Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies. Best oatmeal cookies I've ever made- crisp, buttery, not overly sweet. I omitted the chocolate, coconut and almonds, substituting walnuts and sultanas (big raisins). Delicious, hearty almond butter and oatmeal cookies with dark chocolate chips!

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.

Actually this is a simple recipe just following the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the savory Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies for your dinner with your associates or family. You can have Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

You need of Dry Ingredients.
You need 2 cup of Whole Wheat Flour.
You need 1 cup of Salted Butter.
You need 3/4 cup of Organic Whole Cane Sugar - Fine Ground.
Prepare 1/4 cup of Dark Cocoa Powder.
You need 1/4 cup of Old Fashioned Rolled Oats.
Prepare 1/4 cup of Chopped Almonds.
You need 1/2 cup of Dark Brown Sugar.
It's 1/4 cup of Whole Milk.
It's 3 large of Brown Eggs.
It's 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.
You need 1/2 tsp of Coconut extract.
Prepare 1 tsp of Fine Sea Salt.
Prepare 1 tsp of Baking Soda.

It was fascinating, except I like oatmeal Choc chip better, so this was my take/adaptation of that wizardry. (Note: The. 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. If you know someone who loves to bake, a jar of cookie mix is a great homemade gift.

Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies step by step

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..

Double the amount of chocolate and INCREDIBLY soft and chewy, these double chocolate oatmeal cookies are crazy addicting and everyone who tries them will beg for the recipe! The dark and decadent version of these killer oatmeal chocolate chip cookies, guys. The chocoholic's version, shall we say. Not snickerdoodles, crinkles, blossoms, or snowballs. Just a batch of dark chocolate almond oatmeal cookies, which I almost threw a handful of dried cranberries into in an effort to up the festive factor, but sometimes a girl wants nothing but chocolate.

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