Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, double dark chocolate chip and almond coconut oatmeal cookies. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. I read a crazy scientific baking blog about the quest for the perfect chocolate chip cookie. It was fascinating, except I like oatmeal Choc chip better, so this was my take/adaptation of that wizardry. (Note: The. In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well blended (not pale and fluffy, just until creamy).

To get started with this recipe, we must 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 that.

The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
  1. Take Dry Ingredients
  2. Take 2 cup Whole Wheat Flour
  3. Make ready 1 cup Salted Butter
  4. Get 3/4 cup Organic Whole Cane Sugar - Fine Ground
  5. Take 1/4 cup Dark Cocoa Powder
  6. Get 1/4 cup Old Fashioned Rolled Oats
  7. Prepare 1/4 cup Chopped Almonds
  8. Get 1/2 cup Dark Brown Sugar
  9. Make ready 1/4 cup Whole Milk
  10. Prepare 3 large Brown Eggs
  11. Get 12 oz Dark Chocolate Chips or Chunks
  12. Take 2 tbsp Cold Pressed Coconut Oil
  13. Get 1 1/2 tsp Almond Extract
  14. Make ready 1/2 tsp Coconut extract
  15. Get 1 tsp Fine Sea Salt
  16. Make ready 1 tsp Baking Soda

Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken. Add egg and vanilla, and beat until blended. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Add to the wet ingredients in the mixer bowl and mix just until combined.

Instructions to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
  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.

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed. What better way to kick Monday off than with some delicious Dark Chocolate 🍫 Chip Oatmeal Breakfast Cookies 🍪 ?!?! In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar.

So that’s going to wrap it up for this exceptional food double dark chocolate chip and almond coconut oatmeal cookies recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!