This Almond Joy cookie recipe deliciously combines shredded coconut, milk chocolate, and crunchy almonds to make easy Almond Joy cookies that are soft, chewy, AND taste just like Almond Joy candy bars.
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I originally published this Almond Joy cookie recipe in May of 2020. It has always been one of my favorite cookies, so I wanted to revamp the recipe with new photos and shoot a video.
Well, I decided to play with the original recipe a little… and now it’s UNBELIEVABLY good.
These Almond Joy cookies are some of the best cookies I’ve ever made. It may even be my new #1 favorite cookie.
My family was devouring them faster than I could make them. I eventually had to hide them so I had enough to take photos.
So, here is the updated Almond Joy cookie recipe that I’ve been told tastes even better than the candy bar. (I agree!)
If you try it, I’d love to hear your thoughts in the comments below! And please feel free to share this Almond Joy cookies recipe on social media. 🙂
Easy Almond Joy Cookies
Like most of my recipes, this Almond Joy cookie recipe is incredibly easy-to-make.
I like to make it in one large mixing bowl and mix it by hand. If you have a stand mixer with a paddle attachment or hand mixer, you’re welcome to use that.
A few great tips to make this recipe even easier:
- Use almonds that are already sliced. I like to use this bag of Fisher Sliced Almonds. It's way easier than slicing whole almonds.
- Line the baking sheet with parchment paper before baking for easy clean up. I love to use these pre-cut parchment paper cookie baking sheets by Reynolds Kitchen.
- Place the cookie dough balls about 2” apart on the prepared baking sheet. The cookies will spread, especially if you use melted butter (see section below).
- Bake Almond Joy cookies until the edges are golden brown and set.
- Allow the Almond Joy cookies to cool on the baking sheet for at least 5 minutes after baking then move to a wire rack to cool completely. This gives them some more time to set.
I recently bought this Wilton 3-Tier Collapsible Cooking and Baking Cooling Rack. I’m obsessed. If you make a lot of cookies, you should definitely get it. I actually have counter space again!
Softened Butter vs Melted Butter
The original recipe included softened butter (warmed to room temperature). Some of the updated photos on this post include cookies that were made with softened butter - I fell into muscle memory while baking them. They’re still incredible with softened butter. It’s a great recipe no matter what.
BUT, I prefer making these Almond Joy cookies with melted butter. It helps to create chewy cookies that resemble the texture of Almond Joy bars even more.
I know it’s crazy to think almond coconut chocolate chip cookies can have the same texture as a candy bar, but it’s super close.
This Almond Joy cookie recipe has all the flavors and texture of Almond Joy candy bars in cookie form, especially if you use melted butter.
Other Simple Ingredients
Coconut lovers, I got you.
This updated Almond Joy cookies recipe includes coconut flakes AND coconut extract.
It also calls for more coconut flakes than the original recipe. This contributes to the chewy texture similar to the candy bar.
Other dry ingredients include brown sugar, granulated sugar, flour (of course), salt, baking soda, almond slices (unsalted), and milk chocolate chips.
If you don’t have milk chocolate chips, it is okay to use semi-sweet chocolate chips or dark chocolate chips.
Almond Joy candy bars are made with milk chocolate though. So that’s the best choice for Almond Joy cookies that taste most like the candy.
If you're making these homemade cookies for a fan of Almond Joy, use milk chocolate chips. 😋
Can I make these Almond Joy cookies gluten free?
Yes, use a 1-to-1 gluten-free flour instead of an all-purpose flour to make gluten-free Almond Joy Cookies. I like to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
I haven’t tried it with this recipe yet, so I don’t know how much it changes the texture of these cookies.
Almond Joy Cookie Recipe
These Almond Joy cookies are fun, unique cookies to bring to a party or bake for a cookie swap at any time of year. They’re even a great cookie for the holiday season!
This recipe yields about 16 cookies. It can easily be doubled for more guests. Or if Almond Joy is one of your favorite candy bars and you just want more delicious cookies. No judgment here.
I do recommend setting some coconut flakes aside to add to the tops of the cookies before baking. It adds a nice visual touch that’s good for parties or a holiday cookie platter.
Leftover cookies can be stored in an airtight container (or ziploc freezer bags) at room temperature for up to a week.
How to Make Almond Joy Cookies
- 1/2 cup Butter melted
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg large
- 1/2 tsp Coconut Extract
- 1 1/4 cups Flour
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 3/4 cup Milk Chocolate Chips
- 3/4 cup Sweetened Coconut Flakes divided
- 3/4 cup Almonds sliced
- Preheat oven to 350°F.
- Prepare a cookie sheet with parchment paper or nonstick cooking spray.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar.
- Mix in the egg and coconut extract.
- Add the flour, baking soda, and salt. Mix until just combined.
- Fold in chocolate chips, sliced almonds, and 1/2 cup of the coconut flakes. Set the remaining 1/4 cup of coconut flakes aside.
- Drop balls of cookie dough about 2 inches apart on a prepared cookie sheet.
- Sprinkle leftover coconut flakes on top of each cookie.
- Bake cookies for about 10-12 minutes or until edges are golden brown.
- Let cool on cookie sheet for at least 5 minutes then move to a cooling rack to cool completely.
If you make these Almond Joy cookies or any of my other recipes, please tag or mention @lovemischka on Pinterest, FB, or Insta. I’d love to see them!