(Gluten Free) Almond Joy Cookies

I made my first batch of almond joy cookies for my now husband one Valentine’s Day when we were dating – to say he loved them was an understatement. They’re one of my favorite cookies to make because they flavors go so well together. Not to mention the coconut keeps the cookies so soft and gooey!

The idea to make them gluten free came from the fact that we try and cut back on gluten whenever we can BUT sometimes you just need a fresh-out-the-oven chocolate chip cookie. I knew this recipe was perfect for the almond flour since they already had almond extract and almonds in the batter! Let. Me. Tell. You…. the almond flour worked PERFECTLY. You’d honestly never know they were gluten free – it adds so much flavor! Trust me, even if you’re not gluten free, give these a try.

PREP TIMECOOK TIMETOTAL TIME
45 min12-15 min1 hr
This recipe makes about 20 cookies.

Ingredients

  • 1 stick softened butter [if dairy free – I like earth balance vegan sticks best]
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/2 cups almond flour [trust me, you’d never know they were gluten free!]
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chunks/chips [if dairy free – the enjoy life brand are my favorite!]
  • 1 cup shredded coconut [not toasted]
  • 1 cup sliced almonds [slivered work too]

Directions

  1. Combine the butter and sugars using a mixer until light and fluffy.
  2. Add 1 whole egg and 1 egg yolk – mix until combined.
  3. Add the remaining ingredients in the order listed above. (careful when adding the flour, I recommend doing a little at a time so things don’t get too messy!)
  4. Cover the bowl and let sit in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  6. Note: I like a big cookie! I roll these into 1 1/2 inch balls and place onto the baking sheet (if you don’t have cookie scoops I HIGHLY recommend this set. The medium one is perfect for these!) If you go smaller, they might cook quicker, just keep an eye out them.
  7. Place in the oven and bake for 12 minutes or until they are golden brown.

Note: they will be soft when you take them out. Let them sit on a baking rack for ten-ish minutes before you eat them. Believe me – that will be the longest ten minutes but they’re worth the wait!

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