Maple, Pecan Butter Chocolate Chip Cookies (GF & V) / December 21, 2017 by Lindsey | Dolly and Oatmeal

Maple Pecan Butter Chocolate Chip Cookies (GF & V) | dolly and oatmeal

does the world really need another chocolate chip cookie? my answer is a very swift, and affirmative, YES! yes, it does.

if you're a fan of having chopped nuts in your chocolate chip cookie, then i'm pretty sure you'll love these cookies with a resounding amount of pecan flavor in each and every bite. i generally use a homemade pecan butter in these cookies; it's cheaper than store bought, and it's super easy and fast to make. unlike homemade almond butter, pecan butter takes about 5 minutes from start to finish to break down into the creamiest nut butter. from there, there's a bit of oat flour, almond flour, some coconut oil, and chocolate chopped into jagged chunks. they're maple syrup sweetened which is what really brings the flavor of these cookies together. that distinct maple-y, slightly caramelized flavor mixed with the pecan nuttiness, combined with the chocolate chunks takes these to another level. a level somewhere between an everyday cookie, and a fun festive chocolate chip cookie. the texture is quite structured. the day of they're crunchy on the outside and a bit softer on the inside. personally, i'm a fan of baked-the-day-of-cookies, when the chocolate hasn't totally cooled yet and is still warm with little chocolate puddles.

i hope you love them as much as my family does!

wishing you all the brightest of holidays, filled with nothing but cozy times ❤️. xo's!

maple pecan butter chocolate chip cookies | gluten free & vegan

if you're using store-bought pecan butter, look for a brand that's unsweetened and unsalted. if you're in a pinch you could also use another nut butter, although i'm partial to pecan butter in this recipe

| makes 21 cookies |

1 cup pecan butter*
1/2 cup pure maple syrup
1/4 cup melted extra virgin coconut oil
1 1/2 teaspoons pure vanilla extract
1 cup gluten free oat flour
1/2 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teasoon baking soda
1/2 teaspoon fine salt
5 ounces dark chocolate, chopped
flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your food processor fitted with a metal "s" blade and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes. store in an air tight jar and store it in the fridge.

method

over a large bowl, sift together the flours, arrowroot, baking powder, baking soda, and salt. in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla. add the dry ingredients a little at a time until everything is combined. then fold in the chocolate chunks. cover the bowl with plastic wrap and refrigerate overnight or at least 2 hours.
preheat oven to 350°F and line 2 baking sheets with parchment paper.
using a medium cookie scoop (about 1 1/2 tablespoons worth), scoop cookie dough onto your prepared cookie sheets. bake in the center of your oven for 15-18 minutes, checking for doneness at 15 minutes, until the edges are just golden brown.
cool the cookies on a rack, then serve.

more holiday recipes:

chocolate tahini cake w/ tahini frosting

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream / July 15, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream | dolly and oatmeal

these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancé, and my husband. we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast. i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!). the oats became an instant favorite. they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream. when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday! i think i far surpassed any expectation i had with this recipe. i thought nothing would come close those LA oats. turns out i was wrong (or maybe it's been too long since i had the original). i've been eating bowls and bowls of this stuff each morning and cannot get enough! it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.! and the cream is way delish. it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar.

wishing you a bright & beautiful weekend! xo.

steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

1 cup raw cashews, soaked overnight, rinsed, and drained
1/2-3/4 filtered water, plus more for soaking
2 tablespoons maple syrup
3 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
fine sea salt
1 cup steel cut oats
1 tablespoon extra virgin coconut oil
1 1/2 tablespoons maple syrup
3 ripe but firm peaches, cut into 1-inch chunks

method

make the cashew cream. place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix). blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency. taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
make the oats. cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
while the oats are cooking, make the peaches. heat a sauté pan over medium-low heat. once the pan is hot, add the oil and maple syrup and give it a swirl. add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together. let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
serve with peaches and a good drizzle of cashew cream. leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!

similar recipes:

breakfast quinoa flakes w/ stewed blackberries and basil flowers

banana buckwheat waffles w/ maple blue-barb syrup

maple almonds w/ fleur de sel / March 13, 2014 by Lindsey | Dolly and Oatmeal

things are finally starting to settle around here with our new pup - he's actually turning 1 in a couple days, but he's so tiny and still learning so much about his new surroundings that it feels like he's a baby. he's really a delightful little guy; full of energy and kisses, and the little noises he makes when stretches kill us! but the best is when frank comes in the room, he gets so overcome with excitement that he does this little hop-dance where he jumps on all fours...so cute! so, despite the runs to the vet late at night for ear infections, or accidents on rug, or barking at neighbors and other dogs, he's the best addition to our little family.

i wasn't sure if i should even post these - maple almonds w/ salt? they're not much of a "recipe" but i came to the conclusion that these are just too dang amazing not to share! perhaps you have a favorite store-bought brand of candy nuts, honey-roasted nuts, etc., but i urge you to make these homemade sweet, salty, snack-y almonds that are super easy, and a lot more inexpensive than the store-bought kind (not to mention healthier because you can control the amount of sugar and sodium in these babies!). they're so good that while i was shooting these photos i turned around to what i thought was my pup chewing his toy, but nope, he was chomping down on these tasty treats - however angry i wanted to be, i couldn't, i would've eaten them too!

happy friday, friends! have a lovely weekend :) xo

maple almonds w/ fleur de sel

| makes 1 cup |

1 cup raw almonds
2 tablespoons + 1 teaspoon grade B maple syrup
~1 teaspoon fleur de sel (more or less depending on what you prefer)

pre heat oven to 325° and line a small baking sheet with parchment

in a medium mixing bowl, combine the maple syrup, half the fleur de sel and almonds; stir to coat evenly. transfer almonds to the prepared baking sheet and arrange them in a single layer. bake for 15-20 minutes, stirring every 5 minutes, until syrup is bubbly and almonds are a bit plumped. remove the almonds from the oven and evenly sprinkle the remaining fleur de sel. let cool completely and store in an airtight container or jar at room temperature

enjoy!