Step-by-Step Guide to Make Quick Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

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Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Before you jump to Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

Healthy and balanced eating helps bring about a feeling of well being. We are likely to feel way less gross when we increase our daily allowance of healthy foods and reduce our consumption of junk foods. Eating more fresh vegetables helps you feel better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a difficult task because you have a great number of options. Here are some healthy snacks which you can use when you need a quick pick me up.

For anybody who is not allergic to nuts, try having some almonds! Almonds offer a multitude of health and fitness benefits and are an excellent choice when you really need a shot of energy. These types of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan that may often allow you to be sleepy. In the case of almonds, however, they wont allow you to long for a nap. These nuts relax the muscles and offer a general sense of relaxation. Your emotional state can often be lifted by just eating almonds.

You don't have to look far to find a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let's go back to double dark chocolate chip and almond coconut oatmeal cookies recipe. You can have double dark chocolate chip and almond coconut oatmeal cookies using 16 ingredients and 9 steps. Here is how you do that.

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

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

Steps 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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