These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. To me, they are amazing. What is your favorite candy bar? Are you a snickers fan? Maybe you prefer a Twix or a 3 Musketeers. These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They are simply amazing, and I had better freeze them before I eat way too many of these delectable beauties.
“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee
How to freeze and thaw cookies
Small Batch Almond Joy Cookies can be baked and frozen ahead of time. I pack all my cookies in double Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting, take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies!
“I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think of cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.” – Bobby Flay
My darling daughter just loves these cookies and has declared that they are her new favorites. Do you have your holiday baking list together? These are perfect, and they are a small batch recipe making it even better for your Christmas baking because if your family is anything like ours, you will have fifteen cookies on your list. These Small Batch Almond Joy Cookies are just amazing!!
“I like cookies, any cookie you put in front of me – animal cookies, sugar cookies, anything crunchy.” – Maria Shriver.
Find lots of incredibly fun cookie quotes at BrainyQuote!
How to make Almond Joy Cookies
Whisk together flour, baking soda, and salt in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream butter and sugars until light and fluffy. Add vanilla and the egg and mix just until incorporated.
Slowly blend the dry mixture into the creamed butter mixture. Stir in the chocolate chips, coconut flakes, and sliced almonds. Bake on parchment-covered baking sheets and remove to cookie cooling racks after ten minutes.
Recipe notes and helpful tips
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Other delicious cookies you will love!
Small Batch Almond Joy Cookies
Ingredients
- 1 ⅙ cups all purpose flour 1 cup plus two tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened 1 stick
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 degrees
- Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
- Using a mixer, cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
Video
Notes
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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Jennifer
My husband said it’s the best cookie I’ve made. I like to bake, so that’s a huge compliment. Turned my oven down to 350 and baked 12 minutes.
Thank you for sharing!
Beth Pierce
The pleasure is all mine! So glad that he liked them and I will take it as a big complement! I needed a little boost this morning!
Robert
I made these wonderful cookies with gluten free flour for my wife, they turned out great. This is such a great receipt I tried substituting the chocolate chips and almonds for butterscotch chips and pecans. Wow! These are amazing too!
Beth Pierce
Thanks so much! How cool! Thanks for the heads up! I will have to try the butterscotch and pecans! How yummy!
Patty
Just saw this recipe and can’t wait to try tomorrow !
Beth Pierce
Thanks so much Patty!
Tamara
I just made this cookie and I am so happy with the results. For all you other novice cookie makers 1/8 cup is 2 tablespoons. Knowing my oven bakes hot I baked them at 350 for 10 minutes and they turned out great! Thanks for a new cookie recipe that I will keep.
Beth Pierce
Awesome! I am so glad that you liked them! They are delicious little nuggets!
Mindy
We are cookie lovers so I doubled the recipe. I used dark chocolate chips and pecans because I had them on hand. I cut back on the chips by a cup. Just looked like so many. They didn’t spread out like the photo, maybe because I put the dough in the fridge for 30 minutes so they would come out of the cookie scoop easier. Very tasty. I would make again,
Beth Pierce
Glad that you liked the cookies. They are one of our favorites.
Jennifer Allison
I baked mine the same way.
Joan Grossman
Can you double the recipe?
Beth Pierce
Yes you most certainly can!
Linda
Beth, freezing would probably not stop me. ? I wouldn’t mind eating them frozen! They look delicious and tomorrow I am making a batch. Thanks for sharing the recipe.
Beth Pierce
LOL! It never stopped me either! The pleasure is all mine! Thank you! Happy baking! I think I am addicted to exclamation points!!!!
Silvia
I will be giving these a try! Is the butter salted or unsalted?
Beth Pierce
Thanks! Unsalted.
Naomi
Just made these because I’m still in the NEW OVEN mode (switched from electric to gas range) and it’s so fun to make new things. These cookies are super delish!! Thanks for the recipe–also almond joys are amazing candy bars so…come on HOW can you lose.
Beth Pierce
Thanks so much! I agree with you! How can you lose! Such a delicious cookie!
Nora
Has anybody tried making this with earth balance butter (no dairy ) and rice flour ?
Mary Lou
I used earth balance and Enjoy Life mini chips(no dairy also). Used regular flour. Very good cookie with these changes. Baked for12 minutes…watching carefully!
Veronika
How much sugar should I add if i use unsweetened coconut flakes?
Beth Pierce
I would think just one teaspoon. Coconut is naturally pretty sweet.
Amy
Can u Use shredded coconut instead of coconut chips
Beth Pierce
Yes you can!
Dianna Holbrook
I have made these cookies several times and they don’t last long!! Delicious and so easy to make!!
Beth Pierce
That is awesome! So glad that you liked them!
Amy
Thesr look amazing! Did you use regular size chocolate chips or mini since they’re on the smaller side
Beth Pierce
Thank you! I use regular size chocolate chips.
Mary
I used unsweetened coconut and it was sweet enough. Love this recipe!
Sharon
Hey Beth, Good Day !! Can I substitute almond flour or coconut flour for the AP flour in this recipe? And can I substitute Splenda brown sugar and sugar in this recipe??
Beth Pierce
Good morning! I am not sure. I have not tried. Please let us know if you do and what the results were.
Andee
I substituted Splenda and they came out fine . I do find them to be bit dry, which maybe due to the substitution.
Beth Pierce
Gotcha. That could be because I have never found them dry.
ELAINE I BERGMAN-BURNS Bergman-Burns
Maybe use Honey or Agave?
MaryBeth
I just found this recipe and baked using almond flour. I baked them for about twelve minutes, rotating the pans half way through at 340 degrees.
They came out amazing! Love them, so soft and gooey with the chocolate and the subtle coconut flavor is wonderful. Thanks for the recipe.
Beth Pierce
You are most welcome MaryBeth! So glad that you liked them!
Linda Myer
Could you possibly use pecans in this recipe? I know it would no longer be an almond joy cookie. Guess we’d have to call it a “pecan joy” cookie. LOL. Would work for me.
Beth Pierce
Yes you certainly can. Pecan Joy Cookies sound good to me!
Karen Neyland
Absolutely loved this recipe! Cookies are delicious! 12 minute baking time was perfect! Wouldn’t change a thing. This is definitely a keeper for me. Thanks so much for sharing!
Beth Pierce
Thanks so much. So glad that you liked them. They are one of our favorites!
Nikki
Made these today and couldn’t be happier! I do have to say – at least for my oven/experience – I really had to watch them. The first batch was starting to burn on the bottom after 10 minutes and the 2nd batch completely burned after 13 minutes (I had to answer the door so they got neglected). Super tasty. I would choose these over a candy bar.
Beth Pierce
Thanks so much! So glad that you liked them. Thanks for the heads up! I have not made these since I got a new oven. I will make a note on the recipe and perhaps reduce the time zone by a minute.
DAWN SCHNOOR
These are excellent!!
Beth Pierce
Thanks Dawn! So glad that you like them!
Karen
I made these a few days ago. They are amazing!!—and still taste as fresh as day one! Thanks so much for sharing this recipe. It’s definitely a keeper!!
Beth Pierce
Thank you so much! I appreciate your kind words.
Ellen
Can this cookie dough be frozen and then baked?
Beth Pierce
Yes it can. You might need to add a couple of minutes to the baking time to bake from the frozen state.
Heaven
Can you freeze the cookies after they’re made to keep fresh? Or is it better to not?
Beth Pierce
Yeah you most certainly can freeze them. I think if you intend to have them around and fresh tasting for a few weeks it is best to freeze them.