Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. Delicious, hearty almond butter and oatmeal cookies with dark chocolate chips! I love how easy and quick these are to make! My new favourite cookie recipe when I want something *slightly* more nutritious. However, my go-to for classic chocolate chip cookies can be found here, double chocolate cookies here, and sugar cookies here! 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.
Line two large baking sheets with parchment paper (I use and LOVE these baking sheets) or with re-usable Silpat mats (I have these mats).
You can cook Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies
- Prepare of Dry Ingredients.
- It's 2 cup of Whole Wheat Flour.
- Prepare 1 cup of Salted Butter.
- It's 3/4 cup of Organic Whole Cane Sugar - Fine Ground.
- It's 1/4 cup of Dark Cocoa Powder.
- You need 1/4 cup of Old Fashioned Rolled Oats.
- You need 1/4 cup of Chopped Almonds.
- It's 1/2 cup of Dark Brown Sugar.
- You need 1/4 cup of Whole Milk.
- You need 3 large of Brown Eggs.
- You need 12 oz of Dark Chocolate Chips or Chunks.
- Prepare 2 tbsp of Cold Pressed Coconut Oil.
- It's 1 1/2 tsp of Almond Extract.
- Prepare 1/2 tsp of Coconut extract.
- You need 1 tsp of Fine Sea Salt.
- Prepare 1 tsp of Baking Soda.
Add the wet ingredients to the food processor: almond butter, maple syrup, vanilla extract, and egg. Process until everything is well combined and smooth. These gluten free double chocolate coconut oatmeal cookies are SO good. They're thick, chewy, full of chocolate chips, and just an all-around decadent treat.
Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies instructions
- 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..
If you know someone who loves to bake, a jar of cookie mix is a great homemade gift. These Dark Chocolate Almond Oatmeal Cookies are made without flour, butter, or eggs, but so soft and chewy that you'd never be able to tell! I had every intention of posting a traditional Christmas cookie as my last recipe before Christmas, but then these happened… These Almond Butter Oatmeal Chocolate Chip Cookies are a hearty mix of chewy thick rolled oats, toasty almond butter and deep, dark chocolate chips with a welcome sprinkle of crunchy sea salt flakes. You could make homemade almond butter if you wanted to get real fancy with it but for these chewy oatmeal chocolate chip cookies, I found store. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better.