I love chocolate. I particularly love chocolate and peanut butter. I could gobble up several Reeses Pieces and Reeses Peanut Butter Cups in a blink of an eye and still come back with a fierce craving for more.
But after a Reeses-filled Halloween, I realized that I needed to branch out into under-appreciated chocolates. KitKats were light and enjoyable, but they didn’t quite hit the spot. Snickers were fun to sink my teeth into, but they were so heavy that I felt sluggish whenever I ate them.
And then I rediscovered Almond Joys.
The coconut made them feel light, like KitKats, but the almonds made them feel rich and luxurious, like Snickers.
After a few lovely bites of Almond Joys, I knew I had to find more ways to incorporate their chocolatey, coconut-y goodness in my life. I stumbled across several cookie recipes based on Almond Joys and thought this recipe from Food.com looked the easiest.
Though this recipe doesn’t use any Almond Joy candy bars at all, I feel that the cookies capture the candy’s heart and spirit. Light on the outside and gooey in the middle, I could not get enough of these tasty bites inside my belly.
The original recipe was four times this size, and I didn’t have nearly enough ingredients to make something that large. But I found that when I cut the recipe down, it still made about 18 good-sized cookies, so here’s the smaller, more manageable recipe:
- 1/4 Cup Butter (Softened, Not Melted)
- 1 Egg
- 3/4 Teaspoon Vanilla
- 1/4 Cup + 2 Tablespoons White Sugar
- 1/4 Cup + 2 Tablespoons Brown Sugar (Packed)
- 1 Cup + 2 Tablespoons Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 1/4 Cup Chocolate Chips
- 1/2 Cup Coconut Flakes
- 1/2 Cup Chopped Almonds
Keep in mind that these measurements are approximate. You could probably cut the chocolate chips to just 1 cup if you don’t want them to overwhelm the rest of the cookie.
As with most cookie recipes, you could throw it all together, stir it a few times, and it’s ready to go. However, I still prefer a more traditional approach and like to keep my dry and wet ingredients separate.
- Preheat oven to 375 degrees Fahrenheit.
- Lightly grease cookie sheets and set aside.
- In a small bowl, combine dry ingredients (flour, sugars, baking soda, and salt).
- In a small bowl, combine wet ingredients (butter, egg, and vanilla).
- In a large bowl, mix the wet and dry ingredients together.
- Stir in the chocolate chips, coconut flakes, and chopped almonds.
- Drop rounded spoonfuls of cookie dough onto the cookie sheet (my spoonfuls were about tablespoon-size, give or take).
- Bake for 8 to 10 minutes.
Yield: 18 Cookies
This nutritional information is for a single cookie, assuming you made about 18 cookies, like I did. I calculated the following via the MyFitnessPal App:
- Calories: 117
- Total Fat: 5.7 g
- Saturated Fat: 3.2 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated fat: 0.9 g
- Trans N/A
- Cholesterol: 19.4 mg
- Sodium: 98.6 mg
- Potassium: 32.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.2 g
- Sugars: 8.7 g
- Protein: 1.8 g
- Vitamin A: 2.1 %
- Vitamin C: 0 %
- Calcium: 1.1 %
- Iron: 2.3 %
Please remember that the nutritional information isn’t precise because the numbers vary depending on which brands you use.
Look at Me Cook
Rather than bore you to tears with extra talk, I’ll let my pictures do the talking for you. You can use these images to follow along when you make your own Almond Joy Cookies.
Mmmm! Don’t they look delicious?
Looking for Gift Ideas?
These almond joy cookie mix jars were a hit with my friends and family. I gave out over a dozen of these adorable jars over the holidays, and I look forward to giving out a few more this year.