Recipes Archives - Organically Addison

Brownie Cookie Skillet

Addison LaBonte — Sat, 24 Oct 2026 19:51:14 +0000

A Brownie Cookie Skillet is exactly what a shared dessert should be: deeply fudgy brownie batter poured into a cast iron skillet, then loaded with scoops of cookie dough pressed in before baking so every bite hits a different ratio of brownie to cookie dough.

This version uses dark cocoa powder alongside melted dark chocolate chips for a brownie base that tastes closer to ganache than a standard cocoa-only batter, and coconut sugar goes into both the brownie and the cookie dough for a caramel warmth that runs through every layer. The whole thing bakes in an 8-inch cast iron skillet in 33 to 36 minutes and goes straight from the oven to the table!

A Brownie Cookie Skillet is a single dessert that combines fudgy brownie batter and chocolate chip cookie dough baked together in a cast iron skillet. The brownie batter pours in as the base, cookie dough balls press into the surface, and the whole skillet bakes until the brownie is set and the cookie dough is soft and gooey. The result is a warm, shareable dessert served directly from the pan.

Ingredients

Brownie batter

1/2 cup unsalted butter, melted

1 cup dark chocolate chips

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 in at the end)

1 stick butter, melted

3/4 cup coconut sugar or light brown sugar

1 large egg

½ tsp baking soda

1 tsp vanilla extract

1½ cups gluten free flour

½ tsp sea salt

½ cup dark chocolate chips

Why This Skillet Works So Well

Two things set the brownie batter apart. First, one cup of dark chocolate chips melts into the butter before dark cocoa powder goes in as well. Melted chips add fat and richness that cocoa powder alone cannot produce, resulting in a ganache-like base. Second, coconut sugar goes into both the brownie and the cookie dough, adding a caramel and molasses depth that runs through every component. Granulated sugar and light brown sugar substitute in each respectively.

The cookie dough goes in as individual pressed balls rather than a single layer. Each ball submerges partially into the brownie batter and bakes into a soft, gooey pocket surrounded by the brownie. Because the balls press in at different depths, every spoonful pulls a different ratio of brownie to cookie dough.

An 8-inch cast iron skillet produces a deeper batter layer and a more concentrated fudgy center than the 10 to 11-inch skillets most recipes use. Cast iron distributes heat evenly from bottom and sides at once, giving a set, crisp edge while the center stays gooey.

First, preheat your oven to 350 degrees Fahrenheit.

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, and flour. Stir to combine.

Fold in the chocolate chips.

Pour batter into the 8 inch skillet. Smooth out into one even layer.

Then, make the cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.

Then, add in the egg and stir.

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

Fold in the dark chocolate chips.

Scoop balls of dough, placing them in the brownie batter. Gently press down on each cookie dough ball.

Then, bake for 33 to 36 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Dig in!

Tips for the Best Results

Stir the chocolate and butter until fully smooth before adding the eggs

Streaks of unmelted chocolate in the butter create uneven pockets in the finished batter. Stir until the mixture is fully creamy, using a 10 to 15 second microwave burst if needed.

Whisk eggs and sugar for the full 2 to 3 minutes, and press the dough balls in

Rushing the egg and sugar whisk produces a flatter brownie that does not hold the cookie dough balls in place during baking. Two to three minutes of vigorous whisking gives the batter more body. When placing the cookie dough, press each ball down so it partially submerges. Dough dropped on the surface without pressing bakes above the brownie rather than inside it.

Pull it out slightly early

The skillet looks underdone at 33 minutes. That is correct. Residual cast iron heat continues cooking the center after it comes out of the oven. A toothpick with moist crumbs is done. A clean toothpick means it is over baked.

Substitutions

Original	Substitute	Notes
GF flour (brownie)	All-purpose flour, same amount	Direct swap
GF flour (cookie dough)	All-purpose flour, same amount	Direct swap
Coconut sugar (brownie)	Granulated sugar	Less caramel depth, otherwise direct swap
Coconut sugar (cookie dough)	Light brown sugar	Closest flavor match
Dark cocoa powder	Regular cocoa powder, same amount	Lighter color, slightly less intense flavor
Dark chocolate chips	Semi-sweet chips	Slightly sweeter throughout

Frequently Asked Questions

Can I use a different size skillet?

Yes. A 10-inch skillet produces a thinner brownie layer that bakes faster. Start checking at 25 to 28 minutes. A skillet smaller than 8 inches produces a deeper brownie that may need 38 to 42 minutes. A toothpick with moist crumbs is always the accurate done signal regardless of skillet size.

Can I use store-bought cookie dough?

Yes. Scoop store-bought refrigerated cookie dough into balls and press them into the brownie batter the same way. Any variety works.

Do I need to grease the skillet?

A well-seasoned cast iron skillet does not need greasing for this recipe. If your skillet is newer or you are unsure of its seasoning, rub a thin layer of butter over the interior before adding the batter.

Can I make this ahead?

The brownie batter and cookie dough both hold in the refrigerator for up to 24 hours before baking. Store them separately and assemble in the cold skillet just before baking. Add 3 to 5 extra minutes to the bake time if the batter goes in cold.

Brownie Cookie Skillet

Deep, fudgy, and intensely chocolatey with pools of soft cookie dough pressed into the brownie batter before baking. Dark cocoa and melted dark chocolate chips give the brownie layer a rich, almost ganache-like depth, and coconut sugar runs through both components for caramel warmth.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 435kcal

Author Addison LaBonte

Ingredients

Brownie Batter

½ cup melted unsalted 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

Cookie Dough

1 stick 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
½ cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit.
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, and flour. Stir to combine.
Fold in the chocolate chips.
Pour batter into the 8 inch skillet. Smooth out into one even layer.
Then, make the cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.
Then, add in the egg and stir.
Fold in the gluten free flour, baking soda, and sea salt. Stir to combine.
Fold in the dark chocolate chips.
Scoop balls of dough, placing them in the brownie batter. Gently press down on each cookie dough ball.
Then, bake for 33 to 36 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Dig in!

Notes

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.
Both regular all purpose flour and gluten free 1 to 1 flour can be used.
Do not over bake this skillet! They are done when a toothpick inserted comes out mostly clean.
I used an 8 inch cast iron skillet. If your skillet is smaller, you will have a deeper brownie cookie skillet.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Brownie Cookie Skillet appeared first on Organically Addison.

Cookie Dough Stuffed Banana Bread

Addison LaBonte — Sat, 24 Oct 2026 19:34:05 +0000

There are banana bread recipes, and then there are the ones that make people stop mid-slice to ask what is inside. This Cookie Dough Stuffed Banana Bread is the second kind. A full layer of soft, gooey cookie dough presses into a loaf pan, chills until firm, and then gets sandwiched between two pours of banana bread batter before baking.

Every single slice contains a defined stripe of cookie dough running through the center, surrounded by moist, deeply banana-flavored bread. Coconut sugar goes into both layers for a caramel warmth that ties everything together, and dark chocolate chips fold into both the cookie dough and the banana bread batter for chocolate in every component of every slice.

Cookie Dough Stuffed Banana Bread is a banana bread loaf with a full layer of chilled cookie dough pressed into a separate pan, then lifted and placed between two layers of banana bread batter before baking. The cookie dough bakes into a soft, gooey center layer that appears as a distinct stripe in every slice. This recipe uses coconut sugar and gluten free flour in both the cookie dough and the banana bread batter natively.

Ingredients

4 tbsp butter, melted

½ cup coconut sugar or light brown sugar

1 large egg

1 cup gluten free flour

¼ tsp baking soda

½ cup dark chocolate chips

Banana bread batter

4 medium ripe bananas, mashed

1 stick butter, melted

1 cup coconut sugar or granulated sugar

2 large eggs

1 tsp vanilla extract

1 ¾ cups gluten free flour

½ tsp sea salt

1 tsp baking soda

1 cup dark chocolate chips

Key Ingredient Notes

Coconut sugar goes into both the cookie dough and the banana bread batter. In the cookie dough, it adds caramel and molasses depth. In the batter, it pairs with the ripe banana and dark chocolate chips. Light brown sugar substitutes at 1:1 in both.

Gluten free flour goes into both layers, making the whole loaf GF from start to finish. All-purpose flour substitutes at the same amounts if preferred. Half a cup of dark chocolate chips folds into the cookie dough and one full cup folds into the banana bread batter, so every slice contains dark chocolate regardless of where the cookie dough stripe falls.

Four ripe, heavily spotted bananas are essential. An underripe banana produces a flat flavor that disappears against the richness of the embedded cookie dough layer.

First, make your cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.

Then, add in the egg and stir.

Fold in the gluten free flour and baking soda. Stir to combine.

Fold in the dark chocolate chips. Line a bread loaf pan with parchment paper. Press the cookie dough into the lined pan. Refrigerate for 1 hour.

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

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

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

Then, fold in the chocolate chips. Remove the cookie dough layer from the fridge.

Pour half this mixture into your lined pan. Then, carefully place the cookie dough layer on top. Top with the remaining bread batter. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

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

Why the Separate Pan Slab Technique Works Better

Most cookie dough banana bread recipes chill the cookie dough directly in the baking pan, then pour batter on top without removing it first. The problem is that the dough layer never fully detaches from the pan, making it difficult to pour batter underneath before placing the dough.

The separate pan technique solves this by chilling the cookie dough in its own pan and then lifting the entire slab out using the parchment paper.

The result is a precisely shaped, fully detached layer that fits exactly into the loaf pan, sits flat between the two batter pours, and produces an even, consistent cookie dough stripe in every single slice.

Helpful Tips

The dough chills in the refrigerator for up to 24 hours before assembly. Store-bought refrigerated cookie dough pressed into the same bread pan shape and chilled until firm works as a direct substitute. Any flavor works and cuts 15 minutes of prep without affecting the finished loaf.

A toothpick inserted directly through the cookie dough layer always pulls out with dough on it regardless of whether the banana bread itself is done. Insert the toothpick into the batter area beside or above the cookie dough layer for an accurate done reading.

Do not overbake

A few moist crumbs on the toothpick at 60 minutes is the correct done signal. The cookie dough layer stays intentionally soft and slightly gooey in the center even when the banana bread is fully baked. Baking past 70 minutes produces a drier banana bread without improving the cookie dough layer.

Substitutions

Original	Substitute	Notes
GF flour (cookie dough)	All-purpose flour, same amount	Direct swap
GF flour (banana bread)	All-purpose flour, same amount	Direct swap
Coconut sugar (both)	Light brown sugar (1:1) or granulated sugar	Similar caramel depth with brown sugar
Homemade cookie dough	Store-bought refrigerated dough	Press into pan shape, chill, layer as directed
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter result

Frequently Asked Questions

Can I use store-bought cookie dough?

Yes. Press store-bought refrigerated cookie dough into a parchment-lined bread pan, chill until firm, and use it exactly as the homemade version. Any flavor works.

Can I use regular flour?

Yes. All-purpose flour substitutes at the same amounts in both the cookie dough and the banana bread batter with no other changes needed.

Why is the center still gooey when the bread is done?

The cookie dough layer bakes at a different rate than the surrounding banana bread batter. The outer edges of the dough integrate with the batter, but the interior stays soft and slightly underdone by design. It firms to a sliceable, gooey cookie dough texture once the loaf cools completely at room temperature.

Cookie Dough Stuffed Banana Bread

Moist, deeply banana-flavored with a full layer of soft cookie dough baked through the center of every single slice. Coconut sugar adds a caramel warmth to both layers and dark chocolate chips run through the cookie dough and the banana bread batter alike for chocolate in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 456kcal

Author Addison LaBonte

Ingredients

Cookie Dough

4 tbsp melted butter
½ cup coconut sugar or light brown sugar
1 egg
1 cup gluten free flour see note
¼ tsp baking soda
½ cup dark chocolate chips

Banana Bread Batter

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

US Customary – Metric

Instructions

First, make your cookie dough. In a mixing bowl, combine the melted butter and coconut sugar. Stir together.
Then, add in the egg and stir.
Fold in the gluten free flour and baking soda. Stir to combine.
Fold in the dark chocolate chips. Line a bread loaf pan with parchment paper. Press the cookie dough into the lined pan. Refrigerate for 1 hour.
After that, preheat your oven to 350 degrees Fahrenheit. Line a different standard bread pan with parchment paper.
In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
Then, fold in the chocolate chips. Remove the cookie dough layer from the fridge.
Pour half this mixture into your lined pan. Then, carefully place the cookie dough layer on top. Top with the remaining bread batter. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Cool fully before slicing.

Notes

If you are not gluten free, feel free to use all purpose flour.
To save time, you can make the cookie dough layer up to 24 hours in advance or use store bought cookie dough.
Use ripe bananas for the best results.
Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

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

Fudge Swirl Banana Bread

Addison LaBonte — Sun, 11 Oct 2026 01:52:43 +0000

There is a version of banana bread that crosses into something closer to dessert, and this is it. This Fudge Swirl Banana Bread layers hot fudge sauce or Nutella between two pours of banana batter, swirled through both layers before baking, so every single slice contains ribbons of fudge running all the way through from top to bottom.

It is the kind of loaf that makes people ask for a second slice before they have finished the first, and it is genuinely one of the most satisfying things that comes out of a standard loaf pan. If you have hot fudge sauce, chocolate hazelnut spread, or Nutella in the pantry, you already have the key ingredient!

What is Fudge Swirl Banana Bread?

Fudge Swirl Banana Bread is a moist banana bread loaf with hot fudge sauce or Nutella swirled through the batter in two layers before baking, so every slice contains visible ribbons of fudge from top to bottom. Dark chocolate chips fold into the batter alongside the fudge swirl for additional chocolate throughout every bite. This recipe uses four ripe bananas, coconut sugar, and gluten free flour natively.

Ingredients

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

What Each Ingredient Does

Four bananas, coconut sugar, and the fudge swirl

Four ripe, spotted bananas produce a more intensely banana-flavored loaf than the two or three bananas most recipes use. The extra banana adds sweetness and moisture that holds its own against the richness of the fudge swirl. Coconut sugar sweetens with a caramel and molasses depth that pairs well with both the banana and the fudge. Granulated sugar substitutes at 1:1.

Half a cup of hot fudge sauce, chocolate hazelnut spread, or Nutella creates the defining feature of the loaf. Hot fudge produces thinner, more fluid ribbons; hazelnut spread or Nutella produces thicker, bolder streaks. None disappears during baking. Each one partially sets into a distinct ribbon running through every slice from top to bottom.

Dark chocolate chips and sea salt

One cup of dark chocolate chips folds into the batter before pouring, adding gooey melted pockets alongside the fudge ribbons. Half a teaspoon of sea salt amplifies both the banana and chocolate flavors throughout every bite.

How to make Fudge Swirl Banana Bread, step by step

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

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

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

Then, fold in the chocolate chips.

Pour half of this mixture into your lined pan. Then, pour half of the hot fudge sauce on top. Swirl together. Then, pour in the remaining bread batter. Top with the remaining fudge sauce. Swirl together.

Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

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

Why the Two-Layer Swirl Technique Matters

Swirling fudge only into the top surface of banana bread batter concentrates the fudge in the upper third of the loaf and leaves the bottom slices with almost none. The two-layer swirl technique divides both the batter and the fudge into two equal portions and builds the loaf in stages.

The first fudge layer swirls through the bottom half and the second swirls through the top. Every slice, regardless of where it falls in the loaf, contains banana batter and fudge ribbon in roughly equal measure. For a recipe where the fudge swirl is the defining feature, consistent distribution throughout every slice is what makes each one worth eating.

Fudge Swirl Options Compared

Option	Swirl texture in finished loaf	Flavor note
Hot fudge sauce	Wider, more fluid ribbons that blend slightly into the surrounding batter	Rich, bittersweet chocolate
Chocolate hazelnut spread	Thicker, more defined ribbons with cleaner edges	Chocolate with subtle hazelnut warmth
Nutella	Same as hazelnut spread; bold, defined ribbon	Sweeter chocolate with pronounced hazelnut

Tips for the Best Result

Use very ripe bananas and swirl gently

An underripe banana produces a flat flavor that disappears against the fudge. Brown-spotted bananas hold their own in every bite. Three to five swirl passes with a knife creates a clean marble. Over-swirling blends the fudge fully into the batter and loses the distinct ribbons that make every slice look and taste different.

Tent with foil after 40 minutes and cool before slicing

The coconut sugar and fudge sauce can cause the top to brown before the center sets. Tent loosely with foil after 40 minutes. Cool the loaf completely before slicing. The fudge ribbons are partially molten when the loaf comes out of the oven and firm into clean, sliceable layers once fully cooled.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated or light brown sugar (1:1)	Less caramel depth
Hot fudge sauce	Chocolate hazelnut spread or Nutella	Thicker, more defined ribbon in every slice
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Butter	Refined coconut oil (same amount)	Makes loaf dairy free with dairy-free fudge

Storage

Room temperature: Store in an airtight container for up to 3 days. The fudge ribbons stay intact and the loaf stays moist throughout.

Freezer: Slice, wrap each slice tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes or microwave for 20 seconds for a warm, freshly baked texture with the fudge softened inside.

Frequently Asked Questions

Will the fudge swirl disappear during baking?

No. Hot fudge sauce spreads slightly and produces wider ribbons; hazelnut spread and Nutella stay thicker and more defined. All three remain visible as distinct swirls in every slice of the finished loaf. The fudge does not absorb fully into the batter during the bake.

Why does this loaf take 60 to 70 minutes?

Four bananas and the fudge sauce add significant moisture that requires a longer bake to set the center. Moist crumbs on the toothpick at 60 minutes is the correct done signal.

Can I make this dairy free?

Yes. Substitute refined coconut oil for the butter, use dairy-free dark chocolate chips, and use a dairy-free hot fudge sauce or Justin’s chocolate hazelnut butter as a dairy-free Nutella substitute.

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1. The caramel undertone will be absent but the loaf tastes excellent.

Fudge Swirl Banana Bread

Moist, deeply banana-flavored with ribbons of hot fudge sauce swirled through every layer and gooey dark chocolate chips throughout every slice. Coconut sugar adds a caramel warmth that makes the whole loaf taste impossibly rich and deeply satisfying in every single bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 330kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

The post Fudge Swirl Banana Bread appeared first on Organically Addison.

Chocolate Chip Cookie Banana Bread

Addison LaBonte — Sun, 27 Sep 2026 03:13:50 +0000

Banana bread is already one of the most satisfying things to pull out of the oven, but this version makes every other banana bread feel like it was missing something. This Chocolate Chip Cookie Banana Bread has actual cookie pieces baked into every slice alongside dark chocolate chips, so the result tastes like two of the best baked goods you know collapsed happily into one loaf. Try my Fudge Swirl Banana Bread too!

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

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

Ingredients

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

What Each Ingredient Does

Four bananas, coconut sugar, and sea salt

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

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

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

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

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

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

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

Then, fold in the chocolate chips and cookie pieces.

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

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

Why Four Bananas Make a Better Loaf

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

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

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

Tips for the Best Result

Use very ripe bananas

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

Break cookies into irregular pieces

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

Cover the top loosely after 40 minutes

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

Do not overmix and cool fully before slicing

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

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated or light brown sugar (1:1)	Less caramel depth
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Chocolate chip cookies	Any cookie variety (same amount)	See cookie variety guide above
Butter	Refined coconut oil (same amount)	Makes loaf dairy free with dairy-free cookies

Frequently Asked Questions

Can I use store-bought cookies?

Yes. Any store-bought chocolate chip cookie works well. Gluten free store-bought cookies (such as Enjoy Life or Simple Mills) keep the entire loaf fully GF end to end.

Can I use regular flour instead of gluten free flour?

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

Why does this loaf take 60 to 70 minutes when other cookie banana breads take 45?

Four bananas and a full cup of cookie pieces add significantly more moisture to the batter than two or three bananas alone. That extra moisture requires more bake time to fully set the center. The toothpick with moist crumbs is the reliable done signal regardless of visual appearance.

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1. The caramel and molasses undertone that the coconut sugar adds will be absent but the loaf will taste excellent.

Do the cookie pieces disappear during baking?

Partially. The edges of the cookie pieces soften and meld into the surrounding crumb while the centers hold their shape enough to create recognizable pockets of cookie in every slice. Breaking them into larger pieces rather than fine crumbles produces the most defined, visible cookie presence in each cut slice.

Chocolate Chip Cookie Banana Bread

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

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 263kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

4 Ingredient Date Brownies

Addison LaBonte — Sun, 27 Sep 2026 01:09:26 +0000

These 4 Ingredient Date Brownies are incredibly gooey, fudge-like, and chocolaty! They finish with a thick peanut butter and dark chocolate topping poured over the pressed base and set in the fridge, transforming them into a proper two-layer dessert bar. No oven, no refined sugar, no flour, and no dairy. Every bite still tastes indulgent and rich in a way that most no-bake date recipes do not achieve.

What are 4 Ingredient Date Brownies?

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

Ingredients

Brownies

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

Topping

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

What Each Ingredient Does

Dates and maple syrup

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

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

Peanut butter and the chocolate topping

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

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

How to make 4 Ingredient Date Brownies, step by step

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

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

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

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

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

Pour the topping over the brownies.

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

Finally, remove from the fridge. Slice and serve.

Why the Topping Makes the Difference

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

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

Nut butter options

Nut butter	Flavor in the finished bar	Notes
Peanut butter	Classic chocolate peanut butter combination throughout	Recommended default in both base and topping
Almond butter	Milder, more neutral flavor that lets cocoa and dates lead	Direct swap in both components
Cashew butter	Slightly sweeter and creamier; least assertive flavor	Direct swap
Sunflower butter	Earthy, slightly savory; nut-free safe	May turn slightly green when mixed with cocoa powder; harmless

Tips for the Best Result

Hot water, fully stirred PB, and firm pressing

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

Warm knife for clean cuts

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

Storage

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

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

Frequently Asked Questions

Do I need a food processor or can I use a blender?

Both work. A food processor handles the thick, sticky date mixture more easily than a standard blender. A high-powered blender (such as a Vitamix) also works well. A regular countertop blender may struggle with the density of the mixture and require frequent stopping to scrape down the sides.

Can I use honey instead of maple syrup?

Yes. Honey substitutes at the same amount for a slightly more floral sweetness. Both keep the recipe completely refined sugar free.

What type of dates works best?

Medjool dates are the preferred choice because they are naturally softer, larger, and more caramel-sweet. Deglet noor dates also work but require a longer soak time and produce a slightly less rich, less sweet base.

Can I make these without the topping?

Yes. The brownie base stands alone as a simple, fudgy no-bake square. The topping adds the two-layer structure and the chocolate peanut butter richness that makes these feel like a proper dessert bar rather than a health food snack. Both versions store the same way.

4 Ingredient Date Brownies

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

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 0

Chill Time 1

Total Time 1 15

Servings brownies

Calories 270kcal

Author Addison LaBonte

Ingredients

Brownies

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

Topping

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

High Protein Cookies

Addison LaBonte — Mon, 21 Sep 2026 01:47:50 +0000

Most high protein cookies taste like a compromise. These do not. These High Protein Cookies are thick, tall, and genuinely delicious with a rich, nutty depth from brown butter that no other high protein cookie in the top results can match.

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

What makes these High Protein Cookies different?

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

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

Ingredients

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

What Each Ingredient Does

Brown butter and coconut sugar

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

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

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

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

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

How to make High Protein Cookies, step by step

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

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

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

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

Fold in the dark chocolate chips.

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

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

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

Why These Cookies Stay Tall and Thick

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

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

Tips for the Best Result

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

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

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

Adjust for your protein powder brand

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

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar or granulated sugar (1:1)	Less caramel depth
Brown butter	Plain melted butter	Less complex flavor
Greek yogurt	Sour cream (same amount)	Similar thickness and tang
Vanilla protein powder	Unflavored powder + extra vanilla	Adjust sweetness with extra coconut sugar
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free

Storage

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

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

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

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

What protein powder works best?

Vanilla-flavored whey or plant-based protein both work. Whey protein tends to produce a slightly softer cookie; plant-based (pea or rice protein) can produce a slightly denser result. Start with the amount in the recipe and add one extra tablespoon of flour if the dough seems loose.

Why do my cookies not spread?

That is by design. The GF flour and Greek yogurt together provide enough structure to hold the cookie’s height through baking. These cookies are intended to be tall and thick rather than wide and flat. If you prefer more spread, omit two tablespoons of GF flour.

Can I use low-fat Greek yogurt?

A full-fat or 2% variety works best. Low-fat Greek yogurt contains more water, which produces a looser dough that spreads more during baking and results in a flatter, less structured cookie.

Can I make the dough ahead?

Yes. The dough keeps covered in the refrigerator for up to 48 hours. Chilled dough may produce slightly taller cookies since the fat firms during refrigeration and resists spreading more than room temperature dough.

High Protein Cookies

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

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 162kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

The post High Protein Cookies appeared first on Organically Addison.

Pumpkin Cornbread

Addison LaBonte — Thu, 17 Sep 2026 02:33:27 +0000

Pumpkin cornbread sounds like a seasonal novelty, but this version earns a permanent spot in the rotation. This Pumpkin Cornbread is everything the classic version is supposed to be: tender, moist, and deeply flavored, without the dryness that ruins most cornbread the moment it cools.

Brown butter gives every square a nutty, caramelized depth that plain melted butter simply cannot produce, one and a quarter cups of pumpkin puree keeps the crumb moist all the way through, and maple syrup sweetens without any refined sugar. It works equally well as a side dish with soup or chili and as a standalone breakfast square. Ready in 24 minutes.

What makes this Pumpkin Cornbread different?

This Pumpkin Cornbread uses brown butter instead of plain melted butter, which adds a nutty, caramelized depth that no competing recipe pairs with maple syrup in a gluten free cornbread. Cinnamon only replaces the full pumpkin pie spice blends every top competitor uses, letting the brown butter, maple syrup, and pumpkin come through more clearly.

More pumpkin than most (one and a quarter cups in an 8-inch pan) and no refined sugar anywhere make this the most flavorful, most flexible pumpkin cornbread in the top results.

Ingredients

½ cup butter, browned or melted
1 cup cornmeal
1 cup gluten free flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 ¼ cups pumpkin purée
⅓ cup pure maple syrup or honey
2 eggs

What Each Ingredient Does

Brown butter and cinnamon

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In cornbread, which has a relatively neutral base, those compounds make a noticeable difference in every bite. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing. Plain melted butter works as a substitute.

One teaspoon of cinnamon provides a warm, subtle spice note rather than the more assertive blend that full pumpkin pie spice produces, letting the brown butter and maple syrup come through clearly alongside the pumpkin.

Pumpkin puree, maple syrup, cornmeal, and GF flour

One and a quarter cups of pumpkin puree is more than most competing recipes use in this pan size, producing a more intensely pumpkin-flavored crumb that stays moist for days. Use plain puree only, not pie filling. One third of a cup of maple syrup or honey sweetens with no refined sugar. Maple syrup produces a neutral caramel warmth; honey produces a more floral sweetness.

Both work at the same amount. One cup of cornmeal provides the texture and earthy corn flavor that defines cornbread. One cup of GF flour provides the structure. Cornmeal is naturally GF, but GF flour keeps the whole recipe GF from start to finish. All-purpose flour substitutes at the same amount.

How to make Pumpkin Cornbread, step by step

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

Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.

In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.

Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.

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

Bake for 22 to 24 minutes.

Finally, remove from the oven. Cool before slicing.

Why This Cornbread Bakes Faster Than Most

Most pumpkin cornbread recipes bake for 25 to 35 minutes. This one finishes in 22 to 24 minutes. The high pumpkin content, brown butter fat, and 8-inch square pan produce a thinner, faster-setting batter than most competing recipes. The pumpkin and maple syrup also create a more cohesive moisture distribution than granulated-sugar-and-oil batters. Begin checking at 22 minutes. Moist crumbs on the toothpick is the correct done signal. A clean toothpick means it has gone too far.

Tips for the Best Result

Cool the brown butter and do not overmix

Cool the butter for at least 5 minutes before adding eggs. Hot butter scrambles them before the batter is mixed. Stir the batter until no dry streaks remain, then stop. Cornbread batter is more sensitive to overmixing than quick bread batter. A few lumps are correct and disappear in the oven.

Plain pumpkin puree only and start checking at 22 minutes

Pumpkin pie filling adds sugar and spices that throw off the sweetness balance. Plain puree is the correct ingredient. This cornbread bakes faster than most, so check at 22 minutes. Moist crumbs on the toothpick is the reliable done signal regardless of how the top looks.

Serving Ideas

This cornbread works across a wide range of situations beyond the standard soup-and-chili pairing:

With chili or stew: The classic pairing. The cornbread’s slight sweetness and pumpkin flavor complement both tomato-based and white chilis well.
As a breakfast square: Warm a square, add a small amount of butter, and a drizzle of honey or maple syrup on top.
On a Thanksgiving table: A natural fit alongside roasted vegetables and turkey. The pumpkin ties the seasonal flavors together.
As a standalone snack: The brown butter and maple syrup make every square satisfying enough on its own without any topping.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Brown butter	Plain melted butter	Less complex flavor, still delicious
Cinnamon	Pumpkin pie spice (same amount)	More assertive, spice-forward result
Pumpkin puree	Butternut squash puree (same amount)	Similar texture, slightly sweeter

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps every square moist throughout.

Freezer: Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes or warm gently in a toaster oven.

Frequently Asked Questions

Is cornbread gluten free?

Cornmeal itself is naturally gluten free. However, most cornbread recipes combine cornmeal with all-purpose flour, which contains gluten. This recipe uses GF flour alongside the cornmeal, making the entire recipe gluten free natively.

Can I use honey instead of maple syrup?

Yes. Honey substitutes at the same amount. It produces a slightly more floral, pronounced sweetness compared to the neutral caramel warmth of maple syrup. Both keep the recipe completely refined sugar free.

Can I bake this as muffins?

Yes. Divide into a lined 12-cup muffin tin and bake at 350 degrees for 15 to 18 minutes. Start checking at 15 minutes.

Why is my cornbread dry?

The most common cause is overbaking. Pull when the toothpick shows moist crumbs. A clean toothpick at 22 to 24 minutes means it has gone too far.

Can I use pumpkin pie spice instead of cinnamon?

Yes. Substitute one teaspoon of pumpkin pie spice for the cinnamon. The result will be more assertive and spice-forward. The cinnamon-only version intentionally keeps the spice subtle so the brown butter and maple syrup flavors come through more clearly.

Pumpkin Cornbread

Tender, moist, and warmly spiced with a golden crumb that comes from the brown butter in every bite. Pumpkin keeps every square soft and flavorful for days, while maple syrup sweetens naturally without a drop of refined sugar anywhere in the recipe.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 24

Total Time 34

Servings pieces

Author Addison LaBonte

Ingredients

½ cup butter browned or melted
1 cup cornmeal
1 cup gluten free flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 ¼ cups pumpkin purée
⅓ cup pure maple syrup or honey
2 eggs

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.
In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.
Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.
Pour into your lined pan. Smooth into an even layer.
Bake for 22 to 24 minutes.
Finally, remove from the oven. Cool before slicing.

Notes

Feel free to use honey instead of maple syrup.
If you are not gluten free, you can use all purpose flour.
Do not bake too long.
Store in an airtight container for up to 4 days at room temperature.

The post Pumpkin Cornbread appeared first on Organically Addison.

Blender Pumpkin Banana Bread

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

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

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

What is Blender Pumpkin Banana Bread?

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

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

Ingredients

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

What Each Ingredient Does

Rolled oats, pumpkin, and banana

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

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

Maple syrup or honey and dark chocolate chips

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

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

How to make Blender Pumpkin Banana Bread, step by step

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

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

Then, stir in the chocolate chips.

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

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

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

Why This Loaf Bakes Faster Than Most

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

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

Tips for the Best Result

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

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

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

No blender? Use oat flour and mix by hand

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

Substitutions

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

Storage

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

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

Frequently Asked Questions

Is this loaf gluten free?

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

Can I use oat flour instead of rolled oats?

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

Can I make this vegan?

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

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

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

Can I add spices?

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

Blender Pumpkin Banana Bread

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

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 35

Total Time 40

Servings slices

Calories 238kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

Walnut Brownies

Addison LaBonte — Thu, 27 Aug 2026 22:59:37 +0000

If you have never understood why classic brownies always come with walnuts, these Walnut Brownies are about to change that. The combination of fudgy dark chocolate brownie and crunchy walnut pieces creates a textural contrast that makes every bite more satisfying than a plain brownie alone, and the natural bitterness of the walnuts pairs especially well with the caramel and molasses undertone of the coconut sugar in this batter.

Dark chocolate chips fold in alongside the walnut pieces for gooey pockets of chocolate in every square. The result is a more complex, more layered brownie that consistently disappears faster than any other batch.

What Makes These Walnut Brownies Different?

These Walnut Brownies use coconut sugar instead of granulated sugar, which adds a caramel and molasses depth that contrasts with the natural bitterness of the walnuts in a way no competing recipe achieves.

Dark chocolate chips fold into the batter alongside the walnut pieces for two layers of texture and flavor in every square. The recipe builds with gluten free flour natively with no direct competition in that lane.

Ingredients

½ cup melted unsalted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar, or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
1/4 cup gluten free flour, see one
½ cup dark chocolate chips
⅔ cup walnut pieces

What Each Ingredient Does

Coconut sugar

Coconut sugar sweetens with a caramel and molasses depth that pairs especially well with the natural bitterness of walnuts and the intensity of dark chocolate. Granulated sugar substitutes at 1:1.

Walnut pieces, dark chocolate chips, and GF flour

Two thirds of a cup of walnut pieces fold into the batter alongside the dark chocolate chips, creating two distinct textural additions in every square. Walnut pieces rather than finely chopped walnuts produce a more defined, noticeable crunch in each brownie. The folded-in dark chocolate chips create gooey pockets of chocolate alongside the walnut bites.

One quarter cup of gluten free flour provides enough structure to hold the batter together cleanly. All-purpose flour substitutes at the same amount. One cup of dark chips melts into the butter base for the glossy, fudgy crumb, and dark cocoa powder adds a second layer of chocolate intensity.

How to make Walnut Brownies, step by step

First, 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, and flour. Stir to combine.

Fold in the walnuts and chocolate chips.

Pour batter into the lined pan. Smooth out into one even layer.

Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Why Coconut Sugar and Walnuts Work Together

Walnuts have a natural bitterness and an earthy, slightly tannic quality that most sweeteners simply cancel out rather than complement. Granulated sugar is neutral and sweet, which means it rounds off the walnut bitterness without adding anything in return.

Coconut sugar brings its own distinct caramel and molasses flavor that creates a genuine contrast with the walnut bitterness rather than masking it. The result is a brownie where the richness of the coconut sugar and the distinct character of the walnuts work together in every bite, rather than one overwhelming the other.

Tips for the Best Results

Toast the walnuts for deeper flavor

Spread the walnut pieces on a dry skillet over medium heat and toast for 3 to 5 minutes, stirring occasionally, until fragrant and lightly golden. Toasting deepens the walnut flavor significantly and reduces any residual bitterness that raw walnuts can have. Cool the walnuts completely before folding into the batter.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top crust comes from the foam built by vigorous whisking. Cutting this step short produces a flat, matte surface. The foam also provides the structure for the batter to hold the walnut pieces and chocolate chips suspended evenly rather than sinking to the bottom.

Use walnut pieces, not finely chopped walnuts

Finely chopped walnuts distribute more evenly but produce a less noticeable crunch and a less defined walnut presence in each square. Walnut pieces give every brownie a more satisfying, distinct bite of walnut alongside the fudgy chocolate.

Do not overbake

A toothpick with a few moist crumbs is the correct done signal at 27 to 33 minutes. A completely clean toothpick means the brownies have gone too far and the fudgy center will be lost. The brownies continue setting as they cool.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	Less caramel depth, slightly crispier edges
Dark cocoa powder	Regular cocoa powder	Lighter, less intense chocolate flavor
Walnut pieces	Chopped pecans	Softer crunch, buttery rather than bitter
Dark chocolate chips	Semi-sweet chips	Slightly sweeter overall result

Storage

Room temperature: Store in an airtight container for up to 4 days. The walnut pieces stay crunchy throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes. The walnuts retain their texture after thawing.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

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

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1. The caramel and molasses undertone that makes the walnut bitterness more interesting will be absent, but the brownies will taste excellent with slightly crispier edges.

Should I toast the walnuts?

Toasting is optional but recommended. It takes about 5 minutes and noticeably deepens the walnut flavor while reducing any residual raw bitterness. Cool them fully before folding into the batter so they do not melt the chocolate chips prematurely.

Can I use pecans instead of walnuts?

Yes. Pecans substitute at the same amount and produce a softer, butterier crunch rather than the more defined, earthy bitterness of walnuts. The pairing with coconut sugar still works well.

Walnut Brownies

Rich, fudgy dark chocolate with a crinkly top, gooey center, and a satisfying crunch of walnut pieces in every single bite. Coconut sugar deepens every layer of chocolate flavor and make the walnut bitterness taste more complex and satisfying than ever.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 374kcal

Author Addison LaBonte

Ingredients

½ cup melted unsalted 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 one
½ cup dark chocolate chips
⅔ cup walnut pieces

US Customary – Metric

Instructions

First, 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, and flour. Stir to combine.
Fold in the walnuts and chocolate chips.
Pour batter into the lined pan. Smooth out into one even layer.
Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Notes

If you are not gluten free, feel free to use all purpose flour.
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.
Both regular all purpose flour and gluten free 1 to 1 flour can be used.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before slicing.
Store in an airtight container for up to 4 days at room temperature.

Nutrition

The post Walnut Brownies appeared first on Organically Addison.

Cottage Cheese Cookie Dough

Addison LaBonte — Mon, 24 Aug 2026 01:44:09 +0000

If you love cookie dough but want something you can eat by the spoonful without guilt, this Cottage Cheese Cookie Dough is the recipe worth making. It tastes rich, creamy, and genuinely satisfying with no sugar crash after. The blended cottage cheese base disappears completely into the texture, and what you end up with is a thick, scoopable dough loaded with dark chocolate chips that most people cannot believe contains cottage cheese at all. It is a genuinely better version of the classic, not just a healthy compromise.

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

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

Ingredients

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

What Each Ingredient Does

Cottage cheese

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

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

Protein powder, almond flour, and sweetener

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

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

Dark chocolate chips

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

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

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

Fold in the chocolate chips. Enjoy!

Why This Dough Tastes Better the Next Day

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

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

Tips for the Best Result

Blend until fully smooth and refrigerate before serving

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

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

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

Serving Ideas

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

Substitutions

Original	Substitute	Notes
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Almond flour	Oat flour (start with 3/4 cup)	Not grain free; adjust for thickness
Vanilla protein powder	Unflavored protein powder + extra vanilla	Adjust sweetness with extra maple syrup
Dark chocolate chips	Semi-sweet, white, or dairy-free chips	Any mix-in works at the same amount
Full-fat cottage cheese	Low-fat cottage cheese	Add 2 to 3 extra tbsp almond flour to compensate

Frequently Asked Questions

Does this taste like cottage cheese?

No. Once fully blended and chilled, the vanilla, sweetener, and protein powder mask the cottage cheese flavor almost completely. Most people cannot identify it without being told.

Is this safe to eat raw?

Yes. No eggs and no raw flour. Almond flour is ground from raw almonds and is safe to eat without baking. Cottage cheese is pasteurized. Every ingredient is safe to consume raw.

Can I use a food processor instead of a blender?

Yes. A food processor produces the same smooth result. Scrape down the sides a few times to ensure all the curds are fully incorporated.

Why is my dough too thin?

The most common cause is low-fat cottage cheese. Add one to two tablespoons of almond flour and refrigerate for 30 minutes. The dough almost always thickens significantly with resting time.

Can I freeze this dough?

Yes. Portion into tablespoon-sized scoops, freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Eat frozen for an ice cream-like texture or thaw for 20 minutes for a softer result.

Cottage Cheese Cookie Dough

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

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 249kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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