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!

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.

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.

These gluten free cheesecake bars are great for any time of the year. Feel free to use sliced strawberries or raspberries for another fun flavor!

Why You’ll Love This Recipe

• These blueberry cheesecake bars are much easier than a regular cheesecake.
• The crust is buttery and crumbly.
• In addition, the cheesecake filling is so creamy and smooth.
• The fresh blueberries add color, freshness, and sweetness.
• These bars are delicious straight from the fridge.
• Kids and adults love them!
• Feel free to use strawberries, raspberries, or blackberries instead.
• This recipe is gluten free as written.
• Depending on the shortbread cookies, they are also nut free.
• Check out these Blueberry Cheesecake Cookies for another delicious dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for these homemade blueberry cheesecake bars. Scroll down to the recipe card below for the recipe.

For the shortbread crust, use gluten free or regular shortbread cookies. I used Schar gluten free for this recipe. Process until crumbly.

Use unsalted melted butter in the crust. Mix together with the cookie crumbs.

For the filling, use room temperature cream cheese. Place on the kitchen counter at least 2 hours before baking.

A tablespoon of gluten free flour helps thicken the filling. If you are not gluten free, use all purpose flour.

Granulated sugar helps sweeten the filling. I have not tried this recipe using coconut sugar yet.

Eggs help bind the filling together. Do not substitute the eggs with flax eggs or chia eggs. If you are vegan, you will love this Vegan Blueberry Cheesecake!

Lemon zest adds a nice contrast to the blueberries.

Vanilla extract adds a warm and cozy flavor.

Fold in the fresh blueberries. Do not use frozen berries.

Lastly, top with powdered sugar once baked.

Taste & Texture

The bottom of these bars is a bit crunchy, giving you a nice contrast to the smooth and soft cheesecake layer on top. Then, the blueberries come in with a bit of tartness that is perfect with the sweet cheesecake.

These blueberry cheesecake bars are overall relatively sweet and fresh!

How to Make

Step 1

First, preheat oven to 325 degrees Fahrenheit.

Step 2

Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.

Step 3

To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.

Step 4

Add the eggs. Beat until just combined.

Step 5

Fold in blueberries.

Step 6

Transfer batter to the pan. Sprinkle a few blueberries on top.

Step 7

Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.

Step 8

Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Expert Tips for Success

Follow these tips and tricks to make the best blueberry cheesecake bars.

Push the crust down well so it sticks together. It should have the texture of wet sand.

Make sure the cream cheese is warm and soft so you can mix it smoothly.

Bake until the bars are still a little jiggly.

Allow these blueberry cheesecake bars to fully cool before slicing into.

Flavor Variations & Add-Ins

These are some fun ways to switch up the flavor of your blueberry cheesecake bars.

Switch blueberries with strawberries or a berry mix for a new twist.

Sprinkle some chocolate chips into the cheesecake layer for extra sweetness.

Grate some orange peel into the mix for a sunny, tangy zing.

Substitute the shortbread cookie crumbles with graham cracker crumbs.

How to Serve & Store

How to Eat: These blueberry cheesecake bars are best cold, so chill them in the fridge before you dig in.

Storing Them: Keep them in the fridge in an airtight container for up to a week. If you want to keep them for longer, wrap them up well and pop them in the freezer – they’ll be good for a couple of months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for these blueberry cheesecake bars.

Pre-Cut Parchment Paper Sheets: Parchment paper is great for quick and easy clean up.

Check out all of my kitchen favorites!

You May Also Enjoy

• Mini Oreo Cheesecakes
• Gluten Free Cheesecake
• Raspberry Cheesecake Cookies
• Strawberry Cheesecake Cookies
• Pumpkin Cheesecake Cookies

If you make this blueberry cheesecake bar 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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Blueberry Cheesecake Bars

These blueberry cheesecake bars are your dream dessert! Simple to bake with creamy cheesecake, juicy blueberries and a delicious shortbread crust. Perfect for parties or a sweet treat at home!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 9 bars

Calories 379kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 2 cups gluten free shortbread cookie crumbs
• 1 stick melted unsalted butter

Filling

• 16 ounces cream cheese room temperature
• 1 tbsp gluten free flour
• 1 cup white sugar
• 2 eggs
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Topping

• powdered sugar

US Customary – Metric

Instructions

• First, preheat oven to 325 degrees Fahrenheit.
• Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
• To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
• Add the eggs. Beat until just combined.
• Fold in blueberries.
• Transfer batter to the pan. Sprinkle a few blueberries on top.
• Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
• Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Notes

• Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
• Press the crust down into the lined pan.
• Use room temperature cream cheese.  Do not use cold cream cheese.
• Mix the filling together until smooth and creamy but not overmixed.
• Bake until the filling is a little wobbly.
• Allow the bars to cool fully (and then refrigerate) before slicing into.
• Store in the fridge for up to 5 days.  Freeze for up to 30 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 379kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 253mg | Potassium: 97mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 1052IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.3mg

Love these blueberry cheesecake bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Blueberry Cheesecake Bars appeared first on Organically Addison.

This tasty tropical twist on banana bread will become your new favorite! Perfect for any time of the day, it is sure to be a hit with everyone who tries it.

Why You’ll Love This Recipe

• This pineapple banana bread is made in one mixing bowl.
• It only requires 10 minutes of prep time.
• This bread is great for breakfast, brunch, an afternoon snack, or dessert.
• The pineapple glaze adds the perfect topping!
• In addition, it is perfectly sweet and fresh.
• This is such a fun twist on classic banana bread.
• It can be made with gluten free ingredients or regular flour. Check out these Gluten Free Dessert Recipes for more ideas.
• Kids and picky eaters love it!
• This recipe is gluten free, dairy free, and refined sugar free.

Ingredients & Substitutions

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

First, use gluten free flour or regular flour. Both work well.

Baking soda helps leaven this quick bread.

Coconut sugar adds a delicious natural sweetness. Feel free to use light brown sugar if needed.

A little sea salt balances out the sweetness.

Two eggs help bind the bread together. I do not recommend using chia eggs or flax eggs. If you are vegan or egg free, make this Vegan Banana Bread!

Pineapple juice adds a delicious sweetness. Use freshly squeezed if possible.

Melted coconut oil acts as the baking fat. If needed, replace with avocado oil.

Vanilla adds a warmth of flavor.

Mashed bananas add texture and more natural sweetness. Use ripe, brown spotted bananas for the best taste.

Unsweetened coconut flakes add a tropical twist.

Finely dice the fresh pineapple.

For the glaze, mix together the powdered sugar and pineapple juice.

Finally, garnish with coconut flakes.

Taste & Texture

This pineapple banana bread tastes like a pina colada! It is tropical, sweet, and fresh.

This bread is light, moist, and tender. It is not dry at all!

In addition, the glaze adds moisture and flavor.

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, add the gluten free flour, baking soda, coconut sugar, and sea salt. Stir together.

Step 3

Then, add in the eggs, pineapple juice, melted coconut oil, vanilla, mashed bananas, and coconut flakes. Stir together.

Step 4

Fold in the diced pineapple chunks.

Step 5

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

Step 6

Bake for 45 to 50 minutes, or until a toothpick comes out with only moist crumbs.

Step 7

As the bread is cooling, make the glaze. Combine the powdered sugar and pineapple juice. Stir until creamy.

Step 8

Finally, pour the glaze over the top of the bread. Then, sprinkle coconut flakes on top. Serve!

Expert Tips & Tricks

Follow these tips and tricks to make the best pineapple banana bread.

Line the pan with parchment paper.

Use ripe bananas for the best flavor and texture.

If possible, use fresh pineapple.

Do not bake too long. Use a toothpick to determine if the bread is done baking. It should come out with only a few moist crumbs.

Mix the glaze together until creamy and smooth.

How to Serve & Store

Serve this pineapple banana bread once fully cooled.

It pairs well with a dollop of whipped cream or vanilla ice cream!

I highly recommend adding the glaze on top. It adds flavor and moisture.

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

Frequently Asked Questions

Equipment Needed

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

Banana Bread Pan: I use this bread loaf pan every single time I bake banana pineapple bread!

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

Check out all of my kitchen favorites!

You May Also Like

• Protein Banana Bread
• Coconut Flour Banana Bread
• Pumpkin Banana Bread
• Vegan Pineapple Upside Down Cake
• Coconut Flour Banana Bread

If you make this pineapple 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 Breakfast Recipes.

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Pineapple Banana Bread

This homemade pineapple banana bread is bright, fresh, flavorful, and perfectly sweet! It has a moist and tender texture. This quick bread comes together easily in one mixing bowl. Serve for breakfast, brunch, an afternoon snack, or dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices

Calories 306kcal

Author Addison LaBonte

Ingredients

Bread

• 1 ¾ cup gluten free flour or all purpose flour
• 1 tsp baking soda
• 1 cup coconut sugar or light brown sugar
• ½ tsp sea salt
• 2 eggs
• 2 tbsp pineapple juice
• ½ cup coconut oil melted
• 1 tsp vanilla extract
• 1 cup mashed bananas
• 1 tbsp unsweetened coconut flakes
• ½ cup diced pineapple

Glaze

• 1 cup powdered sugar
• 1 tsp pineapple juice
• 1 tbsp unsweetened coconut flakes

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a large mixing bowl, add the gluten free flour, baking soda, coconut sugar, and sea salt. Stir together.
• Then, add in the eggs, pineapple juice, melted coconut oil, vanilla, mashed bananas, and coconut flakes. Stir together.
• Fold in the diced pineapple chunks.
• Transfer the batter to the prepared pan. Smooth into an even layer.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only moist crumbs.
• As the bread is cooling, make the glaze. Combine the powdered sugar and pineapple juice. Stir until creamy.
• Pour the glaze over the top of the bread. Sprinkle coconut flakes on top. Serve!

Notes

• Since I am gluten free, I use gluten free flour for this recipe.  If you are not, feel free to use all purpose flour.
• Feel free to use light brown sugar instead of coconut sugar.
• If you do not have coconut oil, feel free to use another neutral flavored oil like avocado oil.
• Dice the pineapple into small chunks.
• Do not bake too long.  A toothpick inserted should come out with a few moist crumbs.
• Store in an airtight container for up to 3 days at room temperature.
• Check out all of my kitchen favorites!

Nutrition

Calories: 306kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 271mg | Potassium: 113mg | Fiber: 3g | Sugar: 27g | Vitamin A: 67IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Love this homemade gluten free pineapple banana bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Pineapple 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.

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.

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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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The post Lemon Raspberry Bars appeared first on Organically Addison.

I love these blueberry scones for breakfast and brunch. They also pair well with a cup of coffee or tea as an afternoon snack!

Why You’ll Love This Recipe

• These gluten free scones are quick and easy!
• Everything is made in one mixing bowl.
• This recipe takes just over 30 minutes to make.
• They are fluffy and flaky!
• Serve for breakfast, brunch, or afternoon tea. Check out these Gluten Free Breakfast Ideas.
• They are great for entertaining family and friends.
• The blueberries add a pop of freshness and flavor.
• This recipe is gluten free and nut free.
• Check out this Blueberry Coffee Cake for another fun breakfast idea!

Ingredients & Substitutes

These are the main ingredients and substitutions for homemade gluten free scones. Scroll down to the recipe card for the full ingredients list and instructions.

Use gluten free flour. I love King Arthur Flour and Bob’s Red Mill.

Granulated sugar adds the sweetness. I have not tried this recipe with another sugar or sugar alternative.

Baking powder helps these scones rise.

Use cold butter straight from the fridge. Cut into small cubes.

Lemon juice adds a slight tartness. Use freshly squeezed lemon juice for the best flavor.

If you do not have buttermilk, mix milk with a tablespoon of white vinegar or lemon juice.

Eggs help bind everything together. I do not recommend trying a vegan egg replacement.

Use fresh blueberries. Do not use frozen berries. Carefully fold them in.

Lastly, brush the gluten free scones with milk before baking. This helps them become slightly more golden.

Taste & Texture

Light, fluffy, and with just the right hint of crumb, these gluten free scones check all the boxes when it comes to taste and texture.

Their golden crust gives way to a smooth and soft interior. The little bit of sugar on top forms a gentle crust.

The blueberries add a beautiful pop of color and freshness!

How to Make

Step 1

First, preheat the oven to 425 degrees Fahrenheit.  Line a baking pan with parchment paper.

Step 2

In a large mixing bowl, add the gluten free flour, sugar, and baking powder.  Stir together.

Step 3

Then, add in the cold butter cubes.  Use a fork or pastry cutter to incorporate the butter into the dry mixture.

Step 4

Add in the lemon juice, buttermilk, and eggs.  Stir to combine.  The dough will be thick and sticky.

Step 5

Very carefully fold in the fresh blueberries.

Step 6

Add a little gluten free flour to a large surface.  Place the dough on top.  Form into a round disc that is 1.5 inches tall.

Step 7

Use a pizza cutter to slice into 8 equal pieces.

Step 8

Place on the prepared pan.  Lightly brush the tops with milk and sprinkle sugar on top.

Step 9

Bake for 18 to 20 minutes.

Step 10

Finally, remove from the oven.  Serve!

Expert Tips for Success

Follow these tips to make the best gluten free scones.

Use cold butter: This is essential for creating those flaky layers in your scones. Cut it into small cubes before incorporating it into the dry ingredients.

Don’t overmix: Once the dough comes together, stop mixing!

Hot oven, short bake: A hot oven ensures the scones rise quickly and cook through without drying out.

Blueberries: Be careful when folding in the blueberries. They can easily break apart.

Flavor Variations & Add-Ins

The beauty of these gluten free scones are their versatility! Here are some ideas for flavor variations and mix-ins:

Sweet: Chocolate chips, dried cranberries, chopped nuts, lemon zest with blueberries, cinnamon sugar

Savory: Cheddar cheese and chives, roasted vegetables, Everything Bagel seasoning

How to Serve & Store

These gluten free scones are best enjoyed warm out of the oven.

Slather them with butter, jam, or clotted cream for an extra decadent treat.

They are great for breakfast, brunch, or with afternoon tea.

Scones can be stored at room temperature in an airtight container for up to 2 days, or frozen for longer storage.

Frequently Asked Questions (FAQs)

Equipment Needed

Hand Mixer: I love this hand mixer for making the cookie dough.

KitchenAid Stand Mixer: For a more powerful mixer, use this stand mixer. It creams the butter and sugar really well.

USA Pan 3 Piece Cookie Sheet Set: I always use these cookie pans when baking.

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.

Check out all of my kitchen favorites!

You May Also Enjoy

• Blueberry Cookies
• Vegan Chocolate Chip Muffins
• Gluten Free Blueberry Muffins
• Coffee Cookies
• Blueberry Cheesecake Cookies

If you make this gluten free scone 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.

Print

Gluten Free Scones

Discover the joy of baking with these gluten free scones recipe! Perfectly fluffy and bursting with flavor, these scones are easy to make and customizable with your favorite add-ins. Ideal for a delicious, gluten free breakfast or afternoon treat.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 310kcal

Author Addison LaBonte

Ingredients

• 2 ¾ cups gluten free flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ cup cold butter sliced into cubes
• 1 tbsp lemon juice
• ¾ cup buttermilk see note
• 2 eggs
• ¾ cup fresh blueberries
• milk to brush the scones

US Customary – Metric

Instructions

• First, preheat the oven to 425 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a large mixing bowl, add the gluten free flour, sugar, and baking powder. Stir together.
• Then, add in the cold butter cubes. Use a fork or pastry cutter to incorporate the butter into the dry mixture.
• Add in the lemon juice, buttermilk, and eggs. Stir to combine. The dough will be thick and sticky.
• Very carefully fold in the fresh blueberries.
• Add a little gluten free flour to a large surface. Place the dough on top. Form into a round disc that is 1.5 inches tall.
• Use a pizza cutter to slice into 8 equal pieces.
• Place on the prepared pan. Lightly brush the tops with milk and sprinkle sugar on top.
• Bake for 18 to 20 minutes.
• Finally, remove from the oven. Serve!

Notes

• Use cold butter right from the fridge.  Cut into small cubes.
• Use your fingers, a fork, or a pastry cutter to incorporate the butter into the dry mixture.
• If you do not have buttermilk, mix milk with 1 tablespoon white vinegar or lemon juice. Allow this to sit for 5 minutes.
• The dough will be pretty thick.
• Be careful with the blueberries.
• Use fresh blueberries, not frozen.
• Store leftovers in an airtight container for up to 2 days.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 290mg | Potassium: 62mg | Fiber: 5g | Sugar: 12g | Vitamin A: 459IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg

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