You know how sometimes you see a treat at the store and it just calls to you? Every. Single. Time. That’s what happened with these Almond Joy Cookies at my local supermarket. For weeks, I’d walk past that display, those little mounds of coconutty, chocolatey goodness whispering my name. Finally, I caved. I brought a box home, determined to not only enjoy them but to decode them.
My mission: recreate those Almond Joy cookies in mini-batch form, capturing that irresistible combination of coconut, almonds, and chocolate, but with the added bonus of a chewy, buttery cookie texture. And guess what? Mission accomplished!
These mini-batch Almond Joy cookies are a dream come true. They hit all the right notes – sweet, chewy, coconutty, with that perfect touch of almond crunch and chocolatey richness. And the best part? This recipe makes just three cookies. Yes, you heard that right, THREE. Perfect for satisfying that craving without the overwhelm (and temptation) of a full batch. No more battling the dreaded leftovers!
These mini-batch Almond Joy cookies are the perfect way to indulge in your favorite candy bar flavors without the guilt (or the excess). They’re quick, easy, and oh-so-delicious.
So, the next time you find yourself facing down a tempting treat at the store, remember this recipe. You can recreate that deliciousness at home, in a perfectly portioned mini-batch, and enjoy it without the fear of leftover temptation.
Let me know if you give the recipe a try!
Mini-batch Almond Joy Cookies
Equipment
- Cookie sheet
Ingredients
Wet ingredients
- 1 tbsp (plant) butter, softened at room temperature (14 g) if your butter is not softened, microwave for a few seconds
- 1 tbsp sugar (12 g) brown/coconut sugar works best
- 2 tsp mashed banana (10 g) this is your egg replacer, if you absolutely hate bananas sub applesauce or (nut) milk
- drop of vanilla, pinch of salt
Dry ingredients
- 2 tbsp flour (15 g) gf all purpose if desired
- 1/8 tsp baking soda sub 1/2 tsp baking powder, but baking soda helps with the browning and spread
- 2 tbsp shredded coconut (10 g) I used unsweetened
- 2 tbsp sliced almonds (14 g) sub rolled oats
- 2 tbsp chocolate chips (28 g) save some to decorate on top
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl whisk together all dry ingredients except chocolate, set aside.
- Cream together butter and sugar until light and fluffy (takes 2-3 minutes using a fork or small whisk, consider it an arm workout). Mix in mashed banana until well blended, vanilla and salt.
- Add the dry ingredients and stir to form a cookie dough. If the batter is too dry and crumbly, add 1 tsp milk/water at a time and mix until it all comes together. I didn't need this.
- Fold in chocolate chips.
- Scoop spoonfuls of cookie dough on the parchment.
- Bake 10-12 minutes until nice and golden around the edges, let cookies cool on the cookie sheet and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.Â
- 1 oz sweetened condensed milk (28 g)
- 1 oz shredded coconut (28 g)
- 1 tbsp sliced almonds (7 g)
- 1 1/2 tbsp chocolate chips (21 g)