Chewy, chocolatey cookies loaded with coconut, almonds, and rich dark chocolate, inspired by the classic Almond Joy candy bar. I love how these cookies satisfy my sweet tooth while offering a homemade twist that feels both comforting and indulgent.
Ingredients
1 cup old-fashioned rolled oats
3/4 cup shredded unsweetened coconut
1/2 cup almond flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup coconut oil, melted
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
1/3 cup chopped almonds
1/3 cup dark chocolate chips or chopped dark chocolate
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the oats, shredded coconut, almond flour, baking soda, and salt.
In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
Fold in the chopped almonds and dark chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly for even baking.
Bake for 10-12 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 cookies. It takes me roughly 10 minutes to prepare and about 12 minutes to bake, so the total time from start to finish is around 22 minutes. It’s perfect for a quick homemade snack.
Variations
I like to switch up the nuts depending on what I have on hand—pecans or walnuts work beautifully too. Sometimes, I add a pinch of cinnamon or a splash of almond extract for a little extra depth of flavor. If I want to make them vegan, I stick with maple syrup instead of honey and use vegan dark chocolate chips.
Storage/reheating
I store these cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 3 months. When I want to enjoy a frozen cookie, I just let it thaw at room temperature or warm it in the microwave for about 10-15 seconds to bring back that fresh-baked softness.
FAQs
Can I use regular flour instead of almond flour?
I recommend sticking with almond flour for this recipe because it adds a nutty flavor and chewy texture that regular flour won’t replicate. If you must substitute, try a gluten-free flour blend and adjust moisture accordingly.
Can I use sweetened coconut instead of unsweetened?
Yes, but keep in mind that sweetened coconut will add extra sweetness, so you might want to reduce the maple syrup or honey slightly to avoid making the cookies too sweet.
What if I don’t have coconut oil?
You can substitute melted butter or another neutral oil like vegetable or avocado oil. Coconut oil adds a subtle coconut flavor that complements the other ingredients, so that’s my first choice.
Are these cookies gluten-free?
Yes, they are naturally gluten-free as long as you use certified gluten-free oats and almond flour.
How do I make the cookies less sweet?
I like the balance of sweetness in this recipe, but if I want them less sweet, I reduce the maple syrup or honey by a tablespoon or two and add a pinch more salt to enhance the other flavors.
Conclusion
I find these Almond Joy Cookies to be a perfect blend of chewy, crunchy, and chocolaty goodness, making them a go-to treat when I want something homemade yet quick. Whether I’m baking for friends or just satisfying a craving, these cookies always deliver that cozy, nostalgic feel with a fresh twist.
Recipe:
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Almond Joy Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Chewy, chocolatey cookies loaded with coconut, almonds, and rich dark chocolate, inspired by the classic Almond Joy candy bar. These cookies combine textures and flavors for a comforting, indulgent treat.
Ingredients
1 cup old-fashioned rolled oats
3/4 cup shredded unsweetened coconut
1/2 cup almond flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup coconut oil, melted
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
1/3 cup chopped almonds
1/3 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, shredded coconut, almond flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
- Fold in the chopped almonds and dark chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly for even baking.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute pecans or walnuts for almonds for variety.
Add a pinch of cinnamon or a splash of almond extract for extra flavor depth.
Use maple syrup instead of honey and vegan dark chocolate to make the recipe vegan.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cookies in a zip-top bag for up to 3 months; thaw at room temperature or microwave briefly before eating.
Use certified gluten-free oats to keep the recipe gluten-free.
Reduce maple syrup or honey by 1-2 tablespoons and add extra salt to make cookies less sweet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg