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S'mores Brownies

· 4 Comments

These S’mores brownies are a chocolate lover’s dream! There are layers of graham crackers, fudgy brownies, melted chocolate, and toasty marshmallows on top. They are a showstopper, perfect for summer parties and get-togethers. 

S'mores brownies on brown parchment paper.

S’mores are one of my favorite summer treats! Imagine all of the flavors of classic fire roasted s’mores — crispy graham crackers, gooey marshmallow, and creamy chocolate — packed into fudgy brownies that you could eat anywhere or anytime of year.

These s’mores brownies include a crispy graham cracker base, rich brownies, melted chocolate, and fresh-roasted marshmallows all in one bite! With all the hallmarks of the classic summertime treat, these brownies will become your new all-time favorite recipe.

Fun fact! Did you know August 10 is National S'mores Day??

For more s’mores recipes check out this S'mores Skillet Cookie, S'mores Lava Cakes, S'mores Milano Cookies, and this Vegan S'mores Chia Pudding.

Why You’ll Love This Recipe

  • All of the classic flavors of s’mores without the bonfire
  • Easy to make
  • Perfect for parties, occasions, and events
  • Enjoy s’mores flavors all year round!
A s'mores brownie on parchment paper.

What are S’mores Brownies

S’mores brownies have all the key ingredients you’d find in the classic campfire treat. There’s the graham crackers, the chocolate, and of course, the toasted marshmallows. 

Here is a breakdown of these brownies:

  1. Graham crackers
  2. Fudge brownies
  3. Chocolate
  4. Toasted marshmallows

This dessert starts with a crispy graham cracker base which gets topped with a thick layer of rich, fudgy brownies. While the brownies are still hot, we melt some chocolate squares over top of them and then top the whole thing off with marshmallows. The marshmallows get a quick flash under the broiler or with a kitchen torch to give them a beautiful char. 

  • S'mores brownies on parchment paper.
  • S'mores brownie on parchment paper.

S'mores Brownies Ingredients

Marshmallows, eggs, sugar, butter, cocoa powder, salt, flout, chocolate, vanilla, graham crackers on a gray surface.
  • Graham crackers: Use your favorite brand of graham crackers. They can be original or cinnamon flavored. Or, if you are a real choc-aholic, use chocolate graham crackers!
  • Chocolate: For this recipe, I like to use bittersweet or dark chocolate to balance out the sweetness of the marshmallows. If you prefer the classic, use milk chocolate.
  • Marshmallows: You can use any size marshmallows you like - mini, regular, or jumbo.

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

Step by Step Instructions

  1. Base: Arrange graham crackers on the bottom of the lined pan.
  2. Brownie layer: Prepare the brownie batter and pour the batter over the graham crackers. Bake for 30 minutes.
  3. Chocolate layer: After 30 minutes, remove the pan from the oven and top with chopped chocolate. Allow the chocolate to sit for 3-5 minutes and then use a small offset spatula to spread the chocolate over the top of the brownies.
  4. Marshmallows: Arrange the marshmallows on top in rows and then return the pan to the oven for 5 minutes. After 5 minutes, remove the pan from the oven and use a kitchen torch to toast the tops of the marshmallows, or position the pan to the top rack of your oven and broil for 15-30 seconds. 
  5. Allow the brownies to cool for 20-30 minutes before cutting into squares. Enjoy!
  • Graham crackers arranged in a baking pan.
    Arrange graham crackers on the bottom of the lined pan.
  • Melted butter, brown sugar, and sugar in a saucepan.
    Melt butter in saucepan and then whisk in sugars.
  • Eggs whisked in a saucepan.
    Whisk in eggs and vanilla extract.
  • Flour folded into brownie batter.
    Fold in cocoa powder and flour.
  • Brownie batter poured over graham crackers in a baking pan.
    Pour over graham crackers and bake.
  • Melted chocolate spread over warm brownies in a baking pan.
    Spread chocolate over baked brownies.

Frequently Asked Questions

How do I store s’mores brownies?

Store any leftover brownies in an airtight container in the refrigerator for up to 1 week. You can enjoy them cold, or pop them into the microwave for a few seconds for a warm gooey treat.

Can I make gluten free s’mores brownies?

To make this recipe entirely gluten free, use gluten free graham crackers and replace the flour with an all-purpose 1 to 1 gluten free baking flour. Pamela’s Products gluten free graham crackers and Bob’s Red Mill gluten free flour mix are my favorite!

More recipes you'll love!

S'mores brownies on parchment paper with graham cracker pieces.

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

S'mores brownies on brown parchment paper.

S'mores Brownies

Angelina Papanikolaou
These S’mores brownies are a chocolate lover’s dream! There are layers of graham crackers, fudgy brownies, melted chocolate, and toasty marshmallows on top. They are a showstopper, perfect for summer parties and get-togethers.
5 from 4 votes
PRINT RECIPE PIN RECIPE
Prep Time 15 mins
Cook Time 40 mins
Cooling time 25 mins
Total Time 1 hr 20 mins
Course Bars, Brownies, Dessert
Cuisine American
Servings 16 servings
Calories 360 kcal

Equipment

  • 9x9-inch pan
  • Saucepan
  • Whisk
  • Rubber spatula
  • Kitchen torch

Ingredients 

  • 7 sheets graham crackers
  • 1 cup butter
  • 1 ½ cup light brown sugar
  • ½ cup sugar
  • 4 eggs room temperature
  • 2 tsp vanilla
  • 1 cup cocoa powder
  • ⅔ cup flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 ½ oz chocolate chopped
  • 36 marshmallows *see notes

Instructions 

  • Preheat oven to 350 degrees F. Line a 9x9-in pan with parchment paper overhanging the sides.
  • Arrange graham crackers on the bottom of the lined pan. Break any graham crackers to fit.
    7 sheets graham crackers
  • In a medium size saucepan over medium heat, melt butter. Remove from heat and stir in sugars. Allow the mixture to cool for 5 minutes.
    1 cup butter, 1 ½ cup light brown sugar, ½ cup sugar
  • Whisk eggs and vanilla into the butter/sugar mixture. Mix in cocoa powder. Gently fold in the flour, baking powder, and salt until just combined.
    4 eggs, 2 tsp vanilla, 1 cup cocoa powder, ⅔ cup flour, ½ tsp baking powder, ½ tsp salt
  • Pour the batter over the graham crackers and bake for 30 minutes.
  • After 30 minutes, remove the pan from the oven and top with chopped chocolate. Allow the chocolate to sit for 3-5 minutes and then use a small offset spatula to spread the chocolate over the top of the brownies.
    3 ½ oz chocolate
  • Arrange the marshmallows on top in rows and then return the pan to the oven for 5 minutes. After 5 minutes, remove the pan from the oven and use a kitchen torch to toast the tops of the marshmallows, or position the pan to the top rack of your oven and broil for 15-30 seconds.
    36 marshmallows
  • Allow the brownies to cool for 20-30 minutes before cutting into squares. Enjoy!

Notes

*The amount of marshmallows you will need depends on the size you choose. If you are using regular-sized marshmallows, you will 36 total. For mini or jumbo marshmallows, you will need more and less, respectively. 
  • Storage: Store any leftover brownies in an airtight container in the refrigerator for up to 1 week. You can enjoy them cold, or pop them into the microwave for a few seconds for a warm gooey treat.
  • Gluten free: To make this recipe entirely gluten free, use gluten free graham crackers and replace the flour with an all-purpose 1 to 1 gluten free baking flour. Pamela’s Products gluten free graham crackers and Bob’s Red Mill gluten free flour mix are my favorite!

Nutrition

Calories: 360kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 264mgPotassium: 164mgFiber: 2gSugar: 40gVitamin A: 414IUCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Homemade Milano Cookies

· 40 Comments

If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make Homemade Milano Cookies right in your own kitchen.

Milano cookies on brown parchment paper.

I have to admit, Milano cookies are one of my top favorite store bought cookies. The combination of the crispy vanilla wafer cookies and dark chocolate makes these cookies irresistible. They are perfect with a cup of coffee, as dessert, or even a midday treat.

Impress your friends and family with this easy Homemade Milano Cookie recipe! The cookies are buttery, crispy vanilla cookies sandwiched between dark chocolate ganache.

If you love these cookies, you'll also love these S'mores Milano Cookies, the Homemade Oreo Cookies, and these Dulce de Leche Tahini Cookies.

Why you’ll love this recipe

  • Delicious
  • Better than the store bought cookies
  • Easy to make
  • Perfect for sharing

What are Milano Cookies?

Milano cookies are oval-shaped butter cookies that are sandwiched between a layer of chocolate. In 1957, Pepperidge Farm began selling the "Naples" cookies in the Southern states. The Naples cookies were vanilla wafer cookies topped with dark chocolate. However, because of  the hot temperatures in the South, the chocolate was melting. As a solution, they sandwiched two Naples cookies together and created the Milano cookie.

Today there are over 15 varieties of Milano cookies made by Pepperidge Farm, all with different fillings.

  • Bite shot of a Milano cookie.
  • Milano cookies and a glass of milk on brown parchment paper.
  • Milano cookies and bowl of ganache on brown parchment paper.a

Ingredients for Milano Cookie Recipe

I originally posted this recipe in 2017, but have since altered and perfected the recipe. Please note that some of the ingredients have changed.

  • Flour
  • Cornstarch
  • Baking soda
  • Salt
  • Butter
  • Powdered sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Milk 

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

How to make homemade Milano Cookies

Making Milano cookies at home is easier than you think. The cookie batter comes together in just a few steps and the ganache center takes only a few minutes to prepare.

The hardest part of making the vanilla wafer cookies is making sure that all of the cookies are the same shape and size. Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide. These cookies are piped onto the baking sheet, so make sure that they are as uniform as you can get them.

The filling is a ganache which is made by heating cream and pouring it over chopped chocolate. Once the ganache has cooled, spread a small amount onto the flat side of one cookie and top with the flat side of another cookie. It's that simple! Instead of making a ganache, you can just melt chocolate and use that as the filling. Either way, you'll never want to buy another store bought version after you try these Homemade Milano Cookies!

Pro Tip: Make sure that the butter, egg, and milk are at room temperature before beginning. For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.

Expert Tips

  • Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
  • Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
  • Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
  • Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
  • Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
Bite shot of a Milano cookie on brown parchment paper.

Frequently Asked Questions

How do I store Milano cookies?

Store the cookies in covered at room temperature for up to 5 days.

Can I freeze Milano cookies?

Yes, these cookies freeze great! You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.

Can I make this Milano cookie recipe in advance?

You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.

More recipes you'll love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Milano cookies on a piece of brown parchment paper.

Homemade Milano Cookies

Angelina Papanikolaou
If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.
5 from 13 votes
PRINT RECIPE PIN RECIPE
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Cookies, Dessert
Cuisine American
Servings 18 cookies
Calories 203 kcal

Equipment

  • Hand mixer or stand mixer
  • Baking sheet
  • Piping bag with round tip
  • Small saucepan
  • Small offset spatula

Ingredients 

  • 1 ½ cups flour
  • 1 tbsp cornstarch
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup butter room temperature
  • ½ cup powdered sugar
  • ⅓ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 tbsp milk room temperature

Ganache

  • 1 cup heavy cream
  • 8 ounces chocolate chopped (semisweet, bittersweet, or dark)

Instructions 

  • Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 ½ inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
  • Whisk together the flour, cornstarch, baking soda, and salt.
    1 ½ cups flour, 1 tbsp cornstarch, ¾ tsp baking soda, ½ tsp salt
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
    ½ cup butter, ½ cup powdered sugar, ⅓ cup granulated sugar, 1 egg, 1 tsp vanilla extract
  • Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
    1 tbsp milk
  • Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
  • Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

Ganache

  • To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.

Assemble

  • To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.

Video

Notes

  • Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
  • Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
  • Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
  • Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
  • Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
  • Storage: Store the cookies in covered at room temperature for up to 3 days or in the refrigerator for 5 days.
  • Freezing: You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.
  • Make in advance: You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.

Nutrition

Serving: 1cookieCalories: 203kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 164mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 269IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Mini Key Lime Pies

· 5 Comments

These Mini Key Lime Pies have all the components of the classic key lime pie baked into individual servings. Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty. Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!

Mini key lime pie with meringue and a slice of lime on brown parchment paper.

If you love key lime pie, you'll love this easy, individualized version of the classic dessert. Crispy graham cracker crusts are filled with a 5 ingredient smooth and creamy filling. These mini pies are incredibly easy to bake and make the most delicious dessert to serve. I like to top my pies lightly toasted meringue, but you can also top them with a dollop of whipped cream.

If you love these mini pies, you will also love this Strawberry Lemon Tart, Passionfruit Mousse Cake, and these Lemon Thyme Muffins.

Why You’ll Love This Recipe

  • Easy to bake with only 7 ingredients
  • Less than 30 minutes of bake time
  • Perfect balance of sweet and sour thanks to the acidity of lime and sweetness of the condensed milk
  • Individual portions are great for parties, potlucks, and celebrations
  • Mini key lime pies with meringue and a slice of lime on brown parchment paper.
  • Mini key lime pie with meringue and a slice of lime on brown parchment paper.

Key Lime Pie Ingredients

These mini key lime pies are made with ONLY 7 ingredients! Here is what you will need:

  • Butter
  • Graham crackers
  • Sweetened condensed milk
  • Key limes - If you cannot find key limes, use regular limes!
  • Vanilla extract
  • Eggs - the key lime filling calls for two egg yolks. Save the egg whites for the meringue topping!
  • Sugar
Sugar, eggs, limes, sweetened condensed milk, vanilla extract, lime juice, and butter on a grey surface.

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

How to make Individual Key Lime Pies

  • Graham cracker crust being pressed into muffin pan.
    Firmly press the crust mixture into the muffin pan and bake.
  • Key lime pie batter in a white mixing bowl.
    Whisk together all of the filling ingredients.
  • Key lime pie filling poured into mini graham cracker crusts.
    Pour the filling into the baked crusts and bake until set.

Once baked, allow the pies to cool to room temperature, and then chill the pies for at least 2 hours or overnight. Top with chilled pies with meringue and then use a kitchen torch to gently toast the tops. Top with a lime wedge and serve.

Frequently Asked Questions

Can I make this recipe into a regular size pie?

Yes! You can bake this recipe in an 8-in tart pan. The ingredient measurements and baking times remain the same.

Can I use regular limes in place of Key limes?

Yes, if you cannot find Key limes, you can use regular limes. 

Can I use bottled lime juice for Key Lime Pie?

You can use bottled lime juice, but I recommend using fresh squeezed juice for the best taste.

More recipes you'll love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Mini key lime pie with meringue and a slice of lime on brown parchment paper.

Mini Key Lime Pies

These Mini Key Lime Pies have all the components of the classic key lime pie baked into individual servings. Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty. Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!
5 from 5 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 35 mins
Course Dessert, Pie
Cuisine American
Servings 12 mini pies
Calories 291 kcal

Equipment

  • Food processor
  • Muffin or cupcake pan
  • Mixing bowl
  • Double boiler
  • Stand mixer or hand mixer
  • Kitchen torch

Ingredients 

Crust

  • ½ cup butter melted
  • 13 graham crackers full sheets

Filling

  • 1 can sweetened condensed milk
  • ⅓ cup lime juice
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 egg
  • 2 egg yolks save the white for the meringue

Meringue

  • 2 egg whites
  • ½ cup sugar

Instructions 

  • Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and set aside.

Crust

  • To make the crust, process the graham crackers in a food processor until fine crumbs. Add melted butter and mix until combined. Evenly divide the mixture into the prepared pan (about 25 g of crust each). Firmly press the crust mixture into the bottom and sides of each cavity. Bake for 7 minutes. Remove from oven and allow to cool slightly.
    13 graham crackers

Filling

  • Whisk together the sweetened condensed milk, lime juice, zest, vanilla, egg, and egg yolks. Pour into the baked crusts (about 45 g of filling per pie). Bake for 15-18 minutes, or until the filling is set. Remove from oven and allow to cool completely. Chill the pies for at least 2 hours or overnight.
    1 can sweetened condensed milk, ⅓ cup lime juice, 1 tbsp lime zest, 1 tsp vanilla extract, 1 egg, 2 egg yolks

Meringue

  • Whisk egg whites and sugar in a heat-resistant bowl over a double boiler. Whisk until the egg whites reach 150°F. Remove from the heat and beat with a hand mixer or in a stand mixer fitted with the whisk attachment until the meringue has cooled completely and stiff peaks are formed.
    2 egg whites, ½ cup sugar

Assembly

  • Transfer the meringue to a piping bag fitted with a piping tip. Pipe the meringue on the chilled pies and then use a kitchen torch to gently toast the tops. Top with lime zest and a lime wedge. Serve.

Notes

  • Storage: Store leftover pies covered in the refrigerator (covered) for up to 1 week. 
  • Make ahead: You can prepare the pies up to 1 day in advance and store in the refrigerator until ready to serve.
  • Topping: If you are not a fan of meringue, you can top the pies with whipped cream.
  • Full size key lime pie: You can bake this recipe in an 8-inch tart pan. The ingredient measurements and baking times remain the same.
  • Can I use regular limes in place of Key limes? Yes, if you cannot find Key limes, you can use regular limes.
  • Can I use bottled lime juice for Key Lime Pie? You can use bottled lime juice, but I recommend using fresh squeezed juice for the best taste.

Nutrition

Serving: 1pieCalories: 291kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 225mgPotassium: 177mgFiber: 1gSugar: 30gVitamin A: 391IUVitamin C: 3mgCalcium: 115mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Photos by Liz @ Buuck Farms Bakery

Oatmeal Chocolate Chip Cookie Bars

· 6 Comments

These Oatmeal Chocolate Chip Cookie Bars are soft, chewy and loaded with lots of chocolate chips. Super easy to make in under 1 hour and require just one bowl and a few pantry ingredients.

Oatmeal chocolate chip cookie bar cut in half..

This is the BEST Oatmeal Cookie Bar recipe you’ll ever bake! They are soft, chewy and loaded with rolled oats and chocolate, just like the cookie version. However, these bars are way easier to whip up than a batch of cookies!

Plus, this is a one-bowl recipe, which makes them even easier to make, bake, and enjoy. This Oatmeal Chocolate Chip Bar recipe is made with just a few pantry-staple ingredients, so you can make them anytime you’re in the mood for a sweet treat. 

If you love bar desserts, make sure to check out these white chocolate blondies, salted caramel pretzel blondies, and dark chocolate oat bars!

Why You’ll Love This Recipe 

  • One-bowl and no fancy mixers required
  • Simple pantry ingredients
  • Soft and chewy
  • Made in under 1 hour
  • Perfect for crowds, potlucks, and celebrations

Ingredient Notes:

  • Brown sugar - light or dark brown sugar can be used in this recipe. I personally like to use dark brown sugar for a deeper flavor.
  • Oats - this recipe called for rolled oats (aka old fashioned) which give the bars their chewy texture. You can use quick oats, but note that the texture will be different.
  • Chocolate - I like to use bittersweet chocolate chips, but feel free to use your favorite chocolate chips or chopped chocolate!
Ingredients needed to make oatmeal chocolate chip cookie bars.
  • Melted butter, brown sugar, and sugar in a mixing bowl.
    Whisk melted butter, brown sugar, and sugar.
  • Melted butter, brown sugar, sugar, and an egg whisked in a mixing bowl.
    Beat in egg and vanilla extract.
  • Oatmeal cookie dough in a bowl.
    Add oats, flour, baking soda, and salt.
  • Oatmeal chocolate chip cookie dough in a bowl.
    Fold in chocolate chips.
  • Unbaked oatmeal chocolate chip cookie bars in a baking pan.
    Press into a baking pan and bake.
  • Oatmeal chocolate chip cookie bars on wax paper.
    Remove from pan, allow to cool, and cut into bars.

Expert Tips

  • Line your pan with parchment paper. Lining your pan with parchment paper overhanging the sides makes for easy removal after the bars are baked. If you don’t have any parchment paper, you can totally bake the cookie bars without it. Just make sure to grease your pan before spreading the batter.
  • Bake in a 9x13-in pan. To bake this recipe in a 9x13-in baking pan, simply double the quantities in the recipe. The baking time remains the same.
  • Serving the cookie bars. Once the bars are baked, I like to top them with a sprinkle of sea salt. You can serve them plain, or with a scoop of vanilla ice cream. 
  • Oatmeal chocolate chip cookie bars on wax paper.
  • Oatmeal chocolate chip cookie bars on wax paper.

Frequently Asked Questions

How do you store chocolate chip oatmeal bars?

Store any leftovers covered in an airtight container at room temperature.

How long do cookie bars last?

Oatmeal chocolate chip cookie bars will stay fresh for about 3 days.

Can I freeze oatmeal cookie bars?

These bars freeze very well! Once they are completely cool, place the bars into a freezer safe container or zip top bag. Freeze for up to 3 months.

Oatmeal chocolate chip cookie bars on wax paper.

More recipes you'll love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Oatmeal chocolate chip cookie bars on wax paper.

Oatmeal Chocolate Chip Cookie Bars

Angelina Papanikolaou
These Oatmeal Chocolate Chip Cookie Bars are soft, chewy and loaded with lots of chocolate chips. Super easy to make in under 1 hour and require just one bowl and a few pantry ingredients.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 183 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • 8x8-in baking pan

Ingredients 

  • ½ cup butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 ¼ cups old fashioned oats
  • 1 cup flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chip
  • flakey sea salt for topping (optional)

Instructions 

  • Preheat oven to 350 degrees F. Line an 8 x 8 - inch pan with parchment paper overhanging the sides.
  • In a large mixing bowl, whisk together melted butter and sugars. Beat in egg and vanilla extract.
  • Add the oats, flour, baking soda, and salt. Mix until combined. Fold in chocolate chips, reserving a few to sprinkle on top.
  • Transfer the mixture to the prepared baking pan and smooth into an even layer. Top with reserved chocolate chips.
  • Bake for 25-30 minutes. Remove from oven and allow to cool for 30 minutes before using the parchment paper to lift out of the pan. Cut into 8 or 16 bars and enjoy!

Notes

  • Storage: Store any leftovers covered in an airtight container at room temperature. Oatmeal chocolate chip cookie bars will stay fresh for about 3 days.
  • Freeze: These bars freeze very well! Once they are completely cool, place the bars into a freezer safe container or zip top bag. Freeze for up to 3 months.
  • Bake in a 9x13-in pan. To bake this recipe in a 9x13-in baking pan, simply double the quantities in the recipe. The baking time remains the same.
  • Serving the cookie bars. Once the bars are baked, I like to top them with a sprinkle of sea salt. You can serve them plain, or with a scoop of vanilla ice cream.

Nutrition

Serving: 1barCalories: 183kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 167mgPotassium: 47mgFiber: 1gSugar: 14gVitamin A: 192IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

S'mores Skillet Cookie (Pizookie)

· 1 Comment

The BEST S’mores Chocolate Chip Skillet Cookie (Pizookie) recipe! This s’mores skillet cookie has all the flavors of a classic chocolate chip cookie, partnered with the nostalgic flavors of everyone’s favorite campfire treat, making it your new all-time favorite recipe. 

S'more skillet cookie topped with ice cream.

S’mores are one of my favorite summer treats. But, have you ever had them in a cookie skillet version??  Imagine the flavors of s’mores — crispy graham crackers, gooey marshmallow, and creamy chocolate — packed into a cookie skillet that includes a chewy chocolate chip cookie and the classic s’mores flavors all in one delicious bite.

This recipe has it all: a chewy chocolate chip cookie base with crushed graham crackers mixed into the dough; roasted marshmallows and melted chocolate that are so irresistible, you’ll have to fight the urge to dig right into the skillet. It tastes just like your favorite desserts (chocolate chip cookie and s’mores), without all of the work. 

For more s'mores inspired desserts, check out this S'mores Chia Pudding, S'mores Milano Cookies, and this delicious Molten S'mores Lava Cake.

Why You’ll Love This Recipe:

Baked in 1 pan. This delicious cookie dessert is baked in an oven-safe skillet or pan.

QUICK & EASY to make! No scooping or rolling into 2 dozen cookies, and no need  to bake multiple batches. This is just one large cookie, that you can scoop out or cut into wedges and serve.

Cookies + s’mores.  The combination of chocolate chip cookies and s’mores topped off with a scoop of your favorite ice cream makes this the ultimate summer dessert. 

What You'll Need

Melted butter, chocolate, brown sugar, eggs, sugar, chocolate chips, mini marshmallows, baking powder, flour, graham crackers in small bowls.
  • Melted butter
  • Dark brown sugar
  • Sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Graham crackers
  • Baking powder + salt
  • Chocolate chips & chopped chocolate
  • Mini marshmallows
  • Melted butter, brown sugar, and sugar in a mixing bowl.
    Whisk melted butter and sugars in a large bowl.
  • Melted butter, brown sugar, sugar, and eggs whisked together in a mixing bowl.
    Beat in eggs and vanilla.
  • Mixing bowl with melted butter and sugar mixture and flour.
    Add flour, graham cracker crumbs, baking powder, and salt.
  • S'mores cookie dough in a mixing bowl.
    Fold in chocolate chips and mini marshmallows.
S'mores skillet cookie.
Bake until edges are crispy and the center is still soft. Top with more graham crackers, chocolate, and marshmallows. Enjoy!
  1. Use a cast iron skillet. To achieve crispy, buttery edges and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.  
  2. Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
  3. Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in (I know it’s hard to resist!) This will give the center some time to set a bit, so you don’t end up with a messy dessert.
  4. Serving your skillet cookie. This cookie skillet is topped with roasted marshmallows and chocolate, but don’t let that stop you from embracing more toppings! I like to serve it with a scoop of vanilla ice cream, although whipped cream would all also be delicious.

More recipes you'll love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

S'mores skillet cookie topped with ice cream.

S'mores Skillet Cookie (Pizookie)

Angelina Papanikolaou
The BEST S’more Chocolate Chip Skillet Cookie (Pizookie) recipe! This s’mores skillet cookie has all the flavors of a classic chocolate chip cookie, partnered with the nostalgic flavors of everyone’s favorite campfire treat, making it your new all-time favorite recipe.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 15 mins
Cook Time 40 mins
Cooling time 15 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Cast iron skillet

Ingredients 

  • 1 cup butter melted
  • 1 cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 6 ½ sheets graham crackers crushed to fine crumbs
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅔ cup chocolate chips
  • 1 cup mini marshmallows
  • 2 sheets graham crackers broken into pieces, for topping
  • ¼ cup chocolate chopped, for topping
  • ½ cup mini marshmallows for topping

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9-in cast iron skillet and set aside.
  • Whisk melted butter and sugars in a large bowl. Beat in eggs and vanilla.
  • Mix in flour, graham cracker crumbs, baking powder, and salt using a rubber spatula or wooden spoon.
  • Fold in chocolate chips and mini marshmallows.
  • Transfer mixture to greased skillet. Press into an even layer and top with graham cracker pieces. Bake for 35-40 minutes.
  • Remove from oven and top with chopped chocolate and mini marshmallows. Return to the oven for 3 minutes. Then, broil or remove the pan from the oven and torch the marshmallows until toasty.
  • Allow cookie skillet to cool for 15-20 minutes before serving. Enjoy with ice cream, if desired.

Notes

  1. Use a cast iron skillet. To achieve crispy, buttery edges and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.  
  2. Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
  3. Gluten free. To make this recipe gluten free, use a 1:1 all-purpose gluten free baking flour and gluten free graham crackers.
  4. Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in (I know it’s hard to resist!) This will give the center some time to set a bit, so you don’t end up with a messy dessert.
  5. Serving your skillet cookie. This cookie skillet is topped with roasted marshmallows and chocolate, but don’t let that stop you from embracing more toppings! I like to serve it with a scoop of vanilla ice cream, although whipped cream would all also be delicious.
  6. Storage. Store any leftover in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat leftovers in the microwave before serving, if desired.

Nutrition

Serving: 1scoopCalories: 485kcalCarbohydrates: 72gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 357mgPotassium: 100mgFiber: 1gSugar: 42gVitamin A: 512IUCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Photos by Liz @ Buuck Farms Bakery

Classic Toll House Chocolate Chip Cookies

· 9 Comments

The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.

Hand holding stack of chocolate chip cookies.

Chocolate chip cookies (& their many varieties) are the most popular cookies in the United States. They all consist of a simple butter cookie with chocolate morsels or chunks mixed into the dough. Today, there are an infinite variety of flavors, textures, and sizes of chocolate chip cookies and the perfect chocolate chip cookie really depends on personal preference. 

  • Thin crispy cookies vs. chewy and thick cookies vs. soft cakey cookies
  • Semi-sweet chocolate chips vs. chopped dark chocolate vs. milk chocolate
  • Softened butter vs. melted butter
  • Dark brown sugar vs. light brown sugar
  • Nuts vs. no nuts

For more chocolate chip cookie recipes, check out these Chocolate Chip Shortbread Cookies, Chocolate Chip Walnut Cookies, and these Peanut Butter Oatmeal Chocolate Chip Cookies.

Origin of Chocolate Chip Cookies

The original chocolate chip cookie is the Toll House cookie. Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts first developed the recipe in the 1930s. The Original Toll House cookies are simple butter cookies consisting of a blend of brown and white sugar with semi-sweet chocolate morsels mixed into the dough. 

In 1939, Ruth Wakefield gave Nestlé the rights to her cookie recipe and the Toll House name for reportedly $1 and a lifetime supply of free chocolate. Since then, every bag of Nestlé Chocolate Chips that is sold in North America has a variation of Ruth Wakefield’s original Toll House chocolate chip cookie recipe printed on the back of it. 

chocolate chip cookies on parchment paper.

The Key Ingredients in Chocolate Chip Cookies

These ingredients are crucial to make the very best chocolate chip cookies.

  • Butter: Before using, remove the butter from the refrigerator at least 1 hour ahead of time and let it come to room temperature. 
  • Sugar: Classic chocolate chip cookies should always be made with a combination of white sugar and brown sugar. Brown sugar gives the cookies their distinct “toffee” flavor and chewiness, while granulated sugar adds sweetness.
  • All-purpose Flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement. The most common culprit for thick, dry cookies that did not spread properly is adding too much flour to the dough.
  • Chocolate Chips: The original Toll House cookie was made using a chopped Nestlé semi-sweet chocolate bar but has since evolved to using semi-sweet chocolate chips or morsels. I like to use Ghirardelli semi-sweet chocolate chips.
butter, flour, sugar, brown sugar, egg, chocolate chips, baking soda, salt, and vanilla extract in small bowls.

What’s the Secret to Making the Best Chocolate Chip Cookies?

The secret to the best American-style chocolate chip cookies is to use a technique similar called the creaming method. Here, I’ll show you how to implement it when making chocolate chip cookies.

The amount of creaming affects the texture, leavening, and spread of the cookies. Unlike cakes, only a small amount of creaming is needed when making cookie dough. Over-creaming the butter may result in a cookie that spreads too much during the baking process. 

  1. Measure out ingredients accurately and make sure all ingredients are room temperature before beginning.
  2. Place the butter and sugars in the mixing bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Cream the butter and sugars at low speed until the mixture resembles a smooth paste.
  3. Add the eggs and vanilla extract and blend at low speed.
  • Creamed butter and sugar in a mixing bowl.
    Cream the butter and sugars at low speed until the mixture resembles a smooth paste.
  • Creamed butter, sugar, eggs and vanilla extract in a mixing bowl.
    Add the eggs and vanilla extract and blend at low speed.
  1. Sift in the flour, baking soda, and salt. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough. 
  2. Fold in the chocolate chips.
  • cookie dough in a glass bowl.
    Add dry ingredients and mix until just combined.
  • chocolate chip cookie dough in a glass bowl.
    Fold in the chocolate chips.
  1. Drop the cookies on a prepared baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.
  2. Bake until the cookies are golden brown with firm edges and slightly soft centers.
  • chocolate chip cookie dough on a baking sheet.
    Drop the cookies on a prepared baking sheet using a cookie scoop.
  • chocolate chip cookies on a baking sheet.
    Bake until the cookies are golden brown with firm edges and slightly soft centers.

Pro tip: Note the importance of Step 2. Creaming the butter and sugar at low speed will help the cookies retain their shape, not spread too much, and prevent a dry and crumbly texture. 

Expert Tips

Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.

Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.

Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.

Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Frequently Asked Questions

Is it better to use butter or shortening for chocolate chip cookies?

Butter, especially unsalted butter, is the preferred fat for chocolate chip cookies because of its flavor and melt-in-the-mouth quality.

What makes chocolate chip cookies flatten?

Too much spread can be caused by a few different reasons. 

1. The baking temperature was too low
2. Not enough flour
3. Too much sugar
4. Over creaming the butter and sugar
5. Adding too much leavener (baking powder or baking soda)
6. Too much liquid in the dough

To prevent flat cookies, make sure that you measure all of the ingredients accurately and bake the cookies in a preheated oven.

Why are my chocolate chip cookies so hard? 

The main reason chocolate chip cookies are hard is because there is too much flour in the dough. Another reason may be that the cookies are overbaked.

chocolate chip cookie cut in half on parchment paper.

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

chocolate chip cookies on parchment paper.

Classic Toll House Chocolate Chip Cookies

Angelina Papanikolaou
The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.
5 from 4 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 12 mins
Total Time 25 mins
Course Cookies
Cuisine American
Servings 20 cookies
Calories 183 kcal

Equipment

  • Kitchen scale
  • Stand mixer
  • Cookie coop
  • Baking sheet

Ingredients 

  • ½ cup butter room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups chocolate chips or chopped chocolate

Instructions 

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture resembles a smooth paste.
  • Add the egg and vanilla extract and blend at low speed until combined. 
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter mixture and mix until just combined. 
  • Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough. 
  • Use a medium size cookie scoop to drop 2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional chocolate chips and serve!

Notes

  • Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.
  • Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.
  • Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.f
  • Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cookieCalories: 183kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 135mgPotassium: 24mgFiber: 1gSugar: 17gVitamin A: 154IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Fresh Strawberry Sheet Cake

· Leave a Comment

This delicious from scratch Homemade Fresh Strawberry Sheet Cake is made with roasted strawberries and it contains no artificial colors or flavors. Paired with fluffy strawberry cream cheese frosting, this fresh strawberry cake makes a beautiful, and tasty, treat for any occasion.

Strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

This Homemade Fresh Strawberry Sheet Cake is the perfect cake to celebrate any occasion! The cake is made up of a delicious strawberry flavored cake made with fresh, roasted strawberries - no artificial flavors or colors here. The cake is topped with a quick and easy fluffy strawberry cream cheese frosting. This moist and fluffy cake is bursting with sweet strawberry flavor that is perfectly complemented by the tangy cream cheese frosting.

For more strawberry desserts, check out this Strawberry Lemon Tart, Strawberry Crumble Cookies, and these delicious Strawberry Swirl Fudge Brownies.

WHY THIS RECIPE WORKS

  • Made with roasted strawberries to give it a more intense flavor.
  • All natural - no artificial flavors or colors.
  • Beautiful for any special occasion.
  • A true crowd pleaser for celebrations and birthdays.

INGREDIENT NOTES

  • Fresh Strawberries - Strawberries are the star of the show here. Try to find red, ripe, sweet strawberries for this cake recipe.
  • Buttermilk - If you don’t have any buttermilk on hand, you can make your own by mixing ¾ cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe. 
  • Egg Whites - Cartoned egg white or separated eggs work perfectly fine in this recipe. If you use whole eggs, save the yolks for another recipe. 
  • Vanilla Extract - Always use pure vanilla extract (not imitation) for the best tasting baked treats!
  • Freeze Dried Strawberries - Freeze dried strawberries add a lot of flavor without making the frosting too runny. They also make the frosting a gorgeous pink color! I find freeze dried strawberries at my local grocery store or you can order them online.
  • Cream Cheese - Use full fat cream cheese for a rich frosting.
Flour, freeze dried strawberries, egg whites, butter, sugar, strawberries, cream cheese, buttermilk in bowls.

STEP BY STEP INSTRUCTIONS

This strawberry cake recipe is essentially a white cake that has strawberry puree added into the batter. Using high-quality ingredients is key to producing a high-quality cake. However, it is even more important to understand how to combine those ingredients and the mixing procedures involved. Even the smallest error can result in a cake with undesired texture and volume. To make this strawberry cake, we will be using the creaming method. The creaming method is one of the most popular methods for mixing high-fat cakes.  This method produces moist cakes with fine crumbs. Don’t be intimidated though, I will walk you through all of the steps to make sure your homemade strawberry cake turns out perfectly!

  1. Make roasted strawberry puree. Slice the strawberries and place them on a parchment lined baking sheet. Sprinkle with sugar and roast for about 20 minutes. Remove the strawberries from the oven and let cool for 5 minutes. Puree the roasted strawberries in a blender or food processor until smooth. 
  • Sprinkle sliced strawberries with sugar and roast.
  • Remove the strawberries from the oven and let cool for 5 minutes.
  • Puree the roasted strawberries in a blender or food processor until smooth. 
  1. Prepare strawberry cake ingredients and pans. Place your refrigerated ingredients on the counter and allow to come to room temperature. In the meantime, prepare a 9x13-inch baking pan by greasing with butter and lightly flouring it, or spraying with nonstick spray. You can also line the baking pan with parchment paper overhanging the sides for easy removal of the cake. 
  2. Sift the dry ingredients. Sift the flour, baking powder, baking soda, and salt. Sifting the dry ingredients will remove any clumps and create a smoother batter. 
  3. Cream butter and sugar. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. This should take about 8-10 minutes.
  • Creaming butter and sugar
    Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
  • Creamed butter and sugar
    Beat on medium speed until light and fluffy.
  1. Combine the liquid ingredients. Combine the egg whites, buttermilk, and vanilla in a separate bowl or large glass measuring cup. Whisk to combine.
  • strawberry puree, egg whites, and buttermilk in a glass measuring cup.
    Combine the egg whites, buttermilk, and vanilla in a separate bowl or large glass measuring cup.
  • strawberry puree, egg whites, and buttermilk in a glass measuring cup.
    Whisk to combine.
  1. Incorporate dry and liquid ingredients. Add the sifted dry ingredients alternating with the liquids until completely blended and smooth. Use the following order: ⅓ dry ingredients → ½ liquids → ½ dry ingredients → remaining liquids → remaining dry ingredients
  • Creamed butter and sugar with flour.
    Add the sifted dry ingredients alternating with the liquids until completely blended and smooth.
  • Strawberry cake batter in a mixing bowl.
    Add the sifted dry ingredients alternating with the liquids until completely blended and smooth.
  • Strawberry cake batter in a mixing bowl.
    Add the sifted dry ingredients alternating with the liquids until completely blended and smooth.
  1. Pour batter into cake pan and bake. Pour the batter into the prepared cake pan and bake in a preheated oven for 35-40 minutes. 
Fresh Strawberry Sheet Cake in pan.
Pour the batter into the prepared cake pan and bake in a preheated oven for 35-40 minutes.
  1. Cool cake. Once the cake has finished baking, remove from the oven and let it cool for 10 minutes in the pan before removing transferring the cake to a cooling rack to cool completely.
  2. Combine the cream cheese and butter. Beat the cream cheese and butter until smooth and creamy.
  3. Add the strawberries. Add the pureed strawberries and freeze dried strawberries. Mix until well combined.
  4. Mix in the confectioners sugar and salt. Carefully add the confectioners sugar and salt. Beat until smooth and fluffy.
  • Freeze Dried Strawberries in food processor.
  • Strawbery Powdered Sugar in a food processor.
  • Strawberry Cream Cheese Frosting in a glass mixing bowl.
  1. Assemble the cake. Once the cake has cooled, top with the sheet cake with the frosting.
Strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

EXPERT TIPS

  • This cake is best served right away or at room temperature - if you are preparing the cake in advance, keep it in the refrigerator. Before you are ready to serve the cake, remove it from the fridge and let it sit at room temperature for 30 minutes to 1 hour.
  • Egg whites are used rather than whole eggs to give the cake a fluffier texture.
  • The strawberries are roasted to help intensify the strawberry flavor in the cake.

Frequently Asked Questions

DO I HAVE TO USE FRESH STRAWBERRIES?

For the best results, you should opt for fresh strawberries! Many strawberry cake recipes use frozen strawberries or strawberry flavored gelatin to get an intense flavor. That classic strawberry flavor can be achieved by using fresh strawberries. The process is very easy and doesn’t have any artificial flavors or colorings that are found in flavored gelatin.

WHY ROAST THE STRAWBERRIES?

Roasting the strawberries before pureeing them intensifies their flavor. To make the puree, simply sprinkle sugar over sliced strawberries and roast. Once out of the oven, place the strawberries in a blender or food process and puree. Let the mixture cool before using it in the recipe.

WHY ISN’T MY FRESH STRAWBERRY CAKE PINK?

Since this strawberry cake recipe uses fresh strawberries, the batter will be slightly pink and once baked, the color will barely show but the flavor will still be there!! If you would like a pink tinted cake, mix in a couple of drops of pink food coloring to the batter before pouring into the baking pan.

HOW DO YOU STORE A SHEET CAKE?

If you have any leftovers, you will need to cover and store your cake in the refrigerator. This Fresh Strawberry Layer Cake can be stored for up to 1 week covered in the refrigerator. 

CAN I BAKE THIS STRAWBERRY CAKE INTO A LAYER CAKE?

Yes! Click here to make this sheet cake into a Strawberry Layer Cake.

Slice of strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

More recipes you'll love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

Strawberry Sheet Cake

Angelina Papanikolaou
This delicious from scratch Homemade Fresh Strawberry Sheet Cake is made with roasted strawberries and it contains no artificial colors or flavors. Paired with fluffy strawberry cream cheese frosting, this fresh strawberry cake makes a beautiful, and tasty, treat for any occasion.
PRINT RECIPE PIN RECIPE
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine American
Servings 24 servings
Calories 394 kcal

Equipment

  • Stand mixer
  • Food processor
  • 9x13-inch baking pan

Ingredients 

  • ½ pound sliced strawberries about 2 cups
  • 2 tbsp sugar
  • 3 ¼ cup all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup butter room temperature
  • 2 cups sugar
  • ¾ cup buttermilk room temperature
  • 6 egg whites about 1 cup, room temperature
  • 2 tsp vanilla extract

Strawberry Cream Cheese Frosting

  • ½ cup sliced strawberries
  • ½ cup freeze dried strawberries
  • 8 oz cream cheese room temperature
  • ½ cup butter room temperature
  • 5-6 cups powdered sugar
  • ½ tsp salt

Instructions 

  • Preheat the oven to 350 degrees F. Add the sliced strawberries to a parchment-lined baking sheet. Sprinkle 2 tablespoons of sugar onto the strawberries. Toss them gently then roast in the the oven for 20 minutes. Remove from oven and allow to cool for 5 minutes. Add the strawberries to a blender or food processor and puree until smooth. You should end up with about ½ cup puree.
  • Keep the oven at 350 degrees F. Grease and lightly flour a 9x13-inch baking pan. Set aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add sugar and beat on medium-low speed until light and fluffy, about 8-10 minutes.
  • In a large measuring cup, whisk together the strawberry puree, buttermilk, egg whites, and vanilla until well combined.
  • On low speed, add ⅓ of the dry ingredients to the butter/sugar mixture, then half of the wet. Add half of the remaining dry, then liquids. Finish with remaining dry ingredients. Beat until smooth.
  • Pour the batter in the prepared cake pan and bake for 35-40 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
  • Allow the cake to cool in the pan before frosting.

Strawberry Cream Cheese Frosting

  • To make the frosting, add freeze dried strawberries and 1 cup of the powdered sugar to blender or food processor. Process until powder. Transfer to a separate bowl with the remaining powdered sugar. Next, add the fresh strawberries to the blender. Process until smooth. In your stand mixer fitted with the paddle or whisk attachment, beat the cream cheese and butter on high speed for about 1 minute, or until smooth and creamy. Beat in the strawberry puree. Gradually add the powdered sugar and salt. Beat on medium-high speed until completely smooth and fluffy.
  • Assemble the cake: Spread it onto your cooled cake with an offset spatula. Serve right away or store in the fridge until ready to serve.

Notes

  • Fresh Strawberries: For the best results, you should opt for fresh strawberries! Many strawberry cake recipes use frozen strawberries or strawberry flavored gelatin to get an intense flavor. That classic strawberry flavor can be achieved by using fresh strawberries. The process is very easy and doesn’t have any artificial flavors or colorings that are found in flavored gelatin.
  • Roasting Strawberries: Roasting the strawberries before pureeing them intensifies their flavor. To make the puree, simply sprinkle sugar over sliced strawberries and roast. Once out of the oven, place the strawberries in a blender or food process and puree. Let the mixture cool before using it in the recipe.
  • Pink Strawberry Cake: Since this strawberry cake recipe uses fresh strawberries, the batter will be slightly pink and once baked, the color will barely show but the flavor will still be there!! If you would like a pink tinted cake, mix in a couple of drops of pink food coloring to the batter before pouring into the baking pan.
  • Storage: If you have any leftovers, you will need to cover and store your cake in the refrigerator. This Fresh Strawberry Layer Cake can be stored for up to 1 week covered in the refrigerator. 
  • Strawberry Layer Cake: Click here to learn how to make this sheet cake into a Strawberry Layer Cake. 

Nutrition

Calories: 394kcalCarbohydrates: 62gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 365mgPotassium: 143mgFiber: 1gSugar: 47gVitamin A: 495IUVitamin C: 68mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Lemon Thyme Muffins

· 2 Comments

These Lemon Thyme Muffins are fluffy, buttery, and bursting with fresh flavors. Bright flavors are layered in this recipe with the addition of lemon zest and thyme to the batter and a tart lemon-juice glaze.

Lemon thyme muffins with glaze in a muffin tin.

Lemon Thyme muffins are an “any time of day” recipe. They are a delicious start to a casual spring or summer morning, but they also make a great addition to an elegant brunch spread, or as an afternoon treat with a cup of tea. They are tender, buttery, and full of delicious citrus and herb flavors.

Lemon and thyme are the stars of the show in these fluffy muffins. The two bright flavors perfectly complement each other by adding an herby-citrusy flavor to the muffins. Topped with a sweet lemon thyme glaze, these muffins are perfect for any occasion!

For more delicious lemon desserts, check out this refreshing Strawberry Lemon Tart and these gluten free Lemon Poppy Seed Donuts.

WHY YOU'LL LOVE THIS RECIPE

  • The muffins are perfect at any time of day
  • They are tender and buttery
  • Easy to make
  • Lemon and thyme perfectly complement each other

INGREDIENT NOTES

  • Thyme - I highly recommend using fresh thyme. If you must use dried thyme, reduce the amount to 2 teaspoons and crush it between your fingers before adding it to the batter.
  • Buttermilk - Buttermilk makes these muffins extra moist and gives them a nice flavor! If you don’t have any on hand you can use a substitute in a pinch. Mix ½ cup milk with ½ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using in the recipe.
  • Sour cream - Greek yogurt can easily be substituted for the sour cream.
  • Vanilla extract - Always use pure vanilla extract (not imitation) for the best tasting baked treats!
butter, flour, baking soda, salt, vanilla extract, almond extract, buttermilk, sour cream, lemon, sugar, thyme in small bowls.

STEP BY STEP INSTRUCTIONS

  1. Whisk: Whisk dry ingredients along with the lemon zest and thyme.
Flour, baking soda, salt, lemon zest, and thyme in a mixing bowl.
  1. Mix: Mix all of the wet ingredients together.
  2. Combine: Add the wet ingredients to the dry ingredients and mix until JUST combined.
Buttermilk, eggs, sour cream, vanilla extract, and almond extract in a mixing bowl with a whisk and wet mixture with flour in a mixing bowl.
  1. Bake: Fill muffin cups and bake.
Lemon thyme muffin batter in a bowl with a rubber spatula and lemon thyme muffin batter divided in a muffin pan.
  1. Glaze: Whisk together glaze and drizzle over cooled muffins.
Two lemon thyme muffins with glaze stacked on top of each other.

EXPERT TIPS

  • The key to a tender muffin texture is all in the gluten development. Very little gluten development is desirable when making muffins. Mix muffin batter as little as possible - only until the dry ingredients are moistened (lumps are ok here!). An over-mixed muffin batter will result in a tough dry texture as well as large holes inside the muffins called tunneling.
  • To get uniform muffins, use a large scoop to portion batter into your prepared muffin tin. Be careful not to stir the batter while scooping!
  • Make sure your oven is preheated. Baking your muffins in a preheated oven at 400 degrees F is the secret to getting those perfectly domed tops.

Frequently Asked Questions

What is the Muffin Method?

There are three main methods that are typically used to make quick bread batters - muffin method, creaming method, and the biscuit method. This Lemon Thyme Muffin recipe uses the muffin method.

The muffin method is fast and easy. Here’s how it’s done:
1. Whisk together the dry ingredients
2. Combine all liquid ingredients, including the melted butter
3. Add the liquids to the dry ingredients and mix just until the dry ingredients are moistened. Do not try to get a smooth batter!
4. Scoop the batter into your prepared muffin pan and bake immediately.

What is the secret to making moist muffins?

The main causes of dry muffins is overmixing the batter or overcooking the muffins. As long as you avoid doing these two things your muffins should come out as moist and soft!

Lemon thyme muffins with glaze on a wire cooling rack.

More Recipes You'll Love

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Lemon thyme muffins with glaze on a wire cooling rack.

Lemon Thyme Muffins

Angelina Papanikolaou
These Lemon Thyme Muffins are fluffy, buttery, and bursting with fresh flavors. Fresh flavors are layered in this recipe with the addition of lemon zest and fresh thyme to the batter and a tart lemon-juice glaze.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Muffins
Servings 12 muffins
Calories 230 kcal

Equipment

  • Muffin pan
  • Mixing bowl
  • Whisk
  • Rubber spatula

Ingredients 

  • ½ cup butter melted and slightly cooled
  • ½ cup buttermilk room temperature
  • ½ cup sour cream room temperature
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 ¾ cup all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp lemon zest
  • 1 tbsp minced fresh thyme

Lemon Thyme Glaze

  • ½ cup confectioner's sugar
  • ½ tsp minced fresh thyme
  • 1 tbsp lemon juice

Instructions 

  • Preheat oven to 400 degrees F. Line a 12 cup muffin pan with baking liners and set aside.
  • In a mixing bowl, whisk together flour, sugar, baking soda, salt, lemon zest, and thyme.
  • In a separate mixing bowl, whisk together the melted butter, buttermilk, sour cream, egg, vanilla and almond extracts. Add the wet ingredients to the flour mixture and mix using a rubber spatula just until all of the flour is moistened. The batter will be lumpy - do not over-mix!
  • Use a large scoop to fill your prepared muffin pan with about ¼ cup batter. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
  • To make the glaze, whisk confectioner's sugar, thyme, and lemon juice until smooth. Drizzle over cooled muffins and top with additional thyme.

Nutrition

Serving: 1muffinCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 36mgSodium: 129mgFiber: 1gSugar: 19g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Paleo Chocolate Chip Banana Bread

· 18 Comments

This Easy Paleo Chocolate Chip Banana Bread Recipe is the ultimate healthy dessert or snack! This gluten free banana bread is moist with just the right amount of sweetness and loaded with chocolate chips. This banana bread recipe is dairy-free, gluten free, and grain free so you can feel good about what you’re eating.

Paleo chocolate chip banana bread cut into squares.

Healthy versions of baked goods can sometimes be dense, dry, and boring, but this delicious Paleo Chocolate Chip Banana Bread is an exception! Almond butter and mashed bananas keep the batter moist and tender, and chunks of dark chocolate make it feel as if you are biting into a decadent dessert. I like to make these bars to have on hand throughout the week (they freeze really well!) especially if I know it’s going to be a busy one. They are the perfect grab and go breakfast bar, mid-afternoon snack, or healthy dessert.

This banana bread is great for a variety of diets and lifestyles including paleo, gluten free, grain free, and vegan (just replace the eggs with flax eggs.) No matter what diet you are following, you are sure to enjoy this easy banana bread!

For more healthy banana recipes, be sure to check out these Chocolate Peanut Butter Banana Muffins, Banana Coconut Cashew Granola, Chocolate Peanut Butter and Banana Bars, and the best ever Healthy Banana Bread.

WHY THIS RECIPE WORKS

  • Easy to make - ready in less than 1 hour.
  • Super moist - not dry like a lot of paleo recipes can be!
  • Made with healthy ingredients so you can feel good about eating it.
  • Fits a variety of diets and lifestyles since it’s paleo, gluten free, and grain free, and it includes a vegan option.

PRO TIP: Make sure you use bananas that are several days old. Overripe bananas with brown spots are the best for banana bread because they are sweeter. We don't need to add too much extra sweetener in this recipe, because the bananas are sweet enough on their own.

INGREDIENT NOTES

eggs, chocolate chips, vanilla, coconut sugar, almond flour, tapioca flour, coconut flour, almond butter, coconut oil, bananas, cinnamon, baking soda, and salt on a gray surface.
  • Almond flour: Superfine blanched almond flour works best here.
  • Tapioca flour: Tapioca flour, sometimes labelled as “tapioca starch”, is a key ingredient to keep the banana bread from crumbling apart. If you do not have tapioca flour, replace with an equal amount of arrowroot flour.
  • Coconut flour: Coconut flour helps absorb moisture and adds a great texture to the banana bread bars. I don’t recommend replacing it with anything else!
  • Bananas: Extra ripe bananas are best for this paleo banana bread recipe.
  • Almond butter: Use your favorite brand of creamy natural almond butter or cashew butter.
  • Chocolate: I like to use dark chocolate chips or chopped chocolate for this banana bread. My favorite Paleo chocolate for baking is this one from HuKitchen.

STEP BY STEP INSTRUCTIONS

  1. Whisk dry ingredients: In a mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt until well combined.
almond flour, tapioca flour, coconut flour, cinnamon baking soda, and salt in a mixing bowl.
  1. Mix wet ingredients: In a large mixing bowl, combine the melted coconut oil, eggs, vanilla extract, mashed bananas, and almond butter.
eggs, mashed bananas, almond butter, coconut oil, coconut sugar, and vanilla in a mixing bowl.
  1. Combine the ingredients: Add dry ingredients to the wet ingredients and mix until well combined and there are no dry spots. It’s ok if it’s lumpy!
  2. Add chocolate: Fold the chocolate into the batter, reserving a little bit to sprinkle on top.
paleo banana bread batter with chocolate chips in a mixing bowl.
  1. Bake: Spread batter evenly into a parchment lined baking pan and top with the reserved chocolate. Bake until golden brown and a toothpick inserted into the center comes out clean.
paleo banana bread with chocolate chips in a baking pan.
  1. Cool and cut into bars: Once baked, remove from the oven and place the baking on a wire rack to cool for at least 30 minutes before removing and cutting into bars!
Chocolate chip banana bread cut into squares.
Paleo Chocolate Chip Banana Bread
Paleo Chocolate Chip Banana Bread
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EXPERT TIPS

  • These banana bread bars can easily be made vegan by replacing the eggs with flax eggs! To make 1 flax egg, mix together 1 tablespoon flaxseed meal with 3 tablespoons water. Let the mixture sit for 5 minutes before using. For this recipe you will have to use 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
  • To prevent the bars from falling apart, allow them to cool at least 15 minutes before cutting.
  • Use a kitchen scale to correctly measure ingredients and provide the best results.
  • Add ins like walnuts and pecans can be used in this recipe.

Frequently Asked Questions

How do you keep banana bread moist?

Store Banana Bread Bars in an airtight container at room temperature or in the refrigerator for up to 1 week. You can also freeze the slices or bars so that you always have a healthy sweet treat on hand!

How long does banana bread last?

This Paleo Banana Bread can be kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Can you freeze banana bread?

Yes! I love freezing this grain free banana bread so that I always have a healthy sweet treat on hand! To freeze, cover the cooled banana bread bars tightly with plastic wrap and store in the freezer. Thaw bars overnight in the refrigerator or wrap the bars in aluminum foil and warm in a 350 degree oven for 10-15 minutes. 

  • Paleo chocolate chip banana bread cut into squares.
  • Bite taken out of a paleo chocolate chip banana bread square.

More Paleo Recipes You'll Love!

If you make this Milano cookie recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Paleo chocolate chip banana bread cut into squares.

Paleo Chocolate Chip Banana Bread

Angelina Papanikolaou
This Easy Paleo Chocolate Chip Banana Bread Recipe is the ultimate healthy dessert or snack! This gluten free banana bread is moist with just the right amount of sweetness and loaded with chocolate chips. This banana bread recipe is dairy-free, gluten free, and grain free so you can feel good about what you’re eating.
5 from 9 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine Paleo
Servings 16 bars

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 8x8-inch baking pan

Ingredients 

  • 1 cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup coconut oil melted and cooled
  • ⅓ cup coconut sugar
  • 2 eggs* see notes for vegan option
  • 1 tsp vanilla extract
  • 2 large ripe bananas mashed
  • ½ cup creamy almond butter or cashew butter
  • 6 oz paleo chocolate chips or chopped dark chocolate

Instructions 

  • Preheat oven to 350 degrees F. Grease and line an 8 x 8-inch baking pan with parchment paper. Set aside.
  • Whisk together almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt in a bowl.
  • In a separate bowl, mix melted coconut oil, coconut sugar, eggs (or flax eggs for vegan), vanilla extract, almond butter, and mashed bananas until well combined.
  • Stir in dry ingredients. Fold in chocolate, reserving some to sprinkle on top.
  • Transfer batter to prepared pan and top with reserved chocolate. Bake in preheated oven for 30-40 minutes.
  • Let cool for at least 30 minutes in pan before cutting into squares.

Notes

*To Make Vegan: replace the eggs with flax eggs. To make 1 flax egg, mix together 1 tablespoon flaxseed meal with 3 tablespoons water. Let the mixture sit for 5 minutes before using. For this recipe you will have to use 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
Store Banana Bread: Store Banana Bread in an air tight container at room temperature or in the refrigerator. for up to 1 week. You can also freeze them so that you always have a healthy sweet treat on hand!
How Long Does Paleo Banana Bread Last? Paleo Banana Bread is best kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Can You Freeze Paleo Banana Bread? Yes! I love freezing these grain free banana bread bars so that I always have a healthy sweet treat on hand! To freeze paleo banana bread bars, cover cooled bars tightly with plastic wrap and store in the freezer. Thaw bars overnight in the refrigerator or wrap the bars in aluminum foil and warm in a 350 degree oven for 10-15 minutes. 

Nutrition

Serving: 1bar
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Fluffy Protein Pancakes

· 11 Comments

These light and fluffy Protein Pancakes are made with whole wheat pastry flour, protein powder, and no refined sugar so you can feel good about what you’re eating. They are the perfect way to start your day!

stack of pancakes on a plate with sliced fruit, berries, and maple syrup.

Growing up, I thought pancakes were only a weekend thing. A special treat that was made specifically on Saturday or Sunday mornings. Then, I got older and realized that pancakes can be eaten any day of the week and for basically any meal. If you've never had pancakes for dinner, you're missing out!

Protein Pancakes are made from a simple batter of flour, eggs, milk, butter or oil, and baking powder. The batter takes only a few minutes to prepare and each pancake needs just a couple of minutes to cook. They are easy enough to make even on weekdays!

These pancakes are easy to make, fluffy, and made with whole grains and protein powder. The protein powder in these pancakes gives them a boost of nutrition, and makes them acceptable for a post-workout meal. 

I like to top my pancakes with syrup and fresh berries, but they’d be equally as tasty with any of the toppings you like!

For more healthy pancake recipes, be sure to check out these Fluffy Cottage Cheese Pancakes, Chocolate Protein Pancakes, Gluten Free Buckwheat Pancakes, and Paleo Chocolate Chip Pancake Muffins.

WHY THIS RECIPE WORKS

  • They are easy enough to make for breakfast everyday, and healthy enough for a post workout meal.
  • The protein in the pancakes will give you more energy in the morning.
  • Uses basic pantry ingredients.
  • This recipe is flexible. You can use any protein powder, like vanilla or chocolate, to add extra flavor.
  • These pancakes have no refined sugar and use whole wheat flour so you can feel good about what you’re eating for breakfast.
  • Because they use whole wheat pastry flour they are light and fluffy.

INGREDIENT NOTES

  • Whole wheat pastry flour - Whole wheat pastry flour is more finely ground than regular whole wheat flour, this results in pancakes that are more light and fluffy. You can also substitute all-purpose flour or gluten-free 1 to 1 baking flour.
  • Protein powder - I like to use Vital Proteins Vanilla Collagen Whey Protein or Naked Nutrition Vanilla Whey Protein Powder or unflavored powder, but I also think chocolate protein powder would add a nice chocolate flavor to the pancakes.
  • Milk - Cow’s milk or plant based milk can easily be used in this recipe.
egg, vanilla extract, flour, milk, protein powder, baking powder, salt, and melted coconut oil on a light surface.

STEP BY STEP INSTRUCTIONS

  1. Mix dry together ingredients. In a mixing bowl, whisk together the dry ingredients.
flour, baking powder, salt, and protein powder in a mixing bowl with a whisk.
  1. Mix in wet ingredients. Add the egg, coconut oil, vanilla extract, and milk. Stir until just combined; being careful not to overmix. A few lumps are ok.
pancake batter in a mixing bowl with a whisk.
  1. Cook the pancakes. Heat a non-stick skillet over medium heat. Pour batter on the hot skillet and cook the pancake for about 2 minutes. Flip and cook on the other side until golden brown. Repeat with remaining batter.
pancake cooking on a skillet.
  1. Serve hot. Serve the pancakes with maple syrup, honey, fresh fruit, or any other toppings you prefer.

EXPERT TIPS

  • Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
  • If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
  • Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.

Frequently Asked Questions

Are protein pancakes healthy?

With protein powder, whole wheat flour, and no refined sugar, these protein pancakes make the perfect healthy breakfast or after workout meal.

How do you make protein pancakes fluffy?

The baking powder in the pancake batter creates bubbles when mixed with the liquid ingredients and again when the batter is heated. This helps to create pancakes that are light and fluffy.

Why are my pancakes dry?

The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.

What can I use instead of milk?

If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.

Protein pancakes with berries and fruits.

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