Double Chocolate Oatmeal Almond Cookies

Author: Sweet Green Kitchen’s Jen Jones

Ingredients:

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

1/4 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

Directions:

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.

Scoop out a slightly heaping 1 Tablespoon of dough (I use a mini ice cream scooper or a 1 Tablespoon measure works great too) and place it on a cookie sheet.  Bake for 8-10 minutes at 375 F.  Err on the side of undercooked and allow the cookies to rest on the baking sheet out of the oven for a few minutes before transferring to a cooling rack.

This recipe makes about 28 cookies (using a small ice cream scoop) give or take.  Enjoy!