double chocolate gingersnaps (gf + df) / December 10, 2015 by Lindsey | Dolly and Oatmeal

double chocolate gingersnaps (gf + df) | dolly and oatmeal

every holiday season my inner jewish/catholic conflict rears its ugly head. growing up observing both, i always set out to give hanukkah and christmas the attention and time they both deserve, but inevitably hanukkah gets the crap end of the stick. i felt even worse this year when i thought the first night of hanukkah started on the 14th (which, as it turns out, is the last of the 8 nights!), it wasn't until around noon this past sunday when frank mentioned something about it being the first night of hanukkah, that i was like whaaaaa!?!? i was super disappointed in myself. last year we made a delicious spread of my great-grandmother's potato latkes, Ottolenghi's kofta b'siniyah, and a festive pomegranate salad, and i was hoping to do the same this year. so, in a haste, i defrosted a large container of leftover mung beans, threw together my favorite garlicky mung bean hummus, and served it with a similar pomegranate salad to what we had last year, all while basking in the orange glow of our electric menorah - a janky hanukkah at its best.

therefore, in lieu of sharing a hanukkah-inspired recipe, i'm sharing this equally awesome winter cookie recipe ;) back when i wasn't gluten-free, my favorite chocolate chip cookies to make were from kim boyce's, good to the grain. they were made with whole wheat flour, providing a bit more heartiness than a regular chocolate chip cookie. her recipe also called for a mix of muscovado and cane sugar giving the cookies a subtle molasses flavor, which converted me forever. nowadays, whenever i endeavor to make cookies i try to instill the same heartiness and sweetness as kim's cookies. so, the idea behind this recipe is half double chocolate chip cookie (because more chocolate is always a good thing in my book), and half festive gingersnap. i wanted to keep the texture more chocolate chip cookie-like, and less gingersnap, but still keep those snappy, assertive spices that are known to linger after each bite! i see these as a winning go-between holiday cookie - perfect to sit beside any holiday cookie, but also totally okay to make all winter long :)

wishing you and yours peaceful days filled with latkes and cookies <3

double chocolate gingersnaps (gf + df)

i like the ginger to be quite assertive in my gingersnaps. but if you like the gingersnap flavor but don't like a subtle ginger-y burn, i would reduce the amount of ground ginger to 3/4 teaspoon-1 teaspoon. then again, if you don't like gingersnaps at all, take out the spices and there you have yourself a batch of double chocolate chip cookies :)

| makes 16 medium cookies, or 8 large cookies |

1/2 cup coconut oil
1/2 cup coconut sugar
1/4 cup organic cane sugar
1 large free range egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons sorghum flour
1/4 cup raw cacao powder (or cocoa powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground cloves
6 ounces bittersweet chocolate, coarsely chopped (or bittersweet chocolate chips)

method

in a small pot over low heat, slowly melt the coconut oil swirling it as you go. once melted remove it from the heat and let it cool completely. then pour it into a liquid measure making sure you have 1/2 cup. in a large bowl, combine the sugars. with an electric mixer on low, add the oil and beat to combine, until the mixture looks like wet sand. add the egg and vanilla and beat on low until combined, set aside.
in another large bowl, whisk together the flours, cacao powder, baking powder, baking soda, salt, and spices. using an electric mixer on low, add the dry ingredients in 3 separate applications, until everything is thoroughly incorporated. then add the chocolate and mix once on low, until chocolate is evenly distributed. cover with cling wrap and refrigerate for 30 minutes.
while mixture is chilling, preheat the oven to 350°F and line 2 cookie sheets with parchment paper. using a medium cookie scoop (about 1 1/2 tablespoons) or a large cookie scoop (about 3 tablespoons), drop the dough out onto the cookie sheets about 3-inches apart. bake for 10 to 12 minutes. remove from the oven and let the cookies cool on a rack.
the cookies will keep in an air tight container at room temperature for 3 to 4 days.

enjoy!

more cookie recipes:

chocolate dipped oatmeal hazelnut cookies

olive oil mini bundts w/ citrus glaze (gf + df) / December 2, 2015 by Lindsey | Dolly and Oatmeal

olive oil mini bundts w/citrus glaze | dolly and oatmeal

is it me or does it kinda feel like it's still october? i'm still trying to wrap my head around the fact that thanksgiving has come and gone, hanukkah is right around the corner, and christmas is only weeks away, oy! it's been super warm for a new york fall, so perhaps that has something to do with it not exactly feeling like the holiday season yet. do i dare say that i'm hoping for cooler weather? that i'm excited about wearing a heavy winter coat and cozying up to my man under a pile of thick blankets? i know come february i will be cursing this wish, but a girl can dream for now .

our thanksgiving was quiet in all the right places. of course we missed our family that we weren't able to see, but me, frank, and my in-laws sat around this lovely table and shared a number of yummy meals and tons of conversation . frank's parents are still living in the house that he grew up in so we get to stay in his old room. and although there have been a few changes since he's moved out, there's still an old tube tv, a vhs, and a home entertainment structure he built in his teens. as i was eyeing through some of his old soccer trophies and books, i happened to see the star wars trilogy of our youth - we're talking 4,5, and 6 here, folks (which we haven't seen in far too long because our blu-ray of them disappeared during our move!). we watched them excitedly each night before we passed out, which felt super sentimental especially when i felt that nostalgic static on my fingertips when i brushed the tv screen and rewound (!!!) a video! it was such a lovely visit, truly a home away from home :) hope you all had a good one as well!

as we're all gearing up for the holidays i'm sharing this recipe for these really simple and fun little bundt cakes over on the urban outfitters blog! don't even get me started about how excited i am to have a recipe over there! when i was in middle school and all i wanted was to be a grungy pre-teen, my parents (usually my trooper mom) would take me down to the broadway location of UO in nyc just so i could spend my allowance on waffle henleys, flannels, and painter jeans - but that's another story! in any event, these cakes were developed with the idea in mind of throwing something together that's super festive, easy on the prep, and a crowd pleaser for any and all guests. and just in case you're in the mood, or have the need for something more savory, i have my go-to massaged kale, asian pear,and quinoa salad w/ crunchy granola bits + a super creamy shallot dressing over on food52 (video here and recipe here)!

wishing you all good things for a wonderful start to the holiday season! xo

similar holiday recipes:

holiday bundt cake w/ crushed cranberries

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) / November 17, 2015 by Lindsey | Dolly and Oatmeal

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) | dolly and oatmeal

kabocha biscuits (v + gf) | dolly and oatmeal

this chili is a variation of a recipe that i've been making for years - plentiful, warming/soothing, and super substantial. i guess there's some nostalgic here, as it was one of the first meals i made when i moved out of my parents house and into my own apartment. it was a meal i could be proud that i was able put together, and something that would feed and nourish me all week long. and when me and frank moved in together we would prepare it together too - summer squash chili in the warmer months, and a sweet potato or winter squash variety in the cold winter months. it's the kind of a mildly labored preparation that encourages cuddling up to a hot stove, as wind gusts find their way through the crevices in our windows. i generally serve a chili like this over a healthy mound of starchy rice, but there's this biscuit recipe that i've been working on for quite some time that i was super excited to pair with this chili pot, but also to share with you all!

the biscuits are a slight modification on a recipe from my cookbook (!!!, more on that later!), and they're kind of my favorite thing to make these days. first of all, they're all the "free's": gluten-free, vegan, soy free, etc., etc., and they check off two of my requisite biscuit boxes: tender and flaky. so, if i lived in a world where everyday-eats and thanksgiving collided, this would be my go-to. but if you're not into chili for a thanksgiving alternate, scrap it and just make the biscuits! they can be served alongside basically anything or on their own (i'm pretty sure me and frank ate an entire serving for dinner one night with a side of broccoli). excuse me while i sneak away and go make another batch ;) also, i've updated the sidebar of the blog for you all (--->), with some of my favorite thanksgiving-ish dishes!

wishing you all a cozy, peaceful holiday. i'll catch you in a couple of weeks! xo's!

sweet potato, black lentil + kale chili w/ kabocha biscuits | dolly and oatmeal

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf)

if you don't have kabocha squash on hand any other winter squash or sweet potato puree will work as an alternative. and both canned or homemade puree can be used for the biscuits. for the chili, feel free to sub in a diced winter squash variety or a root vegetable like parsnips/carrots, etc., or use collards for the kale, or quinoa instead of lentils.

biscuits

| makes 6 two-inch round biscuits |

1 cup chickpea flour
1/2 cup sorghum flour
1/2 cup arrowroot
1 tablespoon mixed herbs (i used freshly chopped thyme + oregano)
2 teaspoons organic cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
freshly ground pepper
3/4 cup kabocha puree*
1/4 cup extra virgin olive oil
1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
extra almond milk, for brushing (or, if dairy-free, you can also use an egg wash)

chili

| serves 4-6 |

3 shallots, diced
1 large sweet potato (or 2-3 small sweet potatoes), diced
3 cloves garlic, minced
1 28-ounce can fire roasted crushed tomatoes
1 cup low-sodium vegetable broth (or water)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked papprika
4 large kale leaves, roughly chopped (about 3 cups)
1/4 cup chopped parsley, extra for serving
1 cup cooked black beluga lentils

*to make the kabocha puree, preheat oven to 400°F and line a baking sheet with parchment. slice the squash in half and rub the cut side with a bit of olive oil. place the squash half facedown on the baking sheet and roast for 35-40 minutes, until the flesh is tender. let cool completely before using.

method

biscuits

preheat the oven to 425°F and line a cookie sheet with parchment paper, set aside. whisk together the flours, arrowroot, herbs, sugar, baking powder, baking soda, salt, and pepper to taste. in a separate bowl, whisk together the kabocha puree, milk, oil, and vinegar. using a rubber spatula to mix the wet ingredients into the dry until dough begins to come together, then turn it out onto a floured surface and use your hands to bring the dough together to form a rectangle with a 1-inch thickness. use a 2-inch round biscuit cutter and punch out 6 biscuits, re-rolling as needed. brush the tops and sides of the biscuits with almond milk (or an egg wash) and bake, rotating halfway through, until the tops and edges of the biscuits are golden brown, about 13-15 minutes. serve the biscuits warm.

chili

heat oil in a large soup pot over medium heat, once the pot is hot, add the shallots and saute until soft and translucent, about 3 minutes. add the sweet potato and garlic and stir, saute until garlic is fragrant, about 1 minute. add the crushed tomatoes, water, and spices and bring it all to a simmer; cover the pot and turn the heat down to a low simmer, cook until the potatoes are tender and the liquid has reduced to half and the chili has thickened considerably, about 30 minutes. then add the kale and parsley and cook until wilted, about 2 minutes. lastly, turn off the heat and add the lentils, stir until combined.
plate the biscuits and cut them in half, spoon a helping of chili between the biscuit halves and serve with a few extra pinches of chopped parsley.

enjoy!