snack

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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raw “nutella” bars

raw “nutella” bars

frozen chia peanut butter cups

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inside -out chocolate chunk cookie bars

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(DRY ROASTED) TAMARI PARTY MIX! 🎉 by Lindsey | Dolly and Oatmeal


i made this party muix the other day on a whim. all i really wanted to do was attempt dry-roasting nuts. for whatever reason, i had it stuck in my head that a dry roast required some sort of fancy machinery. when in fact is really just involves an oven, or a hot skillet and a flame.

there are these little bags of dry roasted tamari almonds that i buy at the store that cost way too much for the teeny portion you pay for. so for curiosity’s sake, and to save a few dollars, i decided to dry-roast my own almonds at home. and i actually liked them better. the store-bought variety lacks consistency. the tamari doesn’t seem to cover each and every almond (first world problems, i know). i then thought how delicious this would be in party mix form. it took a couple of iterations to find which nuts to use and whether to roast the preztels or not. and what i discovered was: don’t use walnuts. maybe it’s a personal preference, but walnuts and tamari isn’t my thing. and roasting the pretzels isn’t necessary at all.

but really, the best part about this party mix? each and every nut and pretzel is coated with an even amount of tamari. that wonderful umami flavor shines through with every bite, as well as the lovely flavor that roasting nuts offers. it’s really the perfect little snack to bring along wherever you’re going, full of healthy fats that keep you full and thriving. plus, who doesn’t love a party mix!? ;)

happy end of february, loves! xo



(dry roasted) tamari party mix | gf & v

you could use any nuts you prefer here, but as i noted above, i tried a mix that involved walnuts and really didn’t like how the walnuts and tamari tasted together. i think next time i’ll try a version that add cereal too, i think it would just add to the “party” vibe, and be perhaps be more kid-friendly ;)

| makes roughly 5 cups |

  • 1 cup raw almonds

  • 1 cup raw cashews

  • 1 cup raw pecans

  • 1 cup raw peanuts

  • 1 cup gluten-free pretzels (or pretzels of choice)

  • 5 tablespoons gluten-free tamari

  • fresh rosemary sprigs, for garnish



method

  1. preheat oven to 300°F and line 2 baking sheets with parchment paper.

  2. spread the almonds, cashews, peanuts and pecans evenly into 1 of the baking sheets.  toast in the oven for 10 minutes. remove the nuts from the oven and use a spatula to turn them over. place them back in the oven for another 7-8 minutes, until lightly toasted and fragrant (if you’re using a convection oven the cook time will likely be shorter; check the nuts after about 4-5 minutes on the second go round).

  3. remove the nuts from the oven, and turn oven off.

  4. place the nuts in a large bowl.  add the pretzels and pour in the tamari sauce.  use a rubber spatula to mix evenly, until everything is lightly coated, and only a small amount of tamari remains at the bottom of the bowl.

  5. divide the party mix evenly between the two baking sheets and place back in the warm oven to dry for 10 minutes.  remove and flip party mix over; place back in the oven to dry for another 8-10 minutes.

  6. once completely dry, remove from the oven and let cool completely before storing, about 1 hour.

  7. store the party mix in air tight containers at room temperature for up to 1 week.


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honey, ginger & sesame roasted nuts

honey, ginger & sesame roasted nuts

maple almonds w/ flaky sea salt

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nut & seed granola

nut & seed granola

(BEAN-LESS) KABOCHA SQUASH HUMMUS by Lindsey | Dolly and Oatmeal


we’re coming in hot this week with this bean-less (!!) hummus! why bean-less? mostly because i can’t really do beans without severe stomach pains, but also because while i was on this bean-less hummus journey i found that a hummus without chickpeas can in fact taste like magic, AND have a similar whipped consistency to traditional hummus. hence, me sharing this recipe with you!

if you haven’t noticed around here, i loooove kabocha squash over all other winter squash. it’s slightly sweet and earthy, and has the most luscious texture, which lends itself so nicely to a fluffy, creamy hummus. all we did here was remove the chickpeas, and in its place, added roasted kabocha squash. all that’s added is a good bit of tahini (the more the merrier), lemon juice, garlic, some ground cumin, and some water to thin it all out some. it’s blended up in a food processor, and can stay in your fridge for up to 4 days. you can add just about any seasonings you like, whether that’s swapping in some smoked paprika for the cumin, maybe some roasted shallots for the garlic, or swapping the kabocha with another winter variety (although i do nudge you to give the kabocha squash a go if you can get your hands on one).

happy february, loves! xo



(BEAN-LESS) KABOCHA SQUASH HUMMUS | v & gf

print the recipe!

kabocha squash is my preference here, but if you can’t easily access it, then using acorn, or butternut squash will be just as good. you could also use one medium-sized sweet potato as well.

| makes about 1 1/2 cups |

1/2 large kabocha squash, cut in half (or 1 small kabocha squash, cut in half

avocado or olive oil

1/3 cup tahini paste

1-2 tablespoons fresh lemon juice

2 garlic cloves

1/2 teaspoon ground cumin

salt & pepper

water, to thin

toppings:

toasted pumpkin seeds

extra virgin olive oil

thyme sprigs

rosemary sprigs



method

preheat oven to 400°F and line a baking sheet with parchment paper. oil the cut sides of the squash, and place cut side down. cook for 45 minutes - 1 hour, until it’s tender when pricked with a sharp knife. remove from the oven and let cool completely.

once cool, scoop the seeds and the stringy bits from the center of the squash and discard. then scoop out the flesh and place it into the cup of food processor fitted with a metal “s” blade. add the tahini, 1 tablespoon lemon juice, garlic, cumin, and salt & pepper. blend, drizzle in the water through the spout, a little at a time, scarping down the sides as you go, until you get a smooth consistency. taste and add more lemon juice, salt, pepper, spices, if need be.

scoop hummus into a large lidded container. store in the fridge for up to 4 days. once ready to serve, let it sit out at room temp for roughly 30 minutes. give it a good stir, then plate your hummus and top with a drizzle of olive oil, toasted pumpkin seeds, and fresh herbs. serve with crackers, fresh sliced veggies, or warm crusty bread :)


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spicy hummus fries

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