Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special 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 tasty. This will be really 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 favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:
- Prepare Dry Ingredients
- Take Whole Wheat Flour
- Take Salted Butter
- Prepare Organic Whole Cane Sugar - Fine Ground
- Make ready Dark Cocoa Powder
- Prepare Old Fashioned Rolled Oats
- Make ready Chopped Almonds
- Prepare Dark Brown Sugar
- Prepare Whole Milk
- Prepare Brown Eggs
- Prepare Dark Chocolate Chips or Chunks
- Take Cold Pressed Coconut Oil
- Get Almond Extract
- Prepare Coconut extract
- Get Fine Sea Salt
- Make ready Baking Soda
If you don't have coconut try oatmeal that's also works. Dark chocolate chip oatmeal cookies are the best! 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?
Instructions 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.
Crispy Chocolate Chip, Coconut, Oatmeal Cookies, Chocolate Chip, Coconut and Almond Cookies go with these. Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim Luckily, most of the chips still made it into this batch of Chewy Double Chocolate Chip Oatmeal I did a mix of reg & dark chocolate powder. A mix of brown sugar and a salted coconut palm sugar. I used dark chocolate chips, but you could also use a combination of dark and milk chocolate if you prefer. You've gotta try these healthy oatmeal bars, they're naturally sweetened oatmeal cookie bars, layered with dark chocolate almond butter.
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