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FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS /  by Lindsey | 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

  1. line a baking sheet with parchment paper. set aside.

  2. 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).

  3. 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.

similar recipes:

raw “nutella” bars

raw “nutella” bars

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inside -out chocolate chunk cookie bars

inside -out chocolate chunk cookie bars

Summer Fridays! Raw "Nutella" Bars /  by Lindsey | Dolly and Oatmeal

i'm trying not to talk too much about pregnant life, but it's hard not to when every facet of my days has been significantly altered, and my thoughts about the future are shifting as well.  i'm 30 weeks tomorrow and have acquired a subtle waddle, back aches like whoa, what feels like complete memory loss, and an affinity for naps (which i've never been a huge fan of).  but i wanted to start this summer fridays series because among all those things i just listed, there are so many quick snacks and hacks i've been coming up with in a pinch that i wanted to share.  if i thought the effects of my blood sugar dropping before pregnancy was bad, this new urgency to eat something before i feel like i'm going to pass out or strangle someone is soooo real.  but i also thought that everyone could benefit from having some good-for-you food/beverage quickie recipes like this açaí bowl, these fizzy crushed raspberry drinks, or these here snack bars! 

i've always tended to stay away from supermarket snack bars with weird ingredients, so i usually stick to my basics which include a variety of chocolate-y, nutty lara bars, but i'm constantly searching for a chocolate-hazelnut flavor with no such luck.  then i thought: bars like these are easily made, so i can totally make an at-home version.  i love these "nutella" bars for so many reasons, but mostly, mostly because they remind me exactly of a really good store-bought bar. they have a similar consistency and texture, and they're great on their own, but i decided to throw a little raw-ish chocolate shell over these babes, because, why not!? there's something so satisfying about making homemade snacks - i hope you feel the same and perhaps give them a try :)

xo!

raw "nutella" bars | gf & v

these bars can be made with whatever nut you like, or you could use a mixture of nuts.  i think a maybe a peanut butter-pecan mix might be really good here, but the options are limitless.

| makes 8 bars |

  • 1 1/2 cups raw hazelnuts
  • 1 1/2 cups soft pitted dates (if dates are hard or tough, soak in warm water for 30 minutes)
  • 3 tablespoons raw cacao powder
  • 1-3 teaspoons filtered water
  • pinch of fine sea salt

toppings (optional):

method

  1. line an 8x8" square pan with parchment or foil and set aside.
  2. add hazelnuts to a food processor fitted with a metal "s" blade and pulse until a course meal forms.
  3. add the dates, cacao powder, 1 teaspoon water, and salt.  pulse a few times, stop the motor and use your fingers to pinch the mixture.  if the mixture is crumbly add more water 1 teaspoon at a time until you have a mixture that sticks together.
  4. press the mixture evenly into your prepared pan and freeze for 25 minutes.  using a sharp knife, slice into 8 bars.  drizzle with chocolate sauce and chopped hazelnuts (optional), and store in an airtight container in the fridge.  bars will stay good for up to 1 week.

enjoy!

similar recipes:

salted dark chocolate nut bars

salted dark chocolate nut bars

peanut butter & cacao nib cereal bars

peanut butter & cacao nib cereal bars

hazelnut butter brownies

hazelnut butter brownies

raw + vegan coconut-cashew chocolate milkshakes /  by Lindsey | Dolly and Oatmeal

as so many people do, i tend get super overwhelmed (probably something i totally do to myself) by deadlines, and everyday life stress.  a couple weeks ago frank and i found out the new apartment we were planning to move into would not be available until the following month.  while it's something that i'm sure happens frequently, i was completely thrown.  what i had planned and scheduled for had totally gone out the window.  and as a result, i found myself getting into bad routines and eating poorly; noshing on too many snacks, and finding solace in an apple and peanut butter for dinner.  i definitely don't punish myself for these indulgences, because i totally feel like our bodies need an extra food-hug every now and then. but i was finding that these short cuts were having an affect on my concentration, definitely testing my patience, and just leaving me generally moody.  

i can often fall into these rhythms and i think we can all relate to the ebbs and flows of life and how that impacts our choices and diet.  getting back into a more mindful mental state and knowing that what we put in our body really really matters. i've been really making time and focussing  more on wholesome home-cooked meals, drinking more fluids and making more smoothies and juices.

my pals over at Bai5 have helped me tremendously in that department.  their selection of juices are super low in sugar (hello, natural stevia!) and have a boatload of antioxidants thanks to (new-to-me) coffee fruit!  so when i add it to smoothies i get the sweetness without the sacrifice.  while frank and i have been making our fair share of kitchen sink smoothies with some Bai5 blends - ones where i add too many chia seeds and it quickly becomes a smoothie bowl - i also wanted to highlight the juice in a wholesome, satisfying and snack-y way.  i mostly made a milkshake because while i'm making a concerted effort to stay away from sugary things, i still wanted a substantial chocolatey dessert with a cozy feeling to it.  it contains a good amount of Bai5's molokai coconut juice, which is somewhat of a sweet coconut water, making that coconut-y flavor really shine through in the shake.  i added soaked cashews for a thick creamy base, frozen bananas for that ice cream-like texture, and raw cacao for a super lush chocolatey flavor.  that's right, no added sugar in this babe; the molokai coconut juice and banana provided every ounce of sweetness this shake could ever need.  and having grown up drinking new england frappes, this vegan version far exceeded my expectations - xo!

coconut-cashew milkshakes (raw + vegan)

if you don't have frozen bananas on hand, regular bananas will be just as good, but result in a less ice cream-like consistency, and more of a smoothie-like consistency.  

| makes 2 cups |

  • 2/3 cup raw cashews, soaked overnight
  • 1 cup molokai coconut Bai5
  • 1 small frozen banana
  • 2 tablespoons raw cacao powder

toppings

method

  • drain cashews and place them in an upright high-speed blender.  add molokai coconut juice, banana, and cacao powder, blend on high for 1 minute, until thoroughly blended and smooth.  
  • divide shake between 2 cups, top with coconut whip, coconut chips, cacao nibs, and cacao powder and enjoy!
  • milkshakes will stay good covered with cling wrap or in a lidded jar for up 2 days in the refrigerator.    

*this post is in partnership with Bai5, all opinions are my own

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cacao nib coconut macaroons

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coconut citrus sunshine smoothie

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