Easiest Way to Prepare Homemade Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, double dark chocolate chip and almond coconut oatmeal cookies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies is something which I’ve 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 cook that.

The ingredients needed to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:

1. Take Dry Ingredients
2. Get 2 cup Whole Wheat Flour
3. Make ready 1 cup Salted Butter
4. Get 3/4 cup Organic Whole Cane Sugar - Fine Ground
5. Make ready 1/4 cup Dark Cocoa Powder
6. Get 1/4 cup Old Fashioned Rolled Oats
7. Take 1/4 cup Chopped Almonds
8. Get 1/2 cup Dark Brown Sugar
9. Prepare 1/4 cup Whole Milk
10. Prepare 3 large Brown Eggs
11. Make ready 12 oz Dark Chocolate Chips or Chunks
12. Prepare 2 tbsp Cold Pressed Coconut Oil
13. Get 1 1/2 tsp Almond Extract
14. Take 1/2 tsp Coconut extract
15. Take 1 tsp Fine Sea Salt
16. Prepare 1 tsp Baking Soda

Instructions to make Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies:

1. 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
2. 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.
3. 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.
4. 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.
5. 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.
6. [Optional] Refrigerate dough for 4 hours minimum, up to 48 before sheeting.
7. 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)
8. 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.
9. Store in closed metal tin or freezer bag with slice of bread and paper towel.

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