Almond Joy Cookies
Delicious cookies that combine almond butter, shredded coconut, and chocolate chips for a delightful twist on the classic candy bar.
Ingredients
Main Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup almond butter (smooth variety)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped almonds
Instructions
Preparation
- Start by gathering all your ingredients. Pre-measure your coconut, almond butter, sugars, vanilla, and salt, and set them aside in small bowls.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the almond butter, brown sugar, granulated sugar, vanilla extract, and salt. Mix until smooth.
- Fold in the shredded coconut and chopped almonds gently.
- Add the semi-sweet chocolate chips and stir until well incorporated.
- Scoop out cookie dough and place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Storing
- Store leftover cookies in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Notes
For a nut-free version, replace almond butter with sun butter. Experiment with different chocolate varieties for variation.