Description
These Almond Joy Cookies are the perfect small-batch treat, packed with chewy coconut, gooey chocolate chips, and crunchy sliced almonds. Inspired by the classic candy bar, they’re simple to make, require no mixer, and deliver big flavor in a compact cookie. Great for satisfying cravings or freezing for later!
Ingredients
1/4 cup butter, softened
1/3 cup brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup quick oats
1/2 cup shredded sweetened coconut
1/3 cup semi-sweet chocolate chips
1/4 cup sliced almonds
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and brown sugar until smooth and creamy.
3. Stir in the egg yolk and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry mixture to the wet and stir until combined.
6. Fold in the oats, shredded coconut, chocolate chips, and sliced almonds.
7. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 9–11 minutes or until edges are golden brown.
9. Let cool for 5 minutes on the sheet before transferring to a wire rack. Serve warm or store for later.
Notes
Toasting the almonds beforehand adds an extra layer of flavor and crunch.
Don’t overbake—pull them once the edges are golden for the perfect chewy center.
These cookies freeze well. Let them cool completely before storing in a freezer-safe bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 25 mg
Keywords: Almond Joy, small batch cookies, coconut chocolate cookies