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Are you a cooking master? Maybe you are just a kitchen area expert? Or like many others, you may be a newbie.Whatever the instance may be, handy cooking advice can include some fresh concepts to your cooking. Take a while as well as discover a couple of things that can sprinkle some new enjoyable into your kitchen area routine. This Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies recipe maybe a perfect fit for you.

Use Dry Ingredients.
Prepare Whole Wheat Flour.
Use Salted Butter.
You need Organic Whole Cane Sugar - Fine Ground.
Provide Dark Cocoa Powder.
Provide Old Fashioned Rolled Oats.
Use Chopped Almonds.
You need to prepare Dark Brown Sugar.
You need to prepare Whole Milk.
You need to prepare Brown Eggs.
Use Dark Chocolate Chips or Chunks.
You need Cold Pressed Coconut Oil.
Use Almond Extract.
Use Coconut extract.
Prepare Fine Sea Salt.
Use Baking Soda.

They aren't just your everyday chocolate chip cookie, these things have oatmeal, coconut, almonds and chocolate chunks. Sometime I'd like to try them with white chocolate chips (instead of dark) and macadamia nuts (instead of almonds). They are perfect as they are but it's always nice to have a. I also use special dark cocoa powder and mix semi sweet morsels and chunk pieces to increase the.

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..

Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim Luckily, most of the chips still made it into this batch of Chewy Double Chocolate Chip Oatmeal I did a mix of reg & dark chocolate powder. A mix of brown sugar and a salted coconut palm sugar. Coconut Flour Chocolate Chip CookiesLow Carb Maven. Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These cookies are a family favorite!

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