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

You May Also Like

• Chocolate Bread Pudding
• Brownie Pudding (Ina Garten Viral Recipe)
• Avocado Chocolate Pudding
• Best Whole30 Chia Pudding
• Vegan Banana Pudding From Scratch (Gluten Free)

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.

Perfect for dessert, gifting, or whenever you want a cookie that stands out from the usual chocolate chip version. They are so fun for spring and summer baking! Try these Raspberry Brownies as well!

Why You Will Love This Recipe

• Soft and chewy texture with gooey centers
• Perfect balance of sweet chocolate and tart raspberries
• Easy one-bowl style recipe
• Gluten free friendly option
• Bakery style cookies at home

Ingredients

• 2 sticks butter, room temperature
• 1 cup light brown sugar or coconut sugar
• 1/2 cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour, see note
• 1 tsp baking soda
• 1/2 tsp baking soda
• 1 1/2 cups dark chocolate chips
• 1 cup fresh raspberries

Ingredient Swaps and Substitutions

How to Make Raspberry Chocolate Chip Cookies

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove these raspberry chocolate chip cookies from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

What Perfect Cookies Look Like

• Edges lightly golden
• Centers soft and slightly underbaked
• Raspberries slightly melted but still visible
• Chocolate glossy and melted
• If these raspberry chocolate chip cookies look fully firm in the oven, they are over baked.

Pro Tips for Best Results

• Use fresh raspberries only
• Chill the dough to control spreading
• Do not overmix after adding raspberries
• Slightly underbake these raspberry chocolate chip cookies for a chewy texture
• Add flaky sea salt on top after baking

Common Problems and Fixes

Cookies Spread Too Much

• Dough not chilled
• Butter too soft

Fix: Chill dough longer and use room temp butter, not melted

Dough Too Wet

• Raspberries breaking apart

Fix: Fold gently and use firm fresh berries

Cookies Too Dense

• Over mixing flour

Fix: Mix just until combined

Storage Instructions

• Store these raspberry chocolate chip cookies covered at room temperature for up to 4 days
• Refrigerate for up to 1 week
• Freeze baked cookies for up to 2 months
• Freeze dough balls and bake fresh anytime

Frequently Asked Questions

You May Also Like

• Raspberry Cookies
• Raspberry Cheesecake Cookies
• White Chocolate Raspberry Cookies
• Raspberry Brownies
• Raspberry Blueberry Crisp

If you make this raspberry chocolate chip cookie 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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Raspberry Chocolate Chip Cookies

Soft, buttery, and gluten-free! These raspberry chocolate chip cookies feature gooey dark chocolate melted into a golden dough. Every bite has a burst of sweet, tart fresh raspberries for a perfect fruity finish. Irresistibly rich, chewy, and topped with a hint of salt.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 20 minutes minutes

Total Time 42 minutes minutes

Servings 12 cookies

Calories 358kcal

Author Addison LaBonte

Ingredients

• 2 sticks butter room temperature
• 1 cup light brown sugar or coconut sugar
• ½ cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 ½ cups dark chocolate chips
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use fresh raspberries. Do not use frozen berries.
• Gently fold in the raspberries, trying not to smush them.
• Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
• Store covered at room temperature for up to 4 days.

Nutrition

Calories: 358kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 325mg | Potassium: 55mg | Fiber: 5g | Sugar: 28g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg

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

Whether you’re baking for dessert or brunch, this recipe delivers rich, cozy flavor with simple steps that even beginner bakers can follow. You’ll find substitution options, flavor variations, and essential tips to ensure success every time. Try these Banana Upside Down Brownies too!

Ingredients

• 3 medium bananas, sliced lengthwise
• 2 tbsp water
• ¾ cup maple sugar or coconut sugar, see note

Cake Batter

• 1 cup gluten free flour, see note
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp sea salt
• 1 cup mashed ripe bananas
• 2 eggs
• ⅓ cup avocado oil
• ¾ cup maple sugar or coconut sugar, see note
• 1 tsp vanilla extract

Tips for Best Results

For richer flavor, use brown sugar instead of unrefined sugar.

If your bananas are small, use 4 so the bottom of the pan is covered.

Do not let the caramel sauce burn. Stir frequently.

Avoid stirring the caramel too long or it can harden.

To deepen flavor, add a pinch of ginger or a splash of rum to the caramel.

Variations You’ll Love

Nutty Upside Down: Sprinkle 1/3 cup chopped walnuts on the caramel before adding bananas.

Cardamom Twist: Add 1/2 tsp ground cardamom to the batter for warm spice.

Buttermilk Version: Replace oil with 1/2 cup buttermilk plus 1/4 cup oil for more tenderness.

Chocolate Version: Add some chocolate chips to the batter!

Serving Suggestions

This banana upside down cake is best served slightly warm with vanilla ice cream or freshly whipped cream, plus a dusting of cinnamon.

Try my Banana Upside Down Peanut Butter Bars too!

Troubleshooting

Cake not rising? Check that your baking soda isn’t expired.

Soggy top? Let it cool more before flipping to stabilize the caramel.

Frequently Asked Questions

You May Also Like

• Gluten Free Pumpkin Cake
• Brownie Cake
• Cookie Dough Cake
• Berry Cake
• Gluten Free Chocolate Cake

If you make this gluten free banana upside down 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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Banana Upside Down Brownies

Sticky, sweet, and spiced to perfection! This Banana Upside Down Cake blends caramelized fruit with a fluffy, golden sponge. It’s a simple, gluten-free masterpiece that’s buttery, moist, and bursting with real banana flavor. Pure comfort food.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 241kcal

Author Addison LaBonte

Ingredients

• 3 medium bananas sliced into coins
• 2 tbsp water
• ¾ cup maple sugar or coconut sugar see note

Cake Batter

• 1 cup gluten free flour see note
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp sea salt
• 1 cup mashed ripe bananas
• 2 eggs
• ⅓ cup avocado oil
• ¾ cup maple sugar or coconut sugar see note
• 1 tsp vanilla extract

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch circular cake pan with parchment paper.
• Carefully slice the bananas into coins. Place in the parchment lined pan.
• In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
• Pour this caramel sauce over the bananas in the pan.
• Then, make the cake batter. In a mixing bowl, combine the flour, baking soda, cinnamon, and sea salt.
• Then, add in the mashed bananas, eggs, oil, sugar, and vanilla. Stir together.
• Pour this cake batter on top of the bananas. Smooth into an even layer.
• Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
• Allow the cake to cool for 1 hour. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!

Notes

• I prefer to use unrefined sugar (maple sugar or coconut sugar) but feel free to use white or brown sugar instead.
• If you are not gluten free, feel free to use all purpose flour.
• Do not let the caramel sauce burn. Stir to prevent burning.
• Since this cake is very gooey and moist, it is best eaten within 24 hours.
• Store any leftovers at room temperature in an airtight container.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 286mg | Potassium: 194mg | Fiber: 3g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

The post Banana Upside Down Cake appeared first on Organically Addison.

Serve this bread any time of the day. It is great for a quick breakfast, delicious brunch addition, afternoon snack, or healthier dessert! Check out this Cookie Dough Banana Bread or my Banana Cake for another fun idea.

Why You’ll Love This Recipe

• This carrot cake banana bread is soft, tender, and incredibly flavorful!
• It is the marriage of two classic desserts.
• This is a great way to use up leftover ripe bananas or carrots.
• It uses oat flour, which is naturally gluten free.
• Every bite is delicious!
• This quick gluten free bread recipe can be served any time of the day.
• Great for breakfast, brunch, snacking, and dessert.
• This recipe is gluten free, dairy free, and naturally sweetened with coconut sugar.
• For two classic recipes, try my Carrot Cake and my Banana Bread!

Ingredients & Substitutions

These are the main ingredients and substitutions for this carrot cake banana bread. Scroll down to the recipe card for full ingredients list and instructions.

First, use ripe bananas. They should be brown spotted or fully brown. Do not use green bananas. The darker they are, the more naturally sweet they will be.

Freshly grate carrots. If possible, grate them finely.

Two eggs help bind this bread together. If you are vegan, try this Vegan Banana Bread or this Eggless Banana Bread!

Melted coconut oil adds moisture. Feel free to use melted butter if desired.

A little pure vanilla extract adds a cozy homemade flavor.

Unsweetened coconut flakes add a classic carrot cake flavor. I always stock up on the Trader Joe’s brand.

Oat flour keeps this recipe naturally gluten free. I also love the oat flavor that it provides.

Coconut sugar adds a natural sweetness! If needed, substitute with brown sugar.

Cinnamon adds a warmth of flavor!

Baking powder helps this quick carrot bread rise in the oven.

Lastly, a pinch of sea salt helps balance out the sweetness and flavor.

Taste & Texture of Carrot Banana Bread

How to Make

Step 1

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

Step 2

In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.

Step 3

Then, add in the remaining ingredients. Stir to combine.

Step 4

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

Step 5

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.

Step 6

Remove from the oven.

Step 7

Finally, allow the carrot cake banana bread to cool before slicing and serving!

Expert Tips & Tricks

Follow these tips to make the perfect carrot cake banana bread.

First, use ripe bananas. This adds natural sweetness and a soft, tender texture.

Finely grate the carrots.

Line the bread pan with parchment paper. This helps you easily remove the bread from the pan.

Bake until a toothpick inserted comes out mostly clean.

Allow the bread to fully cool. Then, slice and serve.

How to Serve & Store

Serve this healthy carrot cake banana bread once fully cooled and sliced.

It pairs well with a mug of hot chocolate, coffee, or even a smoothie!

For a sweet treat, top this gluten free carrot bread with vegan frosting!

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

Try my Banana Upside Down Cake for another fun banana dessert!

Frequently Asked Questions

Equipment Needed

Pre-Cut Parchment Paper Sheets: Line your standard bread pan with parchment paper.

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

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.

Check out all of my kitchen favorites!

You May Also Like

• Gluten Free Chocolate Cake
• Gluten Free Banana Cake Recipe (Paleo)
• Carrot Cake (Gluten Free)
• Paleo Carrot Cake Cookies
• Carrot Cake Cupcakes

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

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Carrot Cake Banana Bread

This carrot cake banana bread is soft, thick, warmly spiced, and flavorful! It combines two classic flavors into one easy, quick bread. This homemade bread recipe is perfect for a cozy breakfast, mid afternoon snack, or healthier dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 slices

Calories 348kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed bananas
• ⅓ cup grated carrots water squeezed out
• ½ cup melted coconut oil or melted butter
• 2 eggs
• 1 tsp vanilla extract
• 2 cups oat flour
• ⅓ cup unsweetened coconut flakes
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ cup coconut sugar
• ½ tsp sea salt

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, combine the wet ingredients: mashed bananas, shredded carrots, eggs, melted coconut oil, and vanilla extract. Stir to combine.
• Then, add in the remaining ingredients. Stir to combine.
• Transfer the batter into the lined bread pan. Smooth into an even layer.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out mostly clean.
• Remove from the oven.
• Finally, allow the carrot cake banana bread to cool before slicing and serving!

Notes

• Use ripe bananas for the best flavor and texture.
• After grating the carrots, squeeze out the excess moisture using paper towels.
• Bake until a toothpick inserted comes out with only a few moist crumbs.
• Store leftovers in an airtight container for up to 48 hours.
• Check out all of my kitchen favorites!

Nutrition

Calories: 348kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 245mg | Potassium: 316mg | Fiber: 4g | Sugar: 13g | Vitamin A: 978IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg

The post Carrot Cake Banana Bread appeared first on Organically Addison.

Why You’ll Love This Recipe

• The tangy lemon zest and juice complement the sweetness of the blueberries beautifully, creating a refreshing and satisfying flavor.
• This lemon blueberry bread is incredibly moist and tender.
• It is bursting with plump fresh blueberries.
• The lemon and blueberry combination is so tasty!
• This recipe comes together quickly and easily, making it perfect for beginner bakers or busy weeknights.
• The blueberry frosting is unique and unforgettable.
• This bread can be made with gluten free flour. In addition, it is nut free.
• Check out these Lemon Blueberry Cookies for another delicious dessert!

Ingredients & Substitutes

These are the main ingredients and substitutions for this lemon blueberry bread with frosting. Scroll down to the recipe card for the full ingredients list and instructions.

First, use fresh lemon zest and lemon juice for the best flavor.

Granulated sugar adds the sweetness. I have not tried this recipe using coconut sugar but it should work. I have tested it with monk fruit and it did not come out as well.

For these photos, I used gluten free flour. If you are not gluten free, all purpose flour works fine.

Baking soda helps leaven the bread.

A little sea salt balances out the sweetness and acidity.

Use slightly softened unsalted butter. I put it on my kitchen counter about an hour before baking. If you forget to do this, microwave the butter for 10 seconds to soften it.

Three eggs help bind the bread together. If you are egg free, try this Vegan Banana Bread instead.

Use regular or dairy free milk to help thin out the batter.

Use fresh blueberries instead of frozen or thawed. Toss in a little flour to prevent them from sinking to the bottom of the bread.

For the frosting, mix together vanilla frosting and blueberry jam.

Taste & Texture

This lemon blueberry bread is soft, moist, and sweet.

The acidity of the lemon perfectly balances the sweetness of the blueberries.

Texture wise, it is incredibly moist and soft, with the blueberries adding a slight juiciness.

In addition, the blueberry frosting adds a smooth, sweet layer on top. It is ultra creamy!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.  Line an 8 inch by 4 inch bread pan with parchment paper.

Step 2

In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt.  Stir together.

Step 3

Using a hand mixer, add in the butter.  Mix until crumbly and until no clumps of butter remain.

Step 4

Then, add in the eggs, lemon juice, and milk.  Stir.

Step 5

Toss the blueberries in 1 tablespoon of gluten free flour.  Then, carefully fold it into the batter.

Step 6

Transfer the batter into the prepared pan.  Smooth into an even layer.

Step 7

Bake for 50 minutes or until a toothpick inserted comes out clean.  Allow the bread to fully cool before making the frosting.

Step 8

Once the bread has cooled completely, make the frosting.  Combine the vanilla frosting and jam in a small bowl.  Frost the bread and slice!

Expert Tips for Success

Follow these tips and tricks to make the best lemon blueberry bread.

Use fresh lemon juice and zest for the ultimate flavor. This is much better than using lemon extract or bottled lemon juice.

Coating the blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom of the loaf.

Do not overmix the bread batter.

Line the loaf pan with parchment paper for easy removal and clean up.

Do not bake too long! The bread will have puffed up in the middle.

Use a toothpick to determine if the bread is finished baking. Insert a toothpick into the center of the bread. If it comes out with only a few moist crumbs, then the lemon blueberry bread is done baking.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your lemon blueberry bread.

Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom for a warm twist.

Go Nuts: For extra crunch, fold in chopped walnuts, pecans, or almonds.

Lemon Glaze: Drizzle a simple lemon glaze over the top of the cooled bread for an extra burst of citrus flavor. Mix together powdered sugar and lemon juice to make this.

White Chocolate Chips: For a decadent treat, add white chocolate chips to the batter. You will have delicious white chocolate lemon blueberry bread.

How to Serve & Store

Let it Cool: Allow the lemon blueberry bread to cool completely in the pan before slicing and serving. This will ensure a clean cut.

Serve for breakfast with eggs and bacon, or as a sweet treat with whipped cream!

Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper for easy clean up and removal.

Pyrex 3 Glass Mixing Bowls: Mix the lemon blueberry bread batter in this bowl.

Banana Bread Pan: I use this pan every single time I bake quick bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Lemon Brownies
• Protein Banana Bread
• Coconut Flour Banana Bread
• Pumpkin Banana Bread
• Lemon Poppy Seed Cake

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

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Lemon Blueberry Bread

This lemon blueberry bread is soft, thick, moist, and perfectly sweet! The lemon and blueberry combination is incredibly delicious. This loaf is great for breakfast, brunch, an afternoon snack, or dessert. You will love the creamy blueberry frosting!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 392kcal

Author Addison LaBonte

Ingredients

Bread

• 1 tbsp lemon zest
• 1 cup granulated sugar
• 1 ¼ cups gluten free flour or all purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter slightly softened
• 3 eggs
• 1 tbsp lemon juice
• 3 tbsp milk dairy free or regular
• 1 cup fresh blueberries

Frosting

• 1 cup vanilla frosting
• ¼ cup blueberry jam

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
• In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.
• Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.
• Then, add in the eggs, lemon juice, and milk. Stir.
• Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold into the batter.
• Transfer the batter into the prepared pan. Smooth into an even layer.
• Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.
• Once the bread has fully cooled, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use fresh lemon zest and juice for the best flavor.
• Use a hand mixer or stand mixer to beat the butter into the batter.
• Tossing the blueberries with the flour helps prevent them from sinking.
• Bake until a toothpick inserted comes out clean.
• Store leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 392kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 353mg | Potassium: 72mg | Fiber: 3g | Sugar: 51g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

Love this lemon blueberry bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Lemon Blueberry Bread appeared first on Organically Addison.

I love that halibut feels like an indulgent seafood meal at home. It elevates the dining experience, making you feel as if you’re in a fancy restaurant!

Why You’ll Love This Recipe

• Skip the takeout menus and delivery apps!
• This halibut recipe cooks quickly and easily, making it the perfect protein for busy schedules.
• Halibut’s mild, slightly sweet flavor welcomes a world of seasonings and sauces, allowing you to create a different dish every night.
• Loaded with lean protein and omega-3 fatty acids, halibut is a nutritious choice that keeps you feeling satisfied without weighing you down.
• This dish is great for many diets and lifestyles.
• This recipe is Whole30 compliant, Paleo, grain free, gluten free, high in protein, nut free, and sugar free.
• Check out my favorite Baked Halibut for another delicious seafood dinner!

Ingredients & Substitutes

These are the main ingredients and substitutions for this healthy halibut recipe. Scroll down to the recipe card for the full ingredients list and instructions.

First, use fresh or thawed halibut fillets. If yours are frozen, thaw overnight in the fridge.

Season the fish with garlic powder, paprika, black pepper, and sea salt. Feel free to adjust the amounts to suit your taste.

Olive oil helps cook the fish. Use avocado oil if needed.

Unsalted butter adds the classic buttery flavor. If you only have salted butter, omit the sea salt elsewhere.

Lemon juice helps tenderize the fish and adds a tart flavor.

Lastly, garnish this halibut recipe with fresh herbs before serving.

Taste & Texture

This halibut recipe has a firm yet delicate texture, flaking beautifully with every bite.

It is like a luxurious, melt-in-your-mouth experience. Plus, its subtle sweetness lets your chosen flavors shine.

The garlic, butter, and lemon are the most flavorful.

How to Make

Step 1

First, pat the halibut fillets dry with paper towels. Season all over with garlic powder, paprika, pepper, and sea salt.

Step 2

Add the olive oil to a large skillet over medium heat. Then, carefully add in the seasoned halibut. Cook for 3 minutes on the first side. Next, add in the butter and lemon juice.

Step 3

Carefully flip the fish and cook for an additional 3 to 4 minutes, or until the fish is flaky.

Step 4

Lastly, remove the fish from the pan. Garnish the halibut with fresh herbs and some of the sauce from the pan.

Expert Tips for Success

Follow these tips and tricks to make the best halibut recipe!

Don’t overcook it! Halibut cooks quickly, so keep an eye on it to avoid dryness.

Room temperature is key. Let your halibut sit out for a bit before cooking for even results.

Pat it dry for a perfect sear. This ensures a beautiful sear that locks in flavor and makes your dish look restaurant-worthy.

Spice it up! Fresh herbs or your favorite spices can take your halibut from ordinary to extraordinary.

Flavor Variations & Add-Ins

This halibut recipe is just the beginning! Here are some ideas to get your creative juices flowing.

Mediterranean: Marinate your halibut in a lemony, garlicky sauce. Top it with roasted veggies and a dollop of tzatziki sauce for a Greek twist.

Asian: Make an Asian marinade and serve with steamed rice and stir-fried veggies for an Asian-inspired meal.

Cajun: Blacken your halibut with a spicy Cajun rub for a taste bud explosion. In addition, pair it with creamy grits and a remoulade sauce for a delicious contrast.

How to Serve & Store Halibut

This halibut recipe is versatile!

Serve it with roasted vegetables, rice, quinoa, pasta, or a salad for a lighter option.

For a fish and chips dish, serve with home fries or sweet potato fries.

Store cooked halibut in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of broth or oil to prevent dryness.

Frequently Asked Questions (FAQs)

Equipment Needed

Our Place Always Pan: This is my favorite non-toxic skillet.

Meat Thermometer: This meat thermometer is great for measuring the internal temperature of halibut.

Check out all of my kitchen favorites!

You May Also Enjoy

• Fried Lobster Tails
• Candied Salmon
• Blackened Mahi Mahi
• Pan Seared Chilean Sea Bass Recipe
• Instant Pot Steak

If you make this pan seared halibut recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, see these Lunch and Dinner Recipes.

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Halibut Recipe

This pan seared halibut recipe is light, fresh, flaky, and flavorful! It takes less than 15 minutes from start to finish. This halibut dish is easy enough for weeknights and fancy enough for weekends!

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 servings

Calories 240kcal

Author Addison LaBonte

Ingredients

• 4 halibut fillets
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp sea salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• fresh herbs to garnish

Instructions

• First, pat the halibut fillets dry with paper towels. Season all over with garlic powder, paprika, pepper, and sea salt.
• Add the olive oil to a large skillet over medium heat. Then, carefully add in the seasoned halibut. Cook for 3 minutes on the first side. Then, add in the butter and lemon juice.
• Carefully flip the fish and cook for an additional 3 to 4 minutes, or until the fish is flaky.
• Lastly, remove the fish from the pan. Garnish the halibut with fresh herbs and some of the sauce from the pan.

Notes

• If you only have frozen halibut, thaw it completely before making this recipe.
• The halibut is done when it flakes easily with a fork.
• Store leftovers in the fridge for up to 4 days.
• Reheat gently in a skillet until warm.

Nutrition

Calories: 240kcal | Carbohydrates: 1g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 408mg | Potassium: 759mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.4mg

Love this easy halibut recipe? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Halibut Recipe appeared first on Organically Addison.

This quick and easy recipe is perfect for weekend breakfast and brunch! If you love breakfast for dinner as much as I do, you will love this homemade French toast. Simply take your preferred gluten free bread, dunk it in the egg mixture infused with cinnamon, then cook it until mouthwatering golden brown perfection!

Why You’ll Love This Recipe

• This gluten free French toast takes under 15 minutes to make.
• The edges are golden and crispy.
• Moreover, the bread is soft and melts in your mouth in the center.
• Top it with your favorite toppings. I love dark chocolate chips and pure maple syrup.
• Feel free to garnish with fresh berries, whipped cream, peanut butter, and honey.
• Kids love this recipe too!
• Great for a quick breakfast, cozy brunch, or fun dinner. Check out these Gluten Free Breakfast Ideas.
• This recipe is gluten free and can be made dairy free. In addition, it also nut free and contains no refined sugar.
• Check out these Gluten Free Pancakes and these Gluten Free Waffles for my other breakfast favorites!

Ingredients & Substitutions

These are the main ingredients and substitutions for this easy gluten free French toast. Scroll down to the recipe card for full ingredients list and instructions.

The eggs hold the creamy batter together and provide a richer flavor. Do not substitute for the eggs.

Milk adds a creamy texture. Use regular or dairy free milk.

A little gluten free flour adds a breading texture. It helps make the bread more durable.

Sea salt balances out the sweetness.

Cinnamon and nutmeg add the warm spiced flavor.

For gluten free bread, use bread that is slightly stale. Bread that is too soft will become soggy. I love the brand Base Culture and the Trader Joe’s brand.

Coat the skillet in butter. Both regular butter and dairy free butter work well.

Top with dark chocolate chips and pure maple syrup! Feel free to use strawberries, blueberries, lemon zest, whipped cream, or peanut butter.

Taste & Texture

This gluten free French toast tastes like the classic breakfast favorite!

It is warmly spiced, sweet, and bursting with cinnamon.

The French toast will also taste like what you put on top. The chocolate chips add a strong chocolaty flavor.

This homemade French toast has crispy golden edges and a soft center. In addition, it is not soggy.

How to Make

Step 1

First, in a shallow bowl or pie plate, add the eggs, milk, gluten free flour, salt, cinnamon, and nutmeg. Whisk together.

Step 2

Dip each piece of bread in this mixture until fully coated.

Step 3

Add the butter to a large nonstick skillet over medium heat. Once the butter has melted, place the coated bread in.

Step 4

Cook for 3 to 4 minutes on each side, or until golden brown.

Step 5

Lastly, remove from the heat. Top with chocolate chips and maple syrup if desired.

Expert Tips & Tricks

Follow these tips and tricks to make the best gluten free French toast.

First, choose bread that is slightly stale and firm. This allows it to hold its shape.

Do not use super soft or thin bread. It will not maintain its shape.

Do not soak the bread too long.

Cook until the edges are crispy but not burnt.

How to Serve & Store

Serve this gluten free French toast hot and fresh from the pan! Serve with Air Fryer Sausage Links, crispy bacon, scrambled eggs, or fresh fruit.

Keep it classic with a dusting of powdered sugar or a drizzle of maple syrup. Or, get creative with toppings like butter, fresh berries, sliced banana, chocolate chips, whipped cream, chopped nuts, and beyond!

It is best eaten immediately. However, if needed, store leftovers in the fridge for up to 3 days.

To reheat, place in the toaster oven or microwave and cook until warm.

Frequently Asked Questions

Equipment Needed

Spatula: Flip the bread with this spatula.

Nonstick Skillet: This large nonstick skillet is great for making gluten free French toast.

Check out all of my kitchen favorites!

You May Also Like

• Keto Waffles
• Gluten Free Waffles
• Gluten Free Monkey Bread
• Sourdough Pancakes
• Bananas Foster Pancakes

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

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Gluten Free French Toast

This gluten free French toast is warm, soft, crispy, and bursting with flavor! The bread becomes crispy along the edges and remains soft in the center. This quick and easy recipe is great for weekend brunch and breakfast!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 slices

Calories 189kcal

Author Addison LaBonte

Ingredients

• 2 eggs
• ⅓ cup milk dairy free or regular
• ¼ cup gluten free flour
• pinch sea salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 4 slices gluten free bread
• 1 tbsp butter to coat the pan
• dark chocolate chips to garnish
• pure maple syrup to garnish

US Customary – Metric

Instructions

• First, in a shallow bowl or pie plate, add the eggs, milk, gluten free flour, salt, cinnamon, and nutmeg. Whisk together.
• Dip each piece of bread in this mixture until fully coated.
• Add the butter to a large nonstick skillet over medium heat. Once the butter has melted, place the coated bread in.
• Cook for 3 to 4 minutes on each side, or until golden brown.
• Finally, remove from the heat. Top with chocolate chips and maple syrup if desired.

Notes

• For the best results, use bread that is slightly stale or a day or two old.  Bread that is super soft may become soggy.
• Whisk the egg and milk mixture until completely creamy.
• Use regular or dairy free milk.
• Coat each piece of bread in the mixture, but do not let it get soggy.
• Cook until the bread is golden and crispy along the edges.
• Store leftovers in the fridge for up to 3 days.
• To reheat, place it in the toaster oven or microwave until warmed.
• Check out all of my kitchen favorites!

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 177mg | Potassium: 64mg | Fiber: 2g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 0.02mg | Calcium: 86mg | Iron: 1mg

Love this gluten free French toast? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Gluten Free French Toast appeared first on Organically Addison.

Why You’ll Love This Recipe

• These cinnamon roll cookies are soft and gooey!
• The cinnamon flavor is robust.
• The cheesecake filling is gooey and creamy.
• They are great for birthdays, holidays, special occasions, and more.
• This recipe is gluten free. If needed, use regular flour.
• They are super soft baked and not crunchy.
• Check out these Homemade Cinnamon Rolls too!

Ingredients & Substitutions

These are the main ingredients and substitutions for these sweet cinnamon roll cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Feel free to use regular or dairy free cream cheese. It must be softened to room temperature.

Powdered sugar sweetens the creamy filling.

For the cookies, use cold butter right from the fridge. This prevents excessive spreading. Cut into small cubes before beating.

White sugar and light brown sugar sweeten the cookies.

Only one egg is needed! Check out these Eggless Chocolate Chip Cookies for more tips about egg free baking.

Vanilla adds a cozy homemade flavor.

Use either gluten free flour or all purpose flour. These photos showcase gluten free cookies.

Baking soda helps these cookies rise slightly.

A pinch of sea salt helps balance out the sweetness.

For the cinnamon swirl, use softened butter and cinnamon.

Taste & Texture

These cinnamon roll cookies taste exactly like cinnamon buns! The cinnamon flavor is strong. In addition, the cheesecake filling tastes like cinnamon roll frosting.

They are super soft, gooey, creamy, and thick.

How to Make

Step 1

First, to make these cinnamon roll cookies, make the cheesecake filling. In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.

Step 2

Use a spoon to scoop out 1 teaspoon sized balls. Place on a parchment paper lined pan. Place in the freezer while you make the cookie dough.

Step 3

In a clean bowl of a stand mixer, add the cold cubed butter, sugar, and brown sugar. Beat to combine and until no clumps of butter remain.

Step 4

Add in the egg and vanilla. Stir to combine.

Step 5

Add in the gluten free flour, baking soda, and salt. Stir until a thick cookie dough forms.

Step 6

In a small bowl, make the cinnamon swirl mixture. Mix the softened butter and cinnamon until combined.

Step 7

Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 8

Scoop out 1 teaspoon of cookie dough. Flatten into a disc. Spread a little cinnamon mixture on top. Then, top with a frozen ball of cheesecake.

Step 9

Take another 1 teaspoon of cookie dough. Take a pea size amount of cinnamon mixture and roll together with the cookie dough until swirled. Flatten into a disc. Place this on top of the cheesecake ball. Use your fingers to pinch the cookie dough discs together, enclosing the cheesecake ball.

Step 10

Place 3 inches apart on the prepared pan. Bake for 10 to 12 minutes. Finally, remove from the oven and serve these cinnamon roll cookies!

Expert Tips & Tricks

Follow these tips and tricks to make the best cinnamon roll cookies.

Line the baking pan with parchment paper to prevent sticking.

Use a spoon to scoop the balls of cheesecake mixture onto a lined pan. Freeze while you make the cookie dough.

Cold butter is mandatory for this cookie dough. Softened butter and melted butter will yield cookies that spread too much.

When forming the stuffed cookies, fully enclose the cheesecake balls with the cookie dough.

Do not bake too long. They should still be soft and a little gooey.

How to Serve & Store

Serve these cinnamon roll cookies once they are cool enough to handle. They are delicious both warm and cold. They are great with a tall glass of milk, coffee, or tea.

These cookies are great served with ice cream. For a delicious dessert, try them with vanilla or coffee ice cream.

Since they contain cream cheese, store cookies in the fridge for up to 4 days.

These cookies also freeze well! Freeze for up to 1 month.

They can be eaten pretty frozen solid. Or, let them thaw.

Frequently Asked Questions

Equipment Needed

Hand Mixer: If you do not have a stand mixer, this is the next best option.

KitchenAid Stand Mixer: I highly recommend this stand mixer for all baking recipes!

USA Pan 3 Piece Cookie Sheet Set: I love these cookie pans for these cinnamon roll cookies.

Pre-Cut Parchment Paper Sheets: Line your pan to prevent sticking.

Check out all of my kitchen favorites!

You May Also Like

• Cinnamon Crunch Banana Bread
• Cinnamon Spice Oatmeal
• Apple Cinnamon Bread
• Cinnamon Banana Bread
• Gluten Free Monkey Bread

If you make this cinnamon roll cookie 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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Cinnamon Roll Cookies

These cinnamon roll cookies contain a buttery cinnamon swirl and creamy cheesecake filling! They are thick, soft baked, gooey, and flavorful. Great for any occasion!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 10 cookies

Calories 292kcal

Author Addison LaBonte

Ingredients

Cheesecake Filling

• 4 ounces cream cheese softened
• ¼ cup powdered sugar

Cookie Dough

• ½ cup cold unsalted butter sliced into cubes
• ¼ cup granulated sugar
• ½ cup light brown sugar tightly packed
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour or all purpose flour
• ½ tsp baking soda
• pinch sea salt

Cinnamon Swirl

• 2 tbsp unsalted butter softened
• 1 tsp cinnamon

US Customary – Metric

Instructions

• First, make the cheesecake filling. In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.
• Use a spoon to scoop out 1 teaspoon sized balls. Place on a parchment paper lined pan. Place in the freezer while you make the cookie dough.
• In a clean bowl of a stand mixer, add the cold cubed butter, sugar, and brown sugar. Beat to combine and until no clumps of butter remain.
• Add in the egg and vanilla. Stir to combine.
• Add in the gluten free flour, baking soda, and salt. Stir until a thick cookie dough forms.
• In a small bowl, make the cinnamon swirl mixture. Mix the softened butter and cinnamon until combined.
• Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Scoop out 1 teaspoon of cookie dough. Flatten into a disc. Spread a little cinnamon mixture on top. Then, top with a frozen ball of cheesecake.
• Take another 1 teaspoon of cookie dough. Take a pea size amount of cinnamon mixture and roll together with the cookie dough until swirled. Flatten into a disc. Place this on top of the cheesecake ball. Use your fingers to pinch the cookie dough discs together, enclosing the cheesecake ball.
• Place 3 inches apart on the prepared pan. Bake for 10 to 12 minutes. Finally, remove from the oven and serve!

Notes

• Use softened cream cheese.  Do not use cold cream cheese.
• Beat the cream cheese and powdered sugar until creamy.
• Use cold butter right from the fridge.  This helps prevent the cookies from spreading too thin.
• If needed, use all purpose flour instead of gluten free flour.
• The cookie dough should be thick.
• Do not over bake!  They are meant to be gooey and soft.
• Store leftovers in the fridge for up to 4 days in an airtight container.

Nutrition

Calories: 292kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 101mg | Potassium: 41mg | Fiber: 2g | Sugar: 20g | Vitamin A: 530IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 1mg

Love these homemade cinnamon roll cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Cinnamon Roll Cookies appeared first on Organically Addison.

The bars are soft and buttery while the frosting is sweet and creamy. They are perfect for bake sales, birthdays, holidays, special occasions, and more!

You will also love these Nutty Buddies!

Why You’ll Love This Recipe

• These sugar cookie bars are even easier than baking cookies.
• No chilling dough, no rolling out, and no complicated shapes. Just mix, bake, and enjoy!
• These bars have the same taste of sugar cookies but with a thicker, chewier texture that is incredibly satisfying.
• From bake sales to potlucks to movie nights, these bars are a crowd-pleaser.
• They are made with only pantry staple ingredients.
• These bars are buttery and sweet.
• For another fun dessert, try these Millionaire Bars or these Cosmic Brownies!
• This recipe takes only 30 minutes in total.
• They can be made gluten free by using gluten free flour. In addition, this recipe is nut free.
• Check out these Gluten Free Sugar Cookies for another nostalgic dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for these homemade sugar cookie bars with frosting. Scroll down to the recipe card for the full ingredients list and instructions.

First, use melted unsalted butter. If you only have salted butter, omit the pinch of sea salt later on. If you are dairy free, use a dairy free butter stick.

Granulated sugar sweetens these bars. I have not tried using an alternative sweetener.

Vanilla extract adds a cozy flavor.

Only one egg is needed. If you are egg free, try these Vegan Sugar Cookies!

Gluten free flour adds substance. If you are not gluten free, feel free to use all purpose flour.

A little milk helps thin out the batter. Use regular or dairy free if needed.

Add in a pinch of sea salt to balance out the sweetness.

Lastly, top with your favorite frosting and sprinkles!

Taste & Texture

These sugar cookie bars have the classic sugar cookie flavor we all know and love – sweet, buttery, with a hint of vanilla.

The frosting will also contribute to the flavor. I love buttercream frosting and cream cheese frosting for these bars.

The texture is the star of the show. They are soft and chewy on the inside, with slightly crisp edges.

How to Make

Step 1

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

Step 2

In a mixing bowl, add the melted butter and sugar.  Stir until creamy and frothy.

Step 3

Then, add in the vanilla and egg.  Stir to combine.

Step 4

Add in the gluten free flour, milk, and sea salt.  Stir until a sugar cookie dough forms.

Step 5

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

Step 6

Bake for 18 to 20 minutes, or until the edges are very lightly golden and the middle still looks soft.

Step 7

Remove these sugar cookie bars from the oven.  Once fully cooled, add frosting and sprinkles.  Cut into squares and enjoy!

Expert Tips for Success

Follow these tips and tricks to make the best sugar cookie bars.

Mix the melted butter and sugar until frothy and creamy.

Once the dry ingredients are incorporated, stop mixing! Overmixing can lead to tough bars.

Line your pan with parchment paper. Parchment paper makes removing the bars from the pan so easy.

Let them cool completely.  Resist the urge to dig in right away!

The bars firm up as they cool, so be patient for the perfect texture.

Allow the sugar cookie bars to fully cool before adding the frosting on top.

Flavor Variations & Add-Ins

Consider these flavor variations for your sugar cookie bars.

Spice it up: Add a teaspoon of ground cinnamon, nutmeg, or ginger for a warm and cozy twist.

Chocolate chip delight: Fold in your favorite chocolate chips for a classic combination.

Fruity fun: Mix in chopped dried fruits like cranberries, cherries, or apricots for a burst of sweetness and tartness.

Nutty twist: Chopped nuts like pecans, almonds, or walnuts add a delicious crunch.

Sprinkle celebration: Don’t forget the sprinkles! Rainbow sprinkles, chocolate sprinkles, or even chopped candy canes add a festive touch.

How to Serve & Store

These sugar cookie bars are best enjoyed at room temperature. Cut them into squares and serve them on their own or with a glass of milk for a perfect treat.

Store leftover bars in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Parchment paper is helpful to prevent sticking and for easier removal.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I bake these sugar cookie bars.

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Sugar Cookies
• Small Batch Sugar Cookies
• Lemon Raspberry Bars
• Sugar Cookies with Sprinkles
• Chocolate Chip Sugar Cookies

If you make this sugar cookie bar 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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Sugar Cookie Bars

Sugar cookie bars are the quick and easy way to enjoy warm, buttery sugar cookie goodness.! This recipe bakes up soft, delicious squares in under 30 minutes – perfect for busy weeknights or whenever cravings hit!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 bars

Calories 142kcal

Author Addison LaBonte

Ingredients

• ½ cup melted unsalted butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg
• 1 ½ cups gluten free flour see note
• 1 tbsp milk
• ½ tsp sea salt
• frosting
• sprinkles

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, add the melted butter and sugar. Stir until creamy and frothy.
• Then, add in the vanilla and egg. Stir to combine.
• Add in the gluten free flour, milk, and sea salt. Stir until a sugar cookie dough forms.
• Press this mixture into an even layer in the lined pan.
• Bake for 18 to 20 minutes, or until the edges are very lightly golden and the middle still looks soft.
• Remove from the oven. Once fully cooled, add frosting and sprinkles. Cut into squares and enjoy!

Notes

• If you are not gluten free, feel free to use the same amount of all purpose flour.
• Do not bake too long.  The middle will still look a little soft and buttery.
• Allow the bars to fully cool before adding the frosting.  The frosting will melt otherwise.
• Store in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 8mg | Fiber: 1g | Sugar: 13g | Vitamin A: 194IU | Calcium: 12mg | Iron: 0.5mg

Love these soft baked sugar cookie bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Sugar Cookie Bars appeared first on Organically Addison.

Why You’ll Love This Recipe

• These lemon raspberry bars are sweet and tart.
• They are bright, fresh, and flavorful.
• These bars are great for spring and summer.
• The shortbread crust is buttery and delicious.
• In addition, the lemon raspberry filling is gooey, creamy, and smooth!
• You will love this Lemon Blueberry Bread too!
• This recipe is gluten free, but can also be made with regular flour if needed.
• They are fun for entertaining family and friends.
• Check out these Gluten Free Lemon Bars for another dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these homemade lemon raspberry bars. Scroll down to the recipe card for the full ingredients list and instructions.

For the crust, use unsalted butter at room temperature. It should be a little soft to the touch but not melted.

Beat the butter and granulated sugar together until creamy. Granulated sugar adds the sweetness.

A little vanilla extract adds a cozy homemade flavor.

Lemon zest adds a delicious lemon flavor to the shortbread crust.

Use gluten free flour. I love King Arthur Flour and Bob’s Red Mill. If you are not gluten free, feel free to use all purpose flour.

For the filling, the three eggs help bind everything together. Do not replace the eggs.

Mashed raspberries add flavor, freshness, and color. I have not tried this recipe using thawed out frozen berries. If you try that, I would suggest squeezing out the excess moisture.

Lemon juice and zest add so much flavor to the filling.

Lastly, garnish the lemon raspberry bars with powdered sugar if desired.

Taste & Texture

These lemon raspberry bars have a buttery shortbread crust and sweet lemon raspberry filling!

They are bright, fresh, sweet, and tart.

These bars are chewy, gooey, and so delicious!

How to Make

Step 1

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

Step 2

Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.

Step 3

Then, add in the gluten free flour. Stir until a thick dough forms.

Step 4

Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.

Step 5

While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.

Step 6

Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.

Step 7

Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.

Step 8

Bake for 20 minutes or until the middle is mostly set.

Step 9

Finally, remove the lemon raspberry bars from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Expert Tips & Tricks

Follow these tips and tricks to make the best lemon raspberry bars.

First, cream together the butter and sugar until no clumps of butter remain.

Use a stand mixer or electric hand mixer to make the crust.

For the best flavor, use fresh lemon juice and zest.

Do not bake too long. These bars are done baking when they are only sightl jiggly when you shake the pan.

Allow these lemon raspberry bars to fully cool before slicing into. They are gooey!

How to Serve & Store

Serve these lemon raspberry bars once cooled. Top with powdered sugar and serve!

They pair well with whipped cream, vanilla ice cream, coffee, and tea.

I love serving them with these Lemon Brownies!

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

Frequently Asked Questions (FAQs)

Equipment Needed

Hand Mixer: This hand mixer is great for making the shortbread layer.

KitchenAid Stand Mixer: For a more high powered option, I love this stand mixer.

Pre-Cut Parchment Paper Sheets: Parchment paper is necessary to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I bake.

Check out all of my kitchen favorites!

You May Also Like

• Lemon Ricotta Cookies
• Candied Lemon Slices
• Gluten Free Lemon Cookies
• Lemon Blueberry Cookies
• Vegan Lemon Cookies

If you make this lemon raspberry bar 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.

Print

Lemon Raspberry Bars

These lemon raspberry bars have a thick shortbread crust and gooey filling! They are bright, fresh, flavorful, tart, and sweet. These bars are perfect for springtime, summer, Easter, Mother's Day, and more!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 16 bars

Calories 251kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups gluten free flour see note

Lemon Raspberry Filling

• ½ cup gluten free flour
• 1 cup granulated sugar
• 3 eggs
• ¾ cup mashed raspberries
• ½ cup lemon juice
• 1 tbsp lemon zest
• powdered sugar optional garnish

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
• Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.
• Then, add in the gluten free flour. Stir until a thick dough forms.
• Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.
• While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.
• Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.
• Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.
• Bake for 20 minutes or until the middle is mostly set.
• Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Notes

• If you are not gluten free, feel free to use regular flour.
• The shortbread crust dough will be pretty thick.
• Use fresh raspberries.  Mash them with a fork.
• Do not bake too long.
• The bars are done baking when they are mostly set in the center.  If you shake the pan, the middle will slightly jiggle.
• Allow the bars to fully cool before slicing into.
• Store leftovers at room temperature in an airtight container for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 251kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 14mg | Potassium: 24mg | Fiber: 2g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

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