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When your friends and family taste these almond joy cookies, they will never believe how easy they are to make!
With just 5 ingredients and 5 easy steps, you’ll look like a professional baker once you follow my almond joy cookie recipe.
Move over Almond Joy, Almond Joy cookies are here! If you’re a fan of the candy bar, you’ll be obsessed with the cookies!
No beating, no chilling, just one bowl to mix up the ingredients before you bake them! I don’t know about you, but fewer dirty dishes make a great cookie even better!
When you follow my step-by-step instructions below, you’ll have irresistible 5 ingredient almond joy cookies that are perfect for any occasion or just because you need to curb a craving!
The combination of coconut, crunchy almonds, coconut flakes, and chocolate chips in this recipe not only creates the perfect flavor combo, but the texture of these cookies is to die for!
They have crispy edges, soft centers, and the flavors of an all-time favorite candy bar, so what’s not to love?
These naturally gluten-free almond joy cookies are some of the easiest cookies you’ll ever make, just follow my simple steps below!
Why You’ll Love This Almond Joy Cookie Recipe
- Tastes like an almond joy bar, but even better in cookie form because there’s more of it!
- Only 5 ingredients and 5 steps which makes it quick and easy to make.
- Bursting with chocolate flavor and coconut flavor combined! It’s like heaven in your mouth!
What You’ll Need for Almond Joy Cookies
If you’re a fan of Almond Joy bars, you’re going to love this fun cookie!
These easy almond joy cookies only require 5 simple ingredients, and below I’ll walk you through the 5 simple steps to cookie perfection! Keep scrolling for the full recipe in the recipe card below.
- Almonds: Whole almonds, chopped
- Sweetened coconut flakes
- Semi-sweet chocolate chips
- Salt: Omit if using salted almonds
- Sweetened condensed milk
How to Make Almond Joy Cookies
This almond joy cookies recipe is perfected in just 5 simple steps and may just become your new favorite cookies! Get the measurements and full printable recipe in the recipe card below.
Preheat oven. Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Set Aside.
Prep almonds. Rough chop whole almonds, then measure out ⅔ cup.
Make cookie dough. In a large mixing bowl combine the chopped almonds, coconut, chocolate chips, salt (omit if using salted almonds) and sweetened condensed milk. Stir with a spatula until combined.
Form cookies. Use a 2 tablespoon cookie scoop to scoop balls onto the prepared baking sheet. If you need to reshape the cookies to make perfect rounds, wet your fingers with water and lightly press to reshape. Flatten the tops slightly.
Bake. Bake for 10-14 minutes or until the edges begin to turn golden brown. Allow the cookies to cool to room temperature on the baking before transferring to a container.
Tips for the Best Almond Joy Cookies
- Bake cookies until the edges are golden brown. This will ensure chewy cookies with perfectly crisp edges. Yum!
- Be sure to line your baking sheet. Using a silicone baking mat or parchment paper will ensure your cookies don’t stick and get destroyed.
Substitutions & Variations
This is a great recipe without any changes at all, but here are some ideas for substitutions and variations:
- Add-Ins: You can try adding any of your favorite ingredients to these tasty almond joy cookies. Some things that come to mind are dried cherries, white chocolate chips, or other types of dried fruit. Just keep in mind, if you add in ingredients, they may not resemble the taste of Almond Joy candy bars anymore.
- Switch up the nuts: If you don’t love almonds, try your favorite nut instead. Again, it may change the flavor and not taste as much like an Almond Joy without the almonds.
- Chocolate drizzle. If you’re really a chocolate lover, you could melt a little bit of extra chocolate and drizzle it over the finished cookies once they have cooled.
- Change the type of chocolate chips. If you prefer dark chocolate or want the cookies to be slightly less sweet, you can swap the semi-sweet chocolate chips for dark chocolate chips.
Storing & Freezing Suggestions
Almond Joy cookies can be stored in an airtight container for 3-5 days.
You can also make these almond coconut chocolate chip cookies ahead of time and freeze them in a Ziploc freezer bag or airtight container. I suggest separating layers of cookies with parchment paper so they don’t stick together.
When you’re ready to enjoy them, remove the cookies from the container or bag and thaw them on a plate or wire rack. If you leave them inside the container to thaw, they may get soggy from condensation.
More Cookie Recipes
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Almond Joy Cookies
Ingredients
- ⅔ cup almonds, chopped
- 14 oz bag sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- ⅛ tsp salt, omit if using salted almonds
- 14 oz can sweetened condensed milk
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Set Aside.
- Rough chop whole almonds, then measure out ⅔ cup.
- In a large mixing bowl combine the chopped almonds, coconut, chocolate chips, salt (omit if using salted almonds) and sweetened condensed milk. Stir with a spatula until combined.
- Use a 2 tablespoon cookie scoop to scoop balls onto the baking sheet. If you need to reshape the cookies to make perfect rounds, wet your fingers with water and lightly press to reshape. Flatten the tops slightly.
- Bake for 10-14 minutes or until the edges begin to turn golden brown. Allow the cookies to cool on the baking before transferring to a container.
Thanks you for recipe, I will try to make it ❤️
I tried making the almond joy cookies
.taste great but they spread way yo much..I think I used to much of the milk..still taste great ty
Hi Carol! Be sure to follow the ingredients and instructions as stated!
Wanting to try today. Do you use raw or roasted almonds?
I used raw almonds.
Mine spread as well but I didn’t use all the coconut so that’s likely why. I don’t love alot of coconut. Should have cut down the condensed milk. Still taste good though!!
I really wanted to love these cookies. I followed the recipe, but the dough just wouldn’t hold its shape. They fell apart when taking a bite even after baking for about 12-14 minutes. However, the raw dough is yummy so after the cookies were a fail we ended up eating just the dough.Â
Hi Beth. I have some unsweetened coconut I’d like to use up. Do you think it would work in this recipe?
Yes! I say throw it in!
1 14 oz to gram how much ?
It’s one 14 oz bag of sweetened coconut flakes!
The cookies are delicious and very easy to make. If you like coconut these cookies are wonderful, bake them!!! Accompany them with a hot bitter chocolate, a good cupo of coffee or cold milk.
Made these today and they were delicious 🤤my husband isn’t into sweets but these he enjoyed. Thank you for the recipe! Looking forward to more.