dessert

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

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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 |

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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.

GLUTEN-FREE CARDAMOM SUFGANIYOT (JELLY DOUGHNUTS) /  by Lindsey | Dolly and Oatmeal

we’re going big for hanukkah this year! i rarely fry anything, but when there’s a pandemic and all i want is for my kids to have fun memories of this time, i drag out the oil, and fry up some doughnuts! aside from the scorching hot oil part, this is a pretty fun recipe to make with kids (i don’t advise you to fry the doughnuts with your littles, and i would recommend this for ages 4 and up). it’s actually kind of easy since there are quite a few breaks to let the dough rise a couple of times, it works out pretty nicely for having time to set up for the next phase of the recipe (in case you have impatient little ones like i do 😅).

like any doughnut recipe, these require some planning ahead, and some kitchen equipment that will make everything pretty seamless. i wanted to make this recipe extra easy, so we’re using a gluten-free baking mix. the most frequent messages i get are having to do with not wanting to purchase multiple gluten-free flours for a single recipe (which i completely understand!).

like any other sufganiyot recipe, we make the dough, let it rise, punch out the doughnuts - let them rise/puff again. then we’re off to fry them, give them a sugar bath, and fill them with some jam! super easy ; ) but there is some equipment i find quite necessary that i outlined below. a digital food scale, a candy thermometer, a slotted spoon, and a pastry bag or squeeze bottle are my top picks. and of course we need some fancy serveware to make hanukkah feel extra special this year. a cake stand, dainty dessert plates (or a festive platter) all seemed pretty crucial to making this a memorable hanukkah at home. i love that everything i need to make this hanukkah special can be purchased under one roof (or website) at bed bath & beyond, it’s the perfect place to get everything you need for the holidays.

much love to you this holiday season, xo.

this post was created in partnership with bed bath & beyond. all thoughts and opinions are my own.

COOKING EQUIPMENT & SERVEWARE

cardamom sufganiyot (jelly doughnuts) | gf & df

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| makes 18 doughnuts |

ingredients

  • 1 cup unsweetened almond milk, warmed to 105-110°F

  • 2 tablespoons honey

  • 4 teaspoons instant yeast

  • 500 grams (3 cups) bob’s red mill 1 to 1 baking flour, plus more for dusting

  • 1/3 cup cane sugar

  • 2 teaspoons cardamom

  • 1 1/2 teaspoons fine salt

  • 4 ounces (60 grams) miyoko’s plant-based butter, melted and cooled, plus more for greasing the bowl

  • 1 large egg + 1 large egg yolk, at room temperature

  • 1 teaspoon pure vanilla extract

  • sunflower oil, for frying

filling & topping

  • 1 cup cane sugar

  • 1 cup raspberry jam

method

  1. make the dough. turn your oven to its lowest temperature (preferably 170°F or lower), have it come to temp, then turn it off. (we’re going to use it let our dough proof.)

  2. whisk together the warmed milk and honey in a large bowl. sprinkle the yeast over top and allow it to rest and bloom for a few minutes.

  3. in another large bowl, whisk together the flour, sugar, cardamom, and salt.

  4. to the yeast mixture, whisk in the cooled butter, egg and egg yolk, and vanilla until combined. 1/3 at a time, add the dry ingredients to the wet, until completely combined, the dough will be slightly sticky, but workable. knead it in the bowl a couple times until it’s smooth.

  5. grease a large bowl, and scrape the dough into it. cover the bowl with a clean dishtowel (or plastic wrap), and place in your oven (at this point your oven should be slightly warm, not hot. if it’s too hot, open the door to vent it for a few minutes. we don’t want to dry out the dough). let dough rest for about 1 1/2 hours, until it’s puffed and doubled in size.

  6. prep a baking sheet with parchment, and set it aside.

  7. roll and cut the dough. dust a work surface with flour, turn dough out onto it, and dust with a bit more flour. roll dough to 1/2-inch thickness. use a 3-inch round cookie cutter and punch out as many doughnuts as you can. place them on your parchment lined baking sheet. re-roll dough and punch out doughnuts once again. scrap the remaining dough (or you could also use a 1-inch round cookie cutter to make doughnut holes with the scraps).

  8. cover the doughnuts with your dishtowel and place back in the oven. let them rise once more until puffy, about 1 hour.

  9. *prep a few things ahead of time to make your life easier: 1. line a baking sheet with paper towels and place a cooling rack inside of it. 2. place sugar in a bowl for rolling the doughnuts. fill a piping bag with your jam (i like to whisk the jam first, especially if it’s a bit firm), and attach a small tip.

  10. fry your doughnuts. when there’s about 20 minutes left in your rise time, fill a heavy bottomed pot with 3-inches of oil and attach a candy thermometer to the side. turn heat to medium-high and heat the oil until it reaches 350°F.

  11. a few at a time, drop the doughnuts gently into the oil. cook 1 minute, then flip, and cook another 1 1/2 minutes on the other side. use a slotted spoon to transfer the doughnuts to your cooling rack. repeat with remaining doughnuts (if making doughnut holes, cook for 45 seconds, then 1 minute). roll in sugar while still warm, and return to the rack.

  12. fill your doughnuts. when doughnuts are cool enough to handle pierce the side of your doughnuts (i like using a chopstick, but you could use a knife, too) and fill with about 2 teaspoons worth of jam. if you can, stack them upright so the jam fills the cavity and doesn’t pour out. serve warm. like most doughnuts, they are best served the day of, but will last for up to 2-3 days. however, they will get dry.