Dairy Free Archives - Organically Addison

Blender Pumpkin Banana Bread

Addison LaBonte — Wed, 02 Sep 2026 01:52:24 +0000

This Blender Pumpkin Banana Bread is everything that goes into a blender, blended smooth, poured into a pan, and baked! No bowls, no mixer, no measuring out spices, and no refined sugar anywhere. This is the loaf to make when you want something genuinely good without any effort!

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

Original	Substitute	Notes
Rolled oats	Oat flour (1 1/2 cups)	Mix by hand; no blender needed
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Pumpkin puree	Unsweetened applesauce (same amount)	Milder flavor, still moist
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Whole egg	Flax egg (1 tbsp ground flax + 3 tbsp water)	Makes loaf fully vegan

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

Is this loaf gluten free?

Yes, as long as certified gluten free rolled oats are used. Standard rolled oats may be processed in facilities that also handle wheat. Look for the certified GF label if gluten sensitivity is a concern.

Can I use oat flour instead of rolled oats?

Yes. Substitute one and a half cups of oat flour for the rolled oats and mix the batter by hand in a bowl. The blender is not needed when starting with oat flour.

Can I make this vegan?

Yes. Replace the egg with a flax egg (one tablespoon of ground flax mixed with three tablespoons of water, rested for 5 minutes) and use dairy-free dark chocolate chips. Use maple syrup rather than honey to keep it fully vegan.

Why does my loaf look gummy when I cut it warm?

Oat-based loaves need the full cooling time to set their crumb. The oat structure is more delicate than a flour-based crumb when warm and firms completely once cooled. Always wait until the loaf reaches room temperature before slicing.

Can I add spices?

Yes. One teaspoon of cinnamon or half a teaspoon of pumpkin pie spice blend into the batter with the other ingredients. The recipe intentionally omits spices so the pumpkin, banana, and dark chocolate flavors come through cleanly, but the spiced version also tastes excellent.

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

Cook Time 35

Total Time 40

Servings 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

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

Healthy Pumpkin Brownies

Addison LaBonte — Mon, 17 Aug 2026 02:04:49 +0000

These Healthy Pumpkin Brownies are dense, fudgy, and intensely chocolatey with a full cup of dark cocoa powder delivering deep, rich chocolate flavor in every square. Pumpkin puree and nut butter do the heavy lifting together, providing natural moisture and fat without any refined flour, butter, or refined sugar. The dual sweetener system of coconut sugar and honey or maple syrup gives the batter a caramel warmth from the coconut sugar and a liquid sweetness from the honey that both contribute to the soft, fudgy texture. The whole recipe comes together in one bowl and bakes in 25 to 28 minutes.

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

Nut butter	Flavor in the finished brownie	Notes
Almond butter	Mild, neutral, lets dark chocolate dominate	Recommended default
Cashew butter	Slightly sweeter and creamier than almond	Very mild, excellent neutral base
Peanut butter	Distinct peanut flavor alongside dark chocolate	Classic combination, bold result
Sunflower butter	Slightly earthy, nut-free safe	Best option for nut-allergy households

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

Are these brownies gluten free?

Yes. This recipe contains no flour of any kind. It is naturally gluten free as written with no substitutions needed.

Can I use maple syrup instead of honey?

Yes. Maple syrup substitutes for honey directly at the same amount. Both produce the same fudgy texture and similar sweetness. Maple syrup makes these brownies fully vegan when combined with olive oil instead of butter.

Can I use regular cocoa powder instead of dark?

Yes. Regular cocoa substitutes at the same amount for a lighter, less intensely chocolatey result. Dark cocoa produces a richer, more bittersweet flavor that pairs better with the pumpkin and coconut sugar combination.

Why does the batter look so thick and dark?

The full cup of dark cocoa powder produces a very dark, thick batter. This is correct. Stir thoroughly until no dry cocoa streaks remain, then spread into the pan. The high pumpkin moisture keeps the batter hydrated and the finished brownies soft despite the high cocoa content.

Can I make these vegan?

Yes. Use olive oil instead of butter, maple syrup instead of honey, and substitute each egg with a flax egg (one tablespoon ground flax mixed with three tablespoons water, rested for 5 minutes). Use dairy-free dark chocolate chips as well.

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

Cook Time 25

Total Time 35

Servings 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

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

5 Ingredient Brownies

Addison LaBonte — Tue, 14 Apr 2026 02:18:20 +0000

If you are craving rich, chocolatey brownies but want something quick and simple, these 5 ingredient brownies are exactly what you need! They are incredibly fudgy, deeply chocolatey, and made with basic ingredients you probably already have in your kitchen.

No complicated steps. No special equipment. Just mix, bake, and enjoy!

Why You Will Love This Recipe

Only 5 simple ingredients
Ready in under 30 minutes
Perfectly fudgy texture
Beginner friendly
Easy to customize these 5 ingredient brownies

Ingredients

2 ½ cups mashed ripe bananas

1 ½ cups all natural creamy peanut butter

½ cup gluten free flour, see note

¼ cup dark cocoa powder

1 cup dark chocolate chips

Instructions

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

In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.

Fold in the dark chocolate chips.

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

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove these 5 ingredient brownies from the oven. Allow them to cool before slicing.

Texture Guide

If you want to customize your 5 ingredient brownies, here is how each factor affects texture:

Texture Result	What To Do
Fudgier brownies	Bake for less time; use more butter.
Cakier brownies	Add 1 egg to the batter.
Chewier brownies	Use more sugar and reduce the baking time.

Pro Tips for the Perfect Batch

For Fudginess: Avoid using a toothpick to test for “cleanliness.” You want a few moist crumbs sticking to it when you pull it out.

For Chewiness: Try swapping some of the granulated white sugar for brown sugar. The molasses adds moisture and that classic “tackiness.”

For Cakiness: Be sure to cream your butter and sugar thoroughly to incorporate air, which helps the lift along with that extra egg.

Pro Tips for Perfect Brownies

Do not overmix once you add flour
Slightly underbake for a fudgy center
Use high quality chocolate chips
Let brownies cool completely before cutting

Easy Variations

Flourless Version

Replace flour with almond flour for a grain free option

Healthier Option

Swap sugar with coconut sugar or maple syrup

Extra Chocolate

Add chunks of dark chocolate before baking

Troubleshooting

Why are my brownies dry?

You likely overbaked them. Remove when the center is slightly soft.

Why are they too gooey?

They may need a few more minutes in the oven or more cooling time.

Why did they not rise?

This recipe is meant to be dense and fudgy, not fluffy.

Storage

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

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

Frequently Asked Questions

Can I make 5 ingredient brownies without eggs?

Yes, this recipe does not use any eggs!

What is the best chocolate to use?

Use semi sweet or dark chocolate chips for the best flavor balance.

Can I make these brownies gluten free?

Yes, simply swap the flour with almond flour or a gluten free blend.

How do I make brownies more fudgy?

Reduce baking time slightly and use a higher fat ratio like more butter or chocolate.

Can I double the recipe?

Yes, use a larger pan and adjust baking time slightly.

5 Ingredient Brownies

Rich, gooey, and naturally sweet! These 5 ingredient brownies blend creamy peanut butter with ripe bananas for a fudgy, melt-in-your-mouth treat. Loaded with dark chocolate chips, they are deeply chocolatey, moist, and perfectly decadent.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 315kcal

Author Addison LaBonte

Ingredients

2 ½ cups mashed ripe bananas
1 ½ cups all natural creamy peanut butter
½ cup gluten free flour see note
¼ cup dark cocoa powder
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 mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
Fold in the dark chocolate chips.
Transfer this mixture into the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove these brownies from the oven. Allow them to cool before slicing.

Notes

If you are not gluten free, feel free to use all purpose flour.
Use all natural creamy peanut butter. It should be made from only peanuts and salt.
Use ripe bananas for best results.
Bake only until the middle looks barely set. These brownies are meant to be gooey.
Store brownies in an airtight container at room temperature for up to 2 days.
Then, store in the fridge or freezer.

Nutrition

The post 5 Ingredient Brownies appeared first on Organically Addison.

Sweet Potato Protein Brownies

Addison LaBonte — Mon, 30 Mar 2026 02:47:07 +0000

If you are looking for a healthy dessert that actually tastes indulgent, these sweet potato protein brownies are exactly what you need. They are rich, fudgy, naturally sweetened, and packed with protein, making them perfect for a post workout treat or a guilt free dessert!

Unlike traditional brownies, this recipe uses mashed sweet potatoes to create a soft, moist texture while adding fiber and nutrients. Combined with protein powder and nut butter, you get a dessert that is both satisfying and nourishing!

Why You Will Love These Sweet Potato Protein Brownies

Naturally sweetened with maple syrup
High protein and filling
Gluten free and can be dairy free
Ultra fudgy and soft texture
Made with simple, wholesome ingredients

Ingredients You Will Need

1 cup mashed sweet potatoes
1 cup creamy nut butter
½ cup chocolate protein powder, see note
2 tbsp dark cocoa powder
¼ cup pure maple syrup
1 cup dark chocolate chips

Ingredient Notes and Substitutions

Ingredient	Best Options	Notes
Sweet potatoes	Roasted or microwaved	Avoid excess water
Nut butter	Almond or peanut butter	Use natural, no added sugar
Protein powder	Chocolate whey or plant	Texture varies by type
Maple syrup	Honey or agave	Adjust to taste
Chocolate chips	Dark chocolate	Use sugar free if needed

How to Make Sweet Potato Protein Brownies

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

In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.

Then, fold in the dark chocolate chips.

Transfer the batter to the lined pan. Smooth into an even layer.

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.

Protein Powder Guide for Best Results

Not all protein powders behave the same in baking. Choosing the right one can make or break your brownies.

Type	Texture Result	Tip
Whey protein	Soft and moist	Best for fudgy brownies
Plant protein	Dense	Add extra moisture if needed
Bone broth protein	Smooth and light	Great for this recipe

If your batter feels too thick, add a small amount of milk or water to loosen it.

Pro Tips for Perfect Brownies

Use thick mashed sweet potatoes, not watery ones

Do not overbake or they will dry out

Let brownies cool fully before slicing

Use high quality cocoa powder for deeper flavor

Common Mistakes and How to Fix Them

Brownies are too dry

This usually happens from too much protein powder or overbaking. Add a splash of milk next time.

Batter is too thick

Different protein powders absorb moisture differently. Add 1 to 2 tablespoons of liquid.

Brownies fall apart

They need more time to cool and set. Refrigerate for cleaner slices.

Storage Instructions

Store brownies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week for a firmer texture.

Freeze for up to 2 months. Thaw before serving.

Variations to Try

Add chopped walnuts for crunch

Swirl in peanut butter for extra richness

Use vanilla protein powder for a lighter flavor

Add espresso powder to enhance chocolate taste

Nutrition Benefits

These healthy sweet potato protein brownies are:

High in protein
Rich in fiber
Naturally sweetened
Lower in refined sugar

Frequently Asked Questions

Can I make these vegan?

Yes, use plant based protein powder and dairy free chocolate chips.

Can I use canned sweet potato?

Yes, just make sure it is plain and not sweetened.

Are these brownies gluten free?

Yes, all ingredients are naturally gluten free.

Sweet Potato Protein Brownies

Thick, moist, and wildly decadent. These sweet potato protein brownies have a soft, doughy center that tastes like brownie batter. The dark chocolate chips add pops of intense flavor against the smooth, mild sweetness of the potato base!

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 323kcal

Author Addison LaBonte

Ingredients

1 cup mashed sweet potatoes
1 cup creamy nut butter
½ cup chocolate protein powder see note
2 tbsp dark cocoa powder
¼ cup pure maple syrup
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.
Then, fold in the dark chocolate chips.
Transfer the batter to the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.
Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.

Notes

I used chocolate bone broth protein powder. If you use a thicker protein powder, you may need less.
Use cooked mashed sweet potatoes. You can roast them in the oven, microwave them, or boil the potatoes. Then, mash with a fork or potato masher.
If you boil the potatoes, be sure to remove any excess water.
Use creamy nut butter made from nuts and salt. I love using almond butter or peanut butter in this recipe.
These brownies are soft and gooey. Allow them to cool before slicing into.
Store in an airtight container at room temperature for up to 4 days.
Store in the fridge for up to 1 week or in the freezer for up to 2 months.

Nutrition

The post Sweet Potato Protein Brownies appeared first on Organically Addison.

4 Ingredient Brownies

Addison LaBonte — Sun, 15 Mar 2026 02:20:59 +0000

These 4 Ingredient Brownies are rich, fudgy, and incredibly easy to make! With simple pantry ingredients like ripe bananas, peanut butter, cocoa powder, and flour, you can create a naturally sweet chocolate dessert that tastes indulgent but is surprisingly wholesome!

The bananas provide natural sweetness and moisture, while peanut butter adds richness and protein. Cocoa powder delivers deep chocolate flavor, and the flour helps create that classic brownie texture.

These brownies are soft, gooey in the center, and packed with chocolate flavor in every bite. They are perfect when you want a quick dessert with easy ingredients. Try my 5 Ingredient Brownies too!

Why You Will Love These 4 Ingredient Brownies

Only four simple ingredients
Naturally sweetened with bananas
Gluten free option available
Rich chocolate flavor
One bowl recipe
Ready in about 30 minutes

Ingredients

2 ½ cups mashed ripe bananas
1 ½ cups all natural creamy peanut butter
⅓ cup dark cocoa powder
½ cup gluten free flour, see note
1 cup dark chocolate chips, optional but recommended

Ingredient Role Table

Ingredient	Purpose
Bananas	Provides natural sweetness, moisture, and acts as a binder.
Peanut Butter	Adds healthy fats, protein, and essential structure/density.
Cocoa Powder	Delivers a deep, rich chocolate flavor and color.
Flour	The primary agent that gives the brownies their crumb and structure.
Chocolate Chips	Creates molten “pockets” of extra chocolate throughout.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
Fold in the chocolate chips.
Transfer this mixture into the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove these 4 ingredient brownies from the oven. Allow them to cool before slicing.

Tips for Perfect Brownies

Use very ripe bananas for the best sweetness.

Choose natural peanut butter made only with peanuts and salt.

Do not over bake. The center should look slightly soft.

Let the 4 ingredient brownies cool before cutting so they set properly.

Ingredient Substitutions

Original Ingredient	Recommended Replacement	Best For…
Peanut Butter	Almond butter or cashew butter	Maintaining that creamy texture and healthy fat content.
Gluten-Free Flour	All-purpose flour	Traditional baking (if gluten is not a dietary concern).
Bananas	Unsweetened applesauce	Adding moisture with a more neutral flavor profile.
Chocolate Chips	Chopped dark chocolate	Achieving more rustic, irregular “pools” of chocolate.

Flavor Variations

Chocolate Walnut Brownies

Add 1/2 cup chopped walnuts.

Extra Chocolate Brownies

Use dark chocolate chunks instead of chips.

Protein Brownies

Add 2 tablespoons chocolate protein powder.

Sea Salt Brownies

Sprinkle flaky sea salt on top before baking.

How to Store Brownies

Room temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze sliced brownies for up to 2 months.

Frequently Asked Questions

Why are my brownies too soft?

This usually means they are under baked. Let them cool completely so they firm up.

Can I make these brownies vegan?

Yes. This recipe is naturally vegan if using dairy free chocolate chips.

Can I use almond butter?

Yes. Almond butter or cashew butter works well.

Are these brownies gluten free?

Yes if using gluten free flour.

4 Ingredient Brownies

So soft and gooey! These brownies have a deep chocolate flavor and a smooth texture. Made with simple ingredients like bananas and peanut butter, they stay moist and rich. A healthy, sweet treat that everyone will love. Simply wonderful.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 357kcal

Author Addison LaBonte

Ingredients

2 ½ cups mashed ripe bananas
1 ½ cups all natural creamy peanut butter
⅓ cup dark cocoa powder
½ cup gluten free flour see note
1 cup dark chocolate chips optional but recommended

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
Fold in the chocolate chips.
Transfer this mixture into the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove these protein brownies from the oven. Allow them to cool before slicing.

Notes

If you are not gluten free, feel free to use all purpose flour.
Use all natural creamy peanut butter. It should be made from only peanuts and salt.
If desired, replace with all natural almond butter or cashew butter.
Use ripe bananas for best results.
Bake only until the middle looks barely set. These brownies are meant to be gooey.
Store brownies in an airtight container at room temperature for up to 2 days.
Then, store in the fridge or freezer.

Nutrition

The post 4 Ingredient Brownies appeared first on Organically Addison.

4 Ingredient Peanut Butter Cookies

Addison LaBonte — Fri, 13 Mar 2026 03:33:30 +0000

If you are looking for the easiest homemade cookie recipe, these 4 Ingredient Peanut Butter Cookies are perfect. They are soft, chewy, rich in peanut butter flavor, and filled with melty chocolate chips. With only four simple ingredients and no flour required, these cookies come together quickly and bake in just minutes.

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

Ingredient	Substitute	Notes
Peanut Butter	Almond butter	Slightly milder flavor
Coconut Sugar	Brown sugar	Adds deeper caramel taste
Chocolate Chips	Peanut butter chips	Extra peanut flavor
Eggs	Flax eggs	Vegan option

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

Are these 4 ingredient peanut butter cookies gluten free?

Yes. Because this recipe does not contain flour, it is naturally gluten free.

Can I make these cookies without chocolate chips?

Yes. The cookies are delicious even without chocolate.

Can I freeze the cookie dough?

Yes. Roll the dough into balls and freeze for up to 3 months. Bake directly from frozen and add 1 to 2 minutes of baking time.

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

Cook Time 10

Total Time 15

Servings 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

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

Peanut Butter Brookies

Addison LaBonte — Tue, 24 Feb 2026 22:16:22 +0000

If you love peanut butter cookies and fudgy brownies, these Peanut Butter Brookies give you both in one thick, gooey, bakery style bar. These Brookies are made with almond flour and coconut sugar, making them naturally gluten free and refined sugar free without sacrificing texture.

The bottom layer is a soft chocolate chip cookie base. The middle is creamy all natural peanut butter. The top layer is a rich, fudgy brownie. Every bite has chewy edges, gooey centers, and melty dark chocolate.

Why You Will Love These Peanut Butter Brookies

Naturally gluten free with almond flour
Refined sugar free using coconut sugar
Thick and bakery style
Gooey center with crisp edges
Made in one 9 by 9 inch pan
No mixer required for the brownie layer

Ingredients for Almond Flour Peanut Butter Brookies

½ cup coconut oil, room temperature
½ cup coconut sugar
2 eggs
1 tsp vanilla extract
1 ¾ cups almond flour
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar
1 egg
1 egg yolk
⅓ cup olive oil
½ tsp vanilla extract
½ cup almond flour
⅓ cup dark cocoa powder
½ cup dark chocolate chips
⅔ cup all natural peanut butter

How to Make Peanut Butter Brookies

First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper.

Mix in the almond flour, baking soda, and sea salt.

Fold in the dark chocolate chips.

Press this mixture down into your lined 9 by 9 inch square pan.

Top with the creamy peanut butter. Smooth into an even layer.

Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.

Mix in the olive oil and vanilla.

Then, add in the almond flour and cocoa powder. Stir.

Fold in the chocolate chips. Pour this mixture down over the peanut butter, smoothing into an even layer.

Bake for 35 to 40 minutes.

Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Texture Guide

Feature	Result
Edges	Slightly crisp
Center	Gooey and fudgy
Peanut Butter Layer	Creamy and soft
Overall Thickness	Thick bakery style bars

Why Almond Flour Works So Well

Almond flour adds moisture and tenderness while keeping the brookies gluten free. It also provides healthy fats that enhance the richness of the brownie layer.

Coconut sugar gives a subtle caramel flavor that pairs beautifully with dark chocolate and peanut butter.

Olive oil in the brownie layer creates a dense, fudgy texture, while coconut oil in the cookie layer provides structure and chew.

Expert Tips for Perfect Brookie Layers

Use room temperature ingredients
Smooth the peanut butter carefully to avoid mixing layers
Do not overbake
Cool fully before slicing
Chill for 30 minutes for extra clean cuts

Troubleshooting

Why are my brookies dry

They were likely overbaked. Remove when the center still looks slightly soft.

Why are they too gooey

They may need additional cooling time. Almond flour bars firm up as they cool.

Why did the layers mix together

Make sure the peanut butter layer is evenly spread and not too thin.

Storage Guide

Storage Method	Time
Room temperature (airtight container)	Up to 4 days
Refrigerator	Up to 1 week
Freezer	Up to 2 months

To freeze, slice completely cooled brookies and wrap individually.

Frequently Asked Questions

Can I use regular flour?

This recipe is designed for almond flour. Substituting may change texture significantly.

Can I use store bought cookie dough

Yes, this works if you want a shortcut version.

Can I make these dairy free?

Yes, use dairy free dark chocolate chips.

Are these protein rich?

Thanks to almond flour and peanut butter, these have more protein than traditional brookies.

Peanut Butter Brookies

Golden cookie dough, velvety peanut butter, and bold brownie layers come together in these Peanut Butter Brookies! They are thick, soft, and loaded with dark chocolate chips. A decadent, simple dessert that satisfies every sweet craving!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 423kcal

Author Addison LaBonte

Ingredients

Cookie Dough

½ cup coconut oil room temperature
½ cup coconut sugar
2 eggs
1 tsp vanilla extract
1 ¾ cups almond flour
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar
1 egg
1 egg yolk
⅓ cup olive oil
½ tsp vanilla extract
½ cup almond flour
⅓ cup dark cocoa powder
½ cup dark chocolate chips

Filling

⅔ cup all natural peanut butter

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper.
Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
Mix in the almond flour, baking soda, and sea salt.
Fold in the dark chocolate chips.
Press this mixture down into your lined 9 by 9 inch square pan.
Top with the creamy peanut butter. Smooth into an even layer.
Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
Mix in the olive oil and vanilla.
Then, add in the almond flour and cocoa powder. Stir.
Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.
Bake for 35 to 40 minutes.
Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Notes

To save time, feel free to use pre-made cookie dough and brownie mix.
Bake until a toothpick inserted comes out with only a few moist crumbs.
Fully cool before slicing into. They are gooey!
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Peanut Butter Brookies appeared first on Organically Addison.

4 Ingredient Protein Brownies

Addison LaBonte — Mon, 23 Feb 2026 03:50:37 +0000

These 4 ingredient protein brownies are a healthy, flourless dessert made with bananas, peanut butter, cocoa powder, and protein powder. They’re fudgy, naturally sweetened, and packed with protein.

These brownies are rich, soft, and gooey in the center with deep chocolate flavor in every bite. Made without flour or added sugar, they’re gluten free and perfect for a quick snack, post-workout treat, or healthy dessert that still tastes indulgent. These Hot Fudge Brownies are just as easy!

Why You Will Love These Brownies

Only four main ingredients
No flour and no refined sugar
High protein and naturally sweet
One bowl recipe
Perfect for meal prep
The combination of ripe bananas and natural peanut butter creates a soft, almost fudge like center. The cocoa powder adds deep chocolate richness, while the protein powder boosts structure and nutrition.
Try these 4 Ingredient Peanut Butter Cookies too!

Ingredients

2.5 cups mashed ripe bananas
1.5 cups all natural creamy peanut butter
⅓ cup dark cocoa powder
½ cup chocolate protein powder
1 cup dark chocolate chips, optional

Ingredient Tips for Best Results

Bananas

Use very ripe bananas with lots of brown spots. The riper they are, the sweeter and softer your brownies will be. Underripe bananas will make the brownies less sweet and slightly firmer.

Peanut Butter

Use all natural creamy peanut butter made from only peanuts and salt. Avoid brands with added oils or sugar, as they change the texture.

You may replace with natural almond butter or cashew butter for a slightly milder flavor.

Cocoa Powder

Dark cocoa powder gives a deeper chocolate flavor. Regular unsweetened cocoa works too but will be slightly lighter in taste.

Protein Powder

Protein powder affects texture more than most people realize.

Here is how different types behave:

Protein Type	Texture Result	Notes
Whey Protein	Softer, slightly cakey	Bakes lighter and more airy; prone to drying out if overcooked.
Casein Protein	Thick and dense	Creates a fudgy, pudding-like consistency; great for “proats.”
Plant Protein	Slightly firmer	High absorption; usually requires extra liquid (1–2 tbsp milk/water).

If the batter feels too thick, add 1 to 2 tablespoons milk of choice.

How to Make 4 Ingredient Protein Brownies

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and protein powder. Stir until a dough is formed.
Fold in the chocolate chips.
Transfer this mixture into the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove these 4 ingredient protein brownies from the oven. Allow them to cool before slicing.

Texture Tips for Fudgy Brownies

For extra fudgy brownies

Bake closer to 18 minutes. The center should look slightly underdone when removed.

For firmer brownies

Bake closer to 21 minutes until the center looks mostly set.

These brownies are meant to be gooey. Overbaking will make them dry.

Troubleshooting

Brownies are too dry

They were overbaked or your protein powder absorbs more moisture. Reduce bake time or add 1 to 2 tablespoons milk next time.

Brownies are too soft

They may need more cooling time. Chill in the refrigerator for cleaner slices.

Not sweet enough

Your bananas may not have been ripe enough. Use very spotted bananas next time.

Flavor Variations

Chocolate Peanut Butter Swirl

Warm 2 tablespoons peanut butter and swirl on top before baking.

Sea Salt Brownies

Sprinkle flaky sea salt on top before baking.

Mocha Protein Brownies

Add 1 teaspoon instant espresso powder to enhance chocolate flavor.

For the version without protein, try these 4 Ingredient Brownies.

How to Store and Freeze

Store your 4 ingredient protein brownies in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days.

Freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Nutrition Benefits

These healthy protein brownies are naturally sweetened with fruit, contain healthy fats from peanut butter, and offer a protein boost from chocolate protein powder.

They make a great post workout snack, afternoon treat, or healthy dessert option.

Final Thoughts

These 4 ingredient protein brownies are simple, rich, and satisfying. With no flour and no refined sugar, they deliver intense chocolate flavor with a soft, fudgy texture.

Once you try them, you will see that healthy brownies can taste just as indulgent as traditional ones.

Frequently Asked Questions

Can I use whey protein in these 4 ingredient protein brownies?

Yes. Whey protein works well and creates a slightly softer texture. Be careful not to overbake, as whey can dry out quickly.

Can I use plant based protein powder?

Yes. Plant protein works but may absorb more moisture. If the batter seems too thick, add 1 to 2 tablespoons of milk before baking.

Why are my protein brownies dry?

Protein powder absorbs moisture. Overbaking is the most common reason for dry brownies. Remove them when the center still looks slightly soft.

Can I make these brownies without bananas?

Bananas provide sweetness and moisture in this recipe. If you replace them with applesauce, the texture will be softer and slightly less sweet.

How much protein is in each brownie?

The protein content depends on the brand of protein powder used. On average, each brownie contains 14 grams of protein when cut into 9 squares.

Do protein brownies taste like protein powder?

When using a good quality chocolate protein powder, the flavor blends into the cocoa and peanut butter. The result is rich and chocolatey, not chalky.

4 Ingredient Protein Brownies

These 4 Ingredient Protein Brownies are soft, rich, and deeply chocolatey. Made with ripe bananas and peanut butter, they taste sweet, moist, and fudgy. Every bite is smooth, slightly gooey, and packed with bold chocolate flavor without flour or refined sugar.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 364kcal

Author Addison LaBonte

Ingredients

2.5 cups mashed ripe bananas
1.5 cups all natural creamy peanut butter
⅓ cup dark cocoa powder
½ cup chocolate protein powder
1 cup dark chocolate chips optional

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and protein powder. Stir until a dough is formed.
Fold in the chocolate chips.
Transfer this mixture into the lined pan. Smooth into an even layer.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove these protein brownies from the oven. Allow them to cool before slicing.

Notes

Use all natural creamy peanut butter. It should be made from only peanuts and salt.
If desired, replace with all natural almond butter or cashew butter.
Use ripe bananas for best results.
Bake only until the middle looks barely set. These brownies are meant to be gooey.
Store brownies in an airtight container at room temperature for up to 2 days.
Then, store in the fridge or freezer.

Nutrition

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

Stuffed Brookies

Addison LaBonte — Mon, 16 Feb 2026 03:46:50 +0000

If you love brownies, cookies, and a surprise center, these Stuffed Brookies are about to become your new favorite dessert. They feature a chewy almond flour chocolate chip cookie base, a layer of sandwich cookies in the center, and a rich fudgy brownie top!

These stuffed brookies are naturally gluten free. In addition, they are made with almond flour and coconut sugar, and taste just as indulgent as any bakery version. Try these Brookie Peanut Butter Cups too!

What Are Stuffed Brookies

A brookie combines a brownie and a cookie in one dessert. Stuffed brookies take it a step further by adding a surprise filling in the center. In this recipe, sandwich cookies are layered between a soft cookie dough base and a rich brownie batter.

The result is a gooey, chocolate packed dessert bar with three distinct layers.

Try my Gluten Free Brookies and my Peanut Butter Brookies as well!

Ingredients

Cookie Dough

½ cup coconut oil, room temperature

½ cup coconut sugar

2 eggs

1 tsp vanilla extract

1 ¾ cups almond flour

1 tsp baking soda

½ tsp sea salt

1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar

1 egg

1 egg yolk

⅓ cup olive oil

½ tsp vanilla extract

½ cup almond flour

1/3 cup dark cocoa powder

½ cup dark chocolate chips

12 sandwich cookies, see notes

How to Make Stuffed Brookies

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

Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.

Mix in the almond flour, baking soda, and sea salt.

Fold in the dark chocolate chips.

Press this mixture down into a lined 9 by 9 inch square pan.

Place 12 sandwich cookies on top of the cookie dough layer.

Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.

Mix in the olive oil and vanilla.

Then, add in the almond flour and cocoa powder. Stir.

Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.

Bake for 35 to 40 minutes.

Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Why Cooling Is Essential

Almond flour recipes stay soft longer than traditional flour desserts. As these stuffed brookies cool, the structure sets and the oils firm up. Cutting too early can cause the layers to collapse and smear.

For clean slices, cool completely at room temperature.

Texture Guide

Bake Time	Result
35 minutes	Very gooey center, ultra fudgy
38 minutes	Balanced fudgy and set
40 minutes	More set, clean slices

Why Almond Flour Works So Well

Almond flour creates a softer, more tender texture compared to traditional flour. Because it contains natural fat, it keeps both the cookie and brownie layers moist.

The coconut oil and olive oil also contribute to richness without butter.

Baking Troubleshooting Guide

Problem	Cause	Solution
Center too gooey	Underbaked	Bake 3 to 5 more minutes
Top cracks	Slight overbake	Check at 35 minutes next time
Layers separating	Not pressed firmly	Smooth each layer evenly
Soggy bottom	Undercooled	Cool completely before slicing

Ingredient Swaps

You can use traditional sandwich cookies like Oreos.

Swap sandwich cookies for peanut butter cups for a peanut butter brookie twist.

Use pre made cookie dough or brownie mix if short on time.

Make Ahead and Storage

Store leftovers in an airtight container at room temperature for up to 4 days.

To freeze, slice fully cooled brookies and place in a freezer safe container with parchment between layers. Freeze up to 2 months.

To serve from frozen, thaw at room temperature for 1 hour or warm slightly in the microwave.

Serving Ideas

Serve warm with vanilla ice cream.

Drizzle melted dark chocolate on top.

Sprinkle flaky sea salt for a sweet and salty finish.

Frequently Asked Questions

Are stuffed brookies gluten free

Yes, this recipe uses almond flour instead of all purpose flour, making it naturally gluten free. Just make sure your sandwich cookies are certified gluten free.

Can I use regular flour instead of almond flour

Yes. Substitute equal amounts of all purpose flour for almond flour. Texture will be slightly firmer.

How do I know when brookies are done

A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. The center will continue setting as it cools.

Can I freeze stuffed brookies

Yes. Cool completely, slice, and freeze in an airtight container for up to 2 months.

How do I make them extra gooey

Bake closer to 35 minutes and allow them to cool slightly before slicing.

Stuffed Brookies

Stuffed Brookies are rich, fudgy brownie bars layered over soft chocolate chip cookie dough and stuffed with sandwich cookies. Every bite is gooey, chewy, and packed with deep chocolate flavor. Crispy edges, soft center, and pure dessert comfort.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings brookies

Calories 389kcal

Author Addison LaBonte

Ingredients

Cookie Dough

½ cup coconut oil room temperature
½ cup coconut sugar
2 eggs
1 tsp vanilla extract
1 ¾ cups almond flour
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar
1 egg
1 egg yolk
⅓ cup olive oil
½ tsp vanilla extract
½ cup almond flour
⅓ cup dark cocoa powder
½ cup dark chocolate chips
12 sandwich cookies see notes

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
Mix in the almond flour, baking soda, and sea salt.
Fold in the dark chocolate chips.
Press this mixture down into a lined 9 by 9 inch square pan.
Place 12 sandwich cookies on top of the cookie dough layer.
Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
Mix in the olive oil and vanilla.
Then, add in the almond flour and cocoa powder. Stir.
Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.
Bake for 35 to 40 minutes.
Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Notes

I used Simple Mills sandwich cookies for a healthier option.
You can use Oreos or even peanut butter cups too!
To save time, feel free to use pre-made cookie dough and brownie mix.
Bake until a toothpick inserted comes out with only a few moist crumbs.
Fully cool before slicing into. They are gooey!
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Stuffed Brookies appeared first on Organically Addison.

Chocolate Protein Cookies

Addison LaBonte — Wed, 11 Feb 2026 04:41:29 +0000

If you are craving something rich and chocolatey but still want to hit your protein goals, these Chocolate Protein Cookies are about to become your new favorite recipe!

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

Baking Issue	Why It Happens	How To Adjust
Protein cookie batter is too thick or dry	Protein powder absorbed too much moisture	Add 1 to 2 tablespoons of milk or a splash of almond milk
Protein cookie batter is too thin	Not enough dry ingredients to balance moisture	Add 1 tablespoon extra protein powder or 1 tablespoon cocoa powder
Using plant based protein powder	Plant proteins absorb more liquid than whey	Add a small splash of milk until batter reaches brownie like consistency

Consistency Troubleshooting Table

Why Are My Protein Cookies Dry?	Likely Cause	How To Fix Dry Protein Cookies
Cookies turn out dry	Over baked or too much protein powder	Bake for less time or reduce protein powder slightly
Why Are My Protein Cookies Too Gooey in the Middle?	Under baked	Bake 1 to 2 minutes longer until edges are set
Why Is My Protein Cookie Dough Too Thick?	Protein powder absorbed too much liquid	Add 1 tablespoon of milk and mix again
Why Is My Protein Cookie Dough Too Runny?	Bananas were extra large or extra ripe	Add 1 tablespoon cocoa powder or protein powder

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)

Are chocolate protein cookies healthy?

Chocolate protein cookies can be a healthier dessert option when made with simple ingredients like bananas, natural peanut butter, and protein powder. They are higher in protein and lower in refined sugar compared to traditional cookies.

Can I use whey protein instead of plant based protein?

Yes. Whey protein creates a softer, slightly more tender cookie. Plant based protein tends to absorb more moisture, so you may need to add a splash of milk to adjust the batter consistency.

Why are my protein cookies dry?

Protein cookies can turn out dry if they are over baked or if too much protein powder is used. Bake just until the edges are set and allow them to cool on the pan to finish setting.

Why are my protein cookies too gooey in the middle?

These cookies are meant to be soft and fudgy. However, if they seem under baked, return them to the oven for 1 to 2 additional minutes until the edges are firm.

Can I make these protein cookies without banana?

Banana provides natural sweetness and moisture in this recipe. If you replace it, the texture and flavor will change significantly. You may need to experiment with unsweetened applesauce or Greek yogurt, but adjustments will be required.

Do protein cookies spread while baking?

No. These cookies do not spread much because they are flourless and high in protein. Shape them into rounds before baking.

Are these protein cookies gluten free?

Yes. As long as your protein powder is certified gluten free, this recipe is naturally gluten free since it contains no flour.

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

Cook Time 10

Total Time 20

Servings 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

The post Chocolate Protein Cookies appeared first on Organically Addison.

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