Gluten-Free Almond Joy Cookies

A twist on the classic chocolate chip cookie, these Gluten-Free Almond Joy Cookies are made with almond flour and packed with chocolate, coconut, and delicious almond flavor.

Gluten-Free Almond Joy Cookies #glutenfreealmondjoycookies #glutenfreechocolatechipcookies

Gluten-Free Almond Joy Cookies

Today’s recipe is a result of some experimentation and a really great deal at Sam’s Club.

Just look at the bag of almond flour below. This enormous 3-pound bag of almond flour caught my eye one day as I was perusing the aisles of Sam’s Club (one of my favorite things to do).

Almond flour #almondflourcookies

My mind went wild thinking of all the delicious baked goods I could make. Of course, I had never actually baked with almond flour, but that’s where the 3-pound bag really came in handy.

Thankfully, it only took two times to finalize the right recipe for these chewy, chocolatey, coconutty cookies.  Even after a not-so-successful first attempt, they were gone in a little over a day and after some modifications the next batch didn’t even make it through the first day.

They are so good that I am planning to make them again today, so let’s get to the steps so you can make them too!

And if you are looking for another delicious gluten-free cookie recipe, try these Crispy and Chewy Coconut Flour Oatmeal Cookies.

How to Make Gluten-Free Almond Joy Cookies

To begin, preheat the oven to 350°F.

Use a stand mixer or hand mixer to cream 1/4 cup of butter until smooth. Then, add 3/4 cup of brown sugar or coconut sugar. Mix again until smooth.

Use stand mixer to cream butter and sugar #cookies

Next, beat in one egg and 1/4 teaspoon of almond extract. Be sure to measure the almond extract exactly. That stuff is potent so you don’t want to use too much. Trust me, that was one of the reasons the first batch didn’t work out.

Almond extract #almondflourcookies

In a separate mixing bowl, combine 2 cups of almond flour, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Add the wet ingredients to the dry ingredients. Once combined, add in 1/2 cup of unsweetened, flaked coconut.

Finally, use a spatula or large spoon to fold in 3/4 cup of mini chocolate chips, either semi-sweet or dark chocolate.

Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper.

Use two spoons or a small cookie scoop to create 1″ to 1 1/2″ sized-cookies. Place them evenly spaced on your prepared baking sheets. These cookies do spread so be sure to leave some room in between each one.

Almond flour cookies #chocolatechipalmondcookies

Bake for approximately 11-13 minutes until the tops are a light golden-brown.

Let them sit on the baking sheet for 2-3 minutes before removing to a cooling rack.

Gluten-Free Almond Joy Cookies #glutenfreealmondjoycookies #glutenfreechocolatechipcookies

Store in an air-tight container for 2-3 days (if they last that long).

I hope you enjoy these delicious Gluten-Free Almond Joy Cookies.

Gluten-Free Almond Joy Cookies

These Gluten-Free Almond Joy Cookies are made with almond flour and packed with chocolate, coconut, and delicious almond flavor.
Course Dessert
Servings 2 dozen
Author Gemma from Everyday Latina

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup brown sugar or coconut sugar
  • 1 egg
  • 1/4 tsp almond extract (see notes)
  • 2 cups almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened flaked coconut
  • 3/4 cup mini chocolate chips (see notes)

Instructions

  • Preheat the oven to 350°F.
  • Use a stand mixer or hand mixer to cream the butter until smooth. Add the brown sugar or coconut sugar. Mix again until smooth.
  • Beat in the egg and the almond extract.
  • In a separate mixing bowl, combine the almond flour, salt, and baking soda.
  • Add the wet ingredients to the dry ingredients. Once combined, add the coconut.
  • Use a spatula or large spoon to fold in the chocolate chips.
  • Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper.
  • Use two spoons or a small cookie scoop to create 1″ to 1 1/2″ sized-cookies. Place them evenly spaced on your prepared baking sheets. These cookies do spread so be sure to leave some room in between each one.
  • Bake for approximately 11-13 minutes until the tops are a light golden-brown.
  • Let them sit on the baking sheet for 2-3 minutes before removing to cooling rack.
  • Store in an air-tight container for 2-3 days (if they last that long).

Notes

  • Be sure to measure the almond extract exactly. It is very potent so you don’t want to use too much or the almond flavor will be too overwhelming.
  • Use either semi-sweet or dark chocolate chips.
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