chocolate chip cookies

Maple, Pecan Butter Chocolate Chip Cookies (GF & V) by Lindsey | Dolly and Oatmeal


does the world really need another chocolate chip cookie? my answer is a very swift, and affirmative, YES! yes, it does. 

if you're a fan of having chopped nuts in your chocolate chip cookie, then i'm pretty sure you'll love these cookies with a resounding amount of pecan flavor in each and every bite.  i generally use a homemade pecan butter in these cookies; it's cheaper than store bought, and it's super easy and fast to make.  unlike homemade almond butter, pecan butter takes about 5 minutes from start to finish to break down into the creamiest nut butter.  from there, there's a bit of oat flour, almond flour, some coconut oil, and chocolate chopped into jagged chunks.  they're maple syrup sweetened which is what really brings the flavor of these cookies together.  that distinct maple-y, slightly caramelized flavor mixed with the pecan nuttiness, combined with the chocolate chunks takes these to another level. a level somewhere between an everyday cookie, and a fun festive chocolate chip cookie.  the texture is quite structured.  the day of they're crunchy on the outside and a bit softer on the inside.  personally, i'm a fan of baked-the-day-of-cookies, when the chocolate hasn't totally cooled yet and is still warm with little chocolate puddles.  

i hope you love them as much as my family does! 

wishing you all the brightest of holidays, filled with nothing but cozy times ❀️. xo's!



maple pecan butter chocolate chip cookies | gluten free & vegan

if you're using store-bought pecan butter, look for a brand that's unsweetened and unsalted.  if you're in a pinch you could also use another nut butter, although i'm partial to pecan butter in this recipe

| makes 21 cookies |

  • 1 cup pecan butter*
  • 1/2 cup pure maple syrup
  • 1/4 cup melted extra virgin coconut oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup gluten free oat flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/2 teasoon baking soda
  • 1/2 teaspoon fine salt
  • 5 ounces dark chocolate, chopped 
  • flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your food processor fitted with a metal "s" blade and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.  store in an air tight jar and store it in the fridge. 



method

  1. over a large bowl, sift together the flours, arrowroot, baking powder, baking soda, and salt.  in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla.  add the dry ingredients a little at a time until everything is combined.  then fold in the chocolate chunks.  cover the bowl with plastic wrap and refrigerate overnight or at least 2 hours.
  2. preheat oven to 350Β°F and line 2 baking sheets with parchment paper. 
  3. using a medium cookie scoop (about 1 1/2 tablespoons worth), scoop cookie dough onto your prepared cookie sheets.  bake in the center of your oven for 15-18 minutes, checking for doneness at 15 minutes, until the edges are just golden brown. 
  4. cool the cookies on a rack, then serve.

more holiday recipes:


double chocoalte gingersnaps

double chocoalte gingersnaps

chocolate tahini cake w/ tahini frosting

chocolate tahini cake w/ tahini frosting

satsuma & roasemary pignoli nut cookies

satsuma & roasemary pignoli nut cookies

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies by Lindsey | Dolly and Oatmeal


we just got back from dog/house-sitting for my parents.  and even though we weren't technically on a vacation it was good to be away from the city and breath fresh air!  but now that we're home, i feel like i'm in full-on baby mode.  i've been cleaning out stacks of magazines, sifting through the kitchen cabinets of baking pans, odd spices, and glassware trying to make space for all things baby - bottles and whatever other storage we will likely need.  we're getting ready to put together the rocking chair and crib my in-laws so graciously gifted us.  so i think that will set the motions that all this is really happening!  and like most stressful situations - pregnant or not - the next couple of weeks will likely call for cookies.

i don't know about you, but against all my good judgement, i love a good cookie/sweet in the morning.  i usually pick up one gluten-free/vegan cookie at the supermarket every so often, but naturally the sugar goes right to my head.  so, my goal here was to make a balanced cookie, one that is all the things i love in a good chocolate chip cookie, but with enough good-for-you ingredients to make a respectable breakfast-y cookie.  after a few attempts, i found the right balance of healthy fat to leave you feeling good after a breakfast nibble.  so you'll find a mix of pecans and almonds ground into a meal, and mixed together with oat flour.  there's also a good amount of coconut oil that's creamed together with coconut sugar which sweetens these cookies while also keeping the glycemic index down. and lastly, the dark chocolate and blueberries are a favorite combo of mine, and i think you'll love them together here jumbled up in a delicious cookie! 

*also, there's still time to enter into this cookbook and chicago cutlery giveaway if you haven't done so already ;)

love & cookies! 



breakfast-y blueberry chocolate chip cookies | gf & df

feel free to substitute your favorite berry here, raspberries would be super, as well as currants - i'm thinking the tartness would play off the chocolate in an awesome way.  you could just as easily forgo any fruit and have yourself a really good chocolate chip cookie - however, it might take away from the cookie's breakfast-y vibe ;)

| makes 26 cookies |

  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1 cup (gluten-free) oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 1/4 cup plus 1 tablespoon unrefined extra-virgin coconut oil, soft
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped dark chocolate or dark chocolate chips
  • 1/2 cup fresh blueberries 

method

  1. preheat the oven to 350Β° and line 2 cookie sheets with parchment paper, set aside.
  2. in a blender or food processor, pulse the almonds and pecans into a "meal".  in a large bowl whisk together the nut meal, oat flour, baking powder, baking soda, and salt.  set aside. 
  3. in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,  
  4. in about 3 applications, add the dry mix to the wet and mix to combine.  fold in the chocolate, then gently fold in the blueberries.
  5. drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets.  then place in the freezer or refrigerator for 10 minutes.
  6. bake 10-13 minutes, until edges are light brown.  place on a rack and let cookies cool before serving. 

enjoy!


similar recipes:


almond-blueberry pie bars

almond-blueberry pie bars

double chocolate gingersnaps

double chocolate gingersnaps