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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Marykate Grob
Any girl named Beth Pierce brings back
Memories of a nice girl we went to school with in our little country town north of NYC.
I’ve been making these for my mom for a few years now. Perfect recipe!! Thank you!
Beth Pierce
How sweet but that was not me. I am so glad that you like the Almond Joy Cookies!
Regina
Way too many chocolate chips. I would cut that amount almost in half. Maybe 1 cup instead. I thought so when I tasted the finished cookie. When my husband came home & had some, his first comment was “too much chocolate”.
Pam Lucas
These are amazing! Easy to substitute ingredients to make gluten and dairy free. (Bob’s Red Mill All-Purpose Baking Flour Gluten Free flour, I Can’t Believe It’s Not Butter! Vegetable Oil Original Sticks, and cups Enjoy Life Baking Chips Chocolate Semi-Sweet Mini Gluten & Nut Free) They flatten a little more with the margarine, but are still delicious!! When I asked my kids what cookie to make for a Christmas cookie exchange, this was the only one they said to take.
Beth Pierce
Thanks, Pam! We appreciate the tips too!
Rachel
These cookies are to die for!! I LOVE almond joy and it is literally that candy bar in cookie form. Obsessed! I have brought these cookies to parties and shared with friends, and they’re a huge hit.
BUT, this time around I was adventurous and made a larger batch and froze some of it. Unfortunately, when I baked them, they came out dry and crumbly. No moisture and chewy goodness when I make it fresh. Any advice on that?
Beth Pierce
Interesting. I wonder if it has to do with the coconut. Let me ponder this one for a bit. Do you have any hunches on this one?
Rachel
I consulted my mom about it, and her response made sense to me. She said perhaps because of all the added ingredients, coconut and almonds specifically, could have dried out the dough? She mentioned adding just a touch of water to get some moisture and bring the ingredients back to life again?
Beth Pierce
Interesting
Lydia Husband
I found that the cookies were overpowered by the chocolate chips. Although they were good, I did not rally taste the coconut. Will have to tweak it a bit next time.
Coleen
I made these for the first time and they’re amazing, I used mini chocolate chips and white cake mix instead of flour.So yummy.
Beth Pierce
Thanks, Coleen! Thanks for the tips
Elise
Really good! I followed the recipe almost exactly except I had mini chips so only needed 1 C (by volume) and instead of measuring I just dumped the whole 2 oz bag of sliced almonds in. Not sure how big my scoop is but I got nearly 30 fluffy, 2” wide cookies. 350° 10-11 minutes.
Beth Pierce
Thanks, Elise! I am so glad that you liked the cookies.
Reagan
One word…..A M A Z I N G !
Beth Pierce
Thanks Reagan! So glad that you liked the cookies!
Julie
I LOVE these cookies and they are my go to for a potluck. I just bought a 1.5 tblsp cookie scoop, since this recipe renewed my cookie baking 🙂 and have not used one before. Do I leave the top round or do I flatten it somewhat? I am not sure how they will spread from the mound as I was using a regular tablespoon to measure before.
Beth Pierce
So glad that you like them! I have always left them just round however I always encourage readers when in doubt to test 1-2 cookies with different processes before moving forward with a whole sheet. There are so many variables when making cookies. How soft was the butter, is my oven running exactly on temperature, was my baking soda fresh enough, etc.
Patti Clark
So I’m a little late to this party….but Holy Cow!
Almond Joys are my (and my Grandkids) absolute favorite candy, so I was unbelievably thrilled to stumble across this recipe on Pinterest. I literally said out loud…”OMG, they got my letter!”
I am a huge fan of all things coconut, so when you add almonds and chocolate … I’m all in! Suffice to say I had all ingredients on hand so I made the 3X scale recipe – substituting really good milk chocolate chips for the semi sweet (since Almond Joys are coated in milk chocolate…Mounds are dark chocolate) and they turned out sooooo incredible my family thought I bought them at a bakery!
Thank you so very much for this new family favorite!
Beth Pierce
Thanks Patti! I am happy to hear that you and your family really enjoyed them. They are tasty little nuggets!
Natalie
These turned out fantastic! I chopped whole almonds instead of using sliced. I used turbinado sugar instead of brown sugar. My butter was straight from the fridge and sliced and then I worked it using the paddle attachment. I didn’t need to put the dough in the fridge before I baked. I got 20 cookies making each one 1.5 ounces. They baked up perfect at 9 minutes. Yum!
Beth Pierce
Thanks Natalie! I am glad that you liked the cookies and they turned out perfect for you!
Marie
Would these work in a bar style?
Beth Pierce
This is a small batch cookie recipe. I have never tried baking them in bars. Theoretically it should work but I am unsure if there is enough batter to cover the bottom of a small square pan.
Ramona
Best ever vegan almond joy cookies…. Oh my gosh, sincerely Major hit…. Absolutely love them, am sharing your recipe with everyone, can’t wait till my church family tries them this coming Saturday, Sabbath
Beth Pierce
Thanks Ramona so glad that you liked them!
Liz Anderson
These turned out sooooo good!!! I didn’t have almonds and used pecan instead, and dark chocolate chips and unsweetened coconut. Ohmygosh!!! These are my favorite!!!
Beth Pierce
Thanks Liz! So glad that you liked them!
Becky
I have not made these but double-checked the recipe in response to your comment that these are the best ‘vegan’ almond joy cookies. I have a vegan son so I’m always on the lookout for recipes he would like.
These contain butter and egg; therefore, are not vegan.
Sandy
Easy peasy made them just like the recipe and they were a hit!!
Beth Pierce
Thanks Sandy! So glad that everyone liked them!
Donna W
These cookies turned out so delicious! I got about 2 dozen cookies oit of one batch so not very many but they are very tasty. This recipe is a keeper.
Beth Pierce
Thanks Donna! So glad that you like them. They are tasty little nuggets!
Linda Keith~Dever
Can Almond Flour be used?
Beth Pierce
I am not sure. I do not work with it. Maybe the readers will know.
Debbie Lieber
As a Keto dieter I can tell you that Almond Flour is not interchangeable with wheat flour. You should search for a “Keto” or low carb “Almond Flour Cookie Recipes”. I’m sure you can find a comparable recipe that would be gluten free. 😉
Mel
If you are looking for a GF option, I used King Arthur Gluten Free Measure-for-Measure flour. It worked out great!
Kellie Sung
Can I make these the day before ?
Beth Pierce
yes
Ann
Can you use salted butter?
Beth Pierce
Yes you can but omit the salt in the recipe and they might be a little saltier than the original recipe but I do not think you will notice the difference.
Kellie
Do I need to chill the dough?
Beth Pierce
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 spoonful’s of dough down with the palm of your hand and test again.