Vegan Almond Joy Cookies — perfect for the holidays. These one‑bowl cookies combine almond flour and shredded coconut for a toasty, nutty flavor, with a large chocolate chunk hidden in the center and almond slivers on top. They come together quickly without heavy equipment or the need to cream butter and sugar. Gluten‑free and grain‑free, they’re crisp at the edges and tender inside.
Looking for cookies to fill your holiday platter? These Almond Joy Cookies join favorites like Almond Flour Ginger Molasses, Baklava Cookies, and Chocolate Thumbprint Cookies as an easy and impressive option. Like Vegan Snickers Cookies, these are perfect for candy‑bar lovers and make a lovely homemade gift.
Why you’ll love these cookies
- Made in one bowl with everyday ingredients
- No need to cream butter and sugar or use large appliances
- Gluten‑free and grain‑free
- Decadent, crisp edges and toasty coconut flavor
- Each cookie hides a large piece of melty chocolate in the center
Ingredients (makes about 10)
- 1 cup almond flour (superfine blanched almond flour works best; natural almond flour will darken the cookies slightly)
- 3 tablespoons tapioca starch (or potato starch)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons powdered sugar or sugar of choice (cane or coconut sugar will add color)
- 2 tablespoons shredded coconut
- 1 tablespoon semi‑solid coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1.5–2 ounces large chocolate chunks (one chunk per cookie)
- 2 tablespoons chopped or slivered almonds, for topping
How to make Almond Joy Cookies
1. Preheat the oven to 330°F (165°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, tapioca starch, baking soda, salt, powdered sugar, and shredded coconut. Press and stir to break up any almond flour lumps.
3. Melt the coconut oil and add it to the dry mix with the maple syrup and vanilla. Stir until a soft dough forms. If the dough is too stiff, add 1 teaspoon maple syrup. If it’s too sticky, chill for 15 minutes.
4. Portion the dough with a cookie scoop or spoon, roll into balls, then press a large chocolate chunk into the center. Wrap the dough around the chocolate and flatten each ball into a disc on the prepared baking sheet.
5. Top each cookie with slivered almonds and gently press them in.
6. Bake for 12–14 minutes, checking around 11–12 minutes. Cookies are done when they’ve spread and the edges begin to turn golden. Bake a minute or two longer for crisper cookies or a minute less for fudgier centers.
7. Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Tips and variations
- Baking time affects texture: longer for crisp cookies, shorter for fudgier centers. Adjust to your oven and preference.
- Oil‑free option: omit the oil and use 1–2 teaspoons more maple syrup, or 1 tablespoon smooth almond butter or tahini (tahini adds a subtle flavor).
- Variation: drizzle melted chocolate over cooled cookies for extra decadence.
- Storage: keep on the counter in an airtight container for up to a week; refrigerate for longer storage.
- Freezing: bake, cool completely, then freeze in airtight bags or containers. Thaw on a tray at room temperature before serving.
Notes
- Nutrition estimates are approximate and will vary by ingredients and portion size.
- Experiment with chocolate size and bake time to get your preferred balance of gooey center and crisp edges.
These Almond Joy Cookies are an easy, flavorful addition to any holiday cookie tray. With simple ingredients and minimal hands‑on time, they deliver classic coconut, almond and chocolate flavors in every bite.