Almond Chocolate Chip Coconut Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 15 |
|
These cookies are crisp on the outside and chewy on the inside. No one would know there's whole wheat flour in them! You can use all dark chocolate chips if desired. Recipe is from Ingredients:
2 1/2 cups oats, processed |
1/2 cup butter, softened |
1/2 cup coconut oil |
1 cup brown sugar |
1 cup granulated sugar |
2 eggs |
1 teaspoon pure vanilla |
1 cup whole wheat flour |
1 cup unbleached flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup shredded, dried, unsweetened coconut |
1 cup almonds, chopped or whole |
1 cup milk chocolate chips |
1 cup dark chocolate chips |
Directions:
1. Place the oats in a food processor or blender and process until the oats are in smaller pieces, but not until fine like flour.
2. Preheat oven to 375 degrees F.
3. Cream butter & coconut oil. Add sugars, beat until fluffy. Beat in eggs and vanilla. Set aside.
4. Mix all dry ingredients (don't forget to process the oats) and then add to creamed mixture.
5. When combined, add coconut, almonds, and chocolate.
6. Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.
7. Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.
|
|