It is a well documented fact that I love the combination of chocolate and coconut, with or without almonds included, mimicking the classic Mounds and Almond Joy candy bars. Today’s Chocolate Chip Almond Joy Cookies are no exception – another winner in my household!
These cookies have all the texture and flavor of the candy bars in an easy to transport and enjoy format – who doesn’t love cookies!! Crunchy on the edges with chewy centers when they come out of the oven, they get crunchier as they cool then soften again overnight. Something for everyone!
They are amped up chocolate chip cookies – more delicious with the addition of almonds and coconut, and one of my most popular treats. I will be making another batch next weekend for the Super Bowl party! And I may just double the ingredients to make even more – they disappeared far too quickly, LOL.
The coconut reminds me a little of oatmeal cookies because of the chewiness it gives. A bit like my ANZAC biscotti too. If you have people who don’t like the texture of coconut, you can put the flakes in a food processor and chop them finely. This cuts down a lot on the chewiness and leaves you with the flavor that is so good.
Simple and quick to make, you can have these treats on the table in no time. I hope you love them as much as The Artist and I do!
If you love Almond Joy and Mounds bars like I do, check out these other recipes I’ve shared over the years with you … Almond Joy Bundt Cake, Nutty Mounds Truffles, Almond Joy Cheesecake, and Mounds Chocolate-Coconut Whoopie Pies.
Happy Chocolate Monday!
Jane’s Tips and Hints:
If you forgot to set the butter out to soften, you can get it ready in just a few seconds. I put a cube of butter on a plate in the microwave and heat it in 4 second bursts, turning it over each time. It usually only takes about 2 times to get it soft enough to cream in this cookie dough.
Using a gluten-free flour blend at 120 grams per cup of flour called for in the recipe, gives you a wonderful gluten-free treat every time! And making the blend yourself from scratch will save you tons of money – so important with the cost of gluten-free products!
- 1-1/2 cups (180g) all-purpose flour or gluten-free flour blend
- 1/4 tsp xanthan gum, only if using gluten-free flour blend
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, at room temp
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp water
- 1 tsp vanilla extract
- 1/2 cup flaked sweetened coconut
- 1/3 cup mini chocolate chips
- 1/3 cup chopped or sliced almonds
- Preheat the oven to 350°F with racks in the center. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, (xanthan gum if using), baking soda, and salt and set aside.
- In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the egg, water, and vanilla until lightened in color and fluffy. Gradually beat in the flour mixture, then mix in the coconut, chocolate chips, and almonds.
- Using a spring-loaded ice cream scoop, drop by tablespoons onto prepared baking sheets, about 2-inches apart. Bake 8 to 10 minutes or until lightly golden brown.
- Transfer to wire racks and cool.
- Yield: about 3 dozen 2-inch cookies
Create a New Tradition Today!
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