Almond Joy Cookies
Almond Joy Cookies loaded with coconut, chocolate chips, sweetened condensed milk, and crunchy chopped almonds. A chewy treat that’s blissfully simple and gluten-free, made in just one bowl with four ingredients.
24
cookies
Ingredients
- 2 cups (170 g) sweetened coconut flakes soft, sticky kind preferred
- 1 cup (300 g) sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips dark or milk chocolate chips also work
- 1 cup (130 g) lightly salted almonds chopped, can be roasted for extra flavor
Equipment
- Mixing bowl
- Sturdy spatula
- Baking sheet
- Parchment paper
- Cookie Scoop or Tablespoon
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine coconut flakes, sweetened condensed milk, chocolate chips, and chopped almonds. Stir until completely mixed. The mixture will be thick and sticky.
- Use a cookie scoop or heaping tablespoon to drop mounds of dough onto the prepared baking sheet. Wet your fingertips and gently pat each mound into a disc, flattening the tops slightly.
- Bake for 12–14 minutes, or until the edges are golden brown and the coconut just begins to toast. The centers will still look soft; that's perfect.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Notes
If using unsweetened coconut, the cookies will be less sweet and slightly drier—you can add extra condensed milk for more moisture. Toasting the almonds before mixing in gives extra crunch and flavor. Finished cookies keep well for 5 days at room temperature in an airtight container, or up to 3 months in the freezer.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 23IU | Calcium: 48mg | Iron: 0.6mg