Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, double dark chocolate chip and almond coconut oatmeal cookies. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice 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 particular recipe, we must first prepare a few components. You can cook 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 Dry Ingredients
- Prepare Whole Wheat Flour
- Take Salted Butter
- Prepare Organic Whole Cane Sugar - Fine Ground
- Take Dark Cocoa Powder
- Get Old Fashioned Rolled Oats
- Get Chopped Almonds
- Make ready Dark Brown Sugar
- Prepare Whole Milk
- Get Brown Eggs
- Make ready Dark Chocolate Chips or Chunks
- Get Cold Pressed Coconut Oil
- Get Almond Extract
- Make ready Coconut extract
- Take Fine Sea Salt
- Get Baking Soda
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.
So that’s going to wrap it up with this exceptional food double dark chocolate chip and almond coconut oatmeal cookies recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
