Description
Chocolate Almond Joy Cookies are chewy, fudgy treats inspired by the classic candy bar. Loaded with rich chocolate, sweet coconut, and crunchy almonds, these cookies are a quick and irresistible dessert with no chilling required.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup semisweet or milk chocolate chips
- 3/4 cup chopped almonds (toasted if desired)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in shredded coconut, chocolate chips, and chopped almonds.
- Using a cookie scoop, drop about 1 1/2 tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart.
- Bake for 9–11 minutes, or until edges are set and centers are still soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
No chilling required, but you can chill the dough for thicker cookies.Toast almonds for extra flavor and crunch.Store in an airtight container at room temperature for up to 5 days.Cookies freeze well for up to 3 months—just thaw and enjoy.Add a drizzle of melted chocolate on top for extra indulgence.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
