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

Do Zucchini Brownies taste like zucchini?

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

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

Ingredients

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

What Each Ingredient Does

Grated zucchini, squeezed

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

Salted butter and dark chocolate chips

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

Eggs and coconut sugar

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

Gluten free flour, dark cocoa, and folded chocolate chips

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

How to make Zucchini Brownies, step by step

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

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

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

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

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

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

Fold in the grated zucchini and the chocolate chips.

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

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

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

Why Squeezing the Zucchini Matters

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

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

Tips for the Best Result

Squeeze the zucchini and measure after

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

Whisk eggs and sugar for the full 2 to 3 minutes

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

Use high-quality dark chocolate chips

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

Do not overbake

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

Substitutions

Storage

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

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

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

Frequently Asked Questions

You May Also Like

• Healthy Zucchini Bread
• Vegan Zucchini Muffins
• Vegan Zucchini Fries
• Gluten Free Chocolate Zucchini Bread
• Gluten Free Chocolate Zucchini Muffins

If you make this Zucchini Brownies 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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Zucchini Brownies

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

• First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the ¾ cup. Set aside.
• Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in the grated zucchini and the chocolate chips.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• If you are not gluten free, you can use all purpose flour.
• Grate the zucchini. Then use paper towels to squeeze out the excess moisture. Then, measure out the 3/4 cup.
• For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 15mg | Potassium: 58mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg

The post Zucchini Brownies appeared first on Organically Addison.

Half the peaches sauté into the filling. The second half waits to be sautéed fresh right before serving, keeping the topping bright and vibrant instead of dull and overcooked.

What is Peach Cobbler Cheesecake?

Peach Cobbler Cheesecake is a baked cheesecake that combines the creamy richness of classic cheesecake with the warm, spiced peach flavor of a cobbler. Sautéed cinnamon peaches bake into the center of a smooth cheesecake filling set over a graham cracker crust, then more fresh sautéed peaches go on top before serving. This version uses gluten free graham crackers and arrowroot powder for a stable, crack-resistant filling.

Ingredients

Sautéed peaches

• 8 fresh ripe peaches, divided
• ¼ cup coconut sugar or granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Graham cracker crust

• 3 cups gluten free graham crackers (see notes)
• 1 stick unsalted butter, melted

Cheesecake filling

• 32 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

What Each Ingredient Does

Room temperature cream cheese and eggs

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Cold cream cheese does not blend smoothly and leaves lumps, while cold eggs can cause the batter to seize and lead to overmixing. Pull both out of the refrigerator at least 45 minutes before starting.

Greek yogurt or sour cream

Both add tang and a silky texture. Sour cream is the traditional choice. Greek yogurt works as a direct substitute at the same amount, adding a slightly lighter texture and more natural protein. Use a thick, full-fat variety for either option.

Arrowroot powder and gluten free graham crackers

Two teaspoons of arrowroot powder or tapioca starch stabilizes the filling and helps it set evenly. Both are grain-free alternatives to the flour or cornstarch most recipes use for the same purpose. Three cups of processed gluten free graham crackers, combined with melted butter, form the crust. Cinnamon-flavored gluten free graham-style cookies work especially well here. Regular graham crackers substitute directly if gluten free is not required.

How to make Peach Cobbler Cheesecake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.

Preheat your oven to 350 degrees Fahrenheit.

Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter.

Press this mixture down into a lined 8 inch springform cheesecake pan. Save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.

Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.

At this point, I like to start boiling 4 cups of water for the water bath.

While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined.

Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir.

Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.

Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.

Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.

Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour.

Cool for at least 4 hours, ideally overnight.

When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Why the Water Bath and Gradual Cooling Prevent Cracks

A cheesecake cracks when its egg proteins set too quickly, often from a dry oven or a sudden temperature change. The water bath adds humidity, slowing the baking process so eggs set gently rather than seizing. Placing the cheesecake on the rack above the boiling water, rather than wrapping the pan in foil and submerging it, avoids water leaking into the crust through a foil seam.

Turning off the oven and cracking the door afterward continues that gentle approach, letting the cheesecake cool gradually rather than facing a sudden temperature drop that causes cracking.

Tips for the Best Result

Use fresh peaches, not frozen

Frozen peaches release excess water as they thaw, making the sautéed filling watery. Fresh, ripe peaches hold their shape and produce concentrated flavor.

Do not overmix once the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix just until the eggs are barely combined.

Let the cheesecake cool gradually

Pulling the cheesecake out immediately exposes it to a temperature shock that almost always causes cracking. The hour of cooling with the oven off and the door cracked is not optional.

Chill overnight for the best texture

An overnight chill produces a firmer, more sliceable cheesecake with fully developed flavor. Plan to make this a day ahead whenever possible.

Substitutions

Storage

Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Freeze undecorated slices or the whole cheesecake tightly wrapped for up to 90 days. Thaw overnight in the refrigerator before serving, and make the fresh peach topping just before you serve it.

Frequently Asked Questions

You May Also Like

• Paleo Mini Cobblers
• Peach Cobbler Cookies
• Peach Cobbler in a Jar
• Gluten Free Blueberry Cobbler
• Paleo Apple Cobbler

If you make this Peach Cobbler Cheesecake 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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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is rich, creamy, and smooth, with a layer of warm cinnamon-sautéed peaches baked right into the center. A buttery graham cracker crust holds everything together, and fresh peaches on top make every slice taste like summer.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 490kcal

Author Addison LaBonte

Ingredients

Sautéed Peaches

• 8 fresh ripe peaches
• ¼ cup coconut sugar or granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

Graham Cracker Crust

• 3 cups gluten free graham crackers see notes
• 1 stick unsalted butter melted

Cheesecake Filling

• 32 ounces cream cheese room temperature
• 4 eggs room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. You may need to add a splash of water to prevent burning. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter. The mixture should resemble wet sand.
• Press this mixture down into a lined 8 inch springform cheesecake pan. Note: I like to save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.
• Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.
• At this point, I like to start boiling 4 cups of water for the water bath. Use an oven safe pot.
• While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined. Do not over mix.
• Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir until just barely combined.
• Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.
• Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.
• Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.
• Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour. This allows the cheesecake to slowly cool down and helps prevent cracks.
• Cool for at least 4 hours, ideally overnight.
• When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Notes

• If you are not gluten free, feel free to use regular graham crackers.
• I used Simple Mills Cinnamon Sweet Thins for the crust.
• I do NOT recommend frozen peaches. They are too watery.
• The ingredients for the cheesecake filling need to be at room temperature, especially the cream cheese and eggs.
• Store covered in the fridge for up to 5 days or in the freezer for up to 90 days.

Nutrition

Calories: 490kcal | Carbohydrates: 67g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 460mg | Potassium: 138mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1098IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 2mg

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand. Check out my Peach Cobbler Cheesecake too!

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

Cookie dough

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 large eggs
• 3 ¼ cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Peach filling

• ½ cup diced fresh ripe peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble topping

• 4 tbsp unsalted butter, cubed and cold
• ½ cup gluten free flour, heat treated (see notes)
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

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

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

Press the well while the cookie is still warm

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

You May Also Like

• Baked Peaches
• Paleo Mini Cobblers
• Peach Cobbler in a Jar
• Peach Cobbler 
• Blackberry Cobbler

If you make this raspberry 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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Peach Cobbler Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 10 cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Peach Filling

• ½ cup diced fresh peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble Topping

• 4 tbsp unsalted butter cubed and cold
• ½ cup gluten free flour heat treated
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
• Then, add in the vanilla and eggs. Beat until mixed.
• Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
• Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
• Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
• Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
• Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
• Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
• I recommend using ripe juicy peaches for the best results.
• Chilling the cookie dough prevents it from spreading too much.
• Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 51mg | Fiber: 5g | Sugar: 55g | Vitamin A: 753IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Peach Cobbler Cookies 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.

Why You’ll Love These Baked Peaches

• Simple Ingredients: You only need a few pantry staples, plus some ripe peaches, to create this incredible dessert.
• Quick & Easy: With a total bake time of less than 30 minutes, this is the perfect last-minute treat for a weeknight or a dinner party.
• Naturally Delicious: Ripe peaches are naturally sweet, so you don’t need a lot of added sugar to make this dessert shine.
• Versatile: This recipe is a fantastic blank canvas for different flavors and toppings.
• Check out this Paleo Peach Cobbler for another fruity dessert favorite!

Ingredients & Substitutes

These are the main ingredients and substitutions for these baked peaches. Scroll down to the recipe card for full ingredients list and instructions.

First, use ripe peaches for the best flavor. In the United States, peak peach season usually runs from June through August, though the exact timing depends on the region.

Olive oil helps the peaches become soft in the oven. It adds a delicious flavor.

Melted butter adds a rich buttery flavor. Mix it with cinnamon and coconut sugar for the filling.

Lastly, top the baked peaches with vanilla ice cream if desired! Whipped cream is another great choice.

Taste & Texture

Baking peaches brings out their natural sweetness and concentrates their flavor, making them incredibly juicy and tender.

The olive oil helps the outside caramelize, while the cinnamon-sugar butter mixture creates a warm, sweet filling that bubbles up in the center.

The result is a dessert that is soft, warm, and bursting with fruity flavor, with a delightful contrast from the creamy vanilla ice cream on top!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.

Step 2

Slice the peaches in half and remove the pits. Place the peaches cut-side up in a rimmed baking dish. Drizzle with olive oil.

Step 3

Bake for 15 minutes. Then, carefully remove from the oven. In a small bowl, combine the melted butter, cinnamon, and coconut sugar. Stir together.

Step 4

Spoon this mixture into the middle of each peach. Bake for an additional 10 to 12 minutes, or until warm and bubbling.

Step 5

Lastly, remove the baked peaches from the oven. If desired, top with vanilla ice cream!

Expert Tips for Success

• Choose the Right Peaches: The key to this recipe is using ripe peaches. They should be soft to the touch and have a fragrant, sweet smell. Freestone peaches are easiest to work with as the pit will come out easily.
• Don’t Overbake: Bake the peaches until they are just warm and tender. Overbaking can cause them to become mushy.
• Use a Baking Dish with Edges: As the peaches bake, they will release some of their delicious juices. A rimmed baking dish or baking pan will catch all the goodness and prevent a mess in your oven.
• Halving the Peaches: When slicing the peaches in half, use a sharp knife to cut all the way around the pit. Gently twist the two halves apart to separate them. If the pit is stubborn, you can use a spoon to carefully pry it out.

Flavor Variations & Add-In

This recipe is delicious on its own, but you can also customize it to your liking!

Spices: Add a pinch of nutmeg, cardamom, or ground ginger to the cinnamon-sugar mixture for a warmer, spicier flavor profile.

Nuts: Sprinkle a few chopped pecans or walnuts over the peaches before the final bake for a delightful crunch.

Herbs: A sprig of fresh thyme or a little chopped rosemary can add a surprising and sophisticated herbal note that pairs beautifully with the peaches.

Sweeteners: Swap the coconut sugar for brown sugar, maple syrup, or a drizzle of honey.

How to Serve & Store Baked Peaches

Serve baked peaches warm, straight from the oven, topped with a scoop of vanilla ice cream for the ultimate experience. They also pair well with a dollop of Greek yogurt or a drizzle of heavy cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or gently reheat them in the microwave for 30-60 seconds.

Frequently Asked Questions (FAQs)

Equipment Needed

Staub Baking Dishes: The smaller baking dish is great for these baked peaches.

Check out all of my kitchen favorites!

You May Also Enjoy

• Strawberry Cheesecake Cookies
• Blueberry Cheesecake Cookies
• Raspberry Cheesecake Cookies
• Berry Cake
• Gluten Free Strawberry Muffins

If you make this baked peach 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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Baked Peaches

Tender, juicy baked peaches with a warm, buttery, cinnamon glaze. The sweet, caramelized fruit is a simple and comforting dessert. Enjoy as is or with a dollop of vanilla ice cream for a perfect treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 112kcal

Author Addison LaBonte

Ingredients

• 2 ripe peaches halved and pitted
• 1 tsp olive oil
• 2 tbsp melted butter
• 1 tsp cinnamon
• 2 tbsp coconut sugar
• ice cream optional topping

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Slice the peaches in half and remove the pits. Place the peaches cut-side up in a rimmed baking dish. Drizzle with olive oil.
• Bake for 15 minutes. Then, carefully remove from the oven. In a small bowl, combine the melted butter, cinnamon, and coconut sugar. Stir together.
• Spoon this mixture into the middle of each peach. Bake for an additional 10 to 12 minutes, or until warm and bubbling.
• Finally, remove from the oven. If desired, top with vanilla ice cream!

Notes

• Use ripe peaches for the best flavor.
• Use a baking dish with edges. There will be some peach juice in the bottom of the pan.
• Bake until warm and tender.
• Store any leftovers in the fridge for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg

The post Baked Peaches appeared first on Organically Addison.

Perfect for parties, potlucks, or simply satisfying a sudden sweet craving. These bars are a game-changer for anyone who loves the classic treat but wants a simpler, indoor-friendly version!

Why You’ll Love This Recipe

• No Campfire Needed: Enjoy the classic s’mores experience without the hassle of building a fire or battling smoke.
• Irresistibly Gooey & Chewy: The perfect balance of melted chocolate, toasted marshmallow, and a soft, slightly crumbly crust creates an amazing textural delight.
• Gluten-Free Goodness: Made with almond and oat flour, these bars are a fantastic treat for those with gluten sensitivities, without sacrificing an ounce of flavor or texture.
• Easy to Make: With straightforward steps and readily available ingredients, these s’mores bars are a breeze to whip up, even for novice bakers.
• Crowd-Pleasing Perfection: Whether for a potluck, a party, or a simple family dessert, these S’mores bars are always a hit and disappear quickly!
• Check out this S’mores Dip for another s’mores inspired dessert!

Ingredients & Substitutes

These are the ingredients and substitutes for these s’mores bars. Scroll down to the recipe card below for the full recipe and measurements!

First, use a combination of almond flour and oat flour for the crust. These two gluten free flours have great flavor and texture.

Baking soda helps the crust rise slightly.

A little sea salt balances out the sweetness.

To sweeten these bars, use honey and coconut sugar. If needed, replace honey with maple syrup or date syrup. Feel free to use brown sugar instead of coconut sugar as desired.

Melted unsalted butter adds a delicious buttery taste to the crust. For a dairy free version, use melted coconut oil.

A little vanilla extract adds a cozy flavor.

Top with dark chocolate and mini marshmallows.

Taste & Texture

These S’mores Bars taste like your favorite childhood summer dessert!

The crust is slightly nutty and sweet.

The chocolate layer is gooey while the marshmallows because caramelized.

How to Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.

Step 3

Add melted butter, honey, coconut sugar, and vanilla. Stir until fully combined into a soft dough.

Step 4

Press about ⅔ of the dough firmly and evenly into the prepared pan to form the crust.

Step 5

Sprinkle chocolate chips evenly over the crust.

Step 6

Add mini marshmallows in an even layer on top.

Step 7

Crumble the remaining dough over the top, leaving some marshmallows peeking through for that classic s’mores look.

Step 8

Bake for 20–22 minutes, or until the top is golden brown and the marshmallows are toasty.

Step 9

Let cool completely in the pan to set (they’ll be gooey if you slice too early!). Use the parchment overhang to lift out, then cut into squares.

Expert Tips and Tricks for Perfect S’mores Bars

• Don’t Overmix the Dough: Once combined, stop mixing the crust dough to ensure a tender texture.
• Press Firmly: When pressing the ⅔ of the dough for the base, make sure it’s firm and even. This prevents crumbling when sliced.
• Even Toppings: Distribute the chocolate chips and marshmallows as evenly as possible to ensure every bite gets a good mix of filling.
• Golden, Not Burnt: Keep a close eye on the marshmallows during the last few minutes of baking. They can go from perfectly golden to burnt quickly! If they’re browning too fast, you can lightly tent the pan with foil.
• Cool Completely! This is crucial for clean slices. The bars will be very gooey straight out of the oven. Letting them cool completely allows the chocolate and marshmallows to set, making them much easier to cut into neat squares. Patience is key here!
• Parchment Paper is Your Best Friend: Don’t skip lining the pan with parchment paper, leaving an overhang. This makes lifting the entire batch out of the pan incredibly easy once cooled, preventing sticking and ensuring a clean removal.

Flavor Variations & Add-Ins

Here are some fun ways to enhance the flavor of your S’mores bars!

• Chocolate Choices: Experiment with milk chocolate chips, semi-sweet chocolate chips, or even a mix for different levels of sweetness. For an extra rich flavor, chopped dark chocolate chunks can be used.
• Nutty Crunch: Add a layer of chopped pecans or walnuts over the chocolate chips for added texture and a nutty flavor.
• Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper in the crust dough can add a subtle warmth and complexity.
• Peanut Butter Love: Drizzle a little melted peanut butter over the chocolate chips before adding the marshmallows for a peanut butter s’mores twist.
• Caramel Swirl: A light drizzle of caramel sauce over the chocolate layer before baking would be a delicious addition.
• Toasted Coconut: Sprinkle some toasted shredded coconut over the marshmallows before baking for an extra tropical flair.

How to Serve & Store

Serving: These S’mores Bars are fantastic on their own, slightly warm, or at room temperature. They are perfect for:

• Dessert for any meal
• A sweet treat with coffee or tea
• School lunchboxes or work snacks
• Potlucks, picnics, and parties
• A cozy movie night treat

Storing:

Room Temperature: Once completely cooled, store the S’mores Bars in an airtight container at room temperature for up to 3-4 days. This keeps them from drying out and maintains their delicious gooeyness.

Refrigeration (Optional): If you prefer a firmer bar, you can store them in the refrigerator, but they might become a bit chewier. Let them come to room temperature for a few minutes before serving for the best texture.

Freezing: While not typically necessary, you could freeze these bars. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. Thaw at room temperature before enjoying.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: These parchment paper sheets are great for baking these s’mores bars.

Pyrex 3 Glass Mixing Bowls: I always use these mixing bowls for this recipe.

Check out all of my kitchen favorites!

You May Also Enjoy

• Chocolate Marshmallow Cookies
• Chocolate Chip Marshmallow Cookies
• S’mores Pizza
• Nutty Buddies
• Millionaire’s Bars

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

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S’mores Bars

Taste s'mores with no campfire needed! Gooey toasted marshmallows, rich melted chocolate, and a chewy, sweet crust combine for an irresistible s'mores experience in every bite. These S'mores Bars are the perfect treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 9 bars

Calories 393kcal

Author Addison LaBonte

Ingredients

For the crust:

• 1 ½ cups almond flour
• 1 cup oat flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter melted
• ⅓ cup honey
• 2 tbsp coconut sugar or brown sugar
• 1 tsp vanilla extract

For the filling:

• 1 ½ cups dark chocolate chips
• 2 cups mini marshmallows

Instructions

• First, preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.
• Add melted butter, honey, coconut sugar, and vanilla. Stir until fully combined into a soft dough.
• Press about ⅔ of the dough firmly and evenly into the prepared pan to form the crust.
• Sprinkle chocolate chips evenly over the crust.
• Add mini marshmallows in an even layer on top.
• Crumble the remaining dough over the top, leaving some marshmallows peeking through for that classic s’mores look.
• Bake for 20–22 minutes, or until the top is golden brown and the marshmallows are toasty.
• Let cool completely in the pan to set (they’ll be gooey if you slice too early!). Use the parchment overhang to lift out, then cut into squares.

Notes

• If you want to use gluten free four, use a total of 2 cups gluten free baking flour.
• Feel free to use your favorite marshmallows.
• Allow the bars to fully cool before slicing into.
• Check out all of my kitchen favorites!

Nutrition

Calories: 393kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 60mg | Fiber: 5g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 3mg

The post S’mores Bars appeared first on Organically Addison.

The best part? This homemade chocolate ice cream is made with wholesome and nutritious ingredients. Serve with ice cream cones, topped with caramel sauce, fudge sauce, or by itself!

Why You’ll Love This Recipe

• This Ninja Creami chocolate ice cream recipe is quick and easy.
• It requires only 5 ingredients.
• This ice cream is naturally high in protein.
• It comes out super smooth and creamy!
• Feel free to add your favorite mix-ins. I love chunks of gluten free cookies, Cottage Cheese Brownies, dark chocolate chips, and caramel sauce.
• The chocolate flavor is rich and indulgent.
• You would never guess this recipe is made with healthier ingredients.
• Check out this Cottage Cheese Ice Cream for another fun dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for this Ninja Creami chocolate ice cream. Scroll down to the recipe card for full ingredients list and instructions.

First, use cottage cheese or Greek yogurt. For the best creamy texture, use full fat.

Use your favorite milk of choice. I typically like canned coconut milk for an ultra creamy texture.

For the protein powder, I highly recommend peanut butter powder. It adds a peanut butter flavor!

Cocoa powder adds the chocolate flavor.

To sweeten this homemade ice cream, use honey or maple syrup. This natural sweetener is better for you than white sugar.

Add more milk as needed when spinning.

Lastly, I highly recommend topping your ice cream with a crumbled cookie!

Taste & Texture

This Ninja Creami chocolate ice cream tastes like your favorite nostalgic ice cream! You would never know it is so quick, easy, and healthy.

The texture is rich, thick, and ultra creamy.

How to Make

Step 1

First, add the cottage cheese, coconut milk, protein powder, cocoa powder, and honey to your Ninja Creami jar. Then, stir to combine.

Step 2

Secure the jar in place. Press the Ice Cream button.

Step 3

Once it has finished spinning, carefully remove it from the machine. Place the lid on top. Freeze for 24 hours.

Step 4

After 24 hours, remove from the freezer. Remove the lid. Next, add a splash of coconut milk and secure in the machine. Then, press the Ice Cream button.

Step 5

Once the machine has finished spinning, remove the product from the machine. Crumble a cookie on top if desired.

Step 6

Lastly, enjoy your high protein chocolate ice cream!

Expert Tips & Tricks

Follow these tips and tricks to make the best Ninja Creami chocolate ice cream.

Use full fat cottage cheese or Greek yogurt. This contributes to a creamier texture.

In addition, use a higher fat milk. Skim milk will not be as creamy as whole milk.

If needed, add more milk as the ice cream spins.

Moreover, you may need to re-spin your ice cream to achieve your desired texture.

How to Serve & Store

Serve this Ninja Creami chocolate ice cream cold and fresh! It is best served completely frozen.

It may be a little soft after spinning. In addition, place it in the freezer as needed.

Have fun with your toppings! I love dark chocolate chips, a gluten free cookie or brownie, honey, and maple syrup.

For a fun idea, top with a drizzle of peanut butter!

Store leftovers in an airtight container for up to 3 months in the freezer.

Frequently Asked Questions

Equipment Needed

Ninja Creami: This is the appliance that I own and love! It works well for making this Ninja Creami chocolate ice cream.

Check out all of my kitchen favorites!

You May Also Like

• Healthy Snickers Smoothie
• Chocolate Covered Pecans
• Butter Pecan Ice Cream
• Paleo Chocolate Ice Cream
• Avocado Banana Smoothie

If you make this Ninja Creami chocolate ice cream 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 sweet treats, check out these Dessert Recipes.

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Ninja Creami Chocolate Ice Cream

You will love this Ninja Creami chocolate ice cream! It is made with wholesome and nutritious ingredients but tastes like your favorite childhood dessert. It takes just a few minutes to mix together. This homemade ice cream comes out velvety smooth and so tasty!

Course Dessert, Snack

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Freezing Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 2 servings

Calories 312kcal

Author Addison LaBonte

Ingredients

• 1 cup cottage cheese or Greek yogurt
• ½ cup coconut milk or milk of choice
• 1 scoop protein powder I used PBfit
• 1 tbsp cocoa powder
• 1 tbsp honey or maple syrup
• more milk as needed
• 1 gluten free cookie optional

Instructions

• First, add the cottage cheese, coconut milk, protein powder, cocoa powder, and honey to your Ninja Creami jar. Stir to combine.
• Secure the jar in place. Press the Ice Cream button.
• Once it has finished spinning, carefully remove from the machine. Place the lid on top. Freeze for 24 hours.
• After 24 hours, remove from the freezer. Remove the lid. Add a splash of coconut milk and secure in the machine. Press Ice Cream.
• Once it has finished spinning, remove from the machine. Crumble a cookie on top if desired.
• Finally, enjoy!

Notes

• Feel free to use either cottage cheese or Greek yogurt.
• Regular milk works as well.
• This ice cream is not overly sweet. For a sweeter option, add more honey.
• You may need to re-spin to reach your desired level of creaminess.
• Store leftovers in the freezer for up to 3 months. 
• Check out all of my kitchen favorites!

Nutrition

Calories: 312kcal | Carbohydrates: 19g | Protein: 23g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 380mg | Potassium: 338mg | Fiber: 1g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg

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The post Ninja Creami Chocolate Ice Cream 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 simple Strawberry Crumb Bars have a buttery crust, sweet fresh strawberry filling, and a crunchy butter topping. They make a great snack for an afternoon, or to bring to a summer party, picnic, or potluck.

Why You’ll Love This Recipe

• Made with everyday ingredients and no fancy equipment, this recipe is perfect for bakers of all levels.
• These strawberry crumble bars are buttery and sweet!
• Whip up a batch in under an hour, ideal for last-minute cravings or potlucks.
• The buttery crumble topping offers a delightful contrast to the sweet and juicy strawberry filling.
• Feel free to use a combination of fresh berries to switch up the flavor.
• They are great for birthdays, BBQs, Fourth of July, Valentine’s Day, Christmas, and more.
• This recipe can be made gluten free. In addition, it is naturally nut free.
• Check out these Strawberry Brownies for another fruity dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for these gluten free strawberry crumble bars. Scroll down to the recipe card for full ingredients list and instructions.

Both gluten free flour and regular flour work in this recipe. Since I am gluten free, I used gluten free flour. Bob’s Red Mill and King Arthur are two great brands.

Use melted unsalted butter. Dairy free butter works well too.

A little baking powder helps the crust rise slightly.

Pure maple syrup adds a natural sweetness. Feel free to use honey if needed.

A little vanilla extract adds a delicious homemade taste.

For the filling, use fresh berries. Do not use frozen berries.

A little tapioca flour helps thicken the filling. If needed, use cornstarch or arrowroot powder.

Lemon juice and lemon zest adds a bright and fresh flavor.

Lastly, a little pure maple syrup adds natural sweetness. Honey works well too.

Taste & Texture

Strawberry Crumble Bars have a beautiful balance between the juicy, sweet strawberries and the buttery, crunchy top and bottom layers.

The strawberries soften in the oven creating a jam-like layer that is both sweet and slightly tangy.

The crumble adds a slight crunch, giving you a delicious texture combo!

How to Make

Step 1

First, set your oven to 375 degrees Fahrenheit to heat up. Then, cover a 9-inch square pan with parchment paper.

Step 2

Start by making the shortbread crust. Mix all the crust ingredients in a bowl. Stir until the mixture looks like cookie dough.

Step 3

Press ¾ of this mixture evenly into the lined pan. Save the remaining ¼ for the topping. Use a fork to poke holes in the crust.

Step 4

Bake the crust for 8 minutes. Then, take it out of the oven.

Step 5

In a clean bowl, mix all the filling ingredients. For a smoother texture, mash the berries. Stir until everything is well combined.

Step 6

Pour the fruit mixture into the pan. Spread it out into an even layer.

Step 7

Sprinkle the remaining crust mixture on top of the fruit.

Step 8

Bake for 32 to 36 minutes, until the topping is lightly golden brown and the filling is bubbly around the edges.

Step 9

Take these strawberry crumble bars out of the oven. Let it cool in the pan for 1 hour, then carefully move it to a wire rack to cool completely.

Step 10

Finally, once completely cooled, cut into bars and enjoy!

Expert Tips for Success

Follow these tips and tricks to make the best strawberry crumble bars.

For the crust, use unsalted butter.

The crust dough should resemble sugar cookie dough.

Poke holes in the crust before baking.

Use fresh berries for the filling. Frozen berries will emit too much moisture while baking.

Bake until the bars are slightly bubbly along the edges.

Cool entirely before cutting into bars.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your strawberry crumble bars.

Want an extra chocolaty treat? Drizzle some melted chocolate over the cooled bars for a delicious twist.

Add chopped walnuts or pecans to the crumble topping for a delightful crunch and extra flavor.

Use different berries for the filling.

Sprinkle chocolate chips or white chocolate chips on top immediately after baking.

How to Serve & Store

These strawberry crumble bars are best enjoyed slightly warm, a la mode with a scoop of vanilla ice cream.

For storage, let them cool completely before cutting into squares.

Place them in an airtight container and refrigerate for up to 4 days.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Parchment paper is great for quick and easy removal from the pan.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for these strawberry crumble bars.

Check out all of my kitchen favorites!

You May Also Enjoy

• Strawberry Cheesecake Cookies
• Blueberry Cheesecake Cookies
• Raspberry Cheesecake Cookies
• Berry Cake
• Gluten Free Strawberry Muffins

If you make this strawberry crumble 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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Strawberry Crumble Bars

Bake these yummy Strawberry Crumble Bars for the ultimate summer dessert! These bars are made with a buttery shortbread crust, sweet gooey filling, and crumbly topping. They are delicious served warm with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 bars

Calories 374kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 2 ¾ cups gluten free flour
• 1 cup melted unsalted butter
• ½ tsp baking powder
• ½ cup pure maple syrup
• 1 tsp vanilla extract

Filling

• 3 cups fresh strawberries or blueberries and raspberries
• 3 tbsp tapioca flour
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp pure maple syrup

US Customary – Metric

Instructions

• First, set your oven to 375 degrees Fahrenheit to heat up. Then, cover a 9-inch square pan with parchment paper.
• Start by making the shortbread crust. Mix all the crust ingredients in a bowl. Stir until the mixture looks like cookie dough.
• Press ¾ of this mixture evenly into the lined pan. Save the remaining ¼ for the topping. Use a fork to poke holes in the crust.
• Bake the crust for 8 minutes. Then, take it out of the oven.
• In a clean bowl, mix all the filling ingredients. For a smoother texture, mash the berries. Stir until everything is well combined.
• Pour the fruit mixture into the pan. Spread it out into an even layer.
• Sprinkle the remaining crust mixture on top of the fruit.
• Bake for 32 to 36 minutes, or until the topping is lightly golden brown and the filling is bubbly around the edges.
• Take it out of the oven. Let it cool in the pan for 1 hour, then carefully move it to a wire rack to cool completely.
• Finally, once completely cooled, cut into bars and enjoy!

Notes

• If you are not gluten free, feel free to use regular all purpose flour.
• If necessary, use honey instead of pure maple syrup.
• The crust dough should resemble classic sugar cookie dough.
• Feel free to use a combination of fresh berries for the filling.
• These bars are done baking when the filling is a little bubbly and the topping is slightly golden brown.
• Allow the strawberry crumble bars to fully cool before slicing.
• Store in an airtight container for up to 4 days at room temperature.
• Check out all of my kitchen favorites!

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 60mg | Fiber: 4g | Sugar: 15g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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The post Strawberry Crumble Bars appeared first on Organically Addison.