Almond Joy Cookies
User Reviews
5.0
51 reviews
Excellent
Almond Joy Cookies
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These Almond Joy Cookies are quick and easy to make and are wonderfully soft and fluffy! Ready to enjoy in 20 minutes for any coconut and chocolate lovers!
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Ingredients
- 6 tablespoons butter softened
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large eggs
- ½ teaspoon almond extract
- 1 cup plus 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup shredded sweetened coconut
- 1 cup chocolate chips
- ½ cup sliced almonds
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the all purpose flour, cornstarch, baking soda and salt in a medium bowl
- Combine the butter, brown sugar and cane sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the egg and almond extract. Add the coconut, chocolate chips and almonds. Stir to mix throughout the dough.
- Use a spring-loaded cookie scoop to portion the dough into balls on the prepared baking sheet. Bake for 9-11 minutes, or until cookies are puffy and barely cooked through - do not let them brown.
- Cool for 1 minute on the tray and then transfer to a wire rack. They will settle as they cool. Yields 18 cookies.
Equipments used:
Notes
- Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.
- Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
- Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
- Almond Joy Cookies Excerpted from The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep By Mary Younkin. Copyright © 2019.
- The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep By Mary Younkin.
- To make it vegan, substitute the butter for vegan butter and substitute the eggs for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
- Instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Cholesterol
19mg
(6%)
Sodium
114mg
(5%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 19mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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