Ready to Serve Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Ready to Serve Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. Coconut, chocolate chips and almonds make these drop cookies crunchy, chewy and melt in your mouth good! I agree with Mom of Three. Have same amount of chips cocnut & nuts.. I will give you simple recipe to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies for my family.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite! You can simply prepare Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies by following 16 ingredients and 9 steps. Here is how you can easily prepate it.

Ingredients of Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

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

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. In a separate bowl, beat egg until uniform in color and doubled in volume. They aren't just your everyday chocolate chip cookie, these things have oatmeal, coconut, almonds and chocolate chunks.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies cooking guidances

Step 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.
Step 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..
Step 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..
Step 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..
Step 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..
Step 6 [Optional] Refrigerate dough for 4 hours minimum, up to 48 before sheeting..
Step 7 Preheat the oven to 375-F. Oil two baking sheets (I recommend using coconut oil). Spoon or pinch 3×3"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).
Step 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..
Step 9 Store in closed metal tin or freezer bag with slice of bread and paper towel..

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. These chunky cookies, rich with chocolate, almonds and coconut, will remind you of an Almond Joy candy bar. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed.

Oatmeal