Everyday Blueberry Crumb Muffins (Gluten-Grain-Dairy-Free) / July 8, 2021 by Lindsey | Dolly and Oatmeal

Hi! It’s been a while ;)

We’ve been putting summer blueberries to use over here! Blueberry galettes, blueberry pancakes, and these delightfully tender blueberry crumb muffins. I wanted an everyday, go-to recipe to have on-hand for summer fruit-filled-muffins. These are classic blueberry muffins, with hints of lemon zest and cinnamon, sweet blueberries in every bite, and a perfect crumb cluster to top them off. I really developed this recipe for my kids - low in sugar and big on muffin-y/baked good vibes. They’re always asking for a “treat’ so I wanted something portable, sturdy, and somewhat wholesome to eat. While they’re great for kids, they’re just as delicious for big people too ; )

These are quite literally an “all the frees” muffin. I tried to make these full of all the good substitutes - almond flour and coconut oil for good fats. Monkfruit sweetener to cut out all of the sugar (I do use a bit of maple syrup in the crumb, so if you’re wanting to avoid sugar don’t use the topping). They’ve got some protein in there too thanks to a few eggs and the almond flour. We use coconut, arrowroot and cassava flour, as well just to give them that tender, yet structured texture. From there, we make a super simple crumb topping, that isn’t totally necessary, but makes the muffins a bit more fun :)

I hope you get a chance to make these! xo!

Everyday Blueberry Crumb Muffins

| gluten-grain-and-dairy-free |

Print the recipe

Ingredients

1 cup almond flour
1/2 cup cassava flour
1/4 cup arrowroot flour
2 tablespoons coconut flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup monkfruit sweetener (or coconut sugar, or granulated sugar)
zest from 1 lemon
3 tablespoons melted (and cooled) coconut oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened applesauce
1 cup blueberries
Powdered monkfruit sweetener

crumb topping

1 cup almond flour
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons melted (and cooled) coconut oil
2 1/2 tablespoons maple syrup

method

Preheat oven to 350° and line a 12-cup muffin tin.
In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt.
In another large bowl, rub the monkfruit sweetener and zest between your fingers to release the citrus oil. Whisk in the oil, eggs, vanilla, and applesauce. Mix the dry ingredients into the wet, then fold in the blueberries, reserving about 1/4 cup.
To make the crumb topping, whisk together the almond flour, walnuts, salt and cinnamon. Mix in the coconut oil, and maple syrup until everything looks wet and clumpy.
Divide the batter between the muffin cups. Top with remaining blueberries, and sprinkle evenly with the crumb topping.
Bake for 25 minutes. Turn oven off, and leave muffins in for an additional 5 minutes. Remove and let the muffins cool on a rack completely before serving. Dust with some powdered monkfruit sweetener and enjoy :)

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ A VEGAN OPTION)) / July 2, 2020 by Lindsey | Dolly and Oatmeal

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ VEGAN OPTION) | dolly and oatmeal

if you asked frank how many chocolate chip cookie (CCC) recipes i’ve tested in the past few years, and how many of them that i was happy with, he would probably answer you: zero! so there’s a reason i lean on a CCC recipe from one of my favorite cookbooks (sweet laurel bakery) each and every time we have a craving for them. the recipe has a few simple ingredients, it’s easy to make with amesy, and they’re on the healthier end of the cookie spectrum. while i love all these things about them, they still miss the mark (IMHO) of a typical CCC with that crisp exterior, and that melty, gooey center.

that’s where these CCCs come in. they’re still made with simple, gluten-and-dairy-free ingredients, but they have the taste and texture of my dream CCC! crisp, crackly on the outside, with chewy and soft centers. i wanted to keep the ingredient list on the simpler/traditional side, so maybe for the first recipe ever i’m only calling for 1 type of flour (!!!). from there, we use just general pantry staples: baking powder, baking soda, some salt, coconut sugar, coconut oil, and 1 egg (peep the recipe notes below for a vegan option). it’s a super straight forward recipe - no special ingredients, no soaking, no grinding your own flour, we’re just trying to keep everything easy-peasy here.

wishing everyone a safe and healthy start to summer 💛

crisp & chewy flourless chocolate chip cookies | gf & DF (w/ a vegan option!)

notes:

vegan option: swap the egg for a flaxseed egg: 1 tablespoon ground flaxseed+ 3 tablespoons water. whisk together and let the mixture sit for roughly 10 minutes, until it forms a gel-like consistency. use as directed in the recipe method. these came out delicious as well. however, the texture of the cookie is a bit softer and chewier than when using an egg.
can i use vegan butter instead of coconut oil? i tested these with equal amounts of miyoko’s vegan butter and to my surprise, i didn’t love them. the coconut oil gives these cookies that crisp exterior, while the vegan butter made the entire cookie soft. they still tasted delicious, but i personally prefer coconut oil.
as for dairy-free/vegan chocolate chips, my preference is lily’s brand, and in a close second is hu chocolate gems.
these are best eaten on the day of, as the CCCs sit they will get a bit softer.

PRINT THE RECIPE

| makes roughly 18 cookies |

dry ingredients

2 cups blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
flaky sea salt, for topping

wet ingredients

1/2 cup coconut sugar
1/2 cup melted (and cooled) unrefined coconut oil
1 large pasture-raised egg, at room temperature (or 1 tablespoon ground flaxseed plus 3 tablespoons water)
2 teaspoons pure vanilla extract
1/2 cup vegan chocolate chips or chunks, plus a few more for topping (i use these)

method

prepare 2 cookie sheets with parchment paper, and set aside.
in a large bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.
in another large bowl, whisk together the sugar and coconut oil until combined. add the egg (or flaxseed egg) and vanilla and whisk until combined once again.
add 1/2 the dry ingredients to the wet ingredients, use a rubber spatula and mix until combined. add the other half of the flour and mix once again until everything is completely combined. fold in the chocolate chips or chunks.
use a medium cookie scoop (roughly 1.5 tablespoons) to scoop your cookie dough out onto your cookie sheets, leaving at least 2 inches between each cookie. refrigerate for 20 minutes, until firm to the touch.
while the cookies are chilling, preheat your oven to 350°F.
one tray at a time, bake cookies in the center of your oven for 12-15 minutes, until edges are lightly browned and golden. sprinkle with flaky salt and let cookies cool on a rack for about 20 minutes before eating. these are best warm on the first day, but can be stored at room temperature covered with parchment for up to 3-4 days (if your house is hot, store in the fridge and warm in the oven if need be).

similar recipes:

blueberry chocolate chip breakfast cookies

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.