Almond Joy Cookies
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!
Servings 18 cookies
- 6 tablespoons butter softened
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 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
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 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.
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:
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Almond Joy Cookies Excerpted from The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep By Mary Younkin. Copyright © 2019.
- 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.
Calories: 201kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 114mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg