This easy recipe is perfect for beginner bakers and anyone craving a warm homemade dessert. Check out these 3 Ingredient Brownies or these 4 Ingredient Brownies for another delicious homemade dessert recipe!

Why You Will Love These Cookies

There are many peanut butter cookie recipes, but this one stands out for several reasons.

• Only four ingredients
• No flour required
• Naturally gluten free
• Ready in about 20 minutes
• Rich peanut butter flavor
• Soft centers with slightly crisp edges
• Because peanut butter acts as both the fat and structure in the dough, you can skip the flour entirely while still getting delicious cookies.

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 1 cup dark chocolate chips

Ingredient Tips

Peanut Butter

Use natural creamy peanut butter made from peanuts and salt. This creates the best texture and rich flavor.

Avoid peanut butter that contains added oils because it can make the cookies spread too much.

Eggs

Eggs bind the dough together and help the cookies hold their shape while baking.

Coconut Sugar

Coconut sugar adds a light caramel flavor and keeps the cookies soft.

Brown sugar can be used as a substitute if needed.

Dark Chocolate Chips

Dark chocolate balances the sweetness and adds rich chocolate flavor to every bite.

How to Make 4 Ingredient Peanut Butter Cookies

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Texture Guide

If you want to adjust the cookie texture, try these tips.

For softer cookies, bake for 9 to 10 minutes.

For chewy cookies, bake for 10 to 12 minutes.

Lastly, for slightly crisp cookies, bake for 13 minutes.

Ingredient Substitutions

Troubleshooting Guide

Dough is too sticky

Refrigerate the dough for 20 minutes before baking.

Cookies spread too much

The peanut butter may contain too much oil. Chill the dough before baking.

Cookies fall apart

Allow cookies to cool fully before moving them.

Storage Tips

Room temperature
Store cookies in an airtight container for up to 4 days.

Refrigerator
Cookies will stay fresh for about 1 week.

Freezer
Freeze baked cookies for up to 3 months.

Let them thaw at room temperature before serving.

Baking Tips for Perfect Cookies

Use a cookie scoop to keep cookies evenly sized.

Always line your baking sheet with parchment paper to prevent sticking.

Do not overbake. The centers should still look slightly soft when removed from the oven.

Let cookies cool before moving them so they hold together.

Frequently Asked Questions

You May Also Like

• Brookie Peanut Butter Cups
• Scoopable Peanut Butter Cookies
• Peanut Butter Brookies
• 4 Ingredient Protein Brownies
• Scoopable Peanut Butter Cookies

If you make these 4 Ingredient peanut butter cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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4 Ingredient Peanut Butter Cookies

These 4 Ingredient Peanut Butter Cookies are soft, chewy, rich, and full of peanut butter flavor. Every bite is sweet, slightly nutty, and packed with melty chocolate chips. They are simple to make, naturally flourless, and perfect for a quick homemade dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 cookies

Calories 327kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 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 mixing bowl, add the peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Notes

• Use all natural creamy peanut butter made from only peanuts and salt.
• If needed, replace the coconut sugar with brown sugar.
• The dough may be slightly sticky. Use a cookie scoop to scoop the dough.
• If your dough is too moist, refrigerate the dough for 20 minutes before baking.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 180mg | Potassium: 197mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Calcium: 22mg | Iron: 2mg

The post 4 Ingredient Peanut Butter Cookies appeared first on Organically Addison.

This recipe uses almond flour and tapioca flour for a tender crumb and is sweetened with coconut sugar for a deep caramel flavor!

Why You Will Love This Recipe

• Naturally gluten free
• Made with almond flour
• Rich peanut butter flavor
• Soft cookie dough pockets throughout
• Perfect for breakfast or dessert
• Freezer friendly
• Try this Cookie Dough Banana Bread too!

Ingredient

Cookie Dough

• 4 tbsp melted coconut oil, or melted butter
• ¼ cup coconut sugar
• ½ tsp vanilla
• 1 egg
• ¾ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips

Peanut Butter Bread

• 1 cup ripe bananas
• 3 eggs
• ¾ cup all natural creamy peanut butter
• ¼ cup coconut sugar
• 2 tsp vanilla
• 1 ¼ cups almond flour
• ⅓ cup tapioca flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Step By Step Instructions

First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.

Then, add in the vanilla and egg. Stir together.

Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.

Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.

Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.

Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.

Fold in the chocolate chips.

Pour half of the banana bread batter into the lined pan.

Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.

Then, pour the remaining bread batter on top. Smooth into an even layer.

Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.

Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.

Flour Comparison Guide

Texture Science: Almond vs. Wheat-Based Baking

Because this recipe uses almond flour instead of wheat flour, the structure comes from eggs and peanut butter rather than gluten.

Almond flour creates:

• Moist interior
• Slightly dense crumb
• Rich nutty flavor

Tapioca flour helps:

• Lighten texture
• Improve elasticity
• Prevent excessive density

The chilled cookie dough helps prevent spreading and sinking during baking.

Baking Troubleshooting Guide

Storage Guide

Room Temperature

Store in airtight container for up to 2 days.

Refrigerator

Store up to 7 days. Let slices come to room temperature before serving.

Freezer

Slice fully cooled bread. Wrap individual slices and freeze up to 2 months. Thaw at room temperature or warm gently.

Ingredient Substitutions

Coconut sugar can be replaced with light brown sugar.

Butter can replace coconut oil.

Almond flour should not be substituted one for one with coconut flour.

Regular all purpose flour version would require reducing eggs and adjusting moisture.

Frequently Asked Questions

Expert Tips For Perfect Results

Use very ripe bananas with dark brown spots.

Do not overmix once dry ingredients are added.

Let the loaf cool at least one hour before slicing.

Measure almond flour by spooning into the cup and leveling.

Final Thoughts

This Cookie Dough Peanut Butter Bread is soft, rich, chocolate filled, and perfectly balanced between indulgent and wholesome. The layered cookie dough creates surprise bites of sweetness throughout the peanut butter banana base.

It is ideal for brunch, dessert, meal prep, or gifting. Once you try this version, you may never go back to plain banana bread again.

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this cookie dough peanut butter 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 Breakfast Recipes.

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Cookie Dough Peanut Butter Bread

Cookie Dough Peanut Butter Bread is soft, moist, and rich with sweet peanut butter flavor. Each slice has pockets of chocolate chip cookie dough and ripe banana sweetness. It tastes buttery, chocolatey, and perfectly balanced, like dessert and comfort food in one loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 412kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 4 tbsp melted coconut oil or melted butter
• ¼ cup coconut sugar
• ½ tsp vanilla
• 1 egg
• ¾ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips

Peanut Butter Bread

• 1 cup ripe bananas
• 3 eggs
• ¾ cup all natural creamy peanut butter
• ¼ cup coconut sugar
• 2 tsp vanilla
• 1 ¼ cups almond flour
• ⅓ cup tapioca flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
• Then, add in the vanilla and egg. Stir together.
• Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
• Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
• Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
• Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
• Fold in the chocolate chips.
• Pour half of the banana bread batter into the lined pan.
• Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
• Then, pour the remaining bread batter on top. Smooth into an even layer.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
• Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.

Notes

• This recipe can be made with any cookie dough recipe and any banana bread recipe.
• Use ripe brown bananas for the best flavor.
• Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
• Light brown sugar can replace the coconut sugar if needed.
• Bake until a toothpick inserted comes out mostly clean. This bread takes a little longer than usual banana bread due to the cookie dough.
• Store any leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 412kcal | Carbohydrates: 42g | Protein: 14g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 505mg | Potassium: 237mg | Fiber: 7g | Sugar: 13g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 4mg

The post Cookie Dough Peanut Butter Bread appeared first on Organically Addison.

They are fudgy, brownie like, naturally sweetened with ripe bananas, and packed with chocolate flavor. No flour. No refined sugar. Just simple, wholesome ingredients.

These are not dry, chalky protein cookies. They are soft, gooey, and deeply chocolatey.

Why You Will Love These Cookies

• High protein and naturally gluten free
• Flourless and made in one bowl
• Naturally sweetened with banana
• Fudgy brownie texture
• Ready in about 15 minutes
• Perfect for post workout or healthy dessert
• Try my 3 Ingredient Protein Cookies too!

Texture Guide

These cookies are:

• Soft in the center
• Slightly set on the edges
• Thick and brownie like
• Not cakey
• Not crispy

They do not spread much while baking, so shape them how you want them to look before putting them in the oven.

Ingredients

1 cup mashed ripe bananas

¼ cup dark cocoa powder

½ cup all natural creamy peanut butter

½ cup chocolate protein powder

Dark chocolate chips

Ingredient Notes

Bananas

Use very ripe bananas with brown spots. They provide natural sweetness and moisture.

Cocoa Powder

Dark cocoa or black cocoa gives these cookies a rich, deep chocolate flavor and darker color.

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid brands with added sugar or oils for best texture.

Protein Powder

Chocolate protein powder works best. Whey protein creates a softer texture. Plant based protein may make the dough slightly thicker.

Chocolate Chips

Dark chocolate chips enhance the richness and make each bite extra indulgent.

How To Make Chocolate Protein Cookies

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

In a large mixing bowl, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.

Fold in the chocolate chips.

Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.

Bake for 10 to 12 minutes, or until the edges of the cookies are done.

Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Protein Powder Adjustment Guide

Consistency Troubleshooting Table

Who These Cookies Are Perfect For

• Anyone wanting a high protein dessert
• Post workout snack
• Gluten free eaters
• Kids who love chocolate
• Busy people who need quick meal prep snacks

Storage

Store in an airtight container at room temperature for up to 3 days.

For longer storage, keep in the refrigerator for up to 1 week.

They also freeze well for up to 2 months. Let thaw at room temperature before eating.

Flavor Variations

Add chopped walnuts for crunch.

Swap peanut butter for almond butter.

Use vanilla protein powder for a lighter chocolate flavor.

Sprinkle flaky sea salt on top before baking.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 5 ingredient chocolate protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Chocolate Protein Cookies

Soft, fudgy, and intensely chocolatey. These protein cookies use ripe bananas and peanut butter for a moist, cake-like texture. They’re flourless, loaded with dark chocolate chips, and taste like a rich dessert while fueling your body. Simple and delicious!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 cookies

Calories 155kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed ripe bananas
• ¼ cup dark cocoa powder
• ½ cup all natural creamy peanut butter
• ½ cup chocolate protein powder
• ½ 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, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.
• Fold in the chocolate chips.
• Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.
• Bake for 10 to 12 minutes, or until the edges of the cookies are done.
• Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Notes

• Use brown spotted bananas for the best flavor and texture.
• I use black cocoa powder to achieve the super dark color.
• The dough will be more similar to brownie batter than traditional cookie dough.
• These cookies do not spread or rise much in the oven.
• Do not over bake! They are meant to be gooey.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The post Chocolate Protein Cookies appeared first on Organically Addison.

These peanut butter protein cookies are soft in the center, lightly golden on the edges, and packed with peanut butter flavor. Each cookie is naturally gluten free and loaded with protein, making them perfect for a post workout snack or healthier dessert.

These are not dry, chalky protein cookies. They bake up chewy, rich, and slightly gooey in the center. Try these 3 Ingredient Protein Cookies too!

Why You Will Love These Cookies

• High protein and gluten free
• Flourless recipe
• Thick and chewy texture
• Simple pantry ingredients
• Ready in about 20 minutes
• Great for meal prep
• You will love these Chocolate Protein Cookies too!

Texture Guide

These peanut butter protein cookies are:

• Thick and soft
• Chewy in the center
• Lightly crisp on the edges
• Not cakey
• Not crumbly

Because they are flourless and protein rich, the dough will be sticky before chilling. That is normal.

Ingredients

1 cup all natural creamy peanut butter

1 cup vanilla protein powder

½ cup coconut sugar

2 eggs

½ tsp baking soda

1 cup mini dark chocolate chips

Ingredient Notes

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid added oils for best structure.

Protein Powder

Vanilla protein powder adds sweetness and structure. Whey protein creates a thicker dough. Bone broth protein produces a softer cookie. Plant based protein may require slight moisture adjustment.

Coconut Sugar

Adds caramel like sweetness and helps create golden edges.

Eggs

Provide structure and moisture.

Baking Soda

Helps these peanut butter protein cookies rise slightly and prevents density.

How To Make Peanut Butter Protein Cookies

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

In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.

Fold in the chocolate chips.

Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.

Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.

Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.

Remove from the oven. Cool on the pan for 10 minutes before removing.

Protein Powder Adjustment Guide

Why Chilling The Dough Matters

Chilling helps:

• Firm up peanut butter fats
• Improve structure
• Reduce spreading
• Create thicker cookies

Skipping this step can result in flatter cookies.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 5 ingredient protein peanut butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Peanut Butter Protein Cookies

Soft, pillowy cookies that melt in your mouth! These protein peanut butter cookies blend creamy peanut butter with sweet vanilla and rich dark chocolate. They’re thick, fudgy, and perfectly gooey in the middle. The ultimate guilt-free, nutty snack!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 cookies

Calories 381kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 1 cup vanilla protein powder see note
• ½ cup coconut sugar
• 2 eggs
• ½ tsp baking soda
• 1 cup mini 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 peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.
• Fold in the chocolate chips.
• Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.
• Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.
• Remove from the oven. Cool on the pan for 10 minutes before removing.

Notes

• You may need to add a little more protein powder to thicken your dough. I used vanilla bone broth protein powder.
• Whey protein powder is a little thicker.
• The cookie dough will be very sticky. Use an ice cream scoop and a spoon to scoop the balls of dough.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 69mg | Sodium: 301mg | Potassium: 395mg | Fiber: 2g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 1mg

The post Peanut Butter Protein Cookies appeared first on Organically Addison.

Why You’ll Love This

• These cookies are:
• Ready in under 25 minutes
• Gluten free and dairy free
• Naturally sweetened by ripe bananas
• Contain no refined sugar
• Customizable with mix-ins!
• Try our Peanut Butter Protein Cookies too!

Ingredients

2 medium ripe bananas

1 cup vanilla protein powder

1 cup all natural creamy peanut butter

Mini chocolate chips

Step-By-Step Instructions

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

In a mixing bowl, add the ripe bananas. Use a fork to mash them.

Then, add in the protein powder and peanut butter. Stir together.

Fold in the mini chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.

Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Ingredient Tips

For best texture, use very ripe bananas with brown spots.

Choose a protein powder that tastes great on its own to avoid bitter cookies.

All-natural peanut butter (just peanuts + salt) gives the best flavor and texture.

Substitutes and Variations

Vegan: Use a plant-based protein powder and swap peanut butter for almond or sunflower seed butter.

Nut-free: Swap peanut butter for sunflower seed butter.

Chocolate boost: Use chocolate protein powder and stir in sugar-free chocolate chips.

High-Protein: Add 1–2 tablespoons chia seeds.

Troubleshooting

Dough too dry? Add 1–2 teaspoons of almond milk or water.

Dough too wet? Add a tablespoon extra protein powder.

Not sweet enough? Add a teaspoon honey, maple syrup, or sugar-free sweetener.

Storage

Store cookies in an airtight container at room temperature for up to 48 hours.

Freeze baked cookies up to 3 months; thaw before serving.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 3 ingredient protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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3 Ingredient Protein Cookies

Soft, chewy 3 Ingredient Protein Cookies made with ripe bananas, creamy peanut butter, and vanilla protein powder. Naturally sweet, rich, and chocolatey, these cookies taste like a fudgy peanut butter treat with melty chocolate in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 256kcal

Author Addison LaBonte

Ingredients

• 2 medium ripe bananas
• 1 cup vanilla protein powder
• 1 cup all natural creamy peanut butter
• 1 cup mini chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the ripe bananas. Use a fork to mash them.
• Then, add in the protein powder and peanut butter. Stir together.
• Fold in the mini chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
• Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
• Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Notes

• Use ripe bananas. Do not use green bananas.
• For the best results, use all natural creamy peanut butter made from only peanuts and salt.
• I highly recommend using a vanilla protein powder that you enjoy the flavor of.
• Store leftovers in an airtight container at room temperature for up to 48 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 229mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

The post 3 Ingredient Protein Cookies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free pumpkin cookie dough 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 Breakfast Recipes.

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Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

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 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Whether you are baking for a cozy breakfast, a snack, or just trying to use up overripe bananas, this is the recipe to keep in your back pocket.

Why You’ll Love This Marble Banana Bread Recipe

• Soft and moist every time
• Chocolatey without being too rich
• Naturally gluten-free and dairy-optional
• One bowl with easy clean-up
• Pretty marbled pattern with minimal effort
• Check out this Cookie Dough Banana Bread or this Pumpkin Cookie Dough Bread for another fun recipe!

Ingredients

Makes one 8×4 inch loaf (8 to 10 slices)

• 1 ¾ cups mashed bananas (about 3 medium very ripe bananas)
• 2 large eggs
• ⅓ cup melted coconut oil or melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free 1 to 1 flour blend
• ¾ cup coconut sugar or regular granulated sugar
• 1 teaspoon baking soda
• Pinch of sea salt
• ¼ cup unsweetened cocoa powder
• ½ cup dark chocolate chips (optional topping)

Use King Arthur or Bob’s Red Mill gluten-free 1 to 1 flour for best results. Regular all-purpose flour also works.

How to Make Marble Banana Bread

1. Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper and lightly grease it.
2. In a large bowl, mash the bananas. Add eggs, melted coconut oil or butter, and vanilla extract. Stir until combined.
3. Add flour, sugar, baking soda, and salt. Mix just until everything is blended. Do not overmix.
4. Transfer half of the batter to a separate bowl. Stir in the cocoa powder to make the chocolate swirl batter.
5. Alternate spoonful of plain and chocolate batter into your prepared pan. Once all batter is in, gently swirl a knife or skewer through the loaf 3 to 5 times.
6. Sprinkle the top with chocolate chips if using.
7. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the loaf cool in the pan for 10 to 15 minutes. Then lift it out and allow it to cool completely on a wire rack before slicing.

Helpful Tips

Use ripe bananas
The darker the peel, the sweeter the flavor. Avoid green or just-yellow bananas.

Match the batter textures
If the chocolate batter seems thicker than the plain batter, stir in 1 to 2 teaspoons of milk or water to even it out.

Do not over-swirl
Too much swirling blends the colors instead of creating a distinct marble effect.

Cool before slicing
If you cut too soon, the loaf may crumble or feel gummy in the middle.

Common Marble Banana Bread Mistakes and Fixes

Loaf is dense or underbaked
You may have used too much banana or not enough flour. Always level your flour and use ripe but not overripe bananas. Check for doneness with a toothpick.

Top browns too fast
Tent the loaf with foil during the last 10 minutes of baking to prevent burning while the center finishes baking.

Swirl is muddy or unclear
Keep your swirling minimal. Also make sure the two batters are similar in thickness before combining.

Variations

• Add a crumb topping made from butter, flour, sugar, and oats before baking
• Swirl in peanut butter or tahini for extra richness
• Add chopped walnuts or pecans to the banana or chocolate batter
• Stir in a few spices like cinnamon or nutmeg for a cozy twist
• Use flax eggs and plant-based butter to make it fully vegan

Serving Ideas

This marble banana bread is delicious all on its own, but you can also:

• Toast it and spread with butter or nut butter
• Serve it warm with vanilla ice cream as dessert
• Pair with coffee or hot cocoa
• Add yogurt and fruit on the side for breakfast

Storage and Freezing

Room temperature
Keep this marble banana bread in an airtight container for up to 3 days.

Refrigerator
Store wrapped for up to 5 days.

Freezer
Wrap the whole loaf or individual slices and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven or microwave.

Frequently Asked Questions (FAQs)

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

This marble banana bread is everything you love about banana bread with a beautiful chocolate twist. It is easy to make, naturally gluten-free, and perfect for any time of day. Whether you keep it simple or play around with add-ins and swirls, this is the kind of loaf that disappears fast.

If you make this gluten free cookie dough 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 Breakfast Recipes.

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Marble Banana Bread

Moist, fluffy, and swirled with chocolate, this marble banana bread combines the best of classic banana bread and rich chocolate loaf. An easy, delicious treat for any occasion!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 354kcal

Author Addison LaBonte

Ingredients

• 1 ¾ cups mashed bananas about 3 bananas
• 2 eggs
• ⅓ cup melted coconut oil or melted butter
• 1 tsp vanilla extract
• 1 ½ cups gluten free 1 to 1 flour
• ¾ cup coconut sugar or granulated sugar
• 1 tsp baking soda
• pinch sea salt
• ¼ cup cocoa powder
• ½ cup dark chocolate chips

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
• In a mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
• Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
• Pour half of this batter into a separate bowl. Mix in the cocoa powder.
• Take two cookie scoops and alternate the regular batter and the chocolate batter. Then, use a knife to swirl together.
• Top with chocolate chips.
• Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow bread to fully cool before slicing

Notes

• Use ripe bananas, not green bananas.
• Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
• I love King Arthur Flour gluten free 1 to 1 flour or Bob’s Red Mill gluten free baking flour for this recipe.
• Do not bake too long. The edges should be golden and the middle should look puffed up.
• Store leftovers in an airtight container for up to 2 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 256mg | Fiber: 4g | Sugar: 16g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The post Marble Banana Bread appeared first on Organically Addison.

Perfect for brunch, dessert, or for using up ripe bananas, this recipe is all about taste and texture. You can keep it simple with store-bought cookie dough or make a quick homemade version in just minutes. Turn it into this Chocolate Bread Pudding for a fun idea!

Why You’ll Love This Chocolate Cookie Dough Banana Bread

• Double chocolate flavor: Cocoa powder + chocolate chips give a rich chocolate base.
• Moist and tender: Thanks to ripe bananas and coconut oil (or any oil you prefer).
• Cookie dough in every bite: Dough balls are layered inside the batter and stay soft as the bread bakes.
• Easy to customize: Works with all-purpose or gluten-free flour, coconut or brown sugar, and dairy-free options.
• Great for freezing or gifting: This Chocolate Cookie Dough Banana Bread holds up well if made ahead.
• Check out my Cookie Dough Banana Bread for the original vanilla version or this Peanut Butter Cookie Dough Bread!

Ingredients for Chocolate Banana Bread

For the banana bread batter:

• 1½ cups mashed bananas (about 3 medium overripe bananas)
• 1 egg
• ½ cup melted coconut oil, vegetable oil, or melted butter
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or gluten-free 1:1 flour)
• ¾ cup light brown sugar or coconut sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• Pinch of sea salt (optional)
• ¾ cup dark chocolate chips

For the cookie dough:

• ⅓ cup flour (all-purpose or oat flour for safer raw consumption)
• 3 tablespoons softened butter or coconut oil
• 3 tablespoons brown sugar or coconut sugar
• ½ teaspoon vanilla extract
• ¼ cup mini chocolate chips
• Pinch of salt (optional)

How to Make It

1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
2. Make the cookie dough: Mix softened butter, sugar, and vanilla until smooth. Stir in flour and chocolate chips until a soft dough forms. Roll into small balls (about ½ inch wide) and chill while you prep the batter.
3. Mix the wet ingredients: In a large bowl, mash bananas. Add egg, melted oil, and vanilla. Stir to combine.
4. Add dry ingredients: Stir in flour, cocoa powder, brown sugar, baking soda, and salt. The batter will be thick. Fold in the chocolate chips.
5. Layer: Spread half the banana batter into the pan. Press cookie dough balls gently into the batter, spacing evenly. Pour the rest of the batter on top and smooth the surface.
6. Bake for 45–55 minutes or until a toothpick (inserted into the banana bread, not cookie dough) comes out with moist crumbs.
7. Cool completely before slicing. This helps the cookie dough set and gives a clean slice.

Optional Variations for Chocolate Banana Bread

• Add nuts: Fold in chopped walnuts or pecans for crunch.
• Swirl it: Add a swirl of peanut butter or Nutella between layers.
• Make it vegan: Use a flax egg and vegan butter or oil. Make sure your chocolate chips and cookie dough are dairy-free.
• Add a topping: Sprinkle flaky sea salt on top of this Chocolate Cookie Dough Banana Bread before baking for a sweet-salty finish.

Baking Tips

Don’t over mix the batter. Stir just until the dry ingredients disappear.

If the cookie dough balls sink, chill them longer or press them lightly into the middle of the batter.

Check for doneness by inserting a toothpick into the banana bread portion, avoiding the dough balls or melted chocolate chips.

Let the loaf cool completely before slicing so the cookie dough sets and stays in place.

Storage and Freezing Tips for Banana Bread with Cookie Dough

Room temperature: Store in an airtight container for up to 4 days.

Fridge: Keeps well for about a week.

Freezer: Slice and wrap individually. Freeze up to 2 months. Thaw at room temp or microwave for 20–30 seconds.

Estimated Nutrition (Per Slice – 8 slices)

• Calories: 416
• Carbs: 73g
• Protein: 5g
• Fat: 26g
• Fiber: 5g
• Sugar: 36g

Note: Values will vary based on your exact ingredients.

Fixing Chocolate Banana Bread Baking Issues

Loaf is raw in the center?
Make sure you’re testing the bread portion, not melted chocolate or cookie dough. Use an oven thermometer if needed.

Cookie dough balls sank to the bottom?
Chill the dough before adding, and gently press into the batter, not all the way to the bottom.

Loaf cracked or domed unevenly?
That’s normal for banana bread. Make sure your oven is not too hot and avoid overfilling the pan.

Too dry?
Check your flour measuring method. Spoon and level the flour rather than scooping. Make sure the bananas are very ripe.

Reader Tips: Customize Your Cookie Dough Banana Bread

Some readers love mixing in white chocolate, peanut butter chips, or even using brownie batter instead of banana base. If you’ve tried this recipe with a twist, leave a comment and let others know how it turned out!

Try my Pumpkin Cookie Dough Bread too!

Frequently Asked Questions (FAQs)

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free chocolate cookie dough 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 Breakfast Recipes.

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Chocolate Cookie Dough Banana Bread

This chocolate cookie dough banana bread is rich, moist, and full of sweet banana flavor with a deep chocolate twist. Each slice has gooey chocolate chips and soft cookie dough chunks for the perfect mix of bread and cookie in one bite!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 416kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed bananas
• 1 egg
• ½ cup melted coconut oil or melted butter
• 1 tsp vanilla extract
• 1 cup flour all purpose or gluten free flour
• ¾ cup light brown sugar or coconut sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• pinch sea salt optional
• ¾ cup dark chocolate chips
• 1 cup cookie dough see notes

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
• In a mixing bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
• Then, add in flour, brown sugar, cocoa powder, baking soda and sea salt. Stir to combine.
• Fold in chocolate chips.
• Transfer half of the batter to the lined loaf pan. Spread into an even layer.
• Then take a mini cookie scoop or a spoon and add ½ inch balls of cookie dough.
• Spread the remaining bread batter on top. Smooth evenly.
• Bake for 45 to 55 minutes, until toothpick inserted comes out with only moist crumbs.
• Finally, remove from oven. Allow bread to fully cool before slicing.

Notes

• You can use any cookie dough in this recipe. Even store bought works well.
• Feel free to replace melted coconut oil with olive oil or melted butter.
• Both regular all purpose flour and gluten free 1 to 1 flour can be used.
• Both light brown sugar and coconut sugar work well. I actually prefer the version with coconut sugar.
• The banana bread batter will be somewhat thick.
• Do not bake too long. Once a toothpick inserted comes out with only moist crumbs, remove from oven.
• Allow bread to fully cool before slicing.
• Store covered at room temperature for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 416kcal | Carbohydrates: 73g | Protein: 5g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 238mg | Potassium: 329mg | Fiber: 5g | Sugar: 36g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 3mg

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

Recipe at a Glance

Prep Time: 15 minutes
Bake Time: 9 to 12 minutes
Cooling and Icing Time: 30 to 60 minutes
Total Time: About 1.5 hours
Yields: 12 large or 24 medium cookies
Dietary Options: Gluten free, dairy free, and vegan variations included

Ingredients for Soft and Chewy Iced Oatmeal Cookies

Cookie Dough:

• ½ cup unsalted butter, cold and cubed
• ½ cup granulated sugar
• ½ cup tightly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼cups gluten free all purpose flour (or regular flour if not gluten free)
• 1 ½ cups gluten free rolled oats (old fashioned, not quick oats)
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Glaze:

• ½ cup powdered sugar
• 1 teaspoon milk or non dairy milk
• ½ teaspoon cinnamon (optional)

How to Make Iced Oatmeal Cookies Step by Step

Prep Time: 15 minutes | Cook Time: 9-10 minutes | Total Time: 24 minutes | Yield: 12 large cookies

1. Preheat & Prep

Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.

2. Cream Cold Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter (cut into a few chunks for the mixer), granulated sugar, and brown sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is lightened slightly and no large clumps of butter remain. The mixture will look slightly crumbly, but fully combined.

3. Add Wet Ingredients

Stop the mixer and scrape down the sides of the bowl. Add in the egg and vanilla extract. Stir briefly on low speed until just combined.

4. Mix in Dry Ingredients

In a separate bowl, briefly whisk together the gluten-free flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Stir on low speed until the ingredients are just combined and you no longer see streaks of dry flour.

Note on Texture: The dough will be pretty thick. This is normal for a cold butter and gluten free dough.

5. Scoop and Bake

Use an ice cream scoop (a standard 3-tablespoon scoop works best) to scoop uniform balls of dough onto the lined baking pan.

Bake for 9 to 10 minutes or until the edges are lightly golden brown. Do not over bake! The centers should look slightly soft.

6. Cool the Cookies

Remove the pan from the oven. Allow the cookies to cool on the pan for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before moving on to the glaze step.

7. Make and Apply the Icing

While the iced oatmeal cookies are cooling, whisk together the powdered sugar, milk, and cinnamon in a small bowl. The glaze should be thick but drizzleable. If it’s too thin, add a teaspoon more powdered sugar; if it’s too thick, add a drop or two more milk.

Once the cookies are fully cooled, drizzle the icing on top using a fork or spoon for a casual, rustic look. Alternatively, dip the tops of the cookies lightly into the bowl of icing for a full, classic glaze.

Baking Tips

Always use cold butter straight from the fridge to reduce spread.

If your butter is softened, chill the dough balls for 30 to 60 minutes before baking.

Don’t over mix. Stop once everything is just combined.

Use old fashioned rolled oats, not quick oats.

Let the iced oatmeal cookies cool completely before glazing to prevent the icing from melting off.

If you want cleaner glaze lines, use a piping bag or dip method instead of drizzling with a spoon.

Cookie Variations and Add-Ins

Vegan Version:

• Use plant based butter or coconut oil
• Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• Use non dairy milk in the glaze

Flavor Add-Ins:

• Add ¼ teaspoon nutmeg for a cozy flavor boost
• Add ½ teaspoon citrus zest to the glaze for brightness
• Stir in up to 1⁄3 cup chopped pecans, walnuts, or raisins

Lower Sugar Option:

• Reduce sugar in the dough by ¼ cup total
• Use a powdered sugar substitute in the glaze such as monk fruit or erythritol

Bake Time Chart for Iced Oatmeal Cookie Texture

Frequently Asked Questions (FAQs)

Homemade vs Store Bought

Nutrition Info (Per Large Cookie, Approximate)

• Calories: 241
• Fat: 9 grams
• Carbohydrates: 38 grams
• Protein: 3 grams

Note: Nutrition will vary depending on flour type, glaze amount, and any substitutions.

You May Also Like

• Banana Oatmeal Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Vegan Peanut Butter Oatmeal Cookies
• Gluten Free Oatmeal Chocolate Chip Cookies
• Banana Oatmeal Peanut Butter Cookies

These iced oatmeal cookies are cozy, nostalgic, and easy to make with everyday ingredients. The crackly glaze and chewy oat texture make them feel both old fashioned and elevated. Perfect for gifting, holidays, lunchbox treats, or pairing with a cup of tea.

If you make this iced oatmeal cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free Recipes.

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Iced Oatmeal Cookies

These iced oatmeal cookies are soft, chewy in the center, and lightly crisp on the edges. Sweet vanilla glaze adds the perfect finish. Cozy, cinnamon-spiced, and full of hearty oats, they taste like homemade comfort in every bite!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 241kcal

Author Addison LaBonte

Ingredients

• ½ cup unsalted butter cold
• ½ cup granulated sugar
• ½ cup brown sugar tightly packed
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour
• 1 ½ cups gluten free rolled oats
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup powdered sugar
• 1 tsp milk
• ½ tsp cinnamon

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
• Then, add in egg and vanilla. Stir to combine.
• Add in gluten free flour, oats, baking soda and salt. Stir to combine.
• Use ice cream scoop to scoop balls of dough onto lined baking pan.
• Bake for 9 to 10 minutes or until edges are lightly golden.
• Next, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
• While they are cooling, whisk together the powdered sugar, milk, and cinnamon. Once the cookies are fully cooled, drizzle the icing on top!

Notes

• Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
• If you only have softened butter, make dough as written. Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour. Then, finally bake.
• Mix cold butter and sugars until completely combined. This usually takes 2 to 3 minutes in my stand mixer.
• Use old fashioned rolled oats, not quick oats.
• The dough will be pretty thick.
• Use ice cream scoop to scoop balls of dough. This makes about 12 large cookies.
• Wait until fully cooled before icing them.
• Store leftovers in the fridge for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 58mg | Fiber: 2g | Sugar: 23g | Vitamin A: 257IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg

The post Iced Oatmeal Cookies appeared first on Organically Addison.

With wholesome ingredients like coconut sugar, dark chocolate, and almond flour, this better-for-you twist on a classic is perfect for casual nights in or special gatherings! Try these Brookie Peanut Butter Cups too!

Why You’ll Love This Recipe

• Ultimate Crowd-Pleaser: Who doesn’t love brownies and cookies? This skillet brings them together for a universally loved dessert.
• Easy & Convenient: No need for individual cookies or brownies. Everything bakes in one skillet, meaning less mess and a simpler process.
• Warm & Gooey Perfection: Served straight from the oven, the Brookie Skillet is pure comfort, with molten chocolate and tender centers.
• Highly Customizable: Easily adapt the flavors and add-ins to suit your preferences or what you have on hand.
• Impressive Presentation: Serving a warm skillet dessert always looks impressive and inviting.
• Healthier Twist: Our recipe uses olive oil and coconut sugar, offering a slightly healthier take on this beloved dessert without sacrificing flavor.
• Try my Pumpkin Skillet Cookie too! You will also love our Gluten Free Brookies.

Ingredients & Substitutes

These are the ingredients for this brookie skillet. The full recipe with measurements is down below in the recipe card.

Brownie Batter

• Olive oil delivers heart‑healthy monounsaturated fats while keeping the brownie layer tender and moist.
• Coconut sugar sweetens with a lower‑glycemic profile than refined white sugar, adding subtle caramel notes.
• Dark chocolate chips melt into fudgy pockets and supply antioxidants and deep cocoa flavor.
• Egg binds the batter, adds lift, and contributes protein for a satisfying chew.
• Cocoa powder intensifies the chocolate taste and sneaks in extra polyphenol antioxidants.
• Vanilla rounds out the sweetness and amplifies all the chocolatey aromas.
• Tapioca flour lends a light, chewy texture and keeps the brownie layer completely gluten‑free.

Cookie Dough

• Coconut sugar echoes the brownie’s caramelized sweetness while keeping the overall glycemic load in check.
• Olive oil replaces butter with wholesome fats and keeps the cookie layer buttery‑soft without dairy.
• Egg acts as the structural “glue,” helping the cookie portion rise slightly and hold together.
• Vanilla perfumes the dough, highlighting the nutty almond flour and chocolate flavors.
• Almond flour brings protein, vitamin E, and healthy fats, creating a tender, nutrient‑rich crumb.
• Baking soda reacts with the dough’s acidity for gentle lift and a classic cookie spread.
• Dark chocolate chips provide bursts of rich flavor and antioxidants in every bite.
• Sea salt balances sweetness, intensifies chocolate notes, and adds a gourmet finish to the skillet.

Taste & Texture

The brownie layer offers a deep, intense chocolate flavor with a rich, fudgy interior and a slightly crinkled top.

Nestled on top, the cookie dough bakes to a golden perfection, providing a chewy counterpoint with pockets of melty dark chocolate chips. With the use of coconut sugar, you get a lovely, subtle caramel note.

When baked together, you get the best of both worlds: the decadent richness of a brownie combined with the comforting chewiness of a chocolate chip cookie. This brookie skillet is sweet, satisfying, and utterly addictive!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch oven-safe skillet with olive oil spray.

Step 2

Make the brownie batter. In a stand mixer, beat the egg and coconut sugar until light and fluffy.

Step 3

Melt the chocolate chips in the microwave until fully creamy. Stir in the olive oil. Then, pour this mixture into the stand mixer and mix until combined.

Step 4

Mix in the cocoa powder and tapioca flour. Then, add in the vanilla and stir.

Step 5

Fold in the chocolate chips. Place this mixture aside while you make the cookie dough.

Step 6

To make the cookie dough, add the coconut sugar and olive oil to a large mixing bowl. Stir until combined.

Step 7

Then, add in the egg and vanilla. Mix.

Step 8

Add the almond flour, baking soda, and sea salt. Stir to combine. Then, fold in the chocolate chips.

Step 9

Pour the brownie batter into the greased skillet. Then, use a cookie scoop to drop balls of dough into the skillet.

Step 10

Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.

Step 11

If desired, top with flaky sea salt before serving!

Expert Tips for Success

Preheat Power: Always preheat your oven to 350°F (175°C) before you start baking to ensure even cooking.

Skillet Size Matters: An 8-inch oven-safe skillet is ideal for this recipe. If your skillet is larger, the layers will be thinner and bake faster. If it’s smaller, the layers will be thicker and require more baking time. The batter should fill about two-thirds of the skillet before baking.

Don’t Overmix: For both the brownie and cookie dough, mix just until combined. Overmixing can lead to a tough texture.

Melting Chocolate: When melting the chocolate chips for the brownie batter, do so in short bursts in the microwave, stirring in between, until fully creamy. This prevents burning.

The Gooey Center is Key: Your Brookie Skillet should be a little gooey in the center when it comes out of the oven. A toothpick inserted into the brownie layer should come out with moist crumbs, not wet batter. Overbaking will result in a dry skillet.

Flaky Salt Finish: A sprinkle of flaky sea salt on top right before serving enhances the flavors and adds a beautiful touch.

Flavor Variations & Add-Ins

The beauty of the Brookie Skillet lies in its versatility!

Nutty Delights: Add chopped walnuts, pecans, or almonds to either the brownie or cookie layer for an extra crunch.

White Chocolate Wonders: Swap out some of the dark chocolate chips for white chocolate chips in the cookie dough for a different flavor profile.

Caramel Swirl: Drizzle warm caramel sauce over the top before baking for a decadent caramel brookie.

Peanut Butter Perfection: Swirl in some peanut butter into the brownie batter or add peanut butter chips to the cookie dough.

How to Serve & Store

Serving:
The Brookie Skillet is best served warm, straight from the oven. It’s heavenly on its own, but here are some ideas for taking it to the next level:

Ice Cream: A scoop of vanilla bean ice cream melting over the warm Brookie is a classic for a reason.

Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast.

Chocolate Sauce/Caramel Drizzle: A generous drizzle of your favorite chocolate or caramel sauce elevates the indulgence.

Berries: Fresh raspberries or strawberries can cut through the richness and add a touch of freshness.

Storing:
While best enjoyed fresh, leftover Brookie Skillet can be stored.

Room Temperature: Cover tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days.

Refrigerator: For longer storage, store in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat, place individual portions in the microwave for 15-30 seconds, or warm the entire skillet in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

Oven Safe Skillet: Use the 8 inch oven safe skillet for this brookie skillet recipe.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.
Check out all of my kitchen favorites!

You May Also Enjoy

• Small Batch Chocolate Chip Cookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Keto Chocolate Chip Cookies
• Levain Bakery Chocolate Chip Cookies

If you make this brookie skillet recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Brookie Skillet

This Brookie Skillet is the best of both worlds—rich, fudgy brownie swirled with soft, golden cookie dough. Baked warm in a skillet, it's gooey in the center, crispy on the edges, and full of melty chocolate chips in every bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 400kcal

Author Addison LaBonte

Ingredients

Brownie Batter

• ¼ cup olive oil
• ½ cup coconut sugar
• ½ cup dark chocolate chips
• 1 egg
• 1 tbsp cocoa powder
• 1 tsp vanilla
• 2 tbsp tapioca flour

Cookie Dough

• ¼ cup coconut sugar
• ¼ cup olive oil
• 1 egg
• ½ tsp vanilla
• ⅔ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips
• ½ tsp sea salt

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch oven-safe skillet with olive oil spray.
• Make the brownie batter. In a stand mixer, beat the egg and coconut sugar until light and fluffy.
• Melt the chocolate chips in the microwave until fully creamy. Stir in the olive oil. Then, pour this mixture into the stand mixer and mix until combined.
• Mix in the cocoa powder and tapioca flour. Then, add in the vanilla and stir.
• Fold in the chocolate chips. Place this mixture aside while you make the cookie dough.
• To make the cookie dough, add the coconut sugar and olive oil to a large mixing bowl. Stir until combined.
• Then, add in the egg and vanilla. Mix.
• Add the almond flour, baking soda, and sea salt. Stir to combine. Then, fold in the chocolate chips.
• Pour the brownie batter into the greased skillet. Then, use a cookie scoop to drop balls of dough into the skillet.
• Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.
• If desired, top with flaky sea salt before serving!

Notes

• Feel free to use brownie mix from the store and store bought cookie dough to save time.
• Depending on the size of your skillet, you may have too much batter. It should come up about 2/3 of the sides of the skillet before baking.
• The skillet should be a little gooey in the center.
• Be sure to use an oven safe skillet.
• Store leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 400kcal | Carbohydrates: 41g | Protein: 5g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 346mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 79IU | Calcium: 36mg | Iron: 2mg

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