Easy Almond Joy Cookies
Indulge in the delightful flavors of Easy Almond Joy Cookies, blending rich chocolate, nutty almonds, and chewy coconut to create a nostalgic treat that melts in your mouth.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Whole wheat flour or almond flour can be used as substitutions.
- 1/2 teaspoon Baking soda You can replace with baking powder with a slight modification.
- 1/4 teaspoon Salt Sea salt or kosher salt works as well.
- 1/3 cup Unsweetened cocoa powder Dark chocolate powder can be used as an alternative.
Wet Ingredients
- 1/2 cup Unsalted butter Must be softened. Coconut oil may be used (though it alters flavor slightly).
- 1/2 cup Brown sugar Coconut sugar or granulated sugar can be used as substitutes.
- 1/4 cup Granulated sugar Maple syrup can be used; remember to adjust flour for consistency.
- 1 large Egg A flax egg can be used for a vegan option.
Mix-ins
- 1 cup Shredded coconut Toasted coconut adds extra crunch.
- 1/2 cup Sliced almonds Chopped walnuts or pecans serve as alternatives.
- 1 cup Semi-sweet chocolate chips Milk chocolate or dark chocolate can also be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, salt, and cocoa powder. Whisk well.
- In another bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until creamy.
- Gradually add the dry mixture into the wet ingredients and mix until just combined.
- Fold in the shredded coconut, sliced almonds, and chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are firm but centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results: monitor baking time, consider toasting almonds for added flavor, and ensure dry ingredients are whisked well to avoid density.