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.

Ingredient substitutions for Healthy Chocolate Cake

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

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

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Healthy 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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 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

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.

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.

Ingredient substitutions for Gluten Free Flourless Chocolate Cake

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

You May Also Like

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

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 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

Calories: 290kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 61mg | Potassium: 210mg | Fiber: 3g | Sugar: 13g | Vitamin A: 410IU | Calcium: 33mg | Iron: 3mg

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

Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level!

Why You Will Love This Banana Bread Pudding

This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.

Ingredients

• 3 cups banana bread, see note
• 4 tbsp melted butter
• 1/3 cup coconut sugar, or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup dark chocolate chips

Ingredient Substitutions Table

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.

Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.

Then, whisk in the eggs and milk until fully combined.

After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.

Transfer everything into an 8 by 8 inch baking dish. Spread evenly.

Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.

Finally, remove from the oven and allow it to cool slightly before serving.

How to Tell When It Is Done

Knowing when your banana bread pudding is perfectly baked makes all the difference.

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.

Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.

Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.

Flavor Variations

• You can easily customize this recipe depending on your preference.
• Add chopped walnuts for crunch
• Drizzle caramel sauce before serving
• Sprinkle cinnamon or nutmeg for warmth
• Use white chocolate instead of dark

Storage and Reheating

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

To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.

Frequently Asked Questions

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

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Banana Bread Pudding

Crispy on top and silky in the middle! This dessert transforms banana bread into a creamy, chocolatey dream. It’s a simple, melt-in-your-mouth treat that’s perfectly sweet and bursting with homemade flavor.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 414kcal

Author Addison LaBonte

Ingredients

• 3 cups banana bread see note
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• Feel free to use any recipe for your banana bread!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 326mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

The post Banana Bread Pudding appeared first on Organically Addison.

Instead of being overly sweet or dense, this version balances texture and flavor perfectly. Plus, it includes better-for-you ingredients like coconut sugar and honey while still tasting like a bakery-quality dessert!

Whether you are making it for a celebration or just craving something special, this recipe delivers every time! Try my Cheesecake Stuffed Brownies too!

Why This Recipe Works

• First, the applesauce adds moisture without making the cookie dough greasy. As a result, you get a soft texture that holds its shape.
• In addition, the honey creates a smooth and balanced sweetness in the cheesecake filling. This helps avoid the overly sugary taste found in many recipes.
• Meanwhile, arrowroot powder stabilizes the filling, which leads to clean and professional-looking slices.
• Most importantly, the water bath ensures even baking and prevents cracks. Because of this, the cheesecake stays creamy throughout.
• Finally, chilling the cheesecake overnight allows it to fully set, giving you the perfect texture for slicing and serving.

Ingredients

Cookie Dough

• 2 sticks unsalted butter, room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup heavy cream
• 1 cup dark chocolate chips

Step-by-Step Instructions

Make the Cookie Dough

Start by creaming the butter and coconut sugar until smooth. Then, mix in the applesauce and vanilla extract until fully combined.

Next, add the flour, baking soda, and salt. Stir until a thick dough forms, and fold in the chocolate chips.

After that, press half of the dough into your prepared pan and bake until lightly golden.

Prepare the Cheesecake Filling

While the crust cools, beat the cream cheese and sour cream until smooth and creamy. Then, add the honey, eggs, vanilla, and arrowroot powder.

Be careful not to overmix at this stage, as it can introduce too much air into the batter. Finally, fold in the mini chocolate chips.

Assemble the Cheesecake

Once the crust is ready, pour half of the cheesecake filling over it. Then, add chilled cookie dough balls evenly across the surface.

Afterward, pour the remaining cheesecake batter on top and smooth it out into an even layer.

Bake Using a Water Bath

Reduce the oven temperature and place the cheesecake into a water bath. This step helps create a smooth, crack-free texture.

Bake until the edges are set but the center still has a slight jiggle. Then, allow it to cool gradually before transferring it to the fridge.

Chill and Add Ganache

After chilling overnight, prepare the ganache by heating the cream and mixing it with chocolate chips.

Let it cool slightly before pouring it over the cheesecake. Finally, top with the remaining cookie dough pieces before serving.

Baking Time and Texture Guide

Pro Tips for Perfect Cheesecake

Do not overmix the batter or it will crack

Always use room temperature ingredients

Keep the water bath halfway up the pan

Let this Cookie Dough Cheesecake cool slowly to prevent sinking

Chill overnight for best texture

Troubleshooting Guide

Storage and Freezing

Store this Cookie Dough Cheesecake in the refrigerator for up to 4 days.

To freeze, wrap slices tightly and freeze up to 90 days. Thaw overnight in the fridge before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Cheesecake Bars
• Cookie Dough Brownies
• Gluten Free Cheesecake Bars
• Cookie Dough Bites
• Cookie Dough Cake

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

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Cookie Dough Cheesecake

Enjoy the sweet, melt-in-your-mouth taste of homemade cookie dough swirled into silky cream cheese. Topped with dark chocolate ganache, this treat is rich, bold, and buttery. A dream come true for every dessert lover!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1 hour hour

Cook Time 1 hour hour

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 548kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup dark chocolate chips
• 1 cup heavy cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Cut a circle of parchment paper and place it in the bottom of a 9 inch springform pan. In addition, generously spray with nonstick spray.
• Then, make the cookie dough. In a stand mixer, add the room temperature butter and coconut sugar. Beat until creamy and mixed. Then, add in the applesauce and vanilla. Stir until combined.
• Mix in the flour, baking soda, and salt until a thick dough is formed. Then, fold in the chocolate chips.
• Take HALF of this mixture and press it into the bottom of the lined springform pan. It should be no more than ½ inch thick. Take the other HALF of the cookie dough, roll it into 1 inch balls, and place those in the fridge while you make the cheesecake filling.
• Bake the crust for 15 to 18 minutes, or until gently golden brown along the edges.
• For the cheesecake filling, add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
• Then, add in the honey, eggs, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
• Gently fold in the mini chocolate chips.
• Once the crust has baked, pour HALF of the cheesecake mixture on top. Remove the cookie dough balls from the fridge. Sprinkle 10 to 12 cookie dough balls on top of the cheesecake filling. Then, pour the remainder of the cheesecake filling on top. Smooth into an even layer.
• Turn the oven down to 325 degrees Fahrenheit. Place the springform pan into a larger roasting pan with edges. Pour hot water down into the roasting pan so that the water comes up about halfway on the cheesecake pan.
• Bake for 60 to 70 minutes, or until the edges are just barely set and the middle is still jiggly. Remove from the oven. Allow the cheesecake to sit in the water bath for another 30 minutes at room temperature.
• Then, cool overnight in the fridge.
• When ready to serve, make the chocolate ganache. In a saucepan, add the heavy cream over medium heat. Once lightly bubbling, add in the chocolate chips. Stir until creamy. Remove from the heat and allow the ganache to cool down for 20 minutes.
• Then, pour the ganache on top of the cooled cheesecake. Add the remaining cookie dough balls on top and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For safety concerns, I recommend heat treating your flour. Simply microwave your flour for 45 seconds to remove any bacteria.
• The cheesecake should be slightly jiggly when you remove it from the oven.
• Allow the cheesecake to fully cool overnight. This is vital.
• Store any leftovers in the fridge for up to 4 days. Freeze for 90 days if needed.

Nutrition

Calories: 548kcal | Carbohydrates: 79g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 167mg | Fiber: 6g | Sugar: 32g | Vitamin A: 962IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg

The post Cookie Dough Cheesecake appeared first on Organically Addison.

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

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 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

You May Also Like

• Gluten Free Cheesecake Bars
• Blueberry Cheesecake Bars
• Vegan Cheesecake Bars
• Oreo Cheesecake
• Cheesecake Brownies

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

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 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

Calories: 418kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 227mg | Potassium: 74mg | Fiber: 4g | Sugar: 30g | Vitamin A: 731IU | Calcium: 61mg | Iron: 2mg

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

Unlike traditional cheesecake, these chocolate cheesecake bars are easier to make, faster to chill, and much simpler to slice and serve. Perfect for holidays, parties, or when you want a foolproof chocolate dessert that always impresses. Try my Cookie Dough Cheesecake Bars too!

Why You’ll Love This Recipe

• Thick, creamy, bakery style texture
• Deep chocolate flavor in every layer
• Easier than a full cheesecake
• Perfect clean slices every time
• Freezer friendly and great for make ahead
• Try this Cookie Dough Cheesecake as well

Ingredients

Crust

25 sandwich cookies

6 tbsp melted butter

Cheesecake Filling

20 ounces full fat cream cheese, room temperature

¾ cup sour cream, room temperature

1 cup granulated sugar or coconut sugar

2 tbsp dark cocoa powder

3 eggs

1 egg yolk

1 tsp vanilla extract

12 ounces dark chocolate chips, melted

Chocolate Ganache

1 cup heavy whipping cream

12 ounces dark chocolate chips

Ingredient Substitutions

Step by Step Instructions

First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.

Add your sandwich cookies and melted butter to a food processor. Process until well combined.

Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.

Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.

Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.

Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.

Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.

Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.

Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.

Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.

After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.

Finally, cut and serve!

Pro Tips for Perfect Cheesecake Bars

• Always use room temperature ingredients for a smooth filling
• Do not over mix after adding eggs to prevent cracks
• Slight jiggle in the center means perfect texture
• Chill fully before slicing for clean edges
• Use a hot knife for bakery style cuts

Troubleshooting Guide

How to Store

Store these chocolate cheesecake bars in the refrigerator for up to 5 days in an airtight container.

Freezing Instructions

Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.

Variations

Oreo cheesecake bars

Peanut butter chocolate cheesecake bars

Salted caramel chocolate cheesecake bars

Espresso chocolate cheesecake bars

Frequently Asked Questions

You May Also Like

• Vegan Cheesecake Bars
• Blueberry Cheesecake Bars
• Gluten Free Cheesecake Bars
• Strawberry Crumble Bars
• Peanut Butter Cheesecake

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

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Chocolate Cheesecake Bars

These chocolate cheesecake bars are a chocolate dream! Made with a buttery cookie crust and a light, creamy cheesecake filling, they’re finished with a luscious chocolate topping. Perfectly sweet, rich, and easy to enjoy. You won’t believe they’re gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours

Servings 9 bars

Calories 473kcal

Author Addison LaBonte

Ingredients

Crust

• 25 sandwich cookies see note
• 6 tbsp melted butter

Cheesecake Filling

• 20 ounces full fat cream cheese room temperature
• ¾ cup sour cream room temperature
• 1 cup granulated sugar or coconut sugar
• 2 tbsp dark cocoa powder
• 3 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 12 ounces dark chocolate chips melted

Chocolate Ganache

• 1 cup heavy whipping cream
• 12 ounces dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• Add your sandwich cookies and melted butter to a food processor. Process until well combined.
• Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.
• Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.
• Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.
• Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.
• Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.
• Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.
• Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.
• Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.
• After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.
• Finally, cut and serve!

Notes

• To keep these gluten free, I used the Simple Mills sandwich cookies. You can also use gluten free Oreo cookies for the crust.
• Use room temperature cream cheese and sour cream. This allows them to mix together more easily.
• Use an electric mixer. Creaming the ingredients together is tough by hand.
• The cheesecake filling should be slightly jiggly after baking. This is normal and will solidify in the fridge.
• Do not rush the cooling down process. The cheesecake must be cooled down before topping with ganache and cutting into.
• Store in the fridge for up to 5 days.
• These cheesecake bars freeze well!

Nutrition

Calories: 473kcal | Carbohydrates: 72g | Protein: 5g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 224mg | Potassium: 169mg | Fiber: 6g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 8mg

The post Chocolate Cheesecake Bars appeared first on Organically Addison.

This recipe is gluten free, incredibly indulgent, and made with simple ingredients. Whether you’re baking for Valentine’s Day, the holidays, or just because—you’ll love these bold red cookies with crisp edges and gooey centers.

Why You’ll Love This Recipe

• Gluten-free & easy – no chilling required
• Soft and chewy with crisp edges
• Rich red velvet flavor from cocoa powder
• Loaded with Oreos + chocolate chips
• Naturally colored option included
• Perfect for holidays, parties, or gifting

These cookies taste like something straight from a bakery—but are simple enough for weeknight baking.

What Is Red Velvet Flavor?

Red velvet is a lightly chocolate-flavored dessert made with cocoa powder and vanilla. Unlike traditional chocolate cookies, red velvet has a milder cocoa taste, a soft crumb, and a slightly tangy richness that pairs perfectly with Oreo cookies.

Ingredients for Red Velvet Oreo Cookies

Here’s everything you’ll need:

• 1 stick butter, room temperature
• 2/3 cup light brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp all natural red food dye (see notes)
• 1 1/2 cups gluten-free flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup gluten-free Oreo cookies, broken up
• 1/2 cup dark chocolate chips

How to Make

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add:

• softened butter
• brown sugar
• white sugar

Beat until fully combined and smooth.

Step 3

Add:

• egg
• vanilla extract
• red food dye

Mix until evenly incorporated.

Step 4

Add:

• gluten-free flour
• cocoa powder
• baking soda
• sea salt

Mix until a thick cookie dough forms.

Step 5

Gently fold in:

• broken Oreo pieces
• dark chocolate chips

Be careful not to overmix.

Step 6

Use a cookie scoop to scoop dough balls onto the prepared baking sheet.
Space cookies at least 3 inches apart.

Bake for 10–12 minutes, until edges are set but centers are still soft.

Step 7

Remove the red velvet Oreo cookies from the oven and let cookies cool on the pan for 10 minutes before transferring. This step helps them firm up without drying out.

Expert Tips & Tricks

Use room temperature butter for smooth mixing

For quick softening, microwave butter for 10 seconds

Dough will be thick—this is normal

Slightly underbake for the softest centers

Use a large cookie scoop for bakery-style cookies

How to Serve & Store

Store in an airtight container at room temperature

Cookies stay fresh for up to 4 days

For longer storage, freeze baked cookies for up to 2 months

Frequently Asked Questions

Equipment Needed

Hand Mixer

KitchenAid Stand Mixer

USA Pan 3 Piece Cookie Sheet Set

Pre-Cut Parchment Paper Sheets

Pyrex 3 Glass Mixing Bowls

Pyrex Glass Measuring Cups

Whisk

Spatula

Check out all of my kitchen favorites!

You May Also Like

• Oreo Chocolate Chip Cookies
• Keto Chocolate Chip Cookies
• Small Batch Chocolate Chip Cookies
• Paleo Chocolate Chip Cookies
• Chocolate Chip Cheesecake Cookies

If you make this recipe for red velvet Oreo cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! 

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Red Velvet Oreo Cookies

Soft gluten-free red velvet Oreo cookies made with cocoa powder and natural red food dye. Easy, chewy, bakery-style cookies.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 276kcal

Author Addison LaBonte

Ingredients

• 1 stick butter room temperature
• ⅔ cup light brown sugar
• ⅓ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp all natural red food dye see note
• 1 ½ cups gluten free flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup gluten free Oreo cookies broken into pieces
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. 
• In the bowl of a stand mixer, add the softened butter, brown sugar, and white sugar. Beat until combined.
• Then, add in the egg, vanilla, and food dye. Stir together.
• Next, add in the gluten free flour, cocoa powder, baking soda, and sea salt. Stir until a thick dough has formed.
• Carefully fold in the Oreo cookie pieces and chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes.
• Finally, remove from the oven. Cool on the pan for 10 minutes before carefully removing.

Notes

• Use room temperature butter. For a quick fix, microwave the butter for 10 seconds.
• I love using red beet root powder as a natural red food dye.
• The dough will be somewhat thick.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 276kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 296mg | Potassium: 67mg | Fiber: 3g | Sugar: 22g | Vitamin A: 255IU | Calcium: 28mg | Iron: 2mg

Have you signed up for my newsletter? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Red Velvet Oreo Cookies appeared first on Organically Addison.

Why You’ll Love This Recipe

• Soft and chewy with crisp edges
• Deep vanilla flavor with optional browned butter
• Works with regular or gluten-free flour
• Customizable add-ins (nuts, sea salt, fruits)
• Freezer-friendly dough and baked cookies
• You will love these white chocolate chip cookies!
• Try my Inside Out Cookies too

Ingredients

Step-by-Step Instructions

First, brown your butter. Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.

In a large mixing bowl, combine the brown sugar, sugar, vanilla bean powder, gluten free flour, baking soda, and sea salt. Stir to combine.

Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.

Next, add in the eggs. Stir to combine.

Fold in the chocolate chips. Use a cookie scoop to scoop out balls of dough onto a parchment lined baking sheet.

Dot the tops of each dough ball with white chocolate chunks if desired.

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

Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove the white chocolate chip cookies from the oven. Allow to cool for 15 minutes on the pan before removing to a cooling rack.

Texture & Flavor Guide

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend.

Vegan: Substitute vegan butter, flax eggs, and dairy-free chips.

Add-Ins: Macadamia nuts, dried cranberries, or lemon zest.

Common Issues (and Fixes)

Cookies spread too flat: Dough was too warm or oven too hot — chill dough and check oven temp with a thermometer.

Dry or crumbly: Too much flour or overbaked — reduce flour slightly or shorten bake time.

Not golden: Increase top rack heat slightly or bake 1–2 minutes longer.

Storage & Freezing

Store baked white chocolate chip cookies: Airtight container up to 5 days.

Freeze dough balls: Freeze unbaked for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.

Freeze baked cookies: Freeze cooled cookies up to 2 months.

Frequently Asked Questions (FAQs)

You May Also Like

• Raspberry White Chocolate Cookies
• Cassava Flour Cookies (Nut Free & Paleo)
• Gluten Free Dairy Free Cookies
• Vegan White Chocolate Macadamia Nut Cookies
• Sugar Free Jelly with Raspberries and Chia Seeds

If you make this recipe for white chocolate chip cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!

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White Chocolate Chip Cookies

Golden, buttery, and blissfully sweet! These cookies pair the deep, rich crunch of browned butter with silky white chocolate chunks. Chilled to perfection for a thick, gooey center that pulls apart with ease. Your new favorite treat.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 cookies

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla bean powder or vanilla extract
• 2 eggs
• 2 ¾ cups gluten free flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 ½ cups white chocolate chips
• ¼ cup white chocolate chunks optional

US Customary – Metric

Instructions

• First, brown your butter. Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.
• In a large mixing bowl, combine the brown sugar, sugar, vanilla bean powder, gluten free flour, baking soda, and sea salt. Stir to combine.
• Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.
• Next, add in the eggs. Stir to combine.
• Fold in the chocolate chips. Use a cookie scoop to scoop out balls of dough onto a parchment lined baking sheet.
• Dot the tops of each dough ball with white chocolate chunks if desired.
• Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
• Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.
• Finally, remove from the oven. Allow these inside out cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Notes

• If you are not gluten free, feel free to use regular all purpose flour.
• Vanilla bean powder adds a deep vanilla flavor. If you don’t have any, feel free to use vanilla extract instead.
• Do not skip the dough chilling step. The cookies will become too flat and runny if you don’t chill it.

The post White Chocolate Chip Cookies appeared first on Organically Addison.

Why You’ll Love This Recipe

• Ultra-rich, cozy comfort – It has that warm, fudgy brownie center with a soft, pudding-like texture that feels indulgent and nostalgic
• Easy, no-fuss dessert – Simple ingredients and minimal prep make it perfect for weeknights or last-minute gatherings
• Healthier than it tastes – Made with better-for-you ingredients so you can enjoy a decadent dessert without the guilt
• Crowd-pleasing + versatile – Serve it warm on its own or topped with dairy-free ice cream, berries, or whipped coconut cream
• Perfect for chocolate lovers – Deep chocolate flavor in every bite, ideal for anyone craving a truly satisfying dessert

What You’ll Need

2 sticks grass fed butter

2 cups coconut sugar

4 eggs

½ cup gluten free flour

¾ cup dark cocoa powder

1 tsp vanilla extract

Step-by-Step Instructions

First, preheat your oven to 325 degrees Fahrenheit. Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.

In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.

Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.

Pour this mixture into a greased 9×12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.

Bake for 55 minutes. The middle will look very gooey.

Finally, serve!

Texture Control Graph: How Bake Time Affects Your Brownie Pudding

This graph shows the relationship between bake time and center texture, which most recipes never explain.

Best target: 50 to 55 minutes for true brownie pudding texture.

Troubleshooting Using Texture Signals

Tips and Adaptations

Dairy-Free: Substitute grass-fed butter with vegan butter

Nutty Variation: Fold in 1 cup chopped nuts before baking

Extra Chocolatey: Add 1 cup dark chocolate chunks

Storage & Freezing

Store in airtight container at room temp for up to 4 days

For longer storage, refrigerate up to 1 week

Freeze individual bars up to 2 months—thaw at room temp

Frequently Asked Questions (FAQs)

You May Also Like

• Oreo Brownies
• Reese’s Brownies
• Mini Oreo Cheesecakes
• Gluten Free Cheesecake
• Brownie Bites

If you make this famous Ina Garten brownie pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

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Brownie Pudding

Brownie Pudding is rich, warm, and extra gooey with a deep chocolate taste. This viral Ina Garten recipe has a soft pudding center, fudgy edges, and a buttery flavor from browned butter. Each bite is smooth, sweet, cozy, and melts in your mouth like a warm chocolate dream.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 273kcal

Author Addison LaBonte

Ingredients

• 2 sticks grass fed butter
• 2 cups coconut sugar
• 4 eggs
• ½ cup gluten free flour
• ¾ cup dark cocoa powder
• 1 tsp vanilla extract

Instructions

• First, preheat your oven to 325 degrees Fahrenheit. Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.
• In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.
• Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.
• Pour this mixture into a greased 9×12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.
• Bake for 55 minutes. The middle will look very gooey.
• Finally, serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Browned butter adds a deeper flavor to these brownies. If desired, you can use regular melted butter.
• These brownies will be very gooey!
• Store any leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 273kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 252mg | Potassium: 110mg | Fiber: 2g | Sugar: 18g | Vitamin A: 753IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 1mg

The post Brownie Pudding (Ina Garten Viral Recipe) appeared first on Organically Addison.

This recipe works for holidays, birthdays, gatherings, or anytime you need a make ahead dessert that always impresses. Try these Cookie Dough Cheesecake Bars as well!

Why You Will Love This Recipe

• Creamy gluten free cheesecake bars with a soft melt in your mouth texture
• Simple shortbread crust that holds its shape
• Only basic pantry ingredients
• Works with dairy free swaps
• Easy to flavor with lemon, blueberry, chocolate, or pumpkin
• Try these Mini Cheesecakes too!

Ingredients

Shortbread Crust

1 ¼ cups gluten free all purpose flour
10 tablespoons butter, cubed
⅓ cup granulated sugar

Cheesecake Filling

16 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons gluten free flour
⅓ cup sour cream
1 tablespoon vanilla extract

Instructions

1. Prep the pan
Preheat oven to 325 F. Line an 8 inch square pan with parchment paper.

2. Make the crust
Add gluten free flour, butter, and sugar to a food processor. Pulse until it looks like wet sand. Press firmly into the pan in an even layer. Bake 25 to 28 minutes until golden at the edges.

3. Make the filling
In a stand mixer, beat cream cheese and sugar until smooth. Add eggs one at a time. Add gluten free flour, sour cream, and vanilla. Mix until just combined.

4. Bake the bars
Pour the filling over the warm crust. Bake 35 to 38 minutes. The center should still have a slight jiggle.

5. Chill completely
Cool at room temperature for 2 hours. Transfer to the refrigerator and chill overnight. Slice and serve.

Ingredient Substitution Table

Variations

Lemon Cheesecake Bars

Add 2 teaspoons lemon zest and 2 tablespoons lemon juice to the filling.

Blueberry Swirl Bars

Simmer 1 cup blueberries with 2 tablespoons sugar until thick. Swirl into the filling before baking.

Chocolate Chip Cheesecake Bars

Fold 1 cup mini chocolate chips into the filling.

Pumpkin Cheesecake Bars

Replace sour cream with pumpkin puree and add 1 teaspoon cinnamon.

Tips for Perfect Cheesecake Bars

Use room temperature cream cheese
Cold cream cheese creates lumps.

Do not overmix
Overmixing adds air and can cause cracks.

Look for a slight jiggle
The center should wobble gently when the pan is moved.

Chill overnight for clean slices
Warm cheesecake will always smear.

Troubleshooting Guide

Frequently Asked Questions

Final Notes

These gluten free cheesecake bars are creamy, dependable, and easy to customize. Whether you serve them plain or add your favorite flavors, they always slice beautifully and deliver the perfect cheesecake texture without the effort of a full cheesecake.

You May Also Like

• Strawberry Cheesecake Cookies
• Pumpkin Cheesecake Cookies
• Chocolate Chip Cheesecake Cookies
• Blueberry Cheesecake Cookies
• Raspberry Cheesecake Cookies

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

Print

Gluten Free Cheesecake Bars

Gluten Free Cheesecake Bars are rich, creamy, and smooth with a buttery shortbread crust. Each bite is sweet, soft, and melt in your mouth, giving you classic cheesecake flavor in an easy bar you will love.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 bars

Calories 401kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 1 ¼ cups gluten free flour
• 10 tbsp butter cut into squares
• ⅓ cup granulated sugar

Cheesecake Filling

• 16 ounces cream cheese room temperature
• 1 cup granulated sugar
• 3 eggs
• 2 tbsp gluten free flour
• ⅓ cup sour cream
• 1 tbsp vanilla extract

US Customary – Metric

Instructions

• First, preheat the oven to 325 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper.
• Make the crust first. All the crust ingredient to a food processor. Process until the mixture resembles wet sand.
• Use your hands to press this dough into an even layer in the lined pan. Bake for 25 to 28 minutes.
• Then, make the filling. In the bowl of a stand mixer, add the room temperature cream cheese, sugar, and eggs. Beat until fully mixed.
• Then, add in the gluten free flour, sour cream, and vanilla. Beat until just combined.
• Once the crust has baked, pour this creamy mixture on top. Smooth into an even layer.
• Then, return the pan to the oven for 35 to 38 minutes, or until the middle of the cheesecake is still slightly jiggly.
• Finally, remove the pan from the oven. Allow the cheesecake bars to fully cool before slicing into. I recommend letting them cool down at room temperature for 2 hours then transferring to the fridge overnight. Slice and serve!

Notes

• Press the crust into an even layer. The dough will be crumbly.
• Be sure to use room temperature cream cheese. Do not use cold cream cheese.
• The cheesecake bars are finished baking when the middle is slightly jiggly.
• Allow the bars to fully cool down before slicing into.
• I highly recommend allowing the bars to cool down in the fridge overnight.

Nutrition

Calories: 401kcal | Carbohydrates: 46g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 282mg | Potassium: 104mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1198IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg

The post Gluten Free Cheesecake Bars appeared first on Organically Addison.