Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies / August 5, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays!: Breakfast-y Blueberry Chocolate Chip Cookies | dolly and oatmeal #glutenfree

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

preheat the oven to 350° and line 2 cookie sheets with parchment paper, set aside.
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.
in another large bowl, use a wooden spoon to cream the sugar and coconut oil together, then mix in the egg and vanilla,
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.
drop dough by the tablespoon, about 2-inches apart, onto the prepared cookie sheets. then place in the freezer or refrigerator for 10 minutes.
bake 10-13 minutes, until edges are light brown. place on a rack and let cookies cool before serving.

enjoy!

similar recipes:

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

satsuma + rosemary pignoli nut cookies / December 16, 2014 by Lindsey | Dolly and Oatmeal

satsuma + rosemary pignoli nut cookies | dolly and oatmeal

it's about time i share a holiday cookie recipe. and this one is a family favorite - a recipe that my mom and i make each year, and eat more than i'd like to admit. when i was younger, a few days before christmas my dad would take me and my brother down to arthur avenue in the bronx, an old italian neighborhood that my dad grew up in. we would visit some of the same butcher shops, grocers, and bakeries my dad frequented as a child, and we would purchase items for our christmas eve feast. the ravioli came from borgatti's where mrs. borgatti, her husband, and grandchildren would roll fresh pasta and ravioli right in front of us. then, it was off to mike's deli to pick up italian sausage (something i never ever ate), where i remember standing eye-to-eye with a case holding beef tongue, and pig snout, and being totally intrigued, while simultaneously being disgusted. on our last stop, we would visit delallo's bakery and pick up a couple pounds of pignoli nut cookies and quaresimali (a super crunchy and chunky biscotti) because they were my parents' favorites.

we stopped going to arthur avenue mostly because we just didn't eat the same way we used to. but my mom missed her pignoli nut cookies dearly, so we started baking them a few years back, along with some other favorite christmas cookies. and as we did, they became a total favorite of mine as well. this recipe is naturally gluten, grain and dairy-free, just by nature of how a traditional pignoli nut cookie is made. the base consists of either almond and granulated sugar, or almond paste. it's mixed with egg whites and confectioners' sugar, and topped with pignoli nuts (pine nuts). they're crunchy, chewy, sweet, nutty, aromatic, and zesty all at the same time! and they're a super easy to put together during this busy time of year.

happy hanukkah! and happy holiday season! xo

satsuma + rosemary pignoli nut cookies (gluten + dairy free)

| makes 64 bite size cookies or 32 large cookies |

recipe slightly adapted from Saveur

2 cups blanched almonds
1/2 cup natural cane sugar
1 tablespoon satsuma zest (any citrus zest will work though)
1/2-1 tablespoon chopped fresh rosemary (depending on how strong you want it)
1 cup organic confectioners' sugar, more for dusting
3 large egg whites
1/2 cup pignoli nuts

instructions

preheat oven to 300° and prepare 2 baking sheets with parchment paper. set aside.
in a food processor fitted with a metal S-blade, combine almonds and granulated sugar; pulse together for a couple of minutes until you have a fine almond meal. add the zest, rosemary, egg whites, and confectioners' sugar and pulse until dough comes together. transfer cookie dough to a piping bag fitted with a 1/2-inch round nozzle, (alternatively, you can use a large ziploc bag with a snipped corner) and pipe dough out making 1 or 2-inch cookies. for bite size cookies, press 6-7 pine nuts into cookie; for large cookies press 10-12 pine nuts into cookies
bake, rotating cookie sheets from top to bottom and front to back, halfway through cooking, until lightly golden, about 25 minutes (*note: if making bite size cookies, check them after 20 minutes for doneness.)
transfer to a rack, and let cool completely before dusting with confectioners' sugar and serving
cookies can be stored in an airtight container for up to 4 days

enjoy!