Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, double dark chocolate chip and almond coconut oatmeal cookies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something which I have loved my entire life.
To begin 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 it.
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
- Prepare Dark Cocoa Powder
- Take Old Fashioned Rolled Oats
- Take Chopped Almonds
- Make ready Dark Brown Sugar
- Prepare Whole Milk
- Prepare Brown Eggs
- Get Dark Chocolate Chips or Chunks
- Take Cold Pressed Coconut Oil
- Take Almond Extract
- Get Coconut extract
- Take Fine Sea Salt
- Get Baking Soda
Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite! They aren't just your everyday chocolate chip cookie, these things have oatmeal, coconut, almonds and chocolate chunks. Sometime I'd like to try them with white chocolate chips (instead of dark) and macadamia nuts (instead of almonds).
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.
They are perfect as they are but it's always nice to have a. Read reviews for Coconut Oil Oatmeal Dark Chocolate Chip Cookies. I also use special dark cocoa powder and mix semi sweet morsels and chunk pieces to increase the. These chunky cookies, rich with chocolate, almonds and coconut, will remind you of an Almond Joy candy bar. Add eggs and extract; mix well.
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