Our Favorite Crisp & Chewy Chocolate Chip Cookies (Gluten-and-Dairy-Free) / March 18, 2022 by Lindsey | Dolly and Oatmeal

Hi! It’s been a quite a while! But I wanted to pop over here and share this recipe for our favorite indulgence, these chewy, gooey, chocolate chip cookies. They’re the kind of cookie that is best slightly under-baked, giving them those crisp edges, but decadent centers. Like any chocolate chip cookies, these are perfect for any day, and time, and any occasion :) I hope you enjoy them as much as we do ❤️

Crisp & Chewy Chocolate Chip Cookies | GF & DF

Makes 18 cookies

Print the recipe!

Ingredients:

3/4 cup superfine brown rice flour
1/2 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1./2 cup plant-based butter (I like Miyoko’s), at room temperature
3/4 cup coconut sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6oz dark chocolate chunks (or chips)
Flaky sea salt, for topping

Method:

Preheat oven to 350°F, and line two cookie sheets with parchment paper.
In a medium bowl, whisk together the brown rice flour, almond flour, arrowroot powder, baking powder and soda, and salt.
In the bowl of a stand mixer, with a paddle attachment, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix until combined. Add half the dry mix, and combine on low. Then add the other half of dry mix until completely incorporated.
Mix in the chocolate, reserving a few chunks (or chips) for the tops of the cookies.
Scoop the dough with a medium cookie scoop (about 1 1/2 tablespoons), and drop them onto your prepared cookie sheets, leaving about 2 inches between them. Top with remaining chocolate.
Bake 10-12 minutes, until edges are golden, and chocolate is melted. Place the cookies on a rack to cool completely and sprinkle with some flaky salt. Use an offset spatula to remove them from the parchment.
Leftover cookies can be stored on a plate at room temperature, covered with parchment paper for 2-3 days.

OLIVE OIL CHOCOLATE CHIP COOKIES (GLUTEN-AND-DAIRY-FREE) / April 1, 2021 by Lindsey | Dolly and Oatmeal

Happy April! I should probably be talking about buds sprouting, and green grass shooting through the earth. Maybe the fragrance of a springtime rain shower? But here we are, talking about cookies :)

These are by far my favorite chocolate chip cookies. Bold statement much? They’re dense and chewy, with crisp exteriors. There are puddles of dark chocolate, buttery pecans, and flecks of salt for that perfect bite time and again. They’re a throwback to a better version of these cookies they used to serve in middle school - slightly underdone, a little gooey, but so very satisfying. I’ve been a fan of olive oil chocolate chip cookies for a while now. I originally developed a recipe in my book years ago, and I’ve always come back to their simple complexity. The olive oil adds a subtle grassy fruitiness, that’s creates a wonderful balance with the sugar-laden chocolate chip cookies. Plus, everything is right in the world when chocolate and olive oil have the opportunity to work together.

We keep these cookies on the smaller side, about a 3-inch diameter, so that you can eat a whole cookie without feeling like it’s too much. No shade to super large cookies, but I personally prefer eating a smaller portion. Here’s a few other notes on these cookies in case you might have any questions:

Olive oil. I nudge you to use a good quality extra virgin olive oil here. It’s going to give you those big flavor notes you’re looking for. A few of my favorites: Birghtland (expensive for the 1/2 cup the recipe calls for, but worth it if you can swing it), and my everyday go-to, California Olive Ranch (best budget-friendly EVOO in my opinion).
Chocolate. I call for chocolate chunks. I generally buy bars, and chop them coarsely. You can use chocolate chips, but the cookies won’t have those mouthwatering chocolate puddles, and they will also spread more. You can also use chocolate wafers. A couple favorite dairy-free chocolate brands include: Chocolove’s 65% dark chocolate bars, and Guittard dark chocolate wafers.
I use a cookie scoop here, which isn’t a deal breaker, but it makes it a lot easier to evenly portion the cookies. If you don’t own one, and make cookies often, I suggest purchasing one. This is the one I have.
Superfine brown rice flour. This is a frequent ingredient in many of my recipes. I find that the superfine flour produces baked goods that are less grainy. But if all you have is regular brown rice flour, that will work as well, but it will effect the texture of the cookies.

I hope I’ve sold you on the magic of olive oil in chocolate chip cookies, and that you get the chance to make these!

olive oil chocolate chip cookies

| makes 18 cookies |

print the recipe

ingredients

3/4 cup superfine brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup extra virgin olive oil
3/4 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces dark chocolate chunks (preferably 60-70% cacao)
1/2 cup coarsely chopped pecans or walnuts
Fleur de sel or Maldon salt, for sprinkling

method

Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another large bowl, whisk together the olive oil and sugar. Whisk in the egg, and vanilla. A little at a time, mix the dry ingredients into the wet using a rubber spatula until the flour mixture is completely combined. Fold in the chocolate and nuts. You’re going to use a bit of elbow grease, but just keep going until the chocolate and nuts are evenly distributed.
Using a medium scoop (approximately 1 1/2 tablespoons), portion cookie dough out onto your prepared cookie sheets, spacing about 2-inches between each cookie.
Pop one tray in the fridge and bake the other for 10-11 minutes, until edges are golden and set. Cool cookies on a rack, and repeat with the other tray of cookie dough.
Once cookies have cooled a bit, sprinkle with fleur de sel or Maldon salt. Eat cookies warm (if possible). Leftover cookies can be stored in an airtight container for 3-4 days.

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).