Almond Joy Cookies
Updated Nov 29, 2023
These Almond Joy Cookies are quick and easy to make and are wonderfully soft and fluffy! Perfect for any coconut and chocolate lovers!
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These Almond Joy Cookies are a wonderful treat during the holidays and special occasions. They are soft and pillow-like with crisp edges and they’re loaded with coconut, chocolate and almonds – just like the almond joy chocolate bar. If you’re a fan of coconut and chocolate, you will love the cookies!
If you’re a fan of those classic Almond Joy bars, you’re going to love these cookies! What I really love about these Almond Joy Cookies is how they bring together such fantastic flavors and textures. It’s like enjoying your favorite candy bar but in a freshly baked, warm cookie form. Perfect for when you want a sweet treat that’s a little bit different.
“Made those Almond Joy cookies yesterday and they disappeared in no time. Soft and fluffy. Sweet and addicting. Thanks for all your recipes.” – Ann
Jump to Section
- Recipe at a glance
- Ingredients you’ll need to make almond joy cookies
- Popular substitutions & additions
- How to make almond joy cookies
- Tips for making the best almond joy cookies
- WHAT TO SERVE WITH COCONUT ALMOND JOY COOKIES
- How to store almond joy cookies
- Frequently asked questions
- More cookie recipes:
- Almond Joy Cookies Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Almond and Chocolate
Skill Level: Easy
Summary
- Classic Flavor Combination: Almond joy cookies combine the classic flavors of almond, coconut, and dark chocolate into a fun baked treat.
- Quick and Easy: With just a few simple steps, these cookies are ready to enjoy in 20 minutes from start to finish!
- Texture Variety: Chewy coconut, crunchy sliced almonds, and smooth chocolate chips offer an array of textures.
- So Many Cookies!: This recipe makes about 18 cookies, making it great for sharing. For a smaller batch, just use a larger cookie scoop.
Ingredients you’ll need to make almond joy cookies
- Butter: Use unsalted butter in this recipe. If you use salted, you may want to skip the added salt.
- Sugar: We use brown and white sugar in this recipe. You can use just one type, but the brown sugar ads a great flavor and helps to get the cookies nice and chewy.
- Egg: To bind the ingredients together. Use free run / organic eggs if you can.
- Almond Extract: For that wonderful almond flavor.
- Flour, cornstarch, baking soda and salt.
- Coconut: The recipe calls for shredded sweetened coconut but you can also use unsweetened for a less sweet cookie.
- Chocolate chips: I like to use dark chocolate chips, but you can use dairy or even white.
- Almonds: Sliced almonds add a great flavor and texture to these cookies.
Popular substitutions & additions
- To make it vegan: substitute the butter for vegan butter and substitute the eggs for a flax egg.
- Toasted Coconut: Toast shredded coconut before adding it to the dough for a richer coco-nuttier flavor.
- Candy Topping: These almond joy cookies are the perfect cookie to feature leftover Halloween candies. Place almond joy minis or chopped-up bars on top.
- Almond Flour: For a more intense almond flavor, swap a portion of the all-purpose flour with almond flour. Especially if you don’t have almond extract, this swap should help impart more almond flavor.
How to make almond joy cookies
The cookie recipe starts with the usual list of dry ingredients and wet ingredients.
- Dry Ingredients: all purpose flour, cornstarch, baking soda, salt
- Wet Ingredients: butter, light brown sugar, white sugar, egg and almond extract
To make the cookie batter, follow these steps:
- Combine the butter, brown sugar and cane sugar in a large bowl.
- Add the egg and almond extract and beat with an electric mixer.
- Add the coconut, chocolate chips and almonds.
- Stir to combine.
I use a #40 spring-loaded cookie scoop, which is equal to 2 tablespoons to scoop the dough into balls and place on a baking sheet. Bake.
You’ll know they’re done when they’re puffy but barely cooked through. You want to make sure not to let them brown because they will continue to bake on the heated pan after you remove them from the oven.
“My entire family love your cookies! I used to try to make a special cookie every week, but this has gone to the wayside since making these. 🥴😋” – Lisa
Tips for making the best almond joy cookies
- Always scoop flour into a measuring cup and level with a knife. This helps to ensure accuracy in the final results, and it will vary from simply using the measuring cup to scoop the flour.
- Use parchment paper for best results. While it’s not necessary for the recipe, I find that it helps with even cookie baking, and plus it makes the cleanup so much easier!
- Use a cookie scoop to scoop the cookies quickly. Because I don’t bake much I never had one until about a year ago. But even the few cookie recipes a year are made so much easier and faster with a spring-loaded cookie scoop. I use the #40 stainless steel spring-loaded cookie scoop (Amazon affiliate link).
- Soften your butter before using. This will make it easier to combine with the other ingredients and you will get a more uniform texture. I like to take mine out of the fridge about 30 minutes before using it.
WHAT TO SERVE WITH COCONUT ALMOND JOY COOKIES
How to store almond joy cookies
After baking and cooled to room temperature, the cookies can be stored in an airtight container for 4 to 5 days.
How long will almond joy cookies last in the fridge?
When stored properly in an airtight container, your leftover almond joy cookies will be fresh for 2 to 3 days and in the fridge for about 5 days.
Can I freeze chocolate almond joy cookies?
You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake them in a 350°F oven for 5 minutes or until until warmed through.
Or, you can make the dough ahead of time, wrap it tightly in plastic wrap, and freeze it. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Frequently asked questions
If you’re out of almond extract, you can substitute it with vanilla extract. While it won’t have the same intense almond flavor, your cookies will still be delicious. Try replacing a portion of the all purpose flour with almond flour to bring in some of that almond flavor another way.
Certainly! Since the larger bakery-style cookies are becoming more popular many cookie recipes can be adapted to a larger size. Using a large cookie scoop, place only a few dough balls on your baking sheet with enough room for expansion. When adapting to a larger cookie, it’s important to pay attention to the baking time as these will need a few extra minutes in the oven.
I always like to slightly under-bake my cookies so that they stay soft and the molasses in the brown sugar also helps them to keep a soft and slightly chewy texture. Be sure to store them in an airtight container to keep them as soft for as long as possible.
Whether you’re a fan of the original Almond Joy candy bar, or looking for a sweet treat that combines chewy, crunchy, and creamy textures, these little bites are sure to hit the spot!
More cookie recipes:
- Oatmeal Raisin Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Date Cookies
- Chocolate Hazelnut Cookies
- Sesame Tahini Cookies
I hope you enjoy these cookies as much as we did – I know they disappeared pretty quickly! I love the flavor of the coconut in these cookies, it adds a wonderful sweetness!
If you make this feel good Almond Joy Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Almond Joy Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick) room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2–3 minutes, or until light and fluffy. Add the egg and almond extract and mix until incorporated.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips, coconut, and almonds with a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on the prepared baking sheets, spaced at least 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Notes
- My Top Tip: Read my tips on how to soften butter before baking so it combines easily with the other ingredients. For best results, use a room-temperature egg, too.
- Storage: Store the Almond Joy cookies in an airtight container. They’ll last for 2–3 days at room temperature, or up to 5 days in the fridge.
- Freezing Instructions: You can freeze both the baked cookies and the cookie dough for up to 3 months. To freeze the baked cookies, place them on a baking sheet in the freezer until completely frozen. Then, transfer them to a freezer bag or airtight container. Reheat in the oven at 350ºF for 5 minutes or until warmed through. To freeze the cookie dough, tightly wrap it in plastic wrap and place it in the freezer. Thaw in the fridge before forming and baking.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Really good! We used unsweetened coconut, so I think that made them a little more dry, but we prefer a less sweet cookie. Great with coffee – YUM!
That’s a great adjustment to make to fit your preferences!
Very tasty thank you for sharing ๐
Yay! Most welcome!
My entire family love your cookies! I used to try to make a special cookie every week, but this has gone to the wayside since making these. ๐ฅด๐
Aww I’m so glad to hear that you guys love them!! Thank you!
hi.. is it possibke to substitute egg with something else?
Hello – you can try to use a flax egg!
In the list of ingredients it says unsweetened coconut but then in the recipe it calls for sweetened so can you use either? Did you use sweetened or unsweetened?
I would use sweetened coconut!
Delicious. Thank you so much for making this very easy!
So glad to hear it. Thank you!
So, your recipe calls for a cup of flour. But your directions never indicate when you mix in your dry ingredients of flour, cornstarch, baking powder and salt. I am assuming it is in the same step as the chips, coconut and almonds. Just wanted to point this out, as you may want to edit.
Oops, there is a missing step to whisk together the dry ingredients first. Thanks for bringing it to my attention. I just edited it.
Hi, thereโs still a step missing it seems. When to add the dry mixture to the wet? Thanks.
When should I mix the dry ingredients ?
In step 2!
Made those Almond Joy cookies yesterday and they disappeared in no time. Soft and fluffy. Sweet and addicting. Thanks for all your recipes.
Yay, glad to hear it. Thank you!