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! 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 gluten free double chocolate coconut oatmeal cookies are SO good. You can cook Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Double Dark Chocolate Chip and Almond Coconut Oatmeal Cookies

Prepare of Dry Ingredients.
You need 2 cup of Whole Wheat Flour.
It's 1 cup of Salted Butter.
Prepare 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.
You need 1/4 cup of Chopped Almonds.
It's 1/2 cup of Dark Brown Sugar.
Prepare 1/4 cup of Whole Milk.
It's 3 large of Brown Eggs.
Prepare 12 oz of Dark Chocolate Chips or Chunks.
Prepare 2 tbsp of Cold Pressed Coconut Oil.
Prepare 1 1/2 tsp of Almond Extract.
It's 1/2 tsp of Coconut extract.
Prepare 1 tsp of Fine Sea Salt.
It's 1 tsp of Baking Soda.

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. Let cool before taking from pan. These gluten-free cookies that require just a few ingredients (that's my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

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..

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. It reminded me of the Double Tree Chocolate Chip cookies they used to give out at their hotel, but better. Double Chocolate Coconut Cookies Double Chocolate Coconut Cookies. Replaced chocolate chunks with oatmeal, and replaced cocoa powder with whey protein powder (choco pb flavor).. Chip Cookie" from americastestkitchen.com They are crispy on the outside, and not as chewy on the inside as I would like but still nicely moist..