I’ve been told recently that almonds are one of the best things you can snack on. They’re packed with fiber, Vitamin E, protein, and help to low cholesterol. So naturally, I thought they’d make a great addition to a cookie.
Everyone is an almond lover when you combine the flavors with sweetened coconut and milk chocolate. Like one of my favorite candy bars- almond joy!
Now, this recipe yields a ton of cookies, like 40. It’s easy enough to halve the recipe if you don’t want a huge batch of these tempting little morsels laying around, but I like to make the full batch and then freeze them. Pull a few out of the freezer at a time; they only take a few minutes to come up to room temp. Or bring a couple dozen of these over to your neighbors, and know you are doing them a service by providing a cholesterol-lowering cookie.
These Almond Joy Cookies are some of the best cookies I’ve made and really took me by surprise. Love happy surprises!
Prep your dry ingredients by whisking together the flour, baking soda, and salt in a medium sized mixing bowl. Set aside.
In the bowl of and electric mixer, beat together both sugars and the softened butter until smooth and creamy.
Add in the eggs and vanilla and beat until well combined.
Gradually add in the flour mixture, mixing between each addition. Stir until just combined.
Add in the shredded coconut (make sure it’s sweetened), slivered or chopped almonds, and 1 3/4 cups milk chocolate chips. Use the remaining 1/4 cup for topping the cookies. I usually use semi-sweet chocolate chips in cookie batter, but in this case I wanted the cookies to taste more like a candy bar. Use a spatula or wooden spoon to fold everything together until it’s combined. Cover and chill in the fridge for at least 10 minutes. The longer, the better. This will help the cookies hold their shape and rise in the oven.
Preheat the oven to 375 and line 2 large cookie sheets with parchment paper or lightly spray with non stick spray. I like to use these baking mats. Scoop out a heaping, rounded tablespoonful of dough and roll into a ball with your palms. Repeat with the remaining dough. Top each ball with a couple of chocolate chips. This is purely optional, but it gives the cookies a nice finish.
Bake for 10-13 minutes, or until the center is set. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.