Almond Joy Cookies

5 from 17 votes

These Almond Joy Cookies are quick and easy to make and are wonderfully soft and fluffy! Ready to enjoy in 20 minutes for any coconut and chocolate lovers!

Course Snack

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 201kcal

Author Yumna Jawad

Equipment

Ingredients

6 tablespoons butter softened
⅓ cup light brown sugar
⅓ cup granulated sugar
1 large eggs
½ teaspoon almond extract
1 cup plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon Kosher salt
1 cup shredded sweetened coconut
1 cup dark chocolate chips
½ cup sliced almonds

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Whisk together the all purpose flour, cornstarch, baking soda and salt in a medium bowl
Combine the butter, brown sugar and cane sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the egg and almond extract. Add the coconut, chocolate chips and almonds. Stir to mix throughout the dough.
Use a spring-loaded cookie scoop to portion the dough into balls on the prepared baking sheet. Bake for 9-11 minutes, or until cookies are puffy and barely cooked through - do not let them brown.
Cool for 1 minute on the tray and then transfer to a wire rack. They will settle as they cool. Yields 18 cookies.

Notes

Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

Freezing Instructions: 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 in a 350°F oven for 5 minutes, or until until warmed through.

Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.

Substitutes: For best results, follow the recipe as is. However here are some common substitutions:

To make it vegan, substitute the butter for vegan butter and substitute the eggs for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
Instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.

Nutrition