Almond Joy Cookies
User Reviews
5
Almond Joy Cookies
Description
This cookie recipe involves creaming butter and sugars until fluffy, then incorporating egg, almond extract, and a mixture of dry ingredients including flour, cornstarch, baking soda, and salt. Sweetened shredded coconut, chocolate chips, and sliced almonds are folded into the dough to provide texture and flavor. Baking at 350°F for 9 to 11 minutes preserves a soft and tender interior without browning the cookies excessively.
The cookies yield a moderate-sized batch of 18, suitable for sharing or storing. They settle slightly as they cool, developing their final texture. This approach emphasizes a balanced sweetness and a combination of nutty and chocolate notes with coconut chew.
Storing in airtight containers maintains freshness; freezing baked cookies is possible for up to three months. The dough can also be prepared ahead and frozen before baking. Vegan adaptations substitute butter and eggs with appropriate alternatives, and different nut butters can replace almonds though texture may vary.
Ingredients
- 6 tablespoons butter softened
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 egg large
- 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 coconut shredded, sweetened
- 1 cup chocolate chips
- ½ cup almonds sliced
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.
Notes
- Store completely cooled cookies in an airtight container to maintain freshness.
- Baked cookies freeze well for up to three months; freeze on trays before transferring to containers.
- You can freeze prepared dough wrapped tightly and thaw in the fridge before baking.
- To make a vegan version, use vegan butter and replace the egg with a flax egg (1 tbsp flaxseed + 2 tbsp water, rested).
- Other nut butters can replace almonds but may affect the cookie texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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