a noticeably richer, more satisfying bar.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The bars stay chewy at room temperature.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Sugar Cookie Bars
• Magic Cookie Bars
• Cookie Dough Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Bars
• Paleo Samoa Bars

If you make this Banana Cookie Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Print

Banana Cookie Bars

Dense and chewy with gooey pockets of melted dark chocolate throughout and a caramel warmth from the coconut sugar in every bite. Brown butter adds a nutty depth that makes the banana and chocolate taste richer and more complex than a standard cookie bar ever could.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 263kcal

Author Addison LaBonte

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.
• Then, add in the flour and baking soda. Stir to combine.
• Fold in the dark chocolate chips. Press this mixture into the lined pan.
• Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.
• Lastly, allow the bars to cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Using browned butter is worth the extra few minutes! It adds so much more flavor than just melted butter.
• Use really ripe bananas for the best flavor.
• Do not bake too long. The bars should look gooey in the middle.
• Store any leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 263kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

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