Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make 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 is gonna smell and look delicious.
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).
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have double dark chocolate chip and almond coconut oatmeal cookies using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- Make ready Dry Ingredients
- Prepare 2 cup Whole Wheat Flour
- Take 1 cup Salted Butter
- Prepare 3/4 cup Organic Whole Cane Sugar - Fine Ground
- Take 1/4 cup Dark Cocoa Powder
- Prepare 1/4 cup Old Fashioned Rolled Oats
- Get 1/4 cup Chopped Almonds
- Get 1/2 cup Dark Brown Sugar
- Get 1/4 cup Whole Milk
- Prepare 3 large Brown Eggs
- Get 12 oz Dark Chocolate Chips or Chunks
- Get 2 tbsp Cold Pressed Coconut Oil
- Prepare 1 1/2 tsp Almond Extract
- Take 1/2 tsp Coconut extract
- Make ready 1 tsp Fine Sea Salt
- Get 1 tsp Baking Soda
In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. In a large mixing bowl, combine oats, almond flour, baking powder, salt, and sugar. Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken.
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 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)
- 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.
In a large mixing bowl, combine oats, almond flour, baking powder, salt, and sugar. Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken. What better way to kick Monday off than with some delicious Dark Chocolate 🍫 Chip Oatmeal Breakfast Cookies 🍪 ?!?! Using a cookie scoop, drop the dough onto the cookie sheets, leaving about ½" space between the cookies. In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar.
So that’s going to wrap this up for this special food double dark chocolate chip and almond coconut oatmeal cookies recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
