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Almond Joy Cookies (glutenfree with almond flour and coconut)

Vegan Almond Joy Cookies - these are perfect for the holidays! 1 Bowl Crisp almond flour and coconut cookies with hidden chocolate in the middle, topped with almond slivers! 1 Bowl , no big appliances or whipping up butter and sugar. Gluten-free grainfree 

Prep Time
15 mins
Cook Time
15 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 shredded coconut
Wet ingredients:
  • 1 tablespoon semi solid coconut oil
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons maple syrup
To add later:
  • 1.5 to 2 ounces of large chocolate chunks
  • 2 tablespoons of chopped almonds or slivered almond

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

  • To make these 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.
  • Oilfree: Omit the oil and use 1-2 tsp more maple syrup or use 1 tbsp smooth almond butter or tahini(tahini adds flavor) 
  • Variation: you can also drizzle melted chocolate on the cookies

Nutrition Information

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

Nutrition Facts

Serving: 10Serving

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.