Why You’ll Love These Almond Joy Inspired Cookies
- They’re a textural dream. You get the soft, chewy cookie base, the slight crunch of the almonds, the tender shreds of coconut, and the melty pockets of chocolate all in one bite. It’s a party in your mouth, and everyone’s invited.
- They’re incredibly forgiving. Don’t have a stand mixer? A hand mixer or even some good old-fashioned elbow grease will work just fine. The dough is sturdy and welcomes your personal touches—maybe a few extra almonds or a different type of chocolate chip.
- They make your kitchen smell like a bakery. Seriously, the combination of vanilla, toasting coconut, and chocolate is a form of aromatherapy. It’s the kind of scent that just makes a house feel like a home.
- They’re the perfect shareable treat. Whether it’s for a bake sale, a potluck, or just a nice gesture for a neighbor, these cookies are always a hit. They look beautiful and taste even better, making you look like a baking rockstar with minimal effort.
Ingredients & Tools
- 115 g (1/2 cup) unsalted butter, softened to room temperature
- 100 g (1/2 cup) light brown sugar, packed
- 50 g (1/4 cup) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 125 g (1 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 60 g (2/3 cup) sweetened shredded coconut
- 100 g (1 cup) old-fashioned rolled oats
- 150 g (1 cup) semi-sweet chocolate chips
- 75 g (1/2 cup) whole almonds, roughly chopped
Tools: Mixing bowls, electric hand mixer or stand mixer, measuring cups/spoons, baking sheets, parchment paper or silicone baking mats, a cookie scoop (highly recommended!).
A quick note on ingredients—using room temperature butter and egg is key for a smooth, well-creamed dough that bakes up evenly. And don’t skip the oats! They’re the secret weapon that gives these cookies their fantastic chewy texture and helps hold all the goodies together.
Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature matters. If your butter is too cold, it won’t cream properly with the sugar, leading to a denser cookie. If it’s melted, the cookies will spread too much. The perfect consistency is when you can press your finger into the butter and leave an indent easily.
- Toasting the coconut (and almonds!) is a game-changer. It’s an extra step, I know, but it deepens the flavor immensely. Just spread them on a baking sheet and pop them in a 350°F (175°C) oven for 5-7 minutes, watching carefully until they’re golden brown. The aroma is incredible.
- Don’t overmix the flour. Once you add the dry ingredients, mix just until the flour disappears. Overmixing develops gluten, which can make the cookies tough instead of tender and chewy.
- Chop your own almonds. Pre-sliced almonds are a bit too thin here. You want hearty chunks for that authentic Almond Joy crunch. Giving whole almonds a rough chop with a knife is the way to go.
How to Make Almond Joy Inspired Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This is also the perfect time to toast your coconut and almonds if you’re going for that extra flavor boost. Just spread them on a separate baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set them aside to cool slightly while you work on the dough.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use your electric mixer on medium speed for about 2-3 minutes. You’ll know it’s ready when the mixture becomes pale, fluffy, and well-combined. This step is crucial for creating a light texture in the finished cookie. Now, beat in the egg and vanilla extract until everything is smooth and creamy.
Step 3: In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing any bitter pockets. Gradually add these dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Remember, stop as soon as it’s combined!
Step 4: Now for the fun part—the mix-ins! Switch to a spatula or wooden spoon. Gently fold in the rolled oats, followed by the toasted coconut (if using), chocolate chips, and chopped almonds. The dough will be quite thick and packed with goodies. This is exactly what you want! It might seem like a lot, but trust the process.
Step 5: Using a cookie scoop or a tablespoon, portion out the dough onto your prepared baking sheets, leaving about 2 inches between each mound. I like to gently press down on each one just a little to encourage even spreading. You can also add a few extra chocolate chips or an almond half on top of each cookie for a bakery-style finish.
Step 6: Bake for 10-12 minutes. The trick is to pull them out when the edges are set and lightly golden, but the centers still look a little soft and underdone. They will continue to cook on the hot baking sheet as they cool. Let them rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.
Serving Suggestions
Complementary Dishes
- A simple fruit platter — The freshness of berries or sliced oranges provides a lovely, bright contrast to the rich, sweet cookies, cleansing the palate between bites.
- A scoop of vanilla bean ice cream — For the ultimate indulgence, sandwich a slightly warm cookie around a scoop of ice cream. The hot-and-cold contrast is pure magic.
Drinks
- A glass of cold milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner for the chocolate and coconut.
- A strong cup of coffee — The bitterness of a good brew cuts through the sweetness beautifully, making for a sophisticated afternoon treat.
Something Sweet
- A simple dark chocolate square — If you’re a true chocoholic, a piece of high-cocoa dark chocolate alongside the cookie intensifies the chocolate experience without being overkill.
- Fresh strawberries — The slight tartness of a ripe strawberry complements the sweet coconut and chocolate in a surprisingly elegant way.
Top Mistakes to Avoid
- Mistake: Using melted butter. This is the number one reason cookies spread into thin, greasy puddles. The creaming process with solid-but-soft butter incorporates air, which helps the cookies rise and hold their shape.
- Mistake: Overbaking. It’s so tempting to leave them in until they look completely firm, but that’s how you get dry, crunchy cookies. Remember, they firm up as they cool on the baking sheet. A soft center when hot means a chewy center when cool.
- Mistake: Skipping the salt. Salt isn’t just for savory food! It enhances all the other flavors and balances the sweetness, making the chocolate taste richer and the coconut more pronounced. Don’t leave it out.
- Mistake: Crowding the pan. Giving the cookies enough space allows for proper air circulation and even baking. If they’re too close, they’ll bake into each other and you’ll get uneven edges and centers.
Expert Tips
- Tip: Chill the dough if you have time. If you can spare 30 minutes, chilling the dough in the refrigerator will prevent excess spreading and result in a thicker, chewier cookie. It also allows the flavors to meld together even more.
- Tip: Weigh your flour. If you have a kitchen scale, use it! Scooping flour directly from the bag can pack it down, leading to over-measuring and dry, dense cookies. 125 grams is far more accurate than a scooped cup.
- Tip: Use a cookie scoop. This isn’t just for neatness—it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more some-burnt-some-doughy batches!
- Tip: Experiment with chocolate. While semi-sweet is classic, feel free to try dark chocolate for a less sweet option or milk chocolate for a more decadent treat. Chopped chocolate bars also create wonderful, irregular melty pockets.
FAQs
Can I make these cookies gluten-free?
Absolutely! You can easily substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps replicate the structure that gluten provides. The oats should be certified gluten-free as well, as oats are often processed in facilities that also handle wheat.
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Old-fashioned oats give a heartier, chewier bite. Quick oats are more processed and will result in a softer, less distinct texture in the final cookie. I personally prefer the substance of rolled oats, but quick oats will work in a pinch.
How should I store these cookies, and how long do they keep?
Store them in an airtight container at room temperature. They’ll stay fresh and delicious for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy. You can also freeze the portioned dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
My cookies didn’t spread much. What happened?
This usually means there was too much flour in the dough. The most common cause is measuring flour by scooping the cup directly from the bag, which packs it down. Next time, try fluffing the flour in the bag, then spooning it gently into the measuring cup and leveling it off with a knife. Or, even better, use a scale!
Can I omit the nuts for an allergy?
Of course! Simply leave out the almonds. The cookies will still be delicious with the coconut and chocolate. You could even add a few more chocolate chips or a bit more coconut to make up the volume if you like.
Almond Joy Inspired Cookies
Bake the ultimate Almond Joy inspired cookies! Chewy coconut, rich chocolate & crunchy almonds in a soft cookie. Easy recipe with pro tips from a home cook. Pure bliss!
Ingredients
Ingredients
-
115 g unsalted butter (softened to room temperature)
-
100 g light brown sugar (packed)
-
50 g granulated sugar
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract
-
125 g all-purpose flour
-
1/2 tsp baking soda
-
1/4 tsp salt
-
60 g sweetened shredded coconut
-
100 g old-fashioned rolled oats
-
150 g semi-sweet chocolate chips
-
75 g whole almonds (roughly chopped)
Instructions
-
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This is also the perfect time to toast your coconut and almonds if you're going for that extra flavor boost. Just spread them on a separate baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set them aside to cool slightly while you work on the dough.01
-
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use your electric mixer on medium speed for about 2-3 minutes. You'll know it's ready when the mixture becomes pale, fluffy, and well-combined. This step is crucial for creating a light texture in the finished cookie. Now, beat in the egg and vanilla extract until everything is smooth and creamy.02
-
In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing any bitter pockets. Gradually add these dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Remember, stop as soon as it's combined!03
-
Now for the fun part—the mix-ins! Switch to a spatula or wooden spoon. Gently fold in the rolled oats, followed by the toasted coconut (if using), chocolate chips, and chopped almonds. The dough will be quite thick and packed with goodies. This is exactly what you want! It might seem like a lot, but trust the process.04
-
Using a cookie scoop or a tablespoon, portion out the dough onto your prepared baking sheets, leaving about 2 inches between each mound. I like to gently press down on each one just a little to encourage even spreading. You can also add a few extra chocolate chips or an almond half on top of each cookie for a bakery-style finish.05
-
Bake for 10-12 minutes. The trick is to pull them out when the edges are set and lightly golden, but the centers still look a little soft and underdone. They will continue to cook on the hot baking sheet as they cool. Let them rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.06
