Recipe – Almond Joy Cookies

Prep Time

15 minutes (+30 minutes to chill)

Cooking Time

10 minutes


15-20 cookies


  • 1 1/4 cups almond meal
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/2 tsp salt (scant)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 3 Tbsp coconut oil (melted) (Can substitute butter)
  • 1 tsp almond or vanilla extract
  • 1/3 cup chopped, sugar-free, dark chocolate chips (Lily’s) or chopped up sugar-free dark chocolate bar (Trader Joe’s – about 1 bar)


  1. In a large mixing bowl, stir together almond meal, coconut, baking powder, salt and coconut sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Stir in dark chocolate chips or chunks.
  5. Chill in the fridge for at least 30 minutes or even overnight.
  6. Preheat oven to 375 degrees F.
  7. Shape dough into 1-inch balls, place on baking sheet (lined with parchment paper or silicone sheet, or lightly greased with coconut oil) with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  8. Bake until edges begin to brown, 7-10 minutes.
  9. Remove from oven and let cool before serving.


*Start checking the cookies at 7 minutes. You want the edges to be just slightly brown. The cookies will still seem soft but don’t over-bake them, they’ll dry out. My oven takes about 8 1/2 minutes.

After cooling completely, these cookies can be frozen. But a word of caution! If you’re storing in the freezer to prevent yourself from eating them up – realize that they are delicious straight from the freezer, so that may not be your salvation!

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