Vegan Almond Joy Cookies – these are perfect for the holidays! 1 Bowl Crisp almond flour and coconut cookies with hidden chocolate in the middle, topped with almond slivers! 1 Bowl , no big appliances or whipping up butter and sugar! Gluten-free grainfree 
What are you gonna fill your cookie platter with this year? Some favorite cookies like my Almond Flour Ginger Molasses , Baklava cookies! And my Chocolate Thumbprint Cookies I make every year. This holiday season I am adding a another new favorite to the list! Almond Joy Cookies. These cookies are scrumptious and perfect for the holidays.
Just like my Vegan Snickers Cookies, these are the perfect cookies for lovers of candy bars and also make for an amazing gift from the kitchen.
The cookie dough has almond flour and shredded coconut for a nutty toasted coconut flavor. A large piece of chocolate bar is folded into each cookie dough disc, so when you break the baked cookie, there’s gooey chocolate throughout the middle! Top the cookie with almond slivers or more chocolate.
why you’ll love these cookies
- They need just 1 bowl and everyday ingredients
- No need to whip butter and sugar and. No need for big appliances
- They also happen to the gluten and grainfree
- they are decadent, crisp and delicious with a toasty coconut flavor
- theres a large piece of chocolate in the middle of each cookie!
More almond flour cookie recipes:
Almond Joy Cookies (glutenfree with almond flour and coconut)
Ingredients
- 1 cup (112 g) almond flour superfine blanched almond flour or you can use natural almond flour but the color of the cookies will be slightly different
- 3 tablespoons tapioca starch or use potato starch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons powdered sugar or sugar of your choice like cane sugar , coconut sugar will add some color
- 2 tablespoons shredded coconut
Wet ingredients:
- 1 tablespoon semi solid coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
To add later:
- 1.5 to 2 ounces (45 g) of large chocolate chunks
- 2 tablespoons of chopped almonds or slivered almond
Instructions
- Add all the dry ingredients to a bowl and mix really well. Press and mix to break any almond flour lumps.
- Melt the coconut oil and add it to the dry ingredients alongside maple syrup and vanilla extract.
- Mix everything until you get a soft dough. If the dough is slightly too stiff, add in one teaspoon of maple syrup and mix in. If the dough is too sticky, chill for 15 minutes.
- Take equal portions of the dough in a cookie scoop or using a spoon into your hand, roll it into a ball. Place a large chocolate chunk in the middle and press the ball around the chocolate chunks and then press it onto a parchment lined baking sheet to flatten into a disc.
- Repeat for all of the cookie dough, then top the cookies with the slivered almonds and press them in.
- Preheat the oven to 330 degrees Fahrenheit( 165c). Once preheated, place the baking sheet in the oven and bake for 12 to 14 minutes. It depends on the type of your baking sheet and your oven.
- Check it around the 11-12 minute mark. If the cookies have spread and starting to turn golden on the edges they're done, remove them from the oven. Otherwise you can bake for another minute or two. Remove the cookies from the oven and let them cool for 10 minutes and remove from the baking sheet.
- To make them somewhat crispy, you can bake them a bit longer. To make them fudgier you can bake them a min or so less than the baking time. Experiment based on your oven and your preference for the cookies.
- Store them on the counter for up to a week and refrigerate if you want to keep them for longer.
Notes
- To make these somewhat crispy, you can bake them a bit longer. To make them fudgier you can bake them a min or so less than the baking time. Experiment based on your oven and your preference for the cookies.
- Oilfree: Omit the oil and use 1-2 tsp more maple syrup or use 1 tbsp smooth almond butter or tahini(tahini adds flavor)
- Variation: you can also drizzle melted chocolate on the cookies
Nutrition
Ingredients:
- a blend of almond flour and tapioca starch ensures these are chewy on the inside and crisp on the outside
- baking soda gives these a bit of a rise and a nice crisp
- for sweetness, I use a mix of maple syrup and powdered sugar but any sugar of your choice will work. Unrefined sugars like cane sugar or coconut will add some color
- semi-solid coconut oil is added as fat – you can use unrefined virgin coconut oil here as we do want these to taste like coconut
- vanilla extract – is always a great flavor booster for cookies- however, some almond extract would also be nice in these
- the traditional add-ins for these cookies are large chocolate chunks, shredded coconut, and chopped almonds or slivered almonds
Tips:
- To make these somewhat crispy, you can bake them a bit longer. To make them fudgier you can bake them a min or so less than the baking time. Experiment based on your oven and your preference for the cookies. Store them on the counter for up to a week and refrigerate them if you want to keep them for longer.
- Almond Joy Cookies can be baked and frozen ahead of time. Just pack the cooled-down cookies in Ziploc freezer bags and place them in containers. When defrosting, take them out of the containers frozen and place them on serving trays or platters uncovered.
How to make Almond Joy Cookies:
Add all the dry ingredients to a bowl and mix really well. Press and mix to break any almond flour lumps.
Melt the coconut oil and add it to the dry ingredients alongside maple syrup and vanilla extract.
Mix everything until you get a soft dough. If the dough is slightly too stiff, add in one teaspoon of maple syrup and mix in. If the dough is too sticky, chill for 15 minutes.
Take equal portions of the dough in a cookie scoop or using a spoon into your hand, roll it into a ball.
Place a large chocolate chunk in the middle and press the ball around the chocolate chunks and then press it onto a parchment-lined baking sheet to flatten into a disc.
Repeat for all of the cookie dough, then top the cookies with the slivered almonds and press them in.
Preheat the oven to 330 degrees Fahrenheit (165c).
Once preheated, place the baking sheet in the oven and bake for 12 to 14 minutes. It depends on the type of baking sheet and your oven.
Check it around the 11-12 minute mark. If the cookies have spread and starting to turn golden on the edges they’re done, remove them from the oven. Otherwise, you can bake for another minute or two.
Remove the cookies from the oven and let them cool for 10 minutes and remove from the baking sheet.
Tips for the perfect baking time
To make the cookies somewhat crispy, you can bake them a bit longer.
To make them fudgier you can bake them for a min or so less than the baking time. Experiment based on your oven and your preference for the cookies.
Store them on the counter for up to a week and refrigerate them if you want to keep them for longer.
Ks
Can I make dough ahead of time and refrigerate it? Or freeze it?
Richa
Yes. Scoop, press and freeze the flat discs.
sonia
Hi, would corn starch be fine instead of other starches? TY!
Richa
Yes
S
If we’re not GF and switch to AP flour, are any other changes needed?
Richa
You can use ap flour for the tapioca starch. Can’t sub out the almond flour in these. Ap flour absorbs lot more moisture and you won’t get a dough
Rebecca
About how many cookies do you get from a single batch? Planning my baking for a cookie exchange and this seems like the perfect option to meet the allergen friendly needs of the group!
Richa
9-10. The recipe is easily doubled. You might need a tad bit more almond flour depending on the moisture content overall