These Easy Small Batch Almond Joy Cookies pack all the yummy flavors of the classic candy bar! With chocolate, coconut, and crunchy almonds, they’re a sweet treat to love.
Making these is super simple, and you won’t have a ton of cookies hanging around tempting you. I like to enjoy them fresh out of the oven with a glass of milk—they’re just perfect!
Key Ingredients & Substitutions
Coconut: Sweetened shredded coconut gives these cookies their signature flavor. If you prefer, you can use unsweetened coconut, but adjust the sugar slightly, as it will be less sweet.
Flour: All-purpose flour is standard, but you can substitute with almond flour for a gluten-free version. Just note, it may change the texture a bit.
Butter: Unsalted butter brings richness. If you’re dairy-free, feel free to use coconut oil or a plant-based butter alternative; both work well!
Chocolate: I like using dark chocolate chunks for a richer taste, but semi-sweet or even milk chocolate chips are just fine if you prefer something sweeter.
Egg White: The egg white helps bind the cookies. If you’re vegan, you could substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a similar binding effect.
How Can I Ensure My Cookies Are Perfectly Baked?
Getting the baking time just right is key. Here are some tips to avoid over or under-baking:
- Watch for the edges to turn golden brown; that’s usually a sign they’re done!
- Remember, they will continue to firm up a bit after you take them out, so don’t wait until they’re completely hard in the oven.
- Use a silicone baking mat or parchment paper to prevent sticking. This helps them bake evenly.
Easy Small Batch Almond Joy Cookies
Ingredients:
- 1/2 cup shredded sweetened coconut
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg white
- 1/4 cup chocolate chunks or chips
- 8 whole almonds (optional, for mixing in or topping)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making it a quick and easy treat. After baking, let them cool for about 5 minutes. So in just around 30 minutes, you can enjoy fresh cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and come out yummy!
2. Mix the Dry Ingredients:
In a medium bowl, combine the shredded coconut, flour, baking powder, salt, and sugar. Stir everything together to make sure it’s mixed well.
3. Combine Wet Ingredients:
Add the melted butter, vanilla extract, and egg white to the bowl with the dry ingredients. Mix until everything is blended nicely into a dough.
4. Fold in Chocolate and Almonds:
Gently fold in most of the chocolate chunks or chips, saving a few to place on top of the cookies later. If you’d like extra crunch, you can also add roughly chopped almonds into the dough or place whole almonds on top.
5. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, making sure to space them about 2 inches apart so they have room to spread.
6. Add Toppings:
Press a few of the saved chocolate chunks and almonds softly into the top of each cookie for that extra delicious look.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for about 10-12 minutes. Keep an eye on them—once the edges are golden and the cookies look set, they’re ready to come out.
8. Cool and Enjoy:
After baking, let the cookies cool on the sheet for 5 minutes before carefully moving them to a wire rack to cool completely. This is the hardest part—waiting! But trust me, they’ll be worth it!
9. Store or Share:
Enjoy your cookies warm! If you have extras (which is rare!), store them in an airtight container for up to 3 days. They make a delightful treat any time!
These easy Almond Joy Cookies are perfect for satisfying your sweet tooth while bringing the delicious flavors of chocolate, coconut, and almonds together in each bite!
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened coconut, but you might want to increase the sugar slightly to maintain sweetness, as the recipe relies on sweetened coconut for flavor.
What Can I Substitute for the Egg White?
If you’re looking for a vegan option, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to your dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness, just be sure to let them come to room temperature before enjoying!
Can I Freeze These Cookies?
Absolutely! To freeze, place the cookie dough in a freezer-safe container for up to 3 months. When you’re ready to bake, thaw in the fridge overnight and bake as instructed, adding a minute or two to the baking time if necessary.