FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS / June 12, 2019 by Lindsey | Dolly and Oatmeal

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS | 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

line a baking sheet with parchment paper. set aside.
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).
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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Ice Cream & Almond Butter-Chocolate Cupcakes / August 31, 2017 by Lindsey | Dolly and Oatmeal

Ice Cream & Almond Butter-Chocolate Cupcakes | dolly and oatmeal

i'm popping in real quick to wish you all a happy end-of-summer! although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas. it's the large scale situations like these that have me feeling like anything i do isn't enough. that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much. my heart breaks for the families, and pets, and people there. if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters. also, the Houston Food Bank is another group working to help people affected by Harvey.

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related. me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.

these cupcakes are seriously my favorite. at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter. i didn't know if all that fat in a baked good would even work. i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake. if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right. i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo

ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here. i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan. but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

1 1/4 cups almond flour
1/2 cup cassava flour
1 cup coconut sugar
1/3 cup raw cacao powder (or cocoa powder)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 heaping teaspoon fine sea salt
1/2 cup raw almond butter
1/2 cup unsweetened almond milk, at room temp
1/2 cup liquid coconut oil
2 pasture raised eggs, at room temp
2 teaspoon pure vanilla extract
2 pints dairy free ice cream of choice
sprinkles (optional)

method

preheat oven to 350°F and line your muffin/cupcake tin with 12 liners.
in a large bowl, whisk together the dry ingredients, breaking up any clumps. in another large bowl, whisk together the wet ingredients until thoroughly combined. mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
fill each muffin/cupcake cavity just below the top. bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
cool cupcakes on a rack for about 10 minutes. then remove the cupcakes from the tin and let them cool completely.
scoop ice cream onto the cupcake and serve immediately.
cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

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Maca Almond Butter & Sweet Potato Toast / February 9, 2017 by Lindsey | Dolly and Oatmeal

Maca Almond Butter & Sweet Potato Toast | dolly and oatmeal

i'm a bit sleep deprived here so i'm going to keep it short for today. amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies. but something has woken in him, LITERALLY! motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time. (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category. so i'm making some changes around here to take some of the pressure off.

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do). i love taking photos of the process of each recipe. i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head. the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more! i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts. i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time. i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast. whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost. plus, the flavor of maca is really great. think somewhere in the realm of burnt, earthy caramel, but in powder form. i can't get enough.

so this toast. i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs. it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast. xo's

and if you haven't checked out these beautiful posts from across the web yesterday. it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink . i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)

Maca Almond Butter & Sweet Potato Toast

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine. you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

3 cups raw almonds
1 tablespoon maca powder
a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

2 medium sweet potatoes, cut into 1-inch chunks
1 tablespoon unrefined extra-virgin coconut oil, melted
1 teaspoon ground cinnamon
pinch of salt
1 slice gluten free bread
dairy-free cream cheese (i use this one)
maca almond butter
runny honey or maple syrup, to taste
cacao nibs, to garnish

method

in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes. add the maca and a few pinches of salt and blend once more until fully incorporated. store in a lidded jar in the refrigerator.
preheat oven to 375°F and line a baking sheet with parchment.
in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt. transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned. remove from the oven and set aside.
toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.