almond flour

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS by Lindsey | Dolly and Oatmeal


i know temps will cool soon, but it’s been hovering around the 100°F height mark in socal, and this very pregnant lady needed chocolate chip cookies without turning the oven on (because even with AC on the feet swell, and the dizziness sets in). this super easy, super quick recipe came about because i was constantly snacking on amesy’s stash of cookie dough in the freezer. he liiiiiives for chocolate chip cookies so i usually make about a batch of chocolate chip cookies that i cook off one by one. but i had found myself plucking a frozen chocolate chip cookie dough ball almost nightly. that’s when i decided i needed a stash all my own (because mom guilt), and i also wanted to make them a little more freezer friendly.

these are completely almond-based and made from almond flour and almond butter. both give the smooth velvety consistency of cookie dough, all you have to do is let the ball sit at room temperature for about 5 minutes before you take a bite. aside from those ingredients, we add some super basic pantry staples: almond butter, coconut oil, maple syrup, vanilla extract, chocolate chunks, and salt! that’s it. these literally could not be easier to make. from there, we mix the dough together, and form them into balls. then into the freezer for about an hour. you could top with with a chocolate drizzle and some flaky salt, or just keep them as is. they’re stored in an airtight container in your freezer and keep for months (if you can make them last that long).

they’re the perfect little pop of chocolate chip cookie dough on these hot summer days, and i hope you love them as much as i do!

xo!



frozen chocolate chip cookie dough balls | gf & v

before eating, let the balls sit out at room temp for about 5 minutes, just to soften slightly.

print the recipe

| makes about a dozen |

  • 1 1/2 cups blanched almond flour

  • heaping 1/4 teaspoon fine salt

  • 2 tablespoons unsweetened almond butter

  • 3 tablespoons melted coconut oil

  • 3 tablespoons maple syrup (preferably grade b)

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup vegan chocolate chunks (60-70% cacao)

optional toppings:

  • chocolate drizzle

  • flaky sea salt

  • cacao nibs

  • chopped nuts

  • hemp seeds



method

  1. line a baking sheet with parchment paper. set aside.

  2. in a large bowl, whisk together the almond flour and salt. using a rubber spatula, add the coconut oil, maple syrup, almond butter, and vanilla until combined. then add the chocolate chunks (the dough will be quite thick, this is what we want).

  3. using a tablespoon cookie scoop (or an equivalent), scoop the dough out into the palm of your hands. moving quickly (especially if you hands are warm), roll the dough between your palms making even-sized balls. place on the parchment and repeat with the remaining dough. pop the tray in the freezer and freeze for 1 hour. top with chocolate drizzle and other toppings if desired. freeze once again. then store in an airtight container for up to 2 months.


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Grain-Free Summer Berry Scones by Lindsey | Dolly and Oatmeal


we're coming up on almost 7 weeks until amesy turns one whole year old (!!!!), which seems insane sometimes.  i've begun casually planning a few things like buying decorations from my favorite store in brooklyn, and making a smash cake in the form of a mini dinosaur..maybe..?  frank thinks it'll be too hard, but i think i can do it (we'll see!).  it's really too difficult to put into words what a (almost) year of being a parent feels like. frank and i have had discussions about how much our relationship has changed, but also how much we've continued to have a similar dynamic.  how we love each other more than anything, but how we love amesy so much more.  if i could describe my feelings about it in one sentence it's that this first year as a parent has gone at warp speed, but has also crept by at the slowest rate of time imaginable.  it's all very disorienting when i stop to think, which is why perhaps i tend to just go, and do.  but i think this 1 year mark will hit us, at least that's what i'm anticipating. 

these scones aren't directly related to amesy, or his 1 year birthday, but they are related to my diet; which had changed when i was a few months postpartum.  balancing my blood sugar has also been an issue, even from a really young age.  but i recently began confronting it once again, and i started reducing the amount of grains in my diet, which is something i've done here and there for a few years now.  it's not something i would say is for everyone, but it works for me, and i feel better for it.  (just as a side note, everybody and body is different, what works for me, may not work you and vice versa.)  in any event, i've been baking with almond flour a lot, and have just started working with cassava flour, which is made from the root of a yuca (or cassava) plant.  whenever i bake with a nut flour i always combine it with a starch (it gives the baked good more a crumb texture, and it's great for binding), and cassava works perfectly here, just like in these cookies from the other week.  

i never liked scones growing up, but my mom would occasionally have one in the afternoons with some tea, and over time i began liking their lightly sweetened, biscuit-like flavor and texture.  i've tested grain-free scone recipes here and there, but was never really happy with the result.  (i even made a semi-pledge back when the blog was still a teeny baby, that i was looking forward to making a good grain-free scone!) finally after about 4 years these babes were born!  they are perfect sliced in half, toasted up, and slathered with some salted ghee, or vegan butter.  the summery berries in there can replaced with whatever fruit you like or have on hand, i could imagine peaches or nectarines tasting really great as well.  i hope you have the chance to make them. and if you do, tag me at #dollyandoatmeal so we can share in the goodness :)

big love!  xo



grain-free summer berry scones | gf & df

| makes 4 large scones |

  • 1/4 cup unsweetened almond milk, at room temperature
  • 1 teaspoon apple cider vinegar
  • 1 cup blanched almond flour
  • 1/4 cup cassava flour, more for dusting
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon aluminum free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 heaping teaspoon fine grain sea salt
  • 1 large egg (preferably pasture raised), at room temperature
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mixed raspberries and blackberries, cut in half
  • 1 egg white (optional)


method

  1. in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled a bit.
  2. while the milk and vinegar are resting, use a separate mixing bowl and whisk together the almond flour, cassava flour, coconut sugar,baking powder, baking soda, and salt.
  3. to the milk and vinegar mixture, whisk in the egg, oil, and vanilla. 
  4. add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together.  then cover the bowl with cling wrap and refrigerate for 20 minutes.
  5. in the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper.  remove the dough from the fridge and fold the berries in.  turn the dough out onto the parchment lined baking sheet.
  6. dust your hands and the top of the dough with cassava flour and form it into a round with a 1 1/2-inch thickness.  use a sharp knife to cut the dough in half, and then in fourths. (the dough will be sticky, this is ok.)  pat the 4 pieces of dough into rounds with about 1 1/2-inch thickness.  lightly brush the tops with egg white (if using).
  7. bake for 18-23 minutes, until the tops and edges are golden.  let them cool before eating.  scones can be stored at room temperature covered by a piece of parchment for about 3 days.  alternatively, you can store these in an air tight container in the fridge for up to 1 week, and reheat them in your toaster/oven.

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Dark Chocolate Kabocha Muffins by Lindsey | Dolly and Oatmeal


every year around this time i feel so overly done with winter.  whenever the new year begins it feels like such a long journey to the spring equinox, until there are longer days, more sunshine, increasingly warmer days, essentially.  but this year is different.  maybe because we have a babe now and all i want him to do is explore outside, breath fresh air, and be enveloped by sunshine..? it's no wonder that i reach for comfort in the form of food then, and chocolate in particular.  

while i usually grab some dark chocolate, mid-winter usually beckons for something a bit more indulgent.  i wish my metabolism were one that could tolerate eating baked goods on the regular, but alas, i could eat air and still gain a pound.  so i reserve those types of cravings for these cold, bleak days, when a few shreds of chocolate baked inside a cake-y muffin just seems crucial, ya know?  

these are by far my favorite muffin i've made.  i have to say that every time i use fresh as opposed to canned puree, i find the resulting texture one that can't be beat.  it's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy.  i would say these are more on the cake-y side as opposed to a more hearty muffin.  either way, they've become quite the staple around here.  and if you're wanting to make a slightly healthier/less sugar version of them, eliminate the chopped chocolate, as to cut out some of the sugar.  but let's face it, no baked goods are ever going to be healthy, so why not go full tilt and keep those chocolate bits ;)

xo's friends   



dark chocolate kabocha muffins | gf & df

the kabocha puree can be substituted with any winter squash puree (butternut, acorn, pumpkin).  i would nudge you to try making these with fresh puree, but if you're in a pinch canned puree will do.   

| makes 12 large muffins |

  • 1 1/4 cups fine brown rice flour
  • 2/3 cup coconut sugar
  • 1/2 cup almond flour, plus more for topping
  • 5 tablespoons raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened almond milk 
  • 1/2 cup coconut oil, melted
  • 1/2 cup kabocha squash puree*
  • 2 large free range eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup chopped dark chocolate
  • cacao nibs for topping

*kabocha squash puree: preheat oven to 400°F and line a baking sheet with parchment.  cut the squash in quarters, remove the seeds.  rub the flesh side with a bit of coconut oil and place face down.  cook until fork tender, about 35-40 minutes.  let the squash cool until it is ready to handle.  scoop flesh out and allow to cool completely before using or storing it.



method

  1. preheat oven to 350°F and line a 12-cavity muffin tin with liners.
  2. in a large mixing bowl, whisk together all of the dry ingredients.  in another large mixing bowl, whisk together the wet ingredients until mixed.  add the dry ingredients to the wet a little at a time until combined.  then fold in the chocolate.
  3. evenly distribute the batter into the muffin tin, filling each cavity 3/4 of the way.  top with a sprinkle of almond flour and a small sprinkle of cacao nibs.
  4. bake in the center of your oven until a cake tester comes out clean, about 28-34 minutes.  cool on a rack for 15 minutes, then remove muffins and let them cool completely before eating.  leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

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