Great for holiday gatherings, gift boxes, or simply indulging at home. Try my Pecan Pie Bars too!

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour, all purpose or gluten free flour
• ½ cup dark chocolate chips, to mix in

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

How to Make Pecan Pie Brownies Step by Step

1. First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
2. 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.
3. In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
4. Add the melted chocolate mixture to the mixing bowl. Stir to combine.
5. Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
6. Fold in extra chocolate chips if desired.
7. Pour batter into the lined pan. Smooth out into one even layer.
8. Bake for 20 minutes or until the brownies are just barely set in the middle.
9. While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
10. Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
11. Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
12. Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Tips and Variations for the Best Pecan Pie Brownies

Gluten-free version: Use a 1:1 gluten-free flour in place of all-purpose flour.

Vegan-style swap: Substitute each egg with flax-egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy-free butter / chocolate chips. (Note: texture may vary.)

Chocolate intensity: Use high-quality dark chocolate (60 %–70 %). You can adjust the cocoa powder or reduce sugar slightly if you find it too sweet.

Nut size: Use chopped pecans instead of halves for easier slicing, or halves for visual appeal.

Pan size adjustment: If using a 9×9 or 9×13 pan, scale topping accordingly (increase pecan topping ingredients by same factor).

High-altitude / convection ovens: Consider reducing bake time by 5 minutes or lowering temperature by 10 °F if edges bake too quickly.

Storage and Serving Suggestions

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

For longer storage, you can refrigerate (up to 5 days) or freeze individual bars (wrapped in plastic + foil) for up to 1 month.

Serve with a scoop of butter pecan ice cream, drizzle with caramel sauce, or dust with powdered sugar.

Great for gifting — wrap bars in parchment and tie with ribbon. Serve alongside these Pecan Cookies!

FAQ and Troubleshooting

You May Also Like

• Gluten Free Dairy Free Brownies
• Chocolate Cherry Brownies
• Matcha Brownies
• Chocolate Covered Pecans
• Dark Chocolate Brownies

If you make these pecan pie brownies, 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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Pecan Pie Brownies

Pecan Pie Brownies are rich, fudgy bars with a gooey pecan pie topping. Sweet, nutty, and chocolatey, each bite melts with buttery pecans, smooth dark chocolate, and soft brownie goodness. Perfect for holidays or anytime treats.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 brownies

Calories 396kcal

Author Addison LaBonte

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour all purpose or gluten free flour
• ½ cup dark chocolate chips

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 20 minutes or until the brownies are just barely set in the middle.
• While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
• Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
• Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
• Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Notes

• For the best results, use high-quality dark chocolate chips.
• Stir together the melted butter and chocolate chips until completely smooth and creamy. If needed, microwave for an additional 10–15 seconds.
• This recipe works with both all-purpose flour and gluten-free 1:1 flour, and even cornstarch can be used.
• Gently spread the pecan layer on top.
• Avoid overbaking—the brownies are ready when the pecan topping is set.
• Let the brownies cool completely before cutting.
• Store them at room temperature for up to 3 days.

Nutrition

Calories: 396kcal | Carbohydrates: 52g | Protein: 4g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 147mg | Potassium: 145mg | Fiber: 4g | Sugar: 40g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 3mg

The post Pecan Pie Brownies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free pumpkin cookie dough 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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Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Recipe at a Glance

Prep Time: 15 minutes
Bake Time: 9 to 12 minutes
Cooling and Icing Time: 30 to 60 minutes
Total Time: About 1.5 hours
Yields: 12 large or 24 medium cookies
Dietary Options: Gluten free, dairy free, and vegan variations included

Ingredients for Soft and Chewy Iced Oatmeal Cookies

Cookie Dough:

• ½ cup unsalted butter, cold and cubed
• ½ cup granulated sugar
• ½ cup tightly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼cups gluten free all purpose flour (or regular flour if not gluten free)
• 1 ½ cups gluten free rolled oats (old fashioned, not quick oats)
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Glaze:

• ½ cup powdered sugar
• 1 teaspoon milk or non dairy milk
• ½ teaspoon cinnamon (optional)

How to Make Iced Oatmeal Cookies Step by Step

Prep Time: 15 minutes | Cook Time: 9-10 minutes | Total Time: 24 minutes | Yield: 12 large cookies

1. Preheat & Prep

Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.

2. Cream Cold Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter (cut into a few chunks for the mixer), granulated sugar, and brown sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is lightened slightly and no large clumps of butter remain. The mixture will look slightly crumbly, but fully combined.

3. Add Wet Ingredients

Stop the mixer and scrape down the sides of the bowl. Add in the egg and vanilla extract. Stir briefly on low speed until just combined.

4. Mix in Dry Ingredients

In a separate bowl, briefly whisk together the gluten-free flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Stir on low speed until the ingredients are just combined and you no longer see streaks of dry flour.

Note on Texture: The dough will be pretty thick. This is normal for a cold butter and gluten free dough.

5. Scoop and Bake

Use an ice cream scoop (a standard 3-tablespoon scoop works best) to scoop uniform balls of dough onto the lined baking pan.

Bake for 9 to 10 minutes or until the edges are lightly golden brown. Do not over bake! The centers should look slightly soft.

6. Cool the Cookies

Remove the pan from the oven. Allow the cookies to cool on the pan for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before moving on to the glaze step.

7. Make and Apply the Icing

While the iced oatmeal cookies are cooling, whisk together the powdered sugar, milk, and cinnamon in a small bowl. The glaze should be thick but drizzleable. If it’s too thin, add a teaspoon more powdered sugar; if it’s too thick, add a drop or two more milk.

Once the cookies are fully cooled, drizzle the icing on top using a fork or spoon for a casual, rustic look. Alternatively, dip the tops of the cookies lightly into the bowl of icing for a full, classic glaze.

Baking Tips

Always use cold butter straight from the fridge to reduce spread.

If your butter is softened, chill the dough balls for 30 to 60 minutes before baking.

Don’t over mix. Stop once everything is just combined.

Use old fashioned rolled oats, not quick oats.

Let the iced oatmeal cookies cool completely before glazing to prevent the icing from melting off.

If you want cleaner glaze lines, use a piping bag or dip method instead of drizzling with a spoon.

Cookie Variations and Add-Ins

Vegan Version:

• Use plant based butter or coconut oil
• Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• Use non dairy milk in the glaze

Flavor Add-Ins:

• Add ¼ teaspoon nutmeg for a cozy flavor boost
• Add ½ teaspoon citrus zest to the glaze for brightness
• Stir in up to 1⁄3 cup chopped pecans, walnuts, or raisins

Lower Sugar Option:

• Reduce sugar in the dough by ¼ cup total
• Use a powdered sugar substitute in the glaze such as monk fruit or erythritol

Bake Time Chart for Iced Oatmeal Cookie Texture

Frequently Asked Questions (FAQs)

Homemade vs Store Bought

Nutrition Info (Per Large Cookie, Approximate)

• Calories: 241
• Fat: 9 grams
• Carbohydrates: 38 grams
• Protein: 3 grams

Note: Nutrition will vary depending on flour type, glaze amount, and any substitutions.

You May Also Like

• Banana Oatmeal Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Vegan Peanut Butter Oatmeal Cookies
• Gluten Free Oatmeal Chocolate Chip Cookies
• Banana Oatmeal Peanut Butter Cookies

These iced oatmeal cookies are cozy, nostalgic, and easy to make with everyday ingredients. The crackly glaze and chewy oat texture make them feel both old fashioned and elevated. Perfect for gifting, holidays, lunchbox treats, or pairing with a cup of tea.

If you make this iced oatmeal cookie 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 Gluten Free Recipes.

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Iced Oatmeal Cookies

These iced oatmeal cookies are soft, chewy in the center, and lightly crisp on the edges. Sweet vanilla glaze adds the perfect finish. Cozy, cinnamon-spiced, and full of hearty oats, they taste like homemade comfort in every bite!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 241kcal

Author Addison LaBonte

Ingredients

• ½ cup unsalted butter cold
• ½ cup granulated sugar
• ½ cup brown sugar tightly packed
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour
• 1 ½ cups gluten free rolled oats
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup powdered sugar
• 1 tsp milk
• ½ tsp cinnamon

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
• Then, add in egg and vanilla. Stir to combine.
• Add in gluten free flour, oats, baking soda and salt. Stir to combine.
• Use ice cream scoop to scoop balls of dough onto lined baking pan.
• Bake for 9 to 10 minutes or until edges are lightly golden.
• Next, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
• While they are cooling, whisk together the powdered sugar, milk, and cinnamon. Once the cookies are fully cooled, drizzle the icing on top!

Notes

• Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
• If you only have softened butter, make dough as written. Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour. Then, finally bake.
• Mix cold butter and sugars until completely combined. This usually takes 2 to 3 minutes in my stand mixer.
• Use old fashioned rolled oats, not quick oats.
• The dough will be pretty thick.
• Use ice cream scoop to scoop balls of dough. This makes about 12 large cookies.
• Wait until fully cooled before icing them.
• Store leftovers in the fridge for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 58mg | Fiber: 2g | Sugar: 23g | Vitamin A: 257IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg

The post Iced Oatmeal Cookies appeared first on Organically Addison.

This unique recipe blends the rich, familiar taste of cocoa with the subtle goodness of bone broth, offering a delightful way to support your gut health, skin, and joints, all while satisfying your sweet tooth. Get ready to experience comfort and wellness in every sip!

Why You Will Love This Bone Broth Hot Chocolate Recipe

You might be thinking, “Bone broth in my hot chocolate? Really?” And my answer is a resounding YES! Here’s why this unexpected pairing will win you over.

• Gut-Healing Goodness: Bone broth is renowned for its collagen and gelatin content, which can help soothe and repair the gut lining, promoting better digestion and nutrient absorption.
• Immune System Support: Packed with amino acids like glycine and proline, bone broth can help bolster your immune system, making this a perfect drink for colder months or when you need a little extra support.
• Skin, Hair & Joint Health: The collagen in bone broth is a vital protein for healthy skin elasticity, strong hair, and supple joints. Sip your way to a natural glow!
• Hidden Nutrition: It’s an ingenious way to incorporate more nutrient-dense bone broth into your diet without even realizing it. The cocoa and honey cleverly mask any savory notes.
• Naturally Sweet & Satisfying: With just the right amount of honey, this hot chocolate is sweet without being overly so, and the healthy fats from your milk of choice (and the broth itself) make it incredibly satisfying.
• Quick & Easy: With minimal ingredients and a simple preparation process, you can whip up this nourishing drink in minutes.
• Check out this Oat Milk Hot Chocolate for another comforting beverage!

Ingredients & Substitutes

These are the main ingredients and substitutions for this bone broth hot chocolate. Scroll down to the recipe card for full ingredients list and instructions.

First, choose unflavored bone broth. I typically use the beef broth from Trader Joe’s.

Next, select your milk of choice. Both regular and dairy free milk work well.

Cocoa powder adds the delicious chocolate flavor! I prefer dark cocoa powder, but feel free to use regular.

A little honey adds the natural sweetness. Replace with maple syrup if desired.

A pinch of cinnamon adds a delicious warmth.

If desired, top with marshmallows or whipped cream.

Taste & Texture

This bone broth hot chocolate is all about comfort and sweetness. The rich cocoa, golden honey, and a pinch of cinnamon create a taste that’s totally familiar and comforting.

Our special ingredient, the plain bone broth, just makes it extra rich and satisfying, without any savory taste. The texture is simply dreamy—velvety smooth and wonderfully warm. It’s truly a cozy treat!

How to Make

Step 1

First, in a small saucepan over low medium heat, add the bone broth and milk.

Step 2

Once lightly simmering, add in the cocoa powder, honey, and cinnamon.

Step 3

Stir together. Continue stirring until creamy.

Step 4

Finally, pour into a mug and enjoy your bone broth hot chocolate!

Expert Tips and Tricks for the Perfect Bone Broth Hot Chocolate

To make the perfect bone broth hot chocolate, keep these tips in mind.

• Choose Your Broth Wisely: This is key!
• Unflavored is Best: Look for bone broth that states “unflavored” or “plain.”
• No Added Garlic or Onion: Avoid brands with added garlic, onion, or other strong savory aromatics, as these flavors will likely conflict with the sweet profile.
• Check Ingredients: Always read the label to ensure there are no added sugars, artificial flavors, or excessive sodium. High-quality, long-simmered bone broth will yield the best results.
• Gentle Heat is Your Friend: Simmer, don’t boil. Heating the bone broth and milk over low to medium heat ensures everything combines smoothly and prevents burning the milk.
• Whisk for Creaminess: While the recipe calls for stirring, a small whisk can help ensure the cocoa powder and honey fully dissolve, creating an even creamier and lump-free texture.
• Adjust Sweetness to Taste: The 2 tablespoons of honey provide a moderate sweetness. If you prefer a sweeter drink, feel free to add a little more honey to your liking.
• Quality Cocoa Matters: Use a good quality unsweetened cocoa powder for the best chocolate flavor.

Flavor Variations & Add-Ins

While delicious as is, this bone broth hot chocolate is also a fantastic canvas for creative additions:

• Spiced Sensations:
  • Pinch of Cayenne: For a subtle spicy kick.
  • Cardamom or Nutmeg: A tiny pinch can add a unique aromatic depth.
• Creamy Boosts:
  • Coconut Cream: For an extra rich, dairy-free option.
  • Ghee or Coconut Oil: A teaspoon can add healthy fats and enhance creaminess.
• Sweet Enhancements:
  • Maple Syrup: A natural alternative to honey.
  • Vanilla Extract: A splash of pure vanilla extract complements the chocolate beautifully.
  • Collagen Peptides (Extra Boost): If you want to supercharge the collagen content, add an extra scoop of unflavored collagen peptides. They dissolve seamlessly.
• Herbal Infusions: Consider adding a small amount of adaptogenic herbs like reishi or ashwagandha powder for an added wellness boost (start with a tiny amount and taste).

How to Serve & Store

Serving: This recipe makes one generous mug of bone broth hot chocolate. While marshmallows are an optional topping, they add a fun and classic hot chocolate touch. You can also top with a sprinkle of extra cinnamon, a dollop of whipped cream (dairy or coconut), or a drizzle of chocolate sauce.

Storing: Bone broth hot chocolate is best enjoyed immediately. If you have any leftovers, allow it to cool completely before transferring it to an airtight container and refrigerating for up to 24 hours.

Reheat gently on the stovetop over low heat, stirring frequently until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

Mugs: Pour your bone broth hot chocolate into this big mug.

Check out all of my kitchen favorites!

You May Also Enjoy

• Chocolate Marshmallow Cookies
• Oat Flour Chocolate Chip Cookies
• Chocolate Chip Marshmallow Cookies
• Easy Chocolate Mango Smoothie
• Gluten Free Dairy Free Brownies

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

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Bone Broth Hot Chocolate

Sip cozy comfort! This Bone Broth Hot Chocolate is rich, creamy, and wonderfully sweet. You'll taste deep cocoa and warm cinnamon, with a velvety smooth feel. The secret bone broth simply adds richness, not a savory taste. It's a comforting hug in a mug!

Course Breakfast, Dessert, Drinks

Cuisine American

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Author Addison LaBonte

Ingredients

• ½ cup unflavored bone broth chicken or beef
• 1 cup milk of choice
• 2 tbsp cocoa powder
• 2 tbsp honey
• pinch cinnamon
• marshmallows optional topping

Instructions

• First, in a small saucepan over low medium heat, add the bone broth and the milk.
• Once lightly simmering, add in the cocoa powder, honey, and the cinnamon.
• Stir together. Continue stirring until creamy and warm, about 3 to 4 minutes.
• Finally, pour into a mug and enjoy!

Notes

• Choose a brand of bone broth without added sugar or artificial flavors.
• Look for a neutral flavored bone broth. 
• Feel free to use any type of milk. The creamier the milk, the creamier the hot chocolate.
• This recipe makes one large mug of hot chocolate.
• Check out all of my kitchen favorites!

The post Bone Broth Hot Chocolate appeared first on Organically Addison.

Why You’ll Love This Recipe

• This recipe requires minimal prep and cooking time, making it perfect for busy weeknights.
• Smashed sweet potatoes can be dressed up or down depending on your taste.
• They pair well with a variety of proteins and can be customized with different herbs and spices.
• Sweet potatoes are packed with vitamins, minerals, and fiber.
• This recipe is different enough from regular sweet potatoes to feel fun and unique!
• Kids love them.
• This recipe is gluten free, nut free, paleo friendly, meat free, and can be easily made dairy free and vegan.
• Replace the butter with ghee for a Whole30 side dish option.
• Check out these Air Fryer Sweet Potato Fries for another healthy side dish!

Ingredients & Substitutes

These are the main ingredients and substitutions for these smashed sweet potatoes. Scroll down to the recipe card for the full ingredients list and instructions.

Use large sweet potatoes. Wash and dry them before cutting into ½ inch rounds. I like to leave the skin on for some extra crunch and texture.

Melted butter adds a delicious buttery flavor and moisture. Feel free to use vegan butter or ghee. Olive oil can also be used.

Season with sea salt and pepper.

Chopped herbs add a pop of color and freshness. I love cilantro, basil, thyme, and rosemary. Feel free to use your favorites.

Lastly, top the sweet potatoes with fresh roasted garlic if desired.

Taste & Texture

The exterior of these smashed sweet potatoes gets wonderfully crispy in the oven, forming a perfect contrast to the soft, fluffy interior.

The natural sweetness of the potatoes is enhanced by roasting, which also brings out their rich, earthy flavors.

A touch of salt, pepper, and your favorite herbs elevates the taste.

How to Make

Step 1

First, boil the sweet potato rounds for 10 minutes to soften them.  Drain and pat dry.

Step 2

Preheat the oven to 425 degrees Fahrenheit.  Lightly brush a rimmed baking pan with melted butter.

Step 3

Place each sweet potato round on the pan.  Use the bottom of a glass jar or mug to smash each sweet potato.

Step 4

In a small bowl, combine the remaining melted butter, sea salt, black pepper, and chopped herbs.  Stir to combine.

Step 5

Brush this herb butter over the tops of each potato round.

Step 6

Bake for 15 to 20 minutes, or until the potatoes have reached your desired level of crispiness.

Step 7

Lastly, remove from the oven.  If desired, garnish the smashed sweet potatoes with roasted garlic and more herb butter.

Expert Tips for Success

Follow these tips and tricks to make the best smashed sweet potatoes.

For even cooking, cut your sweet potatoes into slices of similar thickness.

Par-boiling the sweet potatoes before smashing shortens the roasting time and helps achieve a creamier center.

Don’t be shy with the seasonings! Garlic powder, paprika, and fresh herbs like rosemary or thyme add a wonderful depth of flavor.

Broil the smashed potatoes for a few minutes at the end to achieve that delicious crispy texture.

Flavor Variations & Add-Ins

The beauty of smashed sweet potatoes lies in their adaptability. Here are some ideas to inspire you:

Add crumbled bacon, feta cheese, and a sprinkle of red pepper flakes for a smoky and salty twist.

Fresh herbs like cilantro, chives, or parsley add a vibrant pop of flavor.

For a touch of heat, incorporate chili flakes or a drizzle of sriracha.

For a sweet option, replace the salt and pepper with cinnamon and nutmeg. Omit the herbs and garlic.

How to Serve & Store

Smashed sweet potatoes are a perfect side dish for roasted chicken, grilled fish, or a vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat them gently in the oven or air fryer until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: These rimmed baking pans are great for making smashed sweet potatoes.

Check out all of my kitchen favorites!

You May Also Enjoy

• Sweet Potato Rice
• Air Fryer Home Fries
• Sweet Potato Curry
• Japanese Sweet Potato Fries
• Baked Sweet Potato Slices

If you make this smashed sweet potato 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 Side Dishes.

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Smashed Sweet Potatoes

Savory and crispy on the outside, melt-in-your-mouth tender on the inside, these smashed sweet potatoes are a delicious side dish! Simply boil sweet potatoes until tender, smash them flat, and bake until golden brown and crispy. Enjoy the natural sweetness and satisfying texture!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 196kcal

Author Addison LaBonte

Ingredients

• 3 large sweet potatoes sliced into ½ inch rounds
• ¼ cup melted butter
• 1 tsp sea salt
• 1 tsp black pepper
• chopped herbs
• roasted garlic to garnish

Instructions

• First, boil the sweet potato rounds for 10 minutes to soften them. Drain and pat dry.
• Preheat the oven to 425 degrees Fahrenheit. Lightly brush a rimmed baking pan with melted butter.
• Place each sweet potato round on the pan. Use the bottom of a glass jar or mug to smash each sweet potato.
• In a small bowl, combine the remaining melted butter, sea salt, black pepper, and chopped herbs. Stir to combine.
• Brush this herb butter over the tops of each potato round.
• Bake for 15 to 20 minutes, or until the potatoes have reached your desired level of crispiness.
• Finally, remove from the oven. If desired, garnish with roasted garlic and more herb butter.

Notes

• Choose large sweet potatoes that are long.
• Wash and dry the potatoes before boiling.
• Cut the sweet potatoes into equal sized, ½ inch slices.
• Use a rimmed baking pan to prevent spillage.
• For extra crispy potatoes, broil for 2 to 3 minutes at the end of the baking time.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 196kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 766mg | Potassium: 581mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24404IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg

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The post Smashed Sweet Potatoes appeared first on Organically Addison.

Why You’ll Love This Recipe

• These no bake Samoa cookies are quick and easy!
• This recipe requires only 3 ingredients.
• No oven is needed!
• These cookies take only 10 minutes of prep time.
• Kids love them!
• Try these Millionaire Bars too.
• They are a much healthier version of the Girl Scout Caramel DeLites cookies.
• These cookies are healthy enough for breakfast but sweet enough for dessert.
• They are great for many diets and lifestyles.
• This recipe is grain free, gluten free, Paleo friendly, dairy free, nut free, vegan, egg free, and refined sugar free.
• Check out these Homemade Thin Mints for another Girl Scout cookie favorite!

Ingredients & Substitutions

These are the main ingredients and substitutions for these no bake Samoa cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Use pitted dates or pit your dates. I prefer Medjool dates.

Unsweetened coconut flakes add the delicious coconut flavor.

Lastly, use dark chocolate chips for the most rich flavor. Milk or semisweet chocolate works as well.

Taste & Texture

These no bake Samoa cookies are a healthier version of classic Samoa cookies. They are not quite as sweet. The dates provide a slight caramel flavor.

The cookies are chewy and slightly sticky. They are no bake, so they are not as chewy as traditional baked cookies.

How to Make

Step 1

First, line a pan with parchment paper.

Step 2

Add the pitted dates and coconut flakes to a food processor.

Step 3

Process for 30 seconds, or until the mixture sticks together between your fingers.

Step 4

Form the mixture into flat discs. Place on the lined pan.

Step 5

Use the end of a wooden spoon to form a hole in the middle of each cookie.

Step 6

Dip the bottom of each cookie in the melted chocolate. Place on the pan. Drizzle melted chocolate on top.

Step 7

Place in the fridge for 20 minutes, or until the chocolate has hardened.

Step 8

Lastly, remove the no bake Samoa cookies from the fridge and serve!

Expert Tips & Tricks

These are the tips and tricks to make the best no bake Samoa cookies.

Use pitted dates. If your dates contain pits, remove them.

I like Medjool dates the best for this recipe. They are naturally soft and sweet.

You can make these cookies as big or small as desired.

Use the end of a wooden spoon or spatula to create the hole in the middle of the cookies. The hole is completely optional.

Allow them to chill until the chocolate is fully hardened.

How to Serve & Store

Serve these no bake Samoa cookies once chilled.

They are great by themselves, or served with a glass of milk, coffee, or tea.

I also love them chopped up and served on top of ice cream!

Store these cookies in the fridge or freezer. Do not store them at room temperature.

Frequently Asked Questions

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: I use these cookie pans for every baking recipe.

Pre-Cut Parchment Paper Sheets: Line the pan with parchment paper.

Check out all of my kitchen favorites!

You May Also Like

• Mint Chocolate Chunk Cookies
• Samoa Bars
• Gluten Free Samoa Cookies
• Chocolate Chip Cookie Skillet
• Vegan Cookie Dough Bars

If you make this no bake Samoa 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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No Bake Samoa Cookies

These no bake Samoa cookies are such a fun treat! They are inspired by the classic Girl Scout cookie, but they are both gluten free and vegan. This quick and easy recipe is no bake!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 cookies

Calories 250kcal

Author Addison LaBonte

Ingredients

• 1 cup pitted dates
• 1 cup unsweetened coconut flakes
• ½ cup melted dark chocolate

Instructions

• First, line a pan with parchment paper.
• Add the pitted dates and coconut flakes to a food processor.
• Process for 30 seconds, or until the mixture sticks together between your fingers.
• Form the mixture into flat discs. Place on the lined pan.
• Use the end of a wooden spoon to form a hole in the middle of each cookie.
• Dip the bottom of each cookie in the melted chocolate. Place on the pan. Drizzle melted chocolate on top.
• Place in the fridge for 20 minutes, or until the chocolate has hardened.
• Finally, remove from the fridge and serve! Store leftovers in the fridge.

Notes

• Be sure to pit the dates.
• This recipe makes about 6 to 8 cookies, depending on how big you make them.
• Allow the chocolate to fully harden in the fridge before serving these.
• Store in the fridge or freezer in an airtight container.
• Check out all of my kitchen favorites!

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 9mg | Potassium: 342mg | Fiber: 6g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg

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The post No Bake Samoa Cookies (Caramel DeLites) appeared first on Organically Addison.

Why You’ll Love This Recipe

• This Valentine’s bark is quick and easy to make.
• The entire recipe takes only 20 minutes in total.
• Only 4 easy ingredients are required.
• This recipe can be customized. For another fun idea, try this Strawberry Bark!
• Feel free to use white chocolate, milk chocolate, or dark chocolate.
• The conversation hearts make this bark so fun and festive!
• This recipe is naturally gluten free.
• Check out this Banana Bark or this Date Bark for another fun bark recipe!

Ingredients & Substitutions

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

Use any type of chocolate chips. I love dark chocolate, but milk chocolate, semisweet chocolate, and white chocolate all work well.

Coconut oil helps the chocolate harden quickly. Unrefined coconut oil has a slight coconut flavor. On the other hand, refined coconut oil is neutral.

Conversation candy hearts are so fun! If you cannot find them in stores, they are available on Amazon. If desired, replace with M&M’s.

Lastly, top with sprinkles!

Taste & Texture

This Valentine’s bark tastes exactly how it looks! The main flavors are chocolate and candy hearts.

The texture is creamy chocolate and crunchy candy.

How to Make

Step 1

First, line a pan with parchment paper.

Step 2

Melt the chocolate chips and coconut oil together. Stir until smooth and creamy. Pour this mixture into a big square or rectangle on the parchment lined pan.

Step 3

Top with conversation hearts and sprinkles.

Step 4

Refrigerate for 15 to 20 minutes, or until the chocolate has hardened.

Step 5

Lastly, remove the Valentine’s bark from the fridge. Break into pieces and enjoy!

Expert Tips & Tricks

Follow these tips and tricks to make the best Valentine’s bark.

Use chocolate or chocolate chips that melt well.

Melt the chocolate chips and coconut oil until fully creamy.

Line the pan with parchment paper. This prevents sticking.

Chill until the chocolate has completely hardened.

How to Serve & Store

Serve this Valentine’s bark once it has hardened!

It is great for a fun snack or quick dessert.

Serve by itself or as part of a larger dessert board.

Store in the fridge or freezer in a large Ziplock bag or glass container.

Frequently Asked Questions

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: Use a cookie sheet for this bark recipe.

Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean up easy!

Check out all of my kitchen favorites!

You May Also Like

• Yogurt Bark
• Chocolate Covered Raspberries
• Peanut Butter Balls (Buckeyes)
• Gluten Free Peanut Butter Blossoms
• Chocolate Peanut Butter Cookies

If you make this Valentine’s bark 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 Snack Recipes.

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Valentine’s Bark

This Valentine's Bark features smooth chocolate, sweetheart candies, and colorful sprinkles! This quick and easy recipe is fun for snacks and desserts. Kids love it!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Addison LaBonte

Ingredients

• ½ cup chocolate chips
• 1 tsp coconut oil
• ¼ cup conversation heart candies
• sprinkles

Instructions

• First, line a pan with parchment paper.
• Melt the chocolate chips and coconut oil together. Stir until smooth and creamy. Pour this mixture into a big square or rectangle on the parchment lined pan.
• Top with conversation hearts and sprinkles.
• Refrigerate for 15 to 20 minutes, or until the chocolate has hardened.
• Finally, remove from the fridge. Break into pieces and enjoy!

Notes

• Feel free to use any type of chocolate that melts well.
• Use parchment paper for easy removal and clean up.
• Allow the chocolate to fully harden before breaking apart.
• Store in the fridge or freezer.
• Check out all of my kitchen favorites!

Nutrition

Calories: 113kcal | Carbohydrates: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Fiber: 2g | Calcium: 0.01mg | Iron: 1mg

If you love this Valentine’s Bark recipe, sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Valentine’s Bark appeared first on Organically Addison.

I have been gluten free since 2016 and have never had gluten free cinnamon rolls taste this good! I have been trying to perfect this recipe for 3 years now. This recipe is amazing! You will also love these Cinnamon Roll Cookies!

Why You’ll Love This Recipe

• These gluten free cinnamon rolls are pillowy soft.
• They are not dry or dense.
• These taste like the classic cinnamon buns! Just like Cinnabon but gluten free.
• The cream cheese frosting is so creamy and smooth.
• Kids and adults love them! Try this Gluten Free Monkey Bread too.
• Double this recipe if feeding a crowd.
• We make these for Christmas brunch every year!
• They can be made in just a couple of hours.
• This recipe is gluten free and nut free.
• Check out this Cinnamon Banana Bread for another fun breakfast recipe!

Ingredients & Substitutions

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

First, use King Arthur gluten free bread flour. I have tried making cinnamon rolls with other gluten free and had little success. This brand does include wheat starch, but it is processed to remove the gluten. I get very sick when eating gluten and I have no issue with this brand.

Granulated sugar adds sweetness.

Baking powder helps the dough rise while baking. It works with the quick instant yeast.

Sea salt balances out the sweetness.

Thin out the dough with warm water, melted butter, and whole milk. Use heavy cream if needed.

Only one egg is needed! I have not tried to make this recipe vegan.

For the filling, use melted butter, light brown sugar, cinnamon, and ground ginger. Ginger adds a depth of flavor.

For the cream cheese frosting, use powdered sugar, room temperature butter, vanilla, and room temperature cream cheese. The butter and cream cheese must be room temperature. Beat together until creamy.

Taste & Texture

These gluten free cinnamon rolls are incredibly soft, tender, and fluffy! You would never guess they are gluten free. They truly taste like the cinnamon buns you ate growing up!

They are sweet, bursting with cinnamon, and taste like classic cinnamon rolls.

Kids love them!

How to Make

Step 1

First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free bread flour, sugar, baking powder, yeast, and sea salt. Stir together.

Step 2

Then, add in the warm water, milk, egg, and melted butter. Mix for 2 minutes or until a thick sticky dough is formed. Spray a spatula with nonstick spray and scrape the dough on the sides of the bowl to the bottom. Cover the bowl with plastic wrap. Chill in the fridge for 30 minutes.

Step 3

After 30 minutes, remove the bowl from the fridge. Lightly flour a large cutting board and a rolling pin. Place the ball of dough in the middle. Gently roll out into a big rectangle that is approximately 6 inches by 12 inches long.

Step 4

Make the brown sugar filling. Combine brown sugar, cinnamon, and ginger in a bowl. Spoon the melted butter all over the dough. Sprinkle the brown sugar mixture on top.

Step 5

Use a pizza cutter to cut long strips of dough that are 1 inch wide. This will make 6 long strips of dough. Carefully roll up each strip into a cinnamon roll. Place in a generously sprayed baking dish.

Step 6

Once all 6 rolls are placed in the baking dish, place a kitchen towel on top. Place in the oven with the oven light on for 1 hour (the oven will be turned OFF at this point).

Step 7

After 1 hour, the rolls will have grown slightly in size. Remove from the oven and remove the towel. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake for 30 to 32 minutes, or until the edges are lightly golden and the mixture is bubbly.

Step 8

While the cinnamon rolls are baking, make the cream cheese frosting. Combine the powdered sugar, butter, vanilla and cream cheese in a bowl. Use an electric mixer or stand mixer to beat until creamy.

Step 9

Finally, remove the gluten free cinnamon rolls from the oven. Immediately top with the cream cheese frosting and serve!

Expert Tips & Tricks

Follow these tips and tricks to make the best gluten free cinnamon rolls.

First, use the King Arthur gluten free bread flour. It makes the biggest difference! I have tried this recipe with other gluten free flour and it did not work well.

Measure out the yeast. This recipe calls for just under 1 full packet.

For added flavor, I highly recommend adding the ground ginger to the filling.

Do not skip the two rising times. This helps the dough a ton!

Lightly flour the cutting board and rolling pin. This prevents sticking.

Use enough brown sugar to cover the rolled out dough.

Use a pizza cutter to make the long strips of dough.

During the second rising time, the cinnamon rolls will not double in size. They will grow slightly. Do not worry.

Bake until the edges are golden but not brown.

Beat the cream cheese frosting until super creamy.

Add the frosting while the rolls are still hot.

How to Serve & Store

Serve these gluten free cinnamon rolls hot and fresh! They are best eaten as soon as possible.

We make these for Christmas and serve with bacon, quiche, breakfast burritos, and hot chocolate.

Store in an airtight container for up to 2 days at room temperature.

Try these Chocolate Cinnamon Rolls too! For more ideas, check out these Gluten Free Breakfast Ideas.

Frequently Asked Questions

Equipment Needed

Hand Mixer: Use this hand mixer for the cream cheese frosting.

KitchenAid Stand Mixer: This gluten free cinnamon roll recipe needs a stand mixer for the dough.

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

Staub Baking Dishes: I love these baking dishes!

Check out all of my kitchen favorites!

You May Also Like

• Cinnamon Spice Oatmeal
• Apple Cinnamon Bread
• Gingerbread Loaf
• Gluten Free Gingersnaps
• Gluten Free Biscuits

If you make this 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!  Check out these Breakfast Recipes for more great ideas!

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Gluten Free Cinnamon Rolls

These gluten free cinnamon rolls are soft, fluffy, tender, and sweet! They taste like classic cinnamon rolls. Top them with homemade cream cheese frosting for a delicious breakfast or brunch!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rising Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 537kcal

Author Addison LaBonte

Ingredients

Cinnamon Rolls

• 2 ¼ cups King Arthur gluten free bread flour see note
• ¼ cup granulated sugar
• ½ tsp baking powder
• 1 ½ tsp quick instant yeast almost 1 full packet
• 1 tsp sea salt
• 10 tbsp warm water
• ½ cup whole milk or heavy cream
• 1 egg
• 3 tbsp melted unsalted butter

Brown Sugar Filling

• 3 tbsp melted unsalted butter
• ½ cup light brown sugar
• 2 tsp cinnamon
• ¼ tsp ground ginger optional

Cream Cheese Frosting

• ½ cup powdered sugar
• 2 tbsp unsalted butter room temperature
• 1 tsp vanilla extract
• 4 ounces cream cheese room temperature

US Customary – Metric

Instructions

• First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free bread flour, sugar, baking powder, yeast, and sea salt. Stir to combine.
• Then, add in the warm water, milk, egg, and melted butter. Mix for 2 minutes or until a thick sticky dough is formed. Spray a spatula with nonstick spray and scrape the dough on the sides of the bowl to the bottom. Cover with plastic wrap. Chill in the fridge for 30 minutes.
• After 30 minutes, remove the bowl from the fridge. Lightly flour a large cutting board and a rolling pin. Place the ball of dough in the middle. Gently roll out into a big rectangle that is approximately 6 inches by 12 inches long.
• Make the filling. Combine brown sugar, cinnamon, and ginger in a bowl. Spoon the melted butter all over the dough. Sprinkle the brown sugar mixture on top.
• Use a pizza cutter to cut long strips of dough that are 1 inch wide. This will make 6 long strips of dough. Carefully roll up each strip into a cinnamon roll. Place in a generously sprayed baking dish.
• Once all 6 rolls are placed in the baking dish, place a kitchen towel on top. Place in the oven with the oven light on for 1 hour (the oven will be turned OFF at this point).
• After 1 hour, the rolls will have grown slightly in size. Remove from the oven and remove the towel. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake for 30 to 32 minutes, or until the edges are lightly golden and the mixture is bubbly.
• While the cinnamon rolls are baking, make the cream cheese frosting. Combine the powdered sugar, butter, vanilla and cream cheese in a bowl. Use an electric mixer or stand mixer to beat until creamy.
• Finally, remove the cinnamon rolls from the oven. Immediately top with the cream cheese frosting and serve!

Notes

• I have tried this recipe using other types of gluten free flour, but none of them comes close to the King Arthur gluten free bread flour.  I do not recommend using any other brand or flour.
• PLEASE NOTE: this brand of gluten free bread flour contains wheat.  The wheat starch has been processed in a way that allows the FDA to still classify this as gluten free.  I am very gluten intolerant and have enjoyed this flour for over a year now.  Please proceed at your own risk.
• Measure out the yeast.  It is just under 1 full packet.
• The ground ginger adds a delicious flavor to the filling!  It is optional but highly recommended.
• Be sure to use enough gluten free bread flour on the cutting board and rolling pin to prevent sticking.
• Each long strip of dough will be 1 inch thick and about 12 inches long.
• These cinnamon rolls will not double in size while rising.  Do not worry!
• Bake until the edges are lightly golden.
• Top with cream cheese frosting while still hot.  This allows the frosting to become melted and even more creamy.
• Store in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 537kcal | Carbohydrates: 73g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 597mg | Potassium: 147mg | Fiber: 1g | Sugar: 38g | Vitamin A: 796IU | Vitamin C: 0.02mg | Calcium: 101mg | Iron: 1mg

Love these gluten free cinnamon rolls? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Gluten Free Cinnamon Rolls appeared first on Organically Addison.

Why You’ll Love This Recipe

• This gingerbread loaf recipe is very easy to follow, even for beginner bakers.
• The texture is soft and moist.
• The batter comes together quickly and easily.
• This Starbucks inspired loaf is packed with warm spices. You will also love this cozy Cinnamon Crunch Banana Bread.
• This loaf is very moist and tender, thanks to the molasses and coconut sugar.
• Great for breakfast, an afternoon snack, or dessert!
• Both kids and adults love this recipe. Pack it in school lunches or serve as an after-school treat.
• This loaf can be enjoyed plain, or with frosting, whipped cream, or fruit. Try these Gluten Free Cinnamon Rolls too!
• This recipe is gluten free, nut free, refined sugar free, and can be easily made dairy free.
• Check out these Vegan Gingerbread Cookies for another holiday classic dessert!

Ingredients & Substitutes

These are the ingredients and substitutes for this gingerbread loaf. Scroll down to the recipe card below for the full recipe.

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

Ground ginger, cinnamon, and ground cloves add the gingerbread flavor. These spices are warm and cozy!

Baking soda helps this bread rise.

Molasses also adds a warmth of flavor. I do not recommend substituting the molasses.

Warm water helps smooth out the batter.

The melted butter adds just a subtle flavor. The molasses and spices are the overwhelming flavor.

Sweeten this bread naturally with coconut sugar. Feel free to use brown sugar if desired.

Vanilla extract adds a homemade flavor.

Lastly, use one egg. This binds the batter together. I have not tested this recipe using vegan eggs, flax eggs, or chia eggs. Check out this Vegan Banana Bread!

Taste & Texture

This gingerbread loaf is moist, tender, and flavorful.

It is spiced with ginger, cinnamon, and cloves. The molasses and coconut sugar give the loaf a deep, rich flavor.

Overall, this ginger molasses bread is warm, cozy, and delicious!

How to Make

Step 1

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

Step 2

In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda.  Stir together.

Step 3

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

Step 4

Pour the gingerbread batter into the lined pan.  Smooth into an even layer.

Step 5

Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.

Step 6

Lastly, remove the pan from the oven.  Allow the bread to fully cool before removing from the pan.

Expert Tips for Success

Here are a few tips and tricks for making the perfect gingerbread loaf.

Use dark molasses for the most rich flavor.

Do not overmix the batter. It should be smooth and creamy.

Bake the loaf until a toothpick inserted into the center comes out clean.

Let the loaf cool completely before slicing it or frosting it.

Flavor Variations & Add-Ins

There are many ways to flavor your gingerbread loaf. You can add:

Orange zest

Chocolate chips

Dried cranberries

Crystallized ginger

White chocolate chips

How to Serve & Store

This gingerbread loaf can be served plain, or with frosting, whipped cream, or fruit.

This loaf is great as part of a larger holiday spread or by itself. I especially love it with a mug of hot chocolate!

Store this gingerbread loaf at room temperature for up to 3 days, or in the freezer for up to 2 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking this quick bread.

Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean up very easy.

Pyrex Glass Measuring Cups: I love these glass measuring cups.

Bread Pan: I use this bread pan every time I bake this ginger molasses bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Chocolate Chip Bread
• Healthy Zucchini Bread
• Gluten Free Pumpkin Bread
• Healthy Banana Bread
• Gluten Free Banana Bread

If you make this Starbucks gingerbread loaf recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  Check out these Breakfast Recipes for more great ideas.

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Gingerbread Loaf

A moist and flavorful gingerbread loaf, perfect for the holidays. Loaded with warm spices like ginger, cinnamon, and nutmeg, this loaf is sure to please everyone at your table. I love making it for the holiday season, but I enjoy it all year long!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 316kcal

Author Addison LaBonte

Ingredients

• 2 cups gluten free flour see note
• 1 tsp ground ginger
• 1 tsp cinnamon
• pinch ground cloves
• 1 tsp baking soda
• ⅔ cup molasses
• ¾ cup warm water
• ½ cup melted butter
• ⅓ cup coconut sugar
• 1 tsp vanilla extract
• 1 egg

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
• In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda. Stir together.
• Then, add in the remaining ingredients. Stir to combine.
• Pour the gingerbread batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
• Finally, remove the pan from the oven. Allow the bread to fully cool before removing from the pan.

Notes

• Since I am gluten free, I always use gluten free flour.
• This recipe can be made using all purpose flour if you are not gluten free.
• Do not bake too long.  Check the bread after about 35 minutes.
• This gingerbread loaf is done baking when a toothpick inserted comes out clean.  The middle will have puffed up into a beautiful dome shape.
• Allow the bread to fully cool before slicing and serving.
• Store leftovers in an airtight container for up to 3 days at room temperature.
• If needed, store leftovers in the freezer for up to 2 months.  Individually wrap each piece and thaw as needed.

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 259mg | Potassium: 426mg | Fiber: 3g | Sugar: 26g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 3mg

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

The post Gingerbread Loaf appeared first on Organically Addison.

Why You’ll Love This Recipe

• This Dutch oven beef stew is easy to make and requires minimal prep work.
• The flavor is out of this world!
• The beef is tender and flavorful, while the vegetables are cooked to perfection.
• It is a hearty and satisfying meal that will keep you feeling full for hours.
• This stew is perfect for a crowd.  You can easily double or triple the recipe to feed a large group of people.
• In addition, make it for family dinners, holidays, meal prep, and leftovers.
• The leftovers are even more delicious the second day!
• This recipe is Whole30 compliant, Paleo, gluten free, dairy free, nut free, and sugar free.
• Check out this Instant Pot Beef Stew for another delicious recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for Dutch oven beef stew. Scroll down to the recipe card below for the full recipe.

Olive oil browns the chunks of beef. Replace with avocado oil if needed.

Use beef stew meat. I love the grass-fed stew meat from Parker Pastures.

Season all over with sea salt and pepper.

Dice the yellow onion. If desired, use sweet onion.

Garlic cloves add a delicious garlicky flavor.

Balsamic vinegar adds flavor.

Tomato paste helps thicken the broth.

In addition, the gluten free flour thickens the creamy sauce. If you are not gluten free, regular flour works fine.

Use no sugar added beef broth. If needed, use chicken broth.

The bay leaf adds an earthy flavor to this homemade beef stew.

Chopped carrots and potatoes become soft and tender.

Lastly, top with fresh thyme if desired!

Taste & Texture

This Dutch Oven Beef Stew is packed with flavor, thanks to the combination of beef, vegetables, and beef broth.

The beef is tender and melts in your mouth, while the vegetables are soft and flavorful.

How to Make

Step 1

First, preheat the oven to 325 degrees Fahrenheit.  Place the Dutch oven on the stovetop and drizzle olive oil inside.  Heat the oil over medium heat until hot.

Step 2

While the oil is heating, pat the beef stew meat dry with paper towels.  Season all over with salt and pepper.

Step 3

Brown the meat in batches.  Brown on all sides.  Remove the meat to a plate.

Step 4

Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven.  Cook for 3 minutes, stirring to prevent burning.

Step 5

Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven.  Stir and cook for 3 minutes.

Step 6

Pour in the broth and water.  Place the bay leaf inside.  Place the cover on top.  Bake for 1 hour.

Step 7

Then, remove from the oven.  Add in the chopped carrots and potatoes.  Place the lid back on top.

Step 8

Return to the oven.  Bake for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.

Step 9

Finally, ladle into bowls.  Top with fresh thyme if desired.

Expert Tips for Success

Follow these tips to make the best Dutch oven beef stew.

Use high-quality beef stew meat.

Season the beef generously with salt and pepper before searing.

Sear the beef in batches to avoid overcrowding the pan.  This will help to ensure that the beef gets a nice sear on all sides.

Use a cast iron Dutch oven.  This will help to evenly distribute the heat and prevent the stew from burning.

Cook the stew for at least 3 hours.  This will give the beef time to become tender and the flavors to meld.

Flavor Variations & Add-Ins

Consider these flavor variations for your Dutch oven beef stew.

Use a combination of different types of mushrooms, such as cremini, shiitake, and porcini.

Add a handful of chopped fresh herbs, such as thyme, rosemary, or parsley.

Stir in a cup of frozen peas or green beans in the last 10 minutes of cooking.

Serve the stew with a dollop of sour cream or crème fraîche.

How to Serve & Store

This Dutch Oven Beef Stew is best served hot with gluten free biscuits or crusty gluten free bread for dipping.

You can also serve it over a bed of mashed potatoes or rice. For a hearty side dish, try these Green Beans and Potatoes.

The stew can be stored in the refrigerator for up to 5 days.

To reheat, simply place the stew in a saucepan over medium heat and simmer until heated through.

Frequently Asked Questions (FAQs)

Equipment Needed

Dutch Oven: This heavy-duty cast iron Dutch oven is great for this recipe.

Check out all of my kitchen favorites!

You May Also Enjoy

• Beef Masala Curry
• Whole30 Chicken Stew
• Orange Chicken
• Whole30 Gravy (Quick & Easy)
• Whole30 Pork Carnitas

If you make this Dutch oven roasted chicken recipe, I would appreciate a review! Find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas and recipes, check out these Dinner Recipes.

Print

Dutch Oven Beef Stew

Dutch Oven Beef Stew is a hearty and flavorful dish that is perfect for a cold winter day! It is made with beef, potatoes, carrots, onions, and beef broth. The stew is cooked slowly in a Dutch oven, which allows the flavors to meld together and the beef to become tender.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 431kcal

Author Addison LaBonte

Ingredients

• 2 tbsp olive oil
• 3 pounds beef stew meat
• 1 tsp sea salt
• 1 tsp black pepper
• 1 large yellow onion diced
• 5 garlic cloves
• 2 tbsp balsamic vinegar
• 4 ounces tomato paste
• 4 tbsp gluten free flour
• 3 cups beef broth
• 1 cup water
• 1 bay leaf
• 2 cups chopped carrots
• 1 pound Yukon gold potatoes quartered
• fresh thyme to garnish

Instructions

• First, preheat your oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop. Drizzle the olive oil inside. Heat the oil over medium heat until hot.
• While the oil is heating, pat the beef stew meat dry with paper towels. Season with sea salt and pepper.
• Brown the meat in batches. Brown on every side. Place the meat on a plate.
• Then, add in the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes. Stir to prevent burning.
• Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
• Pour in the beef broth and water. Place the bay leaf inside. Place the cover on top and roast for 1 hour.
• Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
• Return to the oven. Roast for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
• Lastly, ladle into bowls. Top with fresh thyme if desired.

Notes

• Use code ORGANICALLYADDISON for 10% off your first order of $150 or more on Parker Pastures!
• Brown the beef in batches if needed.
• Cook until the meat, carrots, and potatoes are tender.
• Store leftovers in the fridge for up to 5 days.

Nutrition

Calories: 431kcal | Carbohydrates: 26g | Protein: 55g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1148mg | Potassium: 1505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7421IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 6mg

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