Servings
Font
Back
Almond Joy Cookies (glutenfree with almond flour and coconut)
5 from 21 votes

Almond Joy Cookies (glutenfree with almond flour and coconut)

Almond Joy Cookies made with almond flour and shredded coconut offer soft, slightly chewy cookies featuring chocolate chunks and slivered almonds on top. These gluten-free treats combine the nutty flavor of almonds with a hint of vanilla and maple syrup sweetness.

Prep Time
15 mins
Cook Time
12 mins
Chill
15 mins
Total Time
42 mins
Servings: 10
Calories: 146 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup almond flour superfine blanched almond flour or you can use natural almond flour but the color of the cookies will be slightly different
  • 3 tablespoons tapioca starch or use potato starch
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons powdered sugar or sugar of your choice like cane sugar, coconut sugar; will add some color
  • 2 tablespoons coconut shredded
Wet ingredients:
  • 1 tablespoon coconut oil semi solid
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons maple syrup
To add later:
  • 1.5 to 2 ounces chocolate large chunks
  • 2 tablespoons almond chopped or slivered

Instructions

    Cup of Yum
  1. Add all the dry ingredients to a bowl and mix really well. Press and mix to break any almond flour lumps.
  2. Melt the coconut oil and add it to the dry ingredients alongside maple syrup and vanilla extract.
  3. Mix everything until you get a soft dough. If the dough is slightly too stiff, add in one teaspoon of maple syrup and mix in. If the dough is too sticky, chill for 15 minutes.
  4. Take equal portions of the dough in a cookie scoop or using a spoon into your hand, roll it into a ball. Place a large chocolate chunk in the middle and press the ball around the chocolate chunks and then press it onto a parchment lined baking sheet to flatten into a disc.
  5. Repeat for all of the cookie dough, then top the cookies with the slivered almonds and press them in.
  6. Preheat the oven to 330 degrees Fahrenheit( 165c). Once preheated, place the baking sheet in the oven and bake for 12 to 14 minutes. It depends on the type of your baking sheet and your oven.
  7. Check it around the 11-12 minute mark. If the cookies have spread and starting to turn golden on the edges they're done, remove them from the oven. Otherwise you can bake for another minute or two. Remove the cookies from the oven and let them cool for 10 minutes and remove from the baking sheet.
  8. To make them somewhat crispy, you can bake them a bit longer. To make them fudgier you can bake them a min or so less than the baking time. Experiment based on your oven and your preference for the cookies.
  9. Store them on the counter for up to a week and refrigerate if you want to keep them for longer.

Notes

  • Bake slightly less for fudgier cookies, or longer for a crispier texture; oven times may vary.
  • To make oil-free, omit coconut oil and add extra maple syrup or a tablespoon of almond butter or tahini.
  • Use superfine blanched almond flour for more uniform color; natural almond flour will darken cookies slightly.
  • Optionally drizzle melted chocolate over cooled cookies for extra flavor.

Nutrition Information

Calories 146kcal (7%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 3g (15%) Sodium 44mg (2%) Potassium 61mg (1%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2IU (0%) Vitamin C 0.02mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 146

% Daily Value*

Calories 146kcal 7%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 3g 15%
Sodium 44mg 2%
Potassium 61mg 1%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 2IU 0%
Vitamin C 0.02mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.