These cookies have a rich chocolately flavor, reminiscent of a brownie with a moist cakey texture. The cocoa is just intense enough so you don’t really taste the banana and the coconut flavor is very subtle, but I really like it with the almonds. For the almonds, I used the sliced ones with the skins still on and left them as is, if you prefer chop them up into smaller pieces, you could even chop up whole almonds if you like. For the chocolate chips I like 60% or above cocoa and you could even use bar chocolate cut into chunks. Vanilla extract was added for flavor but I think almond extract would also work well. And there’s enough oats so you can feel healthy and indulgent all at the same time, yum….I can’t get enough of these, the only taster who was a bit luke warm on them is my five year old, normally lover of all things baked (that is cookies, muffins, pancakes, etc), I think I just needed to add a few colorful m&m’s and he would have been sold!
Double Chocolate Oatmeal Almond Cookies
Author: Sweet Green Kitchen’s Jen Jones
1/2 cup Unbleached Flour
1/2 cup Whole Wheat Pastry Flour
½ teaspoon Salt
1/2 teaspoon Baking Soda
4 Tablespoons (1/2 stick) of unsalted Butter
2 Tablespoons extra virgin coconut oil
1/4 cup granulated Natural Cane Sugar
1/4 cup Brown Sugar
1 Egg – I use X-large
1 teaspoon pure Vanilla Extract
1/2 large ripe Banana – mashed
1/4 cup cocoa powder – I use a mix of Natural and Dutch Processed
1 cup Old Fashioned Rolled Oats
1/2 cup Bittersweet Chocolate Chips – I use 60% cocoa or above
1/4 cup slivered almonds
Preheat oven to 375 F.
In a small bowl, whisk together flours, salt and baking soda.
In a larger bowl, cream together softened Butter, Coconut Oil and Sugars, until light and fluffy. Add Eggs and Vanilla, mix until combined. Mix in the mashed Banana. Stir in the Cocoa Powder.
Add the flour mixture into the butter mixture and mix until just combined. Stir in the Oats, Chocolate Chips and Almonds.