These Almond Joy Cookies are so easy to make and such a tasty sweet treat! With just 6 ingredients they’re the perfect summertime baking project with the kiddos, back-to-school snacks, or just because you’re craving something sweet and delicious! (Bonus: they’re gluten-free!)
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Almond Joy Cookies!
If you’re looking for a super delicious, ridiculously easy cookie recipe that just happens to be naturally gluten free, these Almond Joy Cookies are so for you! And if the almond joy candy bar is one of the favorite candy bars at your house, then these might make a fun healthier-ish substitute!
Initially, I got the recipe from one of my favorite cookbooks Cook What You Love by Bob and Melinda Blanchard. They offer simple and flavorful recipes that are very approachable. Like Caribbean Sweet Cornbread - a very popular recipe on the blog that I adapted from a recipe in their first cookbook, At Blanchard's Table.
By the way, if you’re ever visiting the Island of Anguilla – a tropical paradise in the Caribbean and one of my favorite ever beach destinations ever, be sure to check out the cookbook authors restaurant, Blanchards. The food is wonderfully delicious, and the atmosphere and décor is island style and absolutely gorgeous. Plus, you may just meet Bob and Melinda while you’re there.
I know this isn’t a travel blog but you know me… always sharing my best tips and recommendations whatever the topic.
But more about these nutty chocolatey discs of sweet goodness…
The origin of these coconut cookies:
This cookie recipe is called Nina’s Chocolate Chip Kisses in the cookbook and can be found in the section called Cooking with Kids. I figured since baking isn’t my forte I would have to be able to successfully make cookies that are meant for baking with the kiddos – right!??
Don’t judge people – I’m just trying to keep it real over here.
The Blanchards recipe does not include almonds but mine does. You know I love to add texture and protein wherever I can!
I also added some salt to mine, for that yummy salted sweet treat flavor. You know what I mean – right!??
As in the most delicious Starbucks drink ever… the Salted Caramel Mocha. I’m swooning hard just thinking about it!! (Not to state the obvious but like I said – offering you all my best recommendations yet again.)
These almond cookies only require 6 simple ingredients and zero flour! I opted out of brown sugar and vanilla extract to keep these a little lighter... They’re chewy and sweet, nutty and chocolatey with a hint of saltiness - an amazingly tasty sweet treat!
How to make Almond Joy Cookies:
Preheat the oven to 325 degrees.
Cover two cookie sheets with parchment paper. (Don’t skip this step – it keeps the cookies from sticking to the pan!)
Next, you add all your ingredients to a large mixing bowl… sweetened shredded coconut, chocolate chips, sweetened condensed milk, sliced almonds, baking powder, and salt. Fold all the ingredients together until they’re well combined.
Now, using a 1 ½-inch ice cream scoop, spoon the cookie mixture onto the parchment-lined baking sheets. Leave room around each one (1 ½-2 inches) because they will spread.
Press down the cookie mounds so they look like little round discs.
Bake for 12-14 minutes or until golden brown on the edges. Be careful to not overcook them or they will taste burned.
Allow the cookies to cool completely on the baking sheets then transfer them to an airtight container... after you've sampled them of course!
These Almond Joy Cookies are so easy to make and super delicious! The perfect summertime baking project with the kiddos, back-to-school snack, or just because you’re craving something sweet and delicious!
- 14 ounces sweetened condensed milk
- 8 ounces shredded coconut (3 cups)
- 12 ounces semisweet chocolate chips (2 cups)
- 1 cup sliced almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 325 degrees. Fold and mix all the ingredients together in a large bowl.
- Line two cookie sheets with parchment paper.
- Using a 1½-inch ice cream scoop, spoon the cookie mixture on to the cookie sheets. Leave space between them (1 ½ - 2 inch) because they will flatten and spread while cooking.
- Press down the cookie mounds so they look like little round discs.
- Bake for 12-14 minutes or until golden brown on the edges. Be careful to not overcook them or they will taste burned.
- Allow to cool on the baking sheet. Store cookies in an airtight container.
Serving Size1 Cookie
Amount Per Serving Calories 179Total Fat 11gSaturated Fat 6gUnsaturated Fat 0gCholesterol 6mgSodium 83mgCarbohydrates 19gFiber 2gSugar 16gProtein 3g