Ingredients
Equipment
Method
Bring the Cream Cheese, Butter, & Eggs to Room Temperature
- Bring 8 ounces cream cheese, 8 ounces butter, and 2 eggs to room temperature so they can emulsify when mixed.
Mix the Dry Ingredients
- In a separate bowl, combine, 1/2 cup almond flour, 2 cups oat flour, 3 cups rolled oats, 8 ounces white chocolate chips, 1 cup pecans, 1 teaspoon baking soda, and 1 teaspoon sea salt
Mix the Wet Ingredients
- In a stand mixer with the paddle attachment, beat the cream cheese, butter, 1/2 cup brown sugar, 1/2 cup brown sugar, 1/2 cup honey, 1-2 tablespoon molasses, and (dates - if using), until smooth.
- Add 1 teaspoon vanilla bean paste or vanilla extract and incorporate the eggs one at a time. Scraping the sides between additions. Mix just until incorporated.
Combine Wet + Dry
- Slowly add the dry ingredients to the wet mixture. Use the paddle attachment on low. Mix until evenly combined.
- If adding mix-ins gently do so now.
- Top as desired
- Bake at 350°F for 12 to 15 minutes. Rotating halfway through.
Nutrition
Notes
1/2 cup of dates can be mixed into the wet ingredients with the honey. Beat on high for 20-30 seconds to incorporate the dates into the wet dough.
Recipes that use Loretta Dough:
Chocolate Chip Oat & Blueberry with 7 Seed Nut Butter & Re-Hydrated Cranberries
Blueberry Macadamia Nut Cookies – Loretta Dough Base
Kathie’s Candied Ginger White Chocolate & Pecan Cookies
White Chocolate Chip, Oat, & CranberryCookies with Hemp Seeds
Plum Delicious Berry Tart
White Chocolate Chip, Oat, & CranberryCookies with Hemp Seeds
Communion Cookies
Just Desserts
