Nut Free Archives - Organically Addison

Maple Cinnamon Banana Bread

Addison LaBonte — Wed, 15 Jul 2026 03:07:44 +0000

This Maple Cinnamon Banana Bread is soft, warmly spiced, and fragrant with brown butter baked into every slice. Maple syrup sweetens the batter with no refined sugar, vanilla Greek yogurt keeps the crumb tender and adds a subtle tang, and one and a half teaspoons of cinnamon makes the spice a forward, noticeable note rather than a background hint. The whole recipe comes together in one bowl with no mixer, uses gluten free flour natively, and needs no glaze, topping, or cinnamon swirl to taste complete.

Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
2 large eggs
1 stick salted butter, browned or melted
1 tsp vanilla extract
½ cup vanilla Greek yogurt
½ cup pure maple syrup or honey
1 ½ cups gluten free flour
1 tsp baking soda
1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

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

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

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

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

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

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

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

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

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Maple syrup	Honey (same amount)	More floral sweetness, same texture effect
Vanilla Greek yogurt	Plain Greek yogurt (same amount)	Slightly less vanilla depth
Salted butter	Unsalted butter + small pinch of salt	Same result
Brown butter	Plain melted butter	Less complex flavor, still delicious

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

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

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes directly at the same amount with no other changes.

Can I use honey instead of maple syrup?

Yes. Honey works as a direct 1:1 substitute. It produces a slightly more floral sweetness with the same effect on moisture and texture in the finished loaf.

Why is my loaf dense?

The most common causes are overmixing the batter, bananas that were not ripe enough, or measuring the flour by scooping directly from the bag, which packs in more than the recipe needs. Spoon the flour into the measuring cup and level off for the most accurate measure.

Can I add chocolate chips or walnuts?

Yes. Fold in up to three-quarters of a cup of dark chocolate chips or chopped walnuts after the flour mixture is combined. Both add texture and flavor without changing the bake time significantly.

Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 281kcal

Author Addison LaBonte

Ingredients

1 ¼ cups mashed ripe bananas
2 eggs
1 stick salted butter browned or melted
1 tsp vanilla extract
½ cup vanilla Greek yogurt
½ cup pure maple syrup or honey
1 ½ cups gluten free flour
1 tsp baking soda
1 ½ tsp cinnamon

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
Pour this batter into the lined pan. Smooth into an even layer.
Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

If you are not gluten free, you can use all purpose flour.
Use ripe bananas that are brown spotted. Do not use green bananas.
The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

Greek Yogurt Banana Bread

Addison LaBonte — Mon, 13 Jul 2026 00:44:57 +0000

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with brown butter baked into every slice and dark chocolate chips folded throughout! Vanilla Greek yogurt keeps the crumb tender and adds a subtle tang that balances the sweetness of the ripe banana and maple syrup. The whole recipe comes together in one bowl, uses gluten free flour natively, and contains no refined sugar!

Brown butter is the defining element. Cooking the butter until golden and nutty adds a toffee-like depth that plain melted butter cannot replicate. If time is short, plain melted butter works perfectly, but the browned version produces a noticeably more complex and satisfying loaf!

What Does Greek Yogurt Do in Banana Bread?

Greek yogurt adds moisture, protein, and a subtle tang to banana bread batter without contributing any noticeable yogurt flavor. The fat and protein in the yogurt produce a more tender crumb than oil or butter alone, and the slight acidity reacts with the baking soda to create a gentle lift. The result is a soft, moist loaf that holds together cleanly when sliced and stays fresh longer than a standard banana bread.

Ingredients

1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
2 large eggs
1 stick salted butter, browned or melted
1 tsp vanilla extract
½ cup vanilla Greek yogurt
½ cup pure maple syrup or honey
1 ½ cups gluten free flour
1 tsp baking soda
½ tsp ground cinnamon
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain butter does not contain. Cook over medium heat, stirring occasionally, until golden and hazelnut-scented, about 5 to 7 minutes. Cool slightly before adding so it does not scramble the eggs. Plain melted butter works as a substitute and still produces a delicious loaf.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt provides moisture, protein, and gentle tang. Vanilla yogurt adds a subtle depth on top of the vanilla extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety like Oikos Triple Zero or Fage Total.

Maple syrup or honey

Half a cup of maple syrup sweetens with no refined sugar, adding warm, earthy depth that complements the brown butter and cinnamon. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on moisture.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starch converts to sugar, making it sweeter and more intensely banana-flavored. About two to three medium bananas provides the sweetness, moisture, and body that holds the loaf together.

Gluten free flour and dark chocolate chips

One and a half cups of a 1:1 gluten free baking blend provides structure without making the loaf dense. All-purpose flour substitutes at the same amount. Dark chocolate chips fold in as a core ingredient, giving every slice a rich hit of chocolate.

How to make Greek Yogurt Banana Bread, step by step

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

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

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

Fold in the chocolate chips.

Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

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

Why This Loaf Bakes Faster Than Most

This loaf bakes in 40 to 45 minutes rather than the 50 to 60 minutes typical of banana bread recipes. The Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust earlier. Start checking at 40 minutes and pull the loaf as soon as the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most flavorful, naturally sweet loaf. If yours are not ripe yet, place unpeeled bananas in a 300-degree oven for 15 to 20 minutes to speed up the process.

Do not overmix once the flour goes in

Overmixing produces a tough, dense crumb. Stir until no dry streaks remain and stop. A few lumps are fine.

Cool the brown butter before mixing

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

Use a thick Greek yogurt

Thin yogurt adds more liquid than the batter needs. Choose a thick, strained variety like Oikos Triple Zero or Fage Total.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Vanilla Greek yogurt	Plain Greek yogurt (same amount)	Slightly less vanilla depth
Salted butter	Unsalted butter + pinch of salt	Same result
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter, or makes loaf dairy free

Storage

Room temperature: Store in an airtight container for up to 3 days.

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

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes directly at the same amount with no other changes needed.

Do I have to brown the butter?

No. Plain melted butter works and the loaf will be delicious. Browning takes about 5 to 7 extra minutes and adds a meaningful layer of nutty, toffee-like depth that makes the finished loaf taste noticeably more complex.

Can I use plain Greek yogurt instead of vanilla?

Yes. Plain Greek yogurt works as a direct 1:1 substitute. The vanilla yogurt adds a subtle flavor layer on top of the extract, but the loaf tastes excellent with plain yogurt too.

Why did my banana bread turn out dense?

The most common causes are overmixing, underripe bananas, or too much flour. Spoon flour into the measuring cup and level off rather than scooping directly from the bag.

Can I make this dairy free?

Yes. Use a dairy-free yogurt like coconut milk yogurt and a vegan butter. Vegan butter can be browned just like dairy butter. Use dairy-free dark chocolate chips as well.

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 385kcal

Author Addison LaBonte

Ingredients

1 ¼ cups mashed ripe bananas
2 eggs
1 stick salted butter browned or melted
1 tsp vanilla extract
½ cup vanilla Greek yogurt
½ cup pure maple syrup or honey
1 ½ cups gluten free flour
1 tsp baking soda
½ tsp cinnamon
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
Fold in the chocolate chips.
Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

If you are not gluten free, you can use all purpose flour.
Use ripe bananas that are brown spotted. Do not use green bananas.
The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

The post Greek Yogurt Banana Bread appeared first on Organically Addison.

Zucchini Brownies

Addison LaBonte — Wed, 08 Jul 2026 01:31:00 +0000

These Zucchini Brownies are fudgy, deeply chocolatey, and built on a classic butter and melted dark chocolate base! Three quarters of a cup of grated, squeezed zucchini disappears completely during baking, adding moisture without any vegetable flavor. Coconut sugar sweetens the batter with a natural caramel depth, and two hits of dark chocolate chips (melted into the butter base and folded into the batter) create layers of chocolate intensity in every bite!

Whisking the eggs and sugar vigorously for 2 to 3 minutes produces the crinkly, shiny top crust that most zucchini brownie recipes miss entirely. The salted butter seasons the brownie from within, so no additional salt is needed. These zucchini brownies are ultra fudgy, gooey, and delicious!

Do Zucchini Brownies taste like zucchini?

No. Zucchini Brownies do not taste like zucchini at all. Grated zucchini has almost no flavor of its own, and the moisture it releases during baking integrates completely into the batter. What you taste is only dark chocolate, cocoa, and the subtle caramel depth of coconut sugar.

The zucchini simply acts as a moisture source, keeping the brownies fudgy without adding any vegetable taste.

Ingredients

3/4 cup grated zucchini, with moisture squeezed out
1/2 cup salted butter, melted
1 cup dark chocolate chips (melted into butter)
2 large eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
1/4 cup gluten free flour
1/2 cup dark chocolate chips (folded into batter)

What Each Ingredient Does

Grated zucchini, squeezed

Squeezing the grated zucchini before measuring is the most important prep step. Zucchini holds a significant amount of water, and if you skip this, that excess water enters the batter and produces gummy brownies. Squeeze in paper towels until no more liquid comes out, then measure the three-quarters cup from what remains.

Salted butter and dark chocolate chips

Salted butter seasons the brownie from within, which is why no additional salt appears in the ingredient list. Combined with the first cup of dark chocolate chips, it creates the glossy, dense chocolate base. Both must melt together completely before going into the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the crinkly, shiny top crust. Coconut sugar adds a natural caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1.

Gluten free flour, dark cocoa, and folded chocolate chips

One quarter cup of gluten free flour holds the batter together. All-purpose flour substitutes at the same amount. Dark cocoa deepens the chocolate flavor. The second half cup of dark chocolate chips folds into the batter to create melted pockets throughout every brownie. Sugar-free dark chips work but produce a less shiny top crust.

How to make Zucchini Brownies, step by step

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the 3/4 cup. Set aside.

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

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in the grated zucchini and the chocolate chips.

Pour batter into the lined pan. Smooth out into one 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 Squeezing the Zucchini Matters

Zucchini is about 95 percent water by weight. When grated and added without squeezing, that water releases during baking and saturates the batter, producing gummy brownies that never firm up. Squeezing removes enough moisture for the zucchini to still contribute its fudgy benefits without flooding the batter.

Measure after squeezing, not before. A cup of grated zucchini before squeezing is significantly more than three-quarters cup after, and too much zucchini produces gummy brownies even when squeezed.

Tips for the Best Result

Squeeze the zucchini and measure after

Squeeze until no more liquid comes out, then measure the three-quarters cup. Measuring after squeezing, not before, is essential for the right texture.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top comes from vigorous whisking. Cutting this step short produces flat, matte brownies with less visual appeal and less structure.

Use high-quality dark chocolate chips

The chips melt into the butter base and fold into the batter, contributing to the entire chocolate flavor. A good dark chip makes a noticeable difference. Sugar-free chips work but produce a less shiny crust.

Do not overbake

The toothpick should come out mostly clean. The zucchini moisture keeps these brownies wetter than a standard brownie right out of the oven. They firm up significantly as they cool.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness
Dark cocoa powder	Regular cocoa powder	Lighter, milder chocolate flavor
Salted butter	Unsalted butter + 1/4 tsp sea salt	Same result
Dark chocolate chips	Semi-sweet chocolate chips	Slightly sweeter, lighter color

Storage

Room temperature: Store in an airtight container for up to 3 days. The zucchini keeps these brownies moist longer than a standard brownie.

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

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

Frequently Asked Questions

Can I skip squeezing the zucchini?

No. Unsqueezed zucchini releases too much water into the batter during baking and produces gummy, wet brownies that do not firm up properly. Squeezing is essential. Also remember to measure the zucchini after squeezing, not before.

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour works as a direct 1:1 substitute with no other changes needed.

Can I use granulated sugar instead of coconut sugar?

Yes. White granulated sugar substitutes directly at 1:1. The caramel undertone from the coconut sugar will be absent but the brownies will taste excellent.

Can I add more zucchini than the recipe calls for?

No. More zucchini than three-quarters cup adds more moisture than the low-flour batter can absorb, even after squeezing. The ratio is calibrated specifically for this amount. Adding more produces gummy brownies regardless of how well you squeeze it.

Zucchini Brownies

Thick, fudgy brownies made with grated zucchini that vanishes completely into the batter. What stays behind is a dense, deeply chocolatey square with melted dark chocolate throughout, a shiny crinkled top, and a soft, gooey center that holds together cleanly when sliced.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

¾ cup grated zucchini with moisture squeezed out
½ cup melted salted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
¼ cup gluten free flour see note
½ cup dark chocolate chips

US Customary – Metric

Instructions

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the ¾ cup. Set aside.
Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Fold in the grated zucchini and the chocolate chips.
Pour batter into the lined pan. Smooth out into one 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

If you are not gluten free, you can use all purpose flour.
Grate the zucchini. Then use paper towels to squeeze out the excess moisture. Then, measure out the 3/4 cup.
For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
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 Zucchini Brownies appeared first on Organically Addison.

Brownie Bread

Addison LaBonte — Sun, 28 Jun 2026 02:30:26 +0000

This Brownie Bread is everything you love about a fudgy brownie baked into a tall, sliceable loaf! Melted dark chocolate chips, dark cocoa powder, and coconut sugar create a deeply chocolatey batter that pours into a standard loaf pan and bakes into something that tastes unmistakably like a brownie but slices cleanly like a quick bread. The whole recipe comes together in one bowl, uses gluten free flour natively, and is easily dairy free with a simple milk swap!

This gluten free quick bread is great for an easy dessert! It tastes like brownies but in bread form. The loaf pan and longer bake time do all the work!

What is Brownie Bread?

Brownie Bread is a fudgy chocolate quick bread baked in a loaf pan that tastes like a brownie in every slice. The batter uses the same components as a brownie: melted chocolate, cocoa powder, eggs, butter, and sugar. The loaf pan format and a 50-plus minute bake time create a taller, more structured result that holds together when sliced without losing any of the dense, fudgy texture that makes a brownie so satisfying.

Ingredients

1 cup dark chocolate chips, melted
½ cup unsalted butter, melted
2 large eggs
1 cup coconut sugar or granulated sugar
1 cup gluten free flour (see notes)
½ cup dark cocoa powder
1 tsp baking soda
⅔ cup milk of choice
1 tsp vanilla extract
1 tsp sea salt
1 cup mini chocolate chips, optional

What Each Ingredient Does

Melted dark chocolate chips and butter

Melted dark chocolate chips combined with melted butter create the glossy, dense chocolate base that gives the loaf its fudgy crumb. The chocolate must melt completely into the butter before mixing. Microwave in 10 second intervals if lumps remain.

Coconut sugar

Coconut sugar sweetens the batter with a subtle caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1 for a more neutral sweetness.

Dark cocoa powder

Half a cup of dark cocoa deepens the chocolate flavor beyond what the chips alone provide. Dark cocoa produces a richer, more intensely chocolatey result. Regular cocoa works as a substitute with a lighter, milder flavor.

Milk and baking soda

Two-thirds cup of milk provides the moisture this batter needs to bake into a structurally sound loaf rather than a dense brick. Any milk works: dairy, oat, almond, or coconut milk all produce an excellent result, making this easily dairy free. The baking soda provides gentle lift without making the loaf cakey.

Gluten free flour and mini chocolate chips

One cup of a 1:1 gluten free baking blend holds the loaf together through the longer bake time. All-purpose flour substitutes directly. The optional cup of mini chocolate chips folds into the batter to create melted chocolate pockets throughout every slice. Mini chips distribute more evenly and melt more fully during the longer bake than standard chips.

How to make Brownie Bread, step by step

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

In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.

In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.

Then, pour in the melted chocolate mixture.

Stir to combine.

Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.

If desired, add in the mini chocolate chips.

Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

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

Why brownie bread works in a loaf pan

A standard brownie baked in a square pan is about one inch tall. The same batter in a loaf pan reaches three to four inches, requiring a longer bake time for the heat to reach the center. That depth is what makes this a different eating experience: each slice has a higher ratio of fudgy interior to crinkled crust, so it tastes denser and more intensely chocolatey in every bite.

The milk in the batter helps the taller loaf bake evenly without drying at the edges before the center finishes.

Tips for the best result

Do not overbake

Begin checking at 50 minutes. The toothpick should come out with a few moist crumbs, not completely clean. The center continues to set as the loaf cools.

Use dark cocoa for maximum intensity

Dark cocoa produces a richer, more intensely chocolatey loaf. Regular cocoa works and produces a lighter, milder result.

Cool completely before slicing

The chocolate and sugar need to set fully as the loaf cools. Slicing too early produces gummy, crumbling cuts. An hour at room temperature is the minimum. Refrigerating for 20 to 30 minutes after that produces the cleanest slices.

Fold mini chips into the batter, press standard chips on top

Mini chips distribute evenly and melt well during the long bake. Standard chips hold their shape better when pressed onto the surface before baking.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness, slightly crispier top
Dairy milk	Oat, almond, or coconut milk	Same amount, makes recipe dairy free
Unsalted butter	Refined coconut oil or vegan butter	Makes recipe dairy free
Dark cocoa powder	Regular cocoa powder	Lighter, milder chocolate flavor
Mini chocolate chips	Standard chocolate chips	Better on top of loaf than folded in

Storage

Room temperature: Store in an airtight container for up to 3 days.

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

Frequently Asked Questions

Why does the batter look like regular brownie batter?

It is regular brownie batter in a loaf pan. The format changes the shape and bake time but the batter is intentionally the same as a pan of brownies.

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes directly at 1:1 with no other changes.

Can I make this dairy free?

Yes. Use any non-dairy milk and substitute refined coconut oil or vegan butter for the unsalted butter.

How do I know when it is done baking?

Brownie Bread

This Brownie Bread is rich, deeply chocolatey, and fudgy in every slice. Melted dark chocolate, dark cocoa powder, and coconut sugar bake into a tall, dense loaf that tastes exactly like a brownie and slices just like a quick bread. Mini chocolate chips throughout make every bite even better.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 411kcal

Author Addison LaBonte

Ingredients

1 cup dark chocolate chips melted
½ cup unsalted butter melted
2 eggs
1 cup coconut sugar or granulated sugar
1 cup gluten free flour see note
½ cup dark cocoa powder
1 tsp baking soda
⅔ cup milk
1 tsp vanilla extract
1 tsp sea salt
1 cup mini chocolate chips optional

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.
In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.
Then, pour in the melted chocolate mixture.
Stir to combine.
Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.
If desired, add in the mini chocolate chips.
Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

If you are not gluten free, feel free to use all purpose flour.
I prefer dark cocoa powder, but you can use regular cocoa powder.
The batter will resemble traditional brownie batter.
Feel free to use regular dairy milk or dairy free milk.
Fully cool before slicing into.
Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

The post Brownie Bread appeared first on Organically Addison.

Brown Butter Banana Cookies

Addison LaBonte — Fri, 05 Jun 2026 02:37:54 +0000

These Brown Butter Banana Cookies are chewy in the center, golden at the edges, and packed with dark chocolate in every bite! Nutty brown butter, a ripe banana, and two types of sugar create a depth of flavor that standard chocolate chip cookies cannot match. Best of all, the recipe is completely gluten free without any compromise in texture or taste!

If you have a ripe banana and a stick of butter, you are already most of the way there. Furthermore, a built-in coconut sugar option makes this one of the few brown butter banana cookie recipes that works for multiple dietary needs at once!

What Makes Brown Butter Banana Cookies Different?

These cookies combine three flavor-building techniques: brown butter for nutty depth, ripe banana for natural sweetness and a chewy crumb, and a two-sugar blend for crispy edges and a soft center.

The brown butter really elevates the overall flavor of these brown butter banana cookies! It adds a caramel like flavor.

Ingredients

1 stick unsalted butter, browned
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
½ cup mashed banana
1 egg
1 tsp vanilla extract
2 cups gluten free flour, see note
¼ tsp salt
¼ tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty, toffee-like flavors that plain melted butter cannot provide. Allow the browned butter to cool for at least 10 minutes before mixing, since hot butter melts the sugars prematurely and produces flat, greasy dough.

Two types of sugar

Granulated sugar promotes spread and creates crispier edges. Brown sugar adds moisture, chewiness, and deeper caramel flavor through its molasses content. Using both produces the ideal texture: crispy edges and a soft center. For a refined sugar-free version, replace both with the same total amount of coconut sugar.

Ripe banana

Use a banana with visible brown spots. As it ripens, its starches convert to simple sugars, making it sweeter and softer. The mashed banana adds natural sweetness, moisture, and a subtle fruity note that pairs beautifully with the brown butter and dark chocolate.

Gluten free flour

A 1:1 gluten free baking blend works best. If you are not gluten free, all-purpose flour works as a direct 1:1 substitute. Either way, avoid overmixing once the flour is added.

Egg and vanilla

One whole egg binds the dough and adds richness. Vanilla extract amplifies the banana and brown butter without contributing a flavor of its own.

How to Make Brown Butter Banana Cookies: Step-by-Step

First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.

Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.

Add in the gluten free flour, salt, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

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

Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.

Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Why Chilling the Dough Matters

When cookie dough rests in the refrigerator, the butter solidifies and slows spreading in the oven. As a result, the cookies puff upward before spreading outward, producing a thicker, chewier center.

Additionally, the rest period allows the flour to fully hydrate and the flavors of brown butter, banana, and vanilla to meld together. Cookies made from chilled dough consistently taste more complex and bake more evenly than cookies baked immediately.

Tips for the Best Cookies

Use the ripest banana you can find

A banana with brown spotting produces a sweeter, more flavorful cookie. The riper it is, the more its starch has converted to sugar. If your bananas are still yellow, leave them on the counter for two to three more days.

Cool the butter before mixing

Hot brown butter melts the sugars and produces flat dough. After browning, cool for a full 10 minutes before mixing. It should feel warm but not steaming.

Do not overbake

The centers will look underdone when you pull the cookies out. That is correct. Cookies set on the hot pan after baking, so a center that looks slightly raw at 11 minutes will be perfectly chewy once cooled.

Add flaky sea salt on top

A small pinch of flaky sea salt on each cookie contrasts with the banana sweetness and dark chocolate, making both taste bolder. Optional, but hard to skip once you try it.

Substitutions

Original ingredient	Substitute	Notes
Gluten free flour	All-purpose flour (1:1)	Same amount, same result
Granulated and brown sugar	Coconut sugar (same total amount)	Refined sugar free, similar caramel flavor
Dark chocolate chips	Chopped dark chocolate bar	Larger, irregular pools of melted chocolate
Unsalted butter	Vegan butter	Can be browned. Makes cookies dairy free.

Storage

Room temperature: Store Brown Butter Banana Cookies in an airtight container for up to 4 days. The banana keeps them soft and moist longer than most cookies.

Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature for 30 minutes before serving. Alternatively, freeze portioned dough balls and bake from frozen, adding 2 to 3 minutes to the bake time.

Frequently Asked Questions

Do these cookies taste strongly of banana?

The banana flavor is present but subtle. It reads more as a background sweetness than a pronounced taste, similar to banana bread where brown butter and chocolate dominate. A very ripe banana produces a slightly stronger note, while a less ripe one keeps the flavor nearly undetectable.

Can I use regular all-purpose flour?

Yes. All-purpose flour works as a direct 1:1 substitute. The cookies bake and taste identically either way. The dough may feel slightly stiffer with all-purpose flour, which is normal.

Why did my cookies spread too thin?

The most common cause is skipping or shortening the dough chilling step. Cold dough spreads more slowly, giving the cookies time to set before flattening. A second cause is using butter that was too warm when mixed. Make sure it cools for a full 10 minutes first.

Brown Butter Banana Cookies

These Brown Butter Banana Cookies are soft and chewy with crispy golden edges, a deep nutty warmth from brown butter, natural sweetness from ripe banana, and pools of dark chocolate in every bite. Rich, cozy, and completely irresistible straight from the oven or the next day.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 263kcal

Author Addison LaBonte

Ingredients

1 stick unsalted butter browned
⅓ cup granulated sugar
⅓ cup light brown sugar packed
½ cup mashed banana
1 egg
1 tsp vanilla extract
2 cups gluten free flour see note
¼ tsp salt
¼ tsp baking soda
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.
Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.
Add in the gluten free flour, salt, and baking soda. Stir to combine.
Fold in the dark chocolate chips.
Use a cookie scoop to scoop balls of dough onto a parchment lined pan.
Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.
Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Notes

If you are not gluten free, feel free to use all purpose flour.
For a refined sugar free option, replace the white sugar and brown sugar with coconut sugar.
Use a ripe brown spotted banana.
Do not skip the dough chilling step. The cookies will spread too thin otherwise.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Brown Butter Banana Cookies appeared first on Organically Addison.

Healthy Chocolate Cake

Addison LaBonte — Thu, 14 May 2026 20:48:25 +0000

This Healthy Chocolate Cake is deeply rich, fudgy, and intensely chocolatey — and you make it with pumpkin purée instead of flour, oil, or butter. No refined sugar, no grain of any kind, and no complicated steps. Just one bowl, five simple ingredients, and a result that tastes far more indulgent than any healthy label deserves.

Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

2 ¼ cups pumpkin purée
4 eggs
1 egg yolk
¾ cup dark cocoa powder
½ cup pure maple syrup or honey

Frosting

⅔ cup dark chocolate chips
⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Topping	Flavor it adds	Best occasion
Dark chocolate ganache (this recipe)	Rich, glossy, intensely chocolatey	Any occasion
Coconut cream ganache	Slightly lighter, subtle coconut note	Dairy-free serving
Vanilla whipped cream	Light and creamy, balances richness	Everyday dessert, birthdays
Powdered sugar dusted	Simple, elegant, sweet	Passover, minimalist serving
Fresh raspberries	Tart and bright, cuts the chocolate	Valentine’s Day, summer
Flaky sea salt	Salty-sweet contrast, enhances cocoa	Chocolate lovers, dinner parties

Ingredient substitutions for Healthy Chocolate Cake

Original ingredient	Best substitute	What changes
Pumpkin purée	Butternut squash purée	Very similar texture and flavor result
Pumpkin purée	Sweet potato purée	Slightly sweeter, equally moist
Pure maple syrup	Raw honey (1:1)	Slightly richer, more floral sweetness
Dark cocoa powder	Black cocoa powder (1:1)	More intense, darker, slightly bitter
Dark cocoa powder	Regular unsweetened cocoa (1:1)	Milder chocolate flavor
Heavy whipping cream	Full-fat canned coconut cream	Makes frosting dairy free
Dark chocolate chips	Dairy-free chocolate chips	Makes frosting fully dairy free

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

Can you taste the pumpkin in this cake?

No. The pumpkin flavor is completely undetectable in the finished cake. Three-quarters of a cup of dark cocoa powder plus a chocolate ganache topping dominate the flavor entirely.

Why does this cake need to cool for 4 hours?

Because this cake uses pumpkin and eggs rather than flour for structure, it needs time to fully firm up after baking. Fresh from the oven, the center feels soft and custard-like — cut it too soon and it will fall apart. Refrigerating for at least 2 of those 4 hours allows the protein-based structure to solidify completely, transforming the cake from fragile to sliceable.

Can I use sweet potato purée instead of pumpkin?

Yes. Sweet potato purée works as a direct 1:1 substitute with very similar results. It tends to run slightly sweeter than pumpkin, which adds a subtle warmth to the chocolate flavor. Butternut squash purée also works well and stays even more flavor-neutral than pumpkin.

What brand of pumpkin purée works best?

Trader Joe’s canned pumpkin is an excellent choice because it runs notably thicker and drier than most other brands. Libby’s Pure Pumpkin is another reliable option. Avoid any brand labeled “pumpkin pie filling,” which contains added sugar and spices. If your purée looks watery, spread it on a few layers of paper towel and blot out the moisture before using.

Can I make this cake without a springform pan?

A regular 8-inch round cake pan works in a pinch. Line it thoroughly with parchment paper that extends up the sides, and grease it generously. Because this cake is so moist, plan to serve it directly from the pan rather than trying to transfer it. The springform pan makes clean removal significantly easier, so it is worth using if you own one.

Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

2 ¼ cups pumpkin purée
4 eggs
1 egg yolk
¾ cup dark cocoa powder
½ cup pure maple syrup or honey

Healthy Chocolate Cake

⅔ cup dark chocolate chips
⅓ cup heavy whipping cream

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
The cake batter will be similar to brownie batter.
Do not bake too long. This cake is meant to be gooey!
Store leftovers in the fridge for up to 4 days.

Nutrition

The post Healthy Chocolate Cake appeared first on Organically Addison.

Gluten Free Flourless Chocolate Cake

Addison LaBonte — Tue, 12 May 2026 02:24:46 +0000

This Gluten Free Flourless Chocolate Cake is deeply fudgy, intensely rich, and made with just five pantry ingredients and no flour whatsoever. What separates it from every other flourless chocolate cake recipe, however, is one small but transformative technique: you brown the butter first. That single step produces hundreds of new flavor compounds that make the cake taste nutty, caramel-like, and far more complex than its short ingredient list suggests.

You then beat the eggs and coconut sugar to a light, frothy ribbon, which builds the only lift this flourless cake will get. As a result, the texture lands somewhere between a chocolate truffle, a fudgy brownie, and a delicate mousse, all at once, and all in one pan. Try my Healthy Chocolate Cake too!

What is a gluten free flourless chocolate cake?

A gluten free flourless chocolate cake is a dense, fudgy chocolate cake made with no flour and no leavening agents. Structure comes entirely from eggs, butter, and melted chocolate. The result sits between a rich brownie and a chocolate truffle in texture, far denser and more intensely chocolatey than a traditional layered cake, and naturally gluten free with no specialty flour required.

Why this recipe is different from other flourless chocolate cakes

Most flourless chocolate cake recipes follow the same basic formula: melt butter and chocolate together, stir in sugar and eggs, fold in cocoa powder, and bake. That approach produces a dense, flat result with a one-dimensional chocolate flavor. This recipe, however, takes two extra steps that fundamentally change both the flavor and texture.

First, you brown the butter before adding the chocolate. Browning caramelizes the milk solids and triggers the Maillard reaction, producing nutty, toffee-like flavor compounds that plain melted butter completely lacks. In a five-ingredient recipe, that difference is impossible to miss.

Second, you beat the eggs and coconut sugar on high speed for 3 to 4 minutes until pale, light, and frothy. This step builds air into a cake that has no baking powder or baking soda, creating a slightly lifted, mousse-like texture rather than a flat, brick-dense slab. Additionally, coconut sugar contributes a natural caramel undertone that deepens the chocolate flavor in a way white granulated sugar simply cannot replicate.

Ingredients for Gluten Free Flourless Chocolate Cake

1 stick unsalted butter
8 ounces dark chocolate, chopped
5 eggs
¾ cup coconut sugar, or light brown sugar
2 tbsp dark cocoa powder

What each ingredient does in this recipe

Unsalted butter

Butter serves two purposes here. As a fat, it keeps the cake moist and rich. More importantly, browning it first produces nutty, caramel-like flavor compounds through the Maillard reaction, the same process behind the golden crust on bread or a seared steak.

In a recipe with only five ingredients, those extra flavor notes make a dramatic difference. Plain melted butter works as a substitute in a pinch, though the flavor will be noticeably simpler.

Dark chocolate, chopped

Dark chocolate forms the backbone of this cake. A chopped chocolate bar works better than chips because chocolate chips contain added stabilizers that prevent smooth, glossy melting.

Choose a good quality bar at 60 to 70 percent cocoa content — it melts into the brown butter cleanly and delivers the intense, bittersweet depth this cake needs.

Eggs

Eggs provide the only structural element in a flourless cake. Without flour to create a crumb, the eggs hold the entire cake together. Beating them with the coconut sugar until light and frothy traps air bubbles that expand during baking, giving the cake a delicate lift that simply stirred eggs cannot provide.

Room-temperature eggs beat to a higher, airier volume than cold ones, so pulling them out of the fridge 30 minutes early genuinely matters.

Coconut sugar

Coconut sugar sweetens the cake while also contributing its own flavor. Unlike white granulated sugar, which adds only sweetness, coconut sugar carries a natural caramel and light molasses undertone that pairs beautifully with dark chocolate.

It also has a lower glycemic index than white sugar, making it a better choice for those watching blood sugar levels. Light brown sugar works as a 1:1 substitute with a very similar result.

Dark cocoa powder

Dark cocoa powder deepens the chocolate flavor beyond what the melted chocolate bar alone provides. Regular unsweetened cocoa powder works well here.

However, black cocoa powder, an ultra-Dutch-processed variety that appears nearly black in color, delivers a more dramatic, Oreo-like intensity as an upgrade. Only two tablespoons are needed, yet they make a noticeable difference in richness and depth.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.

In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.

Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.

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

Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.

Finally, remove from the oven. Cool completely before removing from the springform pan.

Why does browning the butter make such a big difference in flavor?

When you brown butter, you trigger the Maillard reaction, a chemical process where heat causes amino acids and sugars in the milk solids to react and form over 200 new flavor compounds. These compounds deliver nutty, caramel, and toffee notes that plain melted butter never produces. In a five-ingredient recipe like this Gluten Free Flourless Chocolate Cake, those extra flavor dimensions are not subtle — they make the cake taste layered and sophisticated in a way you simply cannot replicate by skipping the step.

Why does beating the eggs create a lighter texture in a flourless cake?

In a traditional cake, baking powder or baking soda produces carbon dioxide bubbles that make the crumb light and airy. Because this flourless chocolate cake uses no leavening agents, the beaten eggs provide the only source of lift. When you beat eggs with sugar on high speed for 3 to 4 minutes, you whip tiny air bubbles into the mixture.

As the cake bakes, those air bubbles expand with heat and give the cake a slightly mousse-like, lifted interior — far lighter than the flat, fudge-brick texture you get from recipes that simply stir the eggs in without beating.

Expert Tips

Use room-temperature eggs

Cold eggs do not incorporate as much air when you beat them. For the best lift and lightest texture, pull your eggs out of the refrigerator at least 30 minutes before baking.

Do not skip browning the butter

Plain melted butter works as a substitute, but the flavor difference is significant in a five-ingredient recipe. Browning takes only four extra minutes and produces a dramatically more complex, nutty result that plain butter simply cannot match.

Let the chocolate cool before folding

If the brown butter and chocolate mixture is still steaming when you add it to the beaten eggs, it will deflate the air you worked to build in. Allow it to cool for 3 to 5 minutes so it feels warm but not hot to the touch.

Always use a springform pan

A regular round cake pan requires flipping to un-mold, which risks breaking this delicate, fudgy cake. A springform releases cleanly from the sides without any flipping, preserving both the shape and the top crust perfectly.

Cool completely before slicing

Flourless chocolate cake firms up considerably as it cools. Sliced warm, it will be too soft to hold its shape cleanly. Sliced at room temperature or after a brief refrigerator chill, it cuts into clean, elegant wedges every time.

Try black cocoa powder for a more intense result

Black cocoa powder is an ultra-Dutch-processed variety, nearly black in color, that produces a deep, smoky, Oreo-like richness taking this cake to a new level. Use it as a direct 1:1 swap for the dark cocoa powder in the recipe.

How to Serve

Because this cake is intensely rich, simple toppings work best. The following options all complement the dark chocolate and brown butter flavor profile without overpowering it.

Topping	Flavor it adds	Best occasion
Powdered sugar, dusted	Simple, classic, elegant	Everyday serving, Passover
Dark chocolate ganache glaze	Extra rich, glossy, intense	Dinner parties, special occasions
Vanilla whipped cream	Light, creamy, balances richness	Valentine’s Day, date nights
Fresh raspberries or strawberries	Tart and fruity, cuts through chocolate	Birthdays, summer gatherings
Flaky sea salt	Salty-sweet contrast, enhances chocolate	Any occasion for chocolate lovers
Toasted sliced almonds	Nutty crunch, echoes the brown butter	Passover, elegant plating

Ingredient substitutions for Gluten Free Flourless Chocolate Cake

Original ingredient	Best substitute	What changes
Unsalted butter	Vegan butter (Miyoko’s or Earth Balance)	Can still be browned; makes the cake dairy free
Unsalted butter	Refined coconut oil	Cannot be browned; use melted. Slight coconut flavor.
Coconut sugar	Light brown sugar (1:1)	Very similar result; slightly less caramel depth
Dark chocolate bar	High-quality dark chocolate chips	Slightly less smooth melt; still works well
Dark cocoa powder	Black cocoa powder (1:1)	More intense, darker color, slightly more bitter
Dark cocoa powder	Regular unsweetened cocoa powder (1:1)	Milder, lighter-colored result
5 large eggs	Not recommended to substitute	Eggs are the sole structural element; substitutes will not hold the cake together

When to Make

Because this cake contains no flour and no leavening agents, it suits a wider range of occasions than a standard cake. It is one of the most traditional desserts for Passover, when both flour and leavening are traditionally avoided. Beyond that, its richness and elegance make it ideal for Valentine’s Day, romantic dinners, and dinner parties, since it can be baked a full day ahead and actually improves in flavor as it rests overnight.

For hosts serving mixed groups, this cake is one of the most practical gluten-free options available. It requires no specialty flour blend, no alternative starches, and no unusual ingredients. Everyone at the table can enjoy it, and no one will feel like they are eating a gluten-free substitute.

How to Store

At room temperature: Store in an airtight container for up to 4 days. Because the structure is fat- and egg-based rather than starch-based, this cake stays moist far longer than most gluten-free baked goods.

In the refrigerator: Refrigerate for up to 5 days for a firmer, more truffle-like texture. Allow slices to come to room temperature for 10 to 15 minutes before serving for the best flavor.

In the freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours.

Make-ahead tip: Bake up to 2 days in advance. The flavor deepens overnight, making this an excellent choice for entertaining and holiday meals.

Frequently Asked Questions

Is flourless chocolate cake actually gluten free?

Yes. Flourless chocolate cake is naturally gluten free because it contains no flour of any kind. However, if baking for someone with celiac disease, verify that your chocolate bar, cocoa powder, and nonstick spray are all certified gluten free, since some brands are processed in facilities that also handle wheat.

Why did my flourless chocolate cake sink in the middle?

Some sinking is completely normal and expected. Without flour to provide structural support, a flourless cake deflates slightly in the center as it cools. This is not a flaw. If the sinking is dramatic, the most likely cause is overmixing after adding the chocolate, which collapses the air beaten into the eggs. To minimize sinking, fold gently and stop as soon as the batter is just combined.

Can I use milk chocolate instead of dark chocolate?

Technically yes, though the result will be noticeably sweeter and less intense. Since this recipe already uses coconut sugar, swapping to milk chocolate may make the cake feel cloying. For the best balance, use dark chocolate at 60 to 70 percent cocoa, which delivers deep flavor without being bitter.

Do I have to brown the butter for this recipe?

No. Plain melted butter works as a direct substitute and the cake will still be delicious. That said, browning the butter adds only four minutes and produces a dramatically more complex, nutty flavor in a recipe with just five ingredients. It is one of the highest-impact small steps in all of baking.

Can I make this Gluten Free Flourless Chocolate Cake dairy free?

Yes. Substitute a good-quality vegan butter such as Miyoko’s or Earth Balance for the unsalted butter. Vegan butter can be browned just like regular butter, so you do not have to skip that step. Also confirm that your chosen dark chocolate bar is dairy free, since some dark chocolate products contain milk solids.

What is the difference between dark cocoa powder and black cocoa powder?

Dark cocoa powder is Dutch-processed, meaning it has been treated with an alkaline agent to reduce acidity and deepen flavor. Black cocoa powder is ultra-Dutch-processed further, making it nearly black in color, very low in acidity, and intensely smoky and rich. It is the cocoa used in Oreo cookies. Either works in this recipe; black cocoa powder simply produces a more dramatic, bittersweet result.

Gluten Free Flourless Chocolate Cake

Fudgy, dense, and rich with deep dark chocolate flavor in every single bite. The brown butter adds a warm, nutty twist to this gluten free flourless chocolate cake. Slightly crisp on top, silky soft inside, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 290kcal

Author Addison LaBonte

Ingredients

1 stick unsalted butter
8 ounces dark chocolate chopped
5 eggs
¾ cup coconut sugar or light brown sugar
2 tbsp dark cocoa powder

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.
In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.
Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.
Pour into the lined pan. Smooth into an even layer.
Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.
Finally, remove from the oven. Cool completely before removing from the springform pan.

Notes

Browning the butter adds a delicious depth of flavor. If you don’t have time, feel free to use melted butter.
Use an electric mixer or KitchenAid.
I like using black cocoa powder, but you can use regular cocoa powder too.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Gluten Free Flourless Chocolate Cake appeared first on Organically Addison.

Cookie Brownies

Addison LaBonte — Tue, 28 Apr 2026 03:21:30 +0000

If you love cookies and brownies, this recipe for Cookie Brownies gives you both in one bite. These cookie brownies, also known as brookies, combine a soft, chewy cookie layer with a rich, fudgy brownie base!

They are thick, gooey, and packed with chocolate. Even better, this version can be made gluten free without sacrificing texture!

Why You’ll Love This Recipe

Ultra gooey brownie base
Soft cookie dough topping
Easy to make in one pan
Perfect for gluten free or regular flour
Great for holidays, parties, or everyday baking
Check out my Snickers Brookies too!

Ingredients

Cookie Dough

6 tbsp unsalted butter, melted
¾ cup coconut sugar or light brown sugar
1 egg
1 tsp vanilla extract
1 ½ cups gluten free flour
½ tsp baking soda
½ tsp sea salt
⅔ cup dark chocolate chips

Brownie Batter

1 stick unsalted butter, melted
1 cup coconut sugar or light brown sugar
2 eggs
2 tsp vanilla extract
½ cup dark cocoa powder
½ cup gluten free flour
½ cup dark chocolate chips

Instructions

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

Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.

Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.

To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.

Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.

To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.

Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Texture Guide

Texture Goal	What To Do
Fudgy Brownies	Slightly underbake and use full-fat ingredients like real butter.
Cakey Brownies	Bake for the full recommended time and mix the batter more to incorporate air.
Soft Cookie Top	Do not overbake; look for just a few moist crumbs on your toothpick.
Crispy Cookie Edges	Add a few minutes to the baking time and use a metal baking pan.

Pro Tips for Perfect Cookie Brownies

Chill the cookie dough so it holds its shape when layered
Do not overmix the brownie batter or it can become dense
Use high quality cocoa powder for deeper flavor
Let the bars cool fully before slicing to avoid crumbling

Common Mistakes to Avoid

Overbaking leads to dry brownies

Skipping parchment paper makes removal difficult

Adding cookie dough all in one spot instead of evenly spreading

Cutting too early before they set

Flavor Variations

Add peanut butter chips for a nutty twist

Swirl in caramel before baking

Add espresso powder to intensify chocolate flavor

Top with flaky sea salt for contrast

Storage

Store in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate up to 7 days or freeze for up to 2 months.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes, all purpose flour works perfectly in the same measurements

Why are my cookie brownies too gooey?

They may need more baking time or more cooling time after baking

Can I use boxed brownie mix?

Yes, you can use boxed brownie mix to save time and still get great results

Cookie Brownies

Treat yourself to these extra thick Cookie Brownies! I combined a dark chocolate brownie with classic chocolate chip cookie dough for a dessert that is doubly delicious. They are soft, chewy, and so delicious!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings bars

Calories 383kcal

Author Addison LaBonte

Ingredients

Cookie Dough

6 tbsp unsalted butter melted
¾ cup coconut sugar or light brown sugar
1 egg
1 tsp vanilla extract
1 ½ cups gluten free flour see note
½ tsp baking soda
½ tsp sea salt
⅔ cup dark chocolate chips

Brownie Batter

1 stick unsalted butter melted
1 cup coconut sugar or light brown sugar
2 eggs
2 tsp vanilla extract
½ cup dark cocoa powder
½ cup gluten free flour see note
½ 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.
Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.
Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.
To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.
Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.
To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.
Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Notes

If you are not gluten free, feel free to use all purpose flour.
To save time, feel free to use boxed mix brownies.
These brookies will be very thick and very gooey.
It is important to let them fully cool before trying to slice into them.
Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition

The post Cookie Brownies appeared first on Organically Addison.

Sweet Potato Cookies

Addison LaBonte — Fri, 17 Apr 2026 02:00:30 +0000

These soft and chewy sweet potato cookies are packed with warm cinnamon flavor, hearty oats, and melty chocolate chips. They are naturally rich, perfectly spiced, and easy to make in under 30 minutes!

Whether you are looking for healthy sweet potato cookies, a gluten free dessert, or just something cozy and delicious, this recipe delivers every time!

Why You Will Love These Sweet Potato Cookies

Soft and chewy texture with slightly crisp edges
Naturally sweet and flavorful from real sweet potatoes
Easy one bowl recipe
Gluten free friendly
Perfect for fall baking or year round treats
Check out these Sweet Potato Protein Brownies too!

Ingredients

1 cup mashed sweet potato
1 stick butter, melted
1 egg
1 teaspoon vanilla extract
1 ¾ cups gluten free flour
1 cup coconut sugar or light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 ½ cups gluten free old fashioned oats
1 cup dark chocolate chips

How To Make Sweet Potato Cookies

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

In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.

Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.

Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.

Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Texture Guide

If You Want	Do This
Softer cookies	Slightly underbake
Chewier cookies	Use brown sugar
Thicker cookies	Chill dough 20 minutes
Crisp edges	Bake closer to 13 minutes

Pro Tips For Best Results

Use smooth mashed sweet potato with no lumps
Do not overmix the dough
Press cookies before baking for even shape
Let cookies cool fully to set texture
Use high quality chocolate chips for better flavor

Variations

Make it dairy free by using coconut oil instead of butter

Add chopped pecans or walnuts for crunch

Swap chocolate chips for raisins for a classic twist

Add a pinch of nutmeg for extra warmth

Storage Tips

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

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

Frequently Asked Questions

Can I use canned sweet potato?

Yes, just make sure it is plain and not sweetened. Drain any excess moisture before using.

Why are my sweet potato cookies dense?

This usually happens from too much flour or overmixing the dough.

Can I make these cookies vegan?

Yes, replace the egg with a flax egg and use dairy free butter.

Do sweet potato cookies taste like sweet potatoes?

They have a mild, naturally sweet flavor but taste more like a soft spiced cookie.

Can I make these without oats?

Yes, you can replace oats with additional flour, but the texture will be less chewy.

Sweet Potato Cookies

Thick, hearty, and naturally sweet! These cookies use mashed sweet potato and oats for a soft, chewy texture that isn't too sugary. Mixed with melty dark chocolate, they are a delicious, feel-good treat that tastes even better than they look.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 238kcal

Author Addison LaBonte

Ingredients

1 cup mashed sweet potato
1 stick butter melted
1 egg
1 tsp vanilla extract
1 ¾ cups gluten free flour see note
1 cup coconut sugar or light brown sugar
1 tsp baking soda
1 tsp cinnamon
1 ½ cups gluten free old fashioned oats
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.
Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.
Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.
Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.
Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Notes

If you are not gluten free, you can use all purpose flour.
You can also use regular oats if needed.
The cookie dough will be somewhat thick.
Since these cookies don’t spread out much while baking, feel free to press down on them before baking.
Store in an airtight container for up to 4 days at room temperature.

Nutrition

The post Sweet Potato Cookies appeared first on Organically Addison.

Cookie Dough Cheesecake Bars

Addison LaBonte — Mon, 13 Apr 2026 03:10:37 +0000

If you love soft, chewy cookie bars and creamy cheesecake, these Cookie Dough Cheesecake Bars are the ultimate dessert. They combine rich brown butter cookie dough with a smooth cheesecake swirl for a bakery style treat that is soft in the center, slightly gooey, and packed with chocolate chips.

This recipe is simple, customizable, and comes with a gluten free option. The secret is using browned butter for deeper flavor and baking just until the center is slightly jiggly for the perfect texture. Try my Cookie Dough Cheesecake too!

Ingredients

1 stick unsalted butter, browned
½ cup light brown sugar or coconut sugar
½ cup granulated sugar or coconut sugar
2 eggs
1 teaspoon vanilla extract
1 ⅔ cups gluten free flour or all purpose flour
1 teaspoon baking soda
1 cup dark chocolate chips

Cheesecake Swirl

8 ounces cream cheese, room temperature
¼ cup granulated sugar
1 egg

Instructions

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

Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.

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

Fold in the gluten free flour and baking soda. Stir together.

Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.

In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.

Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.

Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.

Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.

Finally, remove these Cookie Dough Cheesecake Bars from the oven. Allow to fully cool before slicing into.

Pro Tips for Perfect Bars

Browned butter adds a deep, caramel-like flavor

Do not overbake or bars will lose their creamy texture

The center should jiggle slightly when removed from the oven

Use room temperature cream cheese for a smooth swirl

Chill before slicing for cleaner cuts

Variations

Use milk chocolate chips for a sweeter version

Add chopped walnuts for crunch

Swap in peanut butter chips for a twist

Make fully gluten free using certified gluten free flour

Storage

Store these Cookie Dough Cheesecake Bars in the refrigerator for up to 5 days in an airtight container.

To freeze, wrap tightly and store for up to 2 months.

Frequently Asked Questions

Can I use all purpose flour instead of gluten free flour?

Yes, this recipe works perfectly with all purpose flour using the same measurements.

Do I need to refrigerate cheesecake bars?

Yes, because of the cream cheese layer, they should always be stored in the fridge.

Can I freeze cookie dough cheesecake bars?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

What makes these bars chewy?

The combination of brown sugar and proper baking time keeps the texture soft and chewy.

Cookie Dough Cheesecake Bars

The ultimate indulgent yet simple treat! These Cookie Dough Cheesecake Bars feature a rich, salted-caramel taste thanks to browned butter and a smooth cheesecake swirl. They come out perfectly jiggly, creamy, and totally delicious.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 418kcal

Author Addison LaBonte

Ingredients

Cookie Dough

1 stick unsalted butter browned
½ cup light brown sugar or coconut sugar
½ cup granulated sugar or coconut sugar
2 eggs
1 tsp vanilla extract
1 ⅔ cups gluten free flour see note
1 tsp baking soda
1 cup dark chocolate chips

Cheesecake Swirl

8 ounces cream cheese room temperature
¼ cup granulated sugar
1 egg

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.
Then, add in the eggs and vanilla. Stir together.
Fold in the gluten free flour and baking soda. Stir together.
Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.
In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.
Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.
Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.
Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.
Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

To save time, you can use melted butter. I highly recommend browning your butter if time allows!
If you are not gluten free, feel free to use all purpose flour instead.
You can add the cookie dough and cheesecake into the pan in whatever pattern you’d like.
Do not bake too long. The cheesecake part should still look a little jiggly.
Allow to fully cool before slicing into.
Store leftovers in the fridge for up to 5 days.

Nutrition

The post Cookie Dough Cheesecake Bars appeared first on Organically Addison.

Nut Free Archives - Organically Addison

Maple Cinnamon Banana Bread

What Makes This Maple Cinnamon Banana Bread Different?

Ingredients

What Each Ingredient Does

Brown butter

Vanilla Greek yogurt

Maple syrup or honey

Why more cinnamon works here

Ripe bananas and gluten free flour

How to make Maple Cinnamon Banana Bread, step by step

Why This Loaf Bakes in 40 to 45 Minutes

Tips for the Best Result

Use very ripe bananas

Cool the brown butter before mixing

Do not overmix and start checking early

Substitutions

Storage

Frequently Asked Questions

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Maple Cinnamon Banana Bread

Ingredients

Instructions

Notes

Nutrition

Greek Yogurt Banana Bread

What Does Greek Yogurt Do in Banana Bread?

Ingredients

What Each Ingredient Does

Brown butter

Vanilla Greek yogurt

Maple syrup or honey

Ripe bananas

Gluten free flour and dark chocolate chips

How to make Greek Yogurt Banana Bread, step by step

Why This Loaf Bakes Faster Than Most

Tips for the Best Result

Use very ripe bananas

Do not overmix once the flour goes in

Cool the brown butter before mixing

Use a thick Greek yogurt

Substitutions

Storage

Frequently Asked Questions

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Greek Yogurt Banana Bread

Ingredients

Instructions

Notes

Nutrition

Zucchini Brownies

Do Zucchini Brownies taste like zucchini?

Ingredients

What Each Ingredient Does

Grated zucchini, squeezed

Salted butter and dark chocolate chips

Eggs and coconut sugar

Gluten free flour, dark cocoa, and folded chocolate chips

How to make Zucchini Brownies, step by step

Why Squeezing the Zucchini Matters

Tips for the Best Result

Squeeze the zucchini and measure after

Whisk eggs and sugar for the full 2 to 3 minutes

Use high-quality dark chocolate chips

Do not overbake

Substitutions

Storage

Frequently Asked Questions

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Zucchini Brownies

Ingredients

Instructions

Notes

Nutrition

Brownie Bread

What is Brownie Bread?

Ingredients

What Each Ingredient Does

Melted dark chocolate chips and butter

Coconut sugar