Gluten-Free Almond Joy Cookies

Name: Gluten-Free Almond Joy Cookies
Yield: 2 dozen
Ingredients: ¼ cup butter, softened; ¾ cup brown sugar or coconut sugar; 1 egg; ¼ teaspoon almond extract (see notes); 2 cups almond flour; ¼ teaspoon salt; ½ teaspoon baking soda; ½ cup unsweetened flaked coconut; ¾ cup mini chocolate chips (see notes)

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Servings
2 dozen
Course
Dessert

Gluten-Free Almond Joy Cookies

Iris Warren

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These Gluten-Free Almond Joy Cookies are made with almond flour and packed with chocolate, coconut, and delicious almond flavor.

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Ingredients

Servings

¼ cup butter, softened
¾ cup brown sugar or coconut sugar
1 egg
¼ teaspoon almond extract (see notes)
2 cups almond flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup unsweetened flaked coconut
¾ cup mini chocolate chips (see notes)

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Instructions

Preheat the oven to 350°F.
Use a stand mixer or hand mixer to cream the butter until smooth. Add the brown sugar or coconut sugar. Mix again until smooth.
Beat in the egg and the almond extract.
In a separate mixing bowl, combine the almond flour, salt, and baking soda.
Add the wet ingredients to the dry ingredients. Once combined, add the coconut.
Use a spatula or large spoon to fold in the chocolate chips.
Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper.
Use two spoons or a small cookie scoop to create 1″ to 1 ½″ sized-cookies. Place them evenly spaced on your prepared baking sheets. These cookies do spread so be sure to leave some room in between each one.
Bake for approximately 11-13 minutes until the tops are a light golden-brown.
Let them sit on the baking sheet for 2-3 minutes before removing to cooling rack.
Store in an air-tight container for 2-3 days (if they last that long).

Notes

Be sure to measure the almond extract exactly. It is very potent so you don’t want to use too much or the almond flavor will be too overwhelming.
Use either semi-sweet or dark chocolate chips.