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 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!
These are amped up chocolate chip cookies – more delicious with the addition of almonds and coconut, and one of my most popular treats. The next time I make them I may just double the recipe to make even more – they disappear far too quickly, LOL.
These remind me a little of oatmeal cookies because of the chewiness the coconut 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 we love.
Simple and quick to make, you can have these Chocolate Chip Almond Joy Cookies on the table in no time. I hope you love them as much as The Artist and I do!
Happy Chocolate Monday!
Key Ingredients for Chocolate Chip Almond Joy Cookies:
- All-purpose flour or gluten-free flour blend
- Baking soda and salt
- Butter, brown sugar, and white sugar
- Egg and vanilla
- Coconut, chocolate chip, and almonds
I love the flavor of coconut but not the excessive chewiness, is there anything I can do about that?
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 we love. Alternately, you can use coconut flavoring in place of the coconut.
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, rolling the cube a quarter turn each time. It usually only takes about 2 bursts to get it soft enough to cream in cookie dough.
How to make Chocolate Chip Almond Joy Cookies:
- Preheat oven and line baking sheets with parchment paper
- Whisk together the dry ingredients
- Cream the butter with the two sugars; beat in the egg, water, and vanilla
- Gradually beat in the dry ingredients, then mix in the coconut, chocolate chips, and almonds
- Portion the dough and bake the cookies for 8 to 10 minutes
- Transfer to wire racks and cool
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Other Recipes You May Enjoy:
- Almond Joy Bundt Cake
- Nutty Mounds Truffles
- Almond Joy Cheesecake
- Mounds Chocolate-Coconut Whoopie Pies
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 it yourself from scratch will save you 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 coconut
- 1/3 cup 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 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.
Adapted from: http://allrecipes.com/recipe/9589/chewy-coconut-cookies/
Amount Per Serving: Calories: 80Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 40mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
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This post was first shared in Jan 2018. The article was updated in 2020.