Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. Delicious, hearty almond butter and oatmeal cookies with dark chocolate chips! In a large mixing bowl, combine coconut oil, almond butter and brown sugar and beat until fluffy. Add nondairy milk and stir to combine.
In a separate bowl, beat egg until uniform in color and doubled in volume. These chunky cookies, rich with chocolate, almonds and coconut, will remind you of an Almond Joy candy bar. Add eggs and extract; mix well.
Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, double dark chocolate chip and almond coconut oatmeal cookies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Delicious, hearty almond butter and oatmeal cookies with dark chocolate chips! In a large mixing bowl, combine coconut oil, almond butter and brown sugar and beat until fluffy. Add nondairy milk and stir to combine.
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have double dark chocolate chip and almond coconut oatmeal cookies using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- {Prepare of Dry Ingredients.
- {Make ready 2 cup of Whole Wheat Flour.
- {Prepare 1 cup of Salted Butter.
- {Get 3/4 cup of Organic Whole Cane Sugar – Fine Ground.
- {Prepare 1/4 cup of Dark Cocoa Powder.
- {Prepare 1/4 cup of Old Fashioned Rolled Oats.
- {Take 1/4 cup of Chopped Almonds.
- {Make ready 1/2 cup of Dark Brown Sugar.
- {Take 1/4 cup of Whole Milk.
- {Prepare 3 large of Brown Eggs.
- {Get 12 oz of Dark Chocolate Chips or Chunks.
- {Make ready 2 tbsp of Cold Pressed Coconut Oil.
- {Prepare 1 1/2 tsp of Almond Extract.
- {Get 1/2 tsp of Coconut extract.
- {Get 1 tsp of Fine Sea Salt.
- {Make ready 1 tsp of Baking Soda.
Gradually beat in flour mixture on low speed until well mixed. Stir in almonds, chocolate chips and coconut. Flaked unsweetened coconut is paired with dark chocolate chips and almonds in these soft and chewy cookies. Reviews for: Photos of Soft Oatmeal Coconut Chocolate Chip Cookies.
Steps to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- 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.
- 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..
- 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..
- 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..
- 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..
- [Optional] Refrigerate dough for 4 hours minimum, up to 48 before sheeting..
- 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).
- 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..
- Store in closed metal tin or freezer bag with slice of bread and paper towel..
This easy cookie recipe is made with coconut sugar, cacao powder, baking soda, almond butter, eggs, vanilla and chocolate chips. These chocolate oatmeal cookies are super chocolatey, super chewy, and just plain super. They're probably more of an after-school cookie than a A mix of brown sugar and a salted coconut palm sugar that was sitting in my baking cabinet. Crispy Chocolate Chip, Coconut, Oatmeal Cookies, Chocolate Chip, Coconut and Almond Cookies go with these. They aren't just your everyday chocolate chip cookie, these things have oatmeal, coconut, almonds and chocolate chunks.
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