What are 4 Ingredient Date Brownies?

4 Ingredient Date Brownies are no-bake dessert bars made by blending softened dates, peanut butter, cocoa powder, and maple syrup in a food processor until smooth, then pressing the mixture into a lined pan. A peanut butter and melted dark chocolate topping pours over the pressed base and sets in the refrigerator for at least one hour. The result is a two-layer bar that is naturally sweetened, gluten free, vegan, and completely refined sugar free.

Ingredients

Brownies

• 1 cup pitted dates, softened
• ⅖ cup creamy all natural peanut butter
• ½ cup cocoa powder
• 2 tbsp pure maple syrup, or honey

Topping

• ½ cup creamy all natural peanut butter
• ½ cup dark chocolate chips, melted

What Each Ingredient Does

Dates and maple syrup

One cup of softened dates provides the natural sweetness, fudgy texture, and binding that holds the base together without flour, eggs, or refined sugar. Medjool dates are the preferred variety because they are larger, softer, and more caramel-sweet than deglet noor. Both work. Soften them in hot water (not room temperature water) for at least 10 minutes.

Hot water breaks down the fibrous structure faster and produces a smoother, less fibrous base. Two tablespoons of maple syrup or honey add more rounded sweetness and a slightly more pliable texture than dates alone. Both work equally well.

Peanut butter and the chocolate topping

All-natural creamy peanut butter is the primary fat in both the base and the topping. Use a fully stirred variety with no added sugar or hydrogenated oils. The peanut flavor comes through clearly alongside the cocoa and dates. Almond butter, cashew butter, and sunflower butter all substitute at the same amount.

The topping combines melted dark chocolate and peanut butter into a glossy layer that sets over the pressed base. Without the topping, these are a single-layer pressed square. With it, every bar delivers a fudgy date base and a rich chocolate peanut butter top in every bite.

How to make 4 Ingredient Date Brownies, step by step

First, line an 8 inch by 8 inch pan with parchment paper.

To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.

Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.

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

Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.

Pour the topping over the brownies.

Place in the fridge for at least one hour to firm up.

Finally, remove from the fridge. Slice and serve.

Why the Topping Makes the Difference

Most no-bake date brownie recipes stop at the pressed base. That base is delicious but feels more like a health food energy bite in bar form than a proper dessert. The peanut butter and dark chocolate topping changes that. It sets over the base into a glossy, firm layer that creates a two-layer bar where every bite delivers the fudgy, caramel-forward date base and a rich chocolate peanut butter top together.

The texture contrast between the soft, chewy base and the smooth, snappy topping is what makes these bars feel finished and indulgent rather than functional.

Nut butter options

Tips for the Best Result

Hot water, fully stirred PB, and firm pressing

Use boiling or very hot tap water to soften the dates. Room temperature water does not break down the fibrous structure effectively enough for a smooth blend. Stir the peanut butter thoroughly before measuring. Unmixed oil pockets create inconsistent texture in both components. Press the base firmly into all four corners with damp hands or the back of a measuring cup. An uneven layer means uneven bars and an uneven topping.

Warm knife for clean cuts

The chocolate topping firms into a glossy, snappy layer. A room-temperature knife drags through it. Run the knife under hot water, dry it, and repeat between each slice for the cleanest cuts and the most defined layer contrast.

Storage

Fridge: Store in an airtight container for up to 7 days. The longer shelf life compared to most no-bake date recipes makes these a strong meal-prep option.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 15 to 20 minutes before eating.

Frequently Asked Questions

You May Also Like

• Avocado Brownies
• Vegan Cheesecake Bars
• Caramel Brownies
• Sweet Potato Brownies
• Date Brownies

If you make this 4 Ingredient Date 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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4 Ingredient Date Brownies

Rich, fudgy, and deeply chocolatey with a thick peanut butter and dark chocolate topping that sets over the pressed date brownie base. Every bite delivers the caramel-like sweetness of dates alongside the richness of peanut butter and dark chocolate with no refined sugar anywhere.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 brownies

Calories 270kcal

Author Addison LaBonte

Ingredients

Brownies

• 1 cup pitted dates softened
• ⅖ cup creamy all natural peanut butter
• ½ cup cocoa powder
• 2 tbsp pure maple syrup or honey

Topping

• ½ cup creamy all natural peanut butter
• ½ cup dark chocolate chips melted

US Customary – Metric

Instructions

• First, line an 8 inch by 8 inch pan with parchment paper.
• To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.
• Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.
• Press this mixture into an even layer in your lined pan.
• Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.
• Pour the topping over the brownies.
• Place in the fridge for at least one hour to firm up.
• Finally, remove from the fridge. Slice and serve.

Notes

• I highly recommend soaking the dates in hot water. This allows them to soften, and thus, blend easier.
• Feel free to use almond butter, cashew butter, or sunflower butter.
• Feel free to add in chocolate chips.
• Store leftovers in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 270kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 335mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg

The post 4 Ingredient Date Brownies appeared first on Organically Addison.

Greek yogurt keeps every cookie moist while adding extra protein, coconut sugar sweetens with caramel warmth, and dark chocolate chips create gooey pockets in every bite. The dough looks and feels like real cookie dough. These cookies are worth making even when protein count is not the priority. They are thick, gooey, soft baked, and delicious! Check out my High Protein Blondies too.

What makes these High Protein Cookies different?

These High Protein Cookies use three ingredients no top competitor combines in a high protein cookie: brown butter for nutty, caramelized depth; Greek yogurt for extra protein and moisture without heavy nut butter fat; and coconut sugar for a caramel and molasses sweetness.

The recipe uses gluten free flour natively for a real, classic cookie dough texture. The cookies stay tall and thick because the Greek yogurt and GF flour together provide the structure that nut-butter-based competitors lack.

Ingredients

• 1 stick unsalted butter, browned or melted
• ⅔ cup coconut sugar
• ½ cup Greek yogurt
• 2 tsp vanilla extract
• 1 egg
• 1 ½ cups gluten free flour
• 1 scoop vanilla protein powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter and the nut butters most competitors use do not produce. In a high protein cookie where protein powder can mute background flavor, brown butter makes an especially significant difference. Cool for at least 5 minutes before mixing. Plain melted butter substitutes when time is short.

Two thirds of a cup of coconut sugar sweetens with a caramel and molasses depth that pairs exceptionally well with brown butter and dark chips. Granulated or light brown sugar substitutes at 1:1.

Greek yogurt, protein powder, GF flour, and sea salt

Half a cup of thick Greek yogurt keeps the cookies soft and adds extra protein alongside the protein powder. Use a thicker variety like Oikos. Thin or low-fat yogurt adds too much liquid and produces a dough that spreads more during baking. One scoop of vanilla protein powder adds protein and subtle vanilla sweetness.

Different powders absorb liquid at different rates; add one extra tablespoon of GF flour if the dough feels too loose. One and a half cups of GF flour provides the structure that keeps these cookies tall and thick rather than flat. All-purpose flour substitutes at the same amount. Half a teaspoon of sea salt seasons the cookie throughout every bite.

How to make High Protein Cookies, step by step

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

In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.

Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.

Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.

Fold in the dark chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan.

Bake for 12 to 14 minutes, or until the edges are just very barely light brown.

Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Why These Cookies Stay Tall and Thick

Most high protein cookies use oat flour or no flour at all and rely on nut butter as the structural binder, which produces cookies that spread flat during baking. This recipe uses one and a half cups of GF flour alongside Greek yogurt, creating enough structure to hold the cookie’s height through the entire bake.

The Greek yogurt also provides moisture without the spreading fat that nut butter introduces. The result is a tall, thick cookie with a soft center that looks and eats like a bakery cookie.

Tips for the Best Result

Use thick Greek yogurt, cool the brown butter, and do not overbake

Oikos or another thick variety is essential. Thin or low-fat yogurt adds too much liquid and produces flat, spreading cookies. Cool the brown butter for at least 5 minutes before mixing so it does not partially cook the egg. Pull the cookies at 12 minutes when the edges look barely golden.

The center will look underdone and that is correct. They firm fully on the pan. A deeply golden edge means they have gone too far.

Adjust for your protein powder brand

Different powders absorb moisture at different rates. If the dough seems too loose to scoop cleanly, add one tablespoon of GF flour at a time. The finished dough should look and feel like standard chocolate chip cookie dough.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The Greek yogurt and coconut sugar keep each cookie soft throughout.

Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 20 seconds for a warm, freshly baked texture.

Frequently Asked Questions

You May Also Like

• Chocolate Protein Cookies
• Cottage Cheese Cookies
• Sweet Potato Cookies
• Greek Yogurt Cookies
• Scoopable Chocolate Chip Cookies

If you make this High Protein Cookies 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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High Protein Cookies

Thick, tall, and deeply chocolatey with a rich, nutty depth from the brown butter in every bite. Greek yogurt keeps every cookie soft and moist, coconut sugar adds a warm caramel sweetness, and dark chocolate chips make each one taste like the best cookie you have ever had.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 cookies

Calories 162kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter browned or melted
• ⅔ cup coconut sugar
• ½ cup Greek yogurt
• 2 tsp vanilla extract
• 1 egg
• 1 ½ cups gluten free flour
• 1 scoop vanilla protein powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
• Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
• Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
• Fold in the dark chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes, or until the edges are just very barely light brown.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• You can use melted butter or brown butter. I highly recommend brown butter if you have the time.
• I recommend a brand of yogurt that is thicker in nature. I like Oikos.
• The dough should be very similar in texture and color to normal cookie dough.
• These cookies don’t spread too much while baking. They remain tall and thick.
• Store any leftovers for up to 3 days at room temperature in an airtight container.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 214mg | Potassium: 18mg | Fiber: 3g | Sugar: 7g | Vitamin A: 22IU | Calcium: 22mg | Iron: 1mg

The post High Protein Cookies appeared first on Organically Addison.

Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

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

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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

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

The post Healthy Chocolate Cake appeared first on Organically Addison.

Whether you are looking for healthy sweet potato cookies, a gluten free dessert, or just something cozy and delicious, this recipe delivers every time!

Why You Will Love These Sweet Potato Cookies

• Soft and chewy texture with slightly crisp edges
• Naturally sweet and flavorful from real sweet potatoes
• Easy one bowl recipe
• Gluten free friendly
• Perfect for fall baking or year round treats
• Check out these Sweet Potato Protein Brownies too!

Ingredients

• 1 cup mashed sweet potato
• 1 stick butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¾ cups gluten free flour
• 1 cup coconut sugar or light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ cups gluten free old fashioned oats
• 1 cup dark chocolate chips

How To Make Sweet Potato Cookies

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

In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.

Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.

Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.

Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Texture Guide

Pro Tips For Best Results

• Use smooth mashed sweet potato with no lumps
• Do not overmix the dough
• Press cookies before baking for even shape
• Let cookies cool fully to set texture
• Use high quality chocolate chips for better flavor

Variations

Make it dairy free by using coconut oil instead of butter

Add chopped pecans or walnuts for crunch

Swap chocolate chips for raisins for a classic twist

Add a pinch of nutmeg for extra warmth

Storage Tips

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• Sweet Potato Blondies
• Sweet Potato Brownies
• Paleo Sweet Potato Bars
• Sweet Potato Muffins
• Sweet Potato Pie

If you make this Sweet Potato Cookies 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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Sweet Potato Cookies

Thick, hearty, and naturally sweet! These cookies use mashed sweet potato and oats for a soft, chewy texture that isn't too sugary. Mixed with melty dark chocolate, they are a delicious, feel-good treat that tastes even better than they look.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 cookies

Calories 238kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed sweet potato
• 1 stick butter melted
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 ½ cups gluten free old fashioned oats
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.
• Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.
• Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.
• Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Notes

• If you are not gluten free, you can use all purpose flour.
• You can also use regular oats if needed.
• The cookie dough will be somewhat thick.
• Since these cookies don’t spread out much while baking, feel free to press down on them before baking.
• Store in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 238kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 132mg | Potassium: 154mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4504IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

The post Sweet Potato Cookies appeared first on Organically Addison.

No complicated steps. No special equipment. Just mix, bake, and enjoy!

Why You Will Love This Recipe

• Only 5 simple ingredients
• Ready in under 30 minutes
• Perfectly fudgy texture
• Beginner friendly
• Easy to customize these 5 ingredient brownies

Ingredients

2 ½ cups mashed ripe bananas

1 ½ cups all natural creamy peanut butter

½ cup gluten free flour, see note

¼ cup dark cocoa powder

1 cup dark chocolate chips

Instructions

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

In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.

Fold in the dark chocolate chips.

Transfer this mixture into the lined pan. Smooth into an even layer.

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove these 5 ingredient brownies from the oven. Allow them to cool before slicing.

Texture Guide

If you want to customize your 5 ingredient brownies, here is how each factor affects texture:

Pro Tips for the Perfect Batch

For Fudginess: Avoid using a toothpick to test for “cleanliness.” You want a few moist crumbs sticking to it when you pull it out.

For Chewiness: Try swapping some of the granulated white sugar for brown sugar. The molasses adds moisture and that classic “tackiness.”

For Cakiness: Be sure to cream your butter and sugar thoroughly to incorporate air, which helps the lift along with that extra egg.

Pro Tips for Perfect Brownies

• Do not overmix once you add flour
• Slightly underbake for a fudgy center
• Use high quality chocolate chips
• Let brownies cool completely before cutting

Easy Variations

Flourless Version

Replace flour with almond flour for a grain free option

Healthier Option

Swap sugar with coconut sugar or maple syrup

Extra Chocolate

Add chunks of dark chocolate before baking

Troubleshooting

Why are my brownies dry?

You likely overbaked them. Remove when the center is slightly soft.

Why are they too gooey?

They may need a few more minutes in the oven or more cooling time.

Why did they not rise?

This recipe is meant to be dense and fudgy, not fluffy.

Storage

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

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• 3 Ingredient Brownies
• Sweet Potato Brownies
• Vegan Mug Brownie
• 4 Ingredient Protein Brownies
• 4 Ingredient Brownies

If you make this 5 Ingredient 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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5 Ingredient Brownies

Rich, gooey, and naturally sweet! These 5 ingredient brownies blend creamy peanut butter with ripe bananas for a fudgy, melt-in-your-mouth treat. Loaded with dark chocolate chips, they are deeply chocolatey, moist, and perfectly decadent.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 315kcal

Author Addison LaBonte

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ½ cup gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the dark chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these brownies from the oven. Allow them to cool before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use all natural creamy peanut butter. It should be made from only peanuts and salt.
• Use ripe bananas for best results.
• Bake only until the middle looks barely set. These brownies are meant to be gooey.
• Store brownies in an airtight container at room temperature for up to 2 days.
• Then, store in the fridge or freezer.

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 185mg | Potassium: 428mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

The post 5 Ingredient Brownies 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.

Unlike traditional brownies, this recipe uses mashed sweet potatoes to create a soft, moist texture while adding fiber and nutrients. Combined with protein powder and nut butter, you get a dessert that is both satisfying and nourishing!

Why You Will Love These Sweet Potato Protein Brownies

• Naturally sweetened with maple syrup
• High protein and filling
• Gluten free and can be dairy free
• Ultra fudgy and soft texture
• Made with simple, wholesome ingredients

Ingredients You Will Need

• 1 cup mashed sweet potatoes
• 1 cup creamy nut butter
• ½ cup chocolate protein powder, see note
• 2 tbsp dark cocoa powder
• ¼ cup pure maple syrup
• 1 cup dark chocolate chips

Ingredient Notes and Substitutions

How to Make Sweet Potato Protein Brownies

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

In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.

Then, fold in the dark chocolate chips.

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

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.

Protein Powder Guide for Best Results

Not all protein powders behave the same in baking. Choosing the right one can make or break your brownies.

If your batter feels too thick, add a small amount of milk or water to loosen it.

Pro Tips for Perfect Brownies

Use thick mashed sweet potatoes, not watery ones

Do not overbake or they will dry out

Let brownies cool fully before slicing

Use high quality cocoa powder for deeper flavor

Common Mistakes and How to Fix Them

Brownies are too dry

This usually happens from too much protein powder or overbaking. Add a splash of milk next time.

Batter is too thick

Different protein powders absorb moisture differently. Add 1 to 2 tablespoons of liquid.

Brownies fall apart

They need more time to cool and set. Refrigerate for cleaner slices.

Storage Instructions

Store brownies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week for a firmer texture.

Freeze for up to 2 months. Thaw before serving.

Variations to Try

Add chopped walnuts for crunch

Swirl in peanut butter for extra richness

Use vanilla protein powder for a lighter flavor

Add espresso powder to enhance chocolate taste

Nutrition Benefits

These healthy sweet potato protein brownies are:

• High in protein
• Rich in fiber
• Naturally sweetened
• Lower in refined sugar

Frequently Asked Questions

You May Also Like

• Sweet Potato Brownies
• Sweet Potato Blondies
• 4 Ingredient Protein Brownie
• Protein Brownies
• Snickers Brookies

If you make these sweet potato protein 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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Sweet Potato Protein Brownies

Thick, moist, and wildly decadent. These sweet potato protein brownies have a soft, doughy center that tastes like brownie batter. The dark chocolate chips add pops of intense flavor against the smooth, mild sweetness of the potato base!

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 323kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup creamy nut butter
• ½ cup chocolate protein powder see note
• 2 tbsp dark cocoa powder
• ¼ cup pure maple syrup
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.
• Then, fold in the dark chocolate chips.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.

Notes

• I used chocolate bone broth protein powder. If you use a thicker protein powder, you may need less.
• Use cooked mashed sweet potatoes. You can roast them in the oven, microwave them, or boil the potatoes. Then, mash with a fork or potato masher.
• If you boil the potatoes, be sure to remove any excess water.
• Use creamy nut butter made from nuts and salt. I love using almond butter or peanut butter in this recipe.
• These brownies are soft and gooey. Allow them to cool before slicing into.
• Store in an airtight container at room temperature for up to 4 days.
• Store in the fridge for up to 1 week or in the freezer for up to 2 months.

Nutrition

Calories: 323kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 294mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2097IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 2mg

The post Sweet Potato Protein Brownies appeared first on Organically Addison.

Unlike brownies, blondies are made without cocoa powder and have a buttery vanilla flavor. In this recipe, mashed bananas add natural sweetness and moisture while peanut butter gives the bars a rich texture. You will love my Brown Butter Banana Bars too!

The result is a soft, chewy dessert bar that tastes like banana bread and a chocolate chip cookie combined.

These Banana Blondies come together in one bowl and take less than 30 minutes from start to finish, making them perfect for weeknight baking or using up overripe bananas. Try my Banana Bread Brookies too!

Why You Will Love These Banana Blondies

• Naturally sweet from ripe bananas
• Soft and gooey texture
• Easy one bowl recipe
• Ready in about 20 minutes
• Gluten free option included
• Perfect way to use ripe bananas

Ingredients

• 3 ripe bananas, mashed
• 2/3 cup all natural creamy peanut butter
• 1 egg
• 1 egg yolk
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

Ingredient Tips

Ripe bananas are key for the best flavor. Bananas should have brown spots for natural sweetness.

Natural peanut butter works best because it blends smoothly into the batter.

Maple syrup adds moisture and sweetness without refined sugar.

Gluten free flour keeps the bars soft, but regular all purpose flour also works.

How to Make Banana Blondies

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

In a large mixing bowl, add all of the ingredients except the chocolate chips. Stir to combine.

Fold in the chocolate chips.

Transfer this batter to the lined pan. Bake for 18 to 20 minutes.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Banana Ripeness Guide

Ingredient Substitutions

Tips for Perfect Banana Blondies

Use very ripe bananas for the best sweetness.

Do not overbake the blondies. The center should still look slightly soft.

Let the bars cool fully before cutting. This helps them firm up.

Use parchment paper so the bars lift easily from the pan.

Texture Guide

Blondies should be slightly gooey in the center and soft on the edges. If they seem underbaked when removed from the oven, that is normal. They continue to set while cooling.

Storage

Store Banana Blondies in an airtight container at room temperature for up to two days.

For longer storage, refrigerate for up to five days.

They can also be frozen for up to three months.

Frequently Asked Questions

You May Also Like

• Brown Butter Blondies
• Almond Croissant Blondies
• Peanut Butter Blondies
• Sweet Potato Blondies
• Almond Flour Blondies

If you make these banana blondies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

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Banana Blondies

Golden and gooey, these Banana Blondies are pure comfort. They taste like extra-fudgy banana bread with a rich, buttery finish. Soft, sweet, and perfectly chewy, every bite melts in your mouth. A simple treat for any banana lover!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 bars

Calories 361kcal

Author Addison LaBonte

Ingredients

• 3 ripe bananas mashed
• ⅔ cup all natural creamy peanut butter
• 1 egg
• 1 egg yolk
• ½ cup pure maple syrup
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 inch square pan with parchment paper.
• In a large mixing bowl, add all of the ingredients except the chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer this batter to the lined pan. Bake for 18 to 20 minutes.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Make sure to use ripe bananas.
• Honey can replace maple syrup if needed.
• The bars are supposed to be fairly gooey.
• Store leftovers in an airtight container for up to 2 days at room temperature.

Nutrition

Calories: 361kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 298mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

The post Banana Blondies appeared first on Organically Addison.

The bananas provide natural sweetness and moisture, while peanut butter adds richness and protein. Cocoa powder delivers deep chocolate flavor, and the flour helps create that classic brownie texture.

These brownies are soft, gooey in the center, and packed with chocolate flavor in every bite. They are perfect when you want a quick dessert with easy ingredients. Try my 5 Ingredient Brownies too!

Why You Will Love These 4 Ingredient Brownies

• Only four simple ingredients
• Naturally sweetened with bananas
• Gluten free option available
• Rich chocolate flavor
• One bowl recipe
• Ready in about 30 minutes

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup gluten free flour, see note
• 1 cup dark chocolate chips, optional but recommended

Ingredient Role Table

How to Make

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these 4 ingredient brownies from the oven. Allow them to cool before slicing.

Tips for Perfect Brownies

Use very ripe bananas for the best sweetness.

Choose natural peanut butter made only with peanuts and salt.

Do not over bake. The center should look slightly soft.

Let the 4 ingredient brownies cool before cutting so they set properly.

Ingredient Substitutions

Flavor Variations

Chocolate Walnut Brownies

Add 1/2 cup chopped walnuts.

Extra Chocolate Brownies

Use dark chocolate chunks instead of chips.

Protein Brownies

Add 2 tablespoons chocolate protein powder.

Sea Salt Brownies

Sprinkle flaky sea salt on top before baking.

How to Store Brownies

Room temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze sliced brownies for up to 2 months.

Frequently Asked Questions

You May Also Like

• 4 Ingredient Protein Brownies
• Hot Fudge Brownies
• Paleo Brownies
• Sweet Potato Brownies
• 4 Ingredient Cookies

If you make this 4 ingredient brownie 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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4 Ingredient Brownies

So soft and gooey! These brownies have a deep chocolate flavor and a smooth texture. Made with simple ingredients like bananas and peanut butter, they stay moist and rich. A healthy, sweet treat that everyone will love. Simply wonderful.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 servings

Calories 357kcal

Author Addison LaBonte

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup gluten free flour see note
• 1 cup dark chocolate chips optional but recommended

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these protein brownies from the oven. Allow them to cool before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use all natural creamy peanut butter. It should be made from only peanuts and salt.
• If desired, replace with all natural almond butter or cashew butter.
• Use ripe bananas for best results.
• Bake only until the middle looks barely set. These brownies are meant to be gooey.
• Store brownies in an airtight container at room temperature for up to 2 days.
• Then, store in the fridge or freezer.

Nutrition

Calories: 357kcal | Carbohydrates: 38g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 186mg | Potassium: 440mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

The post 4 Ingredient Brownies appeared first on Organically Addison.

Whether you’re baking for a fall gathering, packing school lunches, or just craving a pumpkin-chocolate fix, this recipe will quickly become your new favorite.

Why You’ll Love These Chewy Pumpkin Oatmeal Cookies

• Perfect fall flavor: Pumpkin + pumpkin pie spice + oats = cozy comfort.
• Rich & nutty: Browned butter takes these cookies to bakery-level.
• Gluten-free friendly: Works with gluten-free flour or regular all-purpose.
• Soft & chewy: The oats give them great texture, while the pumpkin keeps them moist.
• Make-ahead friendly: Store or freeze easily for fresh-baked cookies anytime.
• Check out these Healthy Pumpkin Cookies for another fun fall dessert recipe!

Ingredients & Substitutes

Here’s what makes these cookies special. Scroll down to the recipe card below for the full pumpkin oatmeal chocolate chip cookies recipe.

Chocolate chips (1 ½ cups) – use milk, dark, or a mix.

Unsalted butter (2 sticks) – browned for deep caramel notes.

Granulated sugar + light brown sugar – the perfect sweet balance.

Egg – binds the dough.

Pumpkin purée (not pumpkin pie filling!) – adds moisture and flavor.

Vanilla extract – rounds out the flavor.

Water – just 1 tablespoon to replace moisture lost while browning butter.

Gluten-free flour (2 cups) – or swap for all-purpose if you’re not GF.

Rolled oats (1 ½ cups, gluten-free if needed) – adds chewiness.

Pumpkin pie spice (2 tsp) – for warm fall spice.

Sea salt (½ tsp) – balances sweetness.

Baking soda + baking powder (½ tsp each) – gives lift.

How to Bake Your Pumpkin Oatmeal Chocolate Chip Cookies

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, set the skillet aside and let the butter cool for about 10 minutes.

Step 4

Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.

Step 5

Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.

Step 6

Fold in the chocolate chips.

Step 7

Use a cookie scoop to scoop balls of dough onto the lined pan.

Step 8

Bake for 12 to 14 minutes.

Step 9

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

Expert Tips for Perfect Oatmeal Pumpkin Cookies

Making great pumpkin oatmeal chocolate chip cookies is all about the details. Follow these tips for the best results:

• Brown the Butter: Don’t skip this step! Browning the butter adds a nutty, complex flavor that takes these cookies from good to amazing. Just be sure to watch it closely so it doesn’t burn.
• Use Pumpkin Puree, Not Pie Filling: This is a crucial distinction. Pumpkin puree is just cooked and mashed pumpkin, while pie filling has added sweeteners and spices. Using puree gives you more control over the flavor.
• Let the Cookies Cool: After baking, the cookies will be very soft. Let them cool on the baking sheet for at least 15 minutes. This allows them to firm up and prevents them from falling apart when you move them.
• Don’t skip cooling the butter: Hot butter will scramble the egg.
• Use pumpkin purée only: Pumpkin pie filling has added sugar and spices.
• Let them rest: These pumpkin oatmeal chocolate chip cookies are fragile when hot. Cooling sets their texture.
• Customize your chips: Try a mix of milk, dark, or even white chocolate for variety.

Flavor Variations & Add-Ins

Get creative with your pumpkin oatmeal chocolate chip cookies!

• Nuts: Add chopped pecans or walnuts for extra crunch.
• White Chocolate Chips: Swap out some of the chocolate chips for white chocolate chips for a different flavor profile.
• Toffee Bits: Stir in a handful of toffee bits for a buttery, caramel-like flavor.
• Seeds: Add a tablespoon of chia or flax seeds for a nutritional boost.

How to Serve & Store Your Cookies

Room Temp: Store these pumpkin oatmeal chocolate chip cookies in an airtight container up to 4 days.

Refrigerator: Keeps well up to 1 week.

Freezer (dough): Scoop dough balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to bake time.

Freezer (baked cookies): Store baked cookies in a freezer bag for up to 3 months.

Frequently Asked Questions (FAQs)

Equipment Needed

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

USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gluten free pumpkin oatmeal chocolate chip cookies.

KitchenAid Stand Mixer: I always use this stand mixer for baking!

Hand Mixer: If you do not have a stand mixer, use this handy hand mixer.

Check out all of my kitchen favorites!

You May Also Enjoy

• Gluten Free Pumpkin Muffins
• Almond Flour Pumpkin Bread
• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Chocolate Chip Cookies
• Edible Pumpkin Cookie Dough

If you make this healthy gluten free pumpkin oatmeal chocolate chip 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 Dessert Recipes.

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Pumpkin Oatmeal Chocolate Chip Cookies

These Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with pumpkin, oats, and gooey chocolate chips. Gluten-free, easy to make, and freezer-friendly. Save this recipe for cozy fall baking!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 244kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 tbsp water
• 2 cups gluten free flour
• 1 ½ cups gluten free rolled oats
• 2 tsp pumpkin pie spice
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ cups chocolate chips see note

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, set the skillet aside and let the butter cool for about 10 minutes.
• Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
• Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
• Fold in the chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• For these photos, I used a combination of milk chocolate chips and dark chocolate chips. Feel free to use your favorite.
• The cookie dough will be relatively thick.
• The cookies will be very soft after baking. Do not touch them; allow them to cool for at least 15 minutes on the pan.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 67mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1288IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg

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