Fun Way to Create Delicious Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. Almond Meal Cookies with Chocolate Chips and Coconut. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar. I also use special dark cocoa powder and mix semi sweet morsels and chunk pieces to increase the.

They're healthy & made with old fashioned quaker oats. Often times you have to compromise flavor when it comes to making a healthy dessert, but not Think I use could coconut flour vs almond, just cut the amount? Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! You could create Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

1. It's of Dry Ingredients.
2. Prepare 2 cup of Whole Wheat Flour.
3. It's 1 cup of Salted Butter.
4. You need 3/4 cup of Organic Whole Cane Sugar - Fine Ground.
5. Prepare 1/4 cup of Dark Cocoa Powder.
6. You need 1/4 cup of Old Fashioned Rolled Oats.
7. You need 1/4 cup of Chopped Almonds.
8. It's 1/2 cup of Dark Brown Sugar.
9. You need 1/4 cup of Whole Milk.
10. You need 3 large of Brown Eggs.
11. Prepare 12 oz of Dark Chocolate Chips or Chunks.
12. You need 2 tbsp of Cold Pressed Coconut Oil.
13. Prepare 1 1/2 tsp of Almond Extract.
14. Prepare 1/2 tsp of Coconut extract.
15. Prepare 1 tsp of Fine Sea Salt.
16. It's 1 tsp of Baking Soda.

These cookies are a family favorite! They aren't just your everyday chocolate chip cookie, these things have oatmeal, coconut, almonds and chocolate chunks. Sometime I'd like to try them with white chocolate chips (instead of dark) and macadamia nuts (instead of almonds). They are perfect as they are but it's always nice to have a.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies guidance

1. Mix 1/4 cup of oats and 1/4 cup almonds into a food processor and chop coarsely. Mix flour, cocoa powder, sea salt, baking soda, 1/4 cup (half of total for the recipe) of the fine cane sugar and the chopped oats/almonds into a large mixing bowl.
2. In a sauce pan start to brown 2 sticks (about 1 cup) of salted butter. As soon as the first sign of browning occurs remove from heat and stir to help cool faster. Add 1-2 tbsp cold water to quickly stop browning action just as it completes. While still hot melt in 1/4 cup dark brown sugar. After brown sugar is fully melted add 2 tbsp cold pressed coconut oil (it's important not to "cook" the oil but the mixture needs to stay warm..
3. While browning or while butter is cooling mix 2 eggs and 1 egg yolk with 1/4 cup whole milk into a separate bowl. Beat until fluffy like scrambled eggs (or whip) - tiny air bubbles are required. Add other 1/4 cup of cane sugar and 2 tbsp almond extract and beat/whip further..
4. Beat in the warm butter mixture to the eggs (make sure butter is not too hot to touch or it will cook the eggs). Make a cup with the dry mix, then pour half of the fluffy egg/butter mixture into the powder cup..
5. Using a spatula fold the powder over the liquids and "roll" the mix. After its sufficiently mixed, add the Choc chips and pour the rest of the liquids over the mix and continue to roll the dough. Be sure to pass through the center of the ball forming so all dry ingredients get sufficiently mixed..
6. [Optional] Refrigerate dough for 4 hours minimum, up to 48 before sheeting..
7. Preheat the oven to 375-F. Oil two baking sheets (I recommend using coconut oil). Spoon or pinch 3x3"blobs about 2" apart. I fit 12 to a standard baking sheet. Bake in center of oven for 13-16 min (I did 14m for standard Natural Gas oven).
8. Immediately remove from oven and rapid cool the sheets as fast as possible. (It was winter here so I put them on the back porch for 5 minutes). Makes about 2 dozen cookies..
9. Store in closed metal tin or freezer bag with slice of bread and paper towel..

Chewy coconut oatmeal cookies bursting with raspberries, dark chocolate and coconut! Made with coconut oil too - they stay soft for days. The cookies are full of coconut flavor too thanks to the goodness of coconut oil and shredded coconut. I won't get into too much detail about all the flavor. Crispy Chocolate Chip, Coconut, Oatmeal Cookies, Chocolate Chip, Coconut and Almond Cookies go with these.