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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


  • 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)


  • 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).


  • 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.