cookies

Our Favorite Crisp & Chewy Chocolate Chip Cookies (Gluten-and-Dairy-Free) /  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:

  1. Preheat oven to 350°F, and line two cookie sheets with parchment paper.

  2. In a medium bowl, whisk together the brown rice flour, almond flour, arrowroot powder, baking powder and soda, and salt.

  3. 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.

  4. Mix in the chocolate, reserving a few chunks (or chips) for the tops of the cookies.

  5. 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.

  6. 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.

  7. 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) /  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

  1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

CHOCOLATE SESAME THUMBPRINTS W/ MAPLE-TAHINI CARAMEL /  by Lindsey | Dolly and Oatmeal

no doubt this holiday season will look and feel quite different. we’re all making sacrifices in order to keep our loved ones and even complete strangers healthy. but that doesn’t mean we are forgoing cookie season. as strange as this season will likely feel, i’m determined to make the most of it with my kids. the other week we made sufganiyot for this upcoming weekend’s hanukkah celebration. but i’m already thinking ahead to christmas cookies, because even as much as ames loves a doughnut, he loves a cookie even more.

last year he was still a bit too young to really bake with. but this year i’m putting him to work, starting with these chocolate sesame thumbprints with maple-tahini caramel 😊. they’re quite an easy cookie to make, and only call for a handful of ingredients. they also happen to be gluten-free, grain-free, vegan, and refined sugar free. basically a cookie free of lots of things - but one that doesn’t lack one bit in over-the-top, christmas cookie decadence!

we start by making the maple-tahini caramel, our 4-ingredient (and oh so easy) star of the show. we cook the maple syrup down slightly, remove it from the heat; whisk in the tahini, vanilla, and salt. we let it cool, and then move on to the cookies!

we sift together our dry ingredients, and then separately our wet ones. everything gets folded together to make our dough. like with any thumbprint cookie, we pinch off small pieces of dough, roll them between our palms, and roll them in our toasted sesame seeds (we toast them ahead of time for optimal flavor). we flatten them slightly, make indentations with our thumb, and then bake them off for roughly 12 minutes. they cool, get filled with our maple-tahini caramel, and then topped with a healthy pinch of flaky salt.

while they may not be the typical jammy thumbprint, you will be quite the happy camper with these. they’re full of chocolatey, toasted sesame flavor, with even more sweet, toasty notes from our caramel. truly delicious, i can’t wait for you to make them!

xo

chocolate sesame thumbprint cookies w/ maple-tahini caramel | gf & v

PRINT THE RECIPE!

| makes 18 cookies |

cookie ingredients

  • 2 cups almond flour

  • 1/2 cup cacao powder (or cocoa powder)

  • 1/2 teaspoon salt

  • 1/4 cup coconut oil, melted and cooled

  • 1/4 cup maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/2 cup toasted sesame seeds

  • maple-tahini caramel sauce

  • flaky salt, for topping

maple-tahini caramel (makes extra)

  • 1/2 cup maple syrup

  • 3 tablespoons tahini

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

method

  1. preheat oven to 350°F and line 2 cookie sheets with parchment paper.

  2. in a large bowl, whisk together the almond flour, cacao, and salt - break up any bit of almond flour with your fingers.

  3. in another large bowl whisk together the maple syrup, coconut oil, and vanilla. add the wet ingredients to the dry until combined.

  4. place your toasted sesame seeds in a large shallow bowl. pinch off a tablespoon amount of dough and roll between your palms to form a smooth ball. roll the cookie in the sesame seeds until its covered in seeds. place on your cookie sheet, and repeat with remaining dough, leaving about 2 inches between each cookie.

  5. use the bottom of a jar or glass, and gently press the cookies down to form little disks (don’t press down too much, you’re looking to have roughly 1/2-inch thickness). gently make an indentation in the center of each cookie.

  6. bake cookies for 10-12 minutes, until fragrant, and edges are toasted. remove and let cool completely.

  7. once cookies are cool, plop roughly 1/4 teaspoon of the tahini caramel into your indentations. top with flaky salt, and eat!

  8. cookies can be stored in a sealed container for up to 3 days.

tahini caramel:

  1. in a small heavy bottomed pot, heat the maple syrup over medium heat until it starts boiling. adjust the heat to maintain a steady boil, but not so much that the maple syrup boils over, medium-low should be sufficient. continue to cook the maple syrup until it’s reduced by about half, roughly 4-5 minutes.

  2. remove from heat and whisk in the tahini, vanilla, and salt. pour the caramel into a jar and let cool. once cool, fasten the lid on and store at room temp for up to 3 days.

more festive cookie recipes:

double chocolate gingersnaps

double chocolate gingersnaps

(inside out) chocolate chunk cookie bars

(inside out) chocolate chunk cookie bars

pecan butter chocolate chip cookies

pecan butter chocolate chip cookies