Vegan Almond Joy Cookies — a holiday favorite that’s simple to make and irresistibly tasty. These one‑bowl cookies combine almond flour and shredded coconut for a toasty, nutty base, with a large chunk of chocolate tucked into the center of each cookie and finished with almond slivers on top. They’re gluten‑free and grain‑free, and no mixers or special equipment are required.
If you’re planning a holiday cookie platter, these pair well with favorites like Almond Flour Ginger Molasses, Baklava Cookies, or Chocolate Thumbprint Cookies. Like Vegan Snickers Cookies, Almond Joy Cookies are ideal for candy‑bar lovers and make a thoughtful homemade gift.
Why you’ll love these cookies
- One‑bowl recipe using everyday ingredients.
- No creaming butter and sugar, no large appliances required.
- Gluten‑free and grain‑free so they suit many diets.
- Crunchy edges and a slightly chewy center with a toasty coconut flavor.
- Each cookie hides a generous piece of gooey chocolate at the center.
More almond flour cookie recipes:
Snickers Cookies
Blueberry Muffin Cookies
Carrot Cake Oatmeal Cookies
Baklava Cookies
Ginger Molasses Cookies
Almond Joy Cookies (gluten‑free with almond flour and coconut)
Vegan Richa
Ingredients
- 1 cup almond flour (superfine blanched or natural; natural will change the cookie color slightly)
- 3 tablespoons tapioca starch (or potato starch)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons powdered sugar or sugar of choice; unrefined sugars add color
- 2 tablespoons shredded coconut
Wet ingredients:
- 1 tablespoon semi‑solid coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
To add later:
- 1.5–2 ounces large chocolate chunks
- 2 tablespoons chopped or slivered almonds
Instructions
- Add all dry ingredients to a bowl and mix thoroughly, pressing to break any almond flour lumps.
- Melt the coconut oil and stir it into the dry ingredients with the maple syrup and vanilla extract.
- Mix until a soft dough forms. If the dough is too firm, add 1 teaspoon maple syrup; if too sticky, chill 15 minutes.
- Portion the dough with a cookie scoop or spoon, roll into balls. Place a large chocolate chunk in the center, wrap the dough around it, then press each ball onto a parchment‑lined baking sheet to flatten into a disc.
- Top each cookie with slivered almonds and press them in.
- Preheat oven to 330°F (165°C). Bake for 12–14 minutes, checking at 11–12 minutes. If edges are golden and cookies have spread, they’re done; otherwise bake a minute or two longer.
- Remove from oven, cool on the baking sheet for 10 minutes, then transfer to a rack.
- For crispier cookies bake slightly longer; for fudgier cookies bake a minute or so less. Store on the counter up to a week or refrigerate for longer storage.
Video
Notes
- Bake a little longer for crispier cookies or slightly less for fudgier centers; ovens vary, so adjust to preference.
- Oil‑free option: omit the oil and add 1–2 tsp extra maple syrup or 1 tbsp smooth almond butter or tahini (tahini adds its own flavor).
- Variation: drizzle melted chocolate over cooled cookies for extra decadence.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Ingredients summary:
- Almond flour and tapioca starch provide a tender interior and crisp edges.
- Baking soda helps the cookies rise slightly and crisp at the edges.
- Maple syrup plus powdered sugar (or your preferred sweetener) balance sweetness; unrefined sugars add color.
- Semi‑solid coconut oil contributes coconut flavor; use unrefined virgin coconut oil if you want that coconut note.
- Vanilla extract boosts flavor; almond extract is a nice alternative.
- Classic add‑ins: large chocolate chunks, shredded coconut, and chopped or slivered almonds.
Tips:
- Bake longer for crispier cookies or a minute less for fudgy centers. Test timing for your oven and sheet pan.
- Cookies freeze well: cool completely, pack in freezer bags or containers, and thaw on a tray before serving.
How to make Almond Joy Cookies:
Add all dry ingredients to a bowl and mix well, pressing to break any almond flour lumps. Melt the coconut oil and add it with maple syrup and vanilla. Stir until a soft dough forms — add 1 teaspoon maple syrup if too firm, or chill 15 minutes if too sticky.
Portion the dough, roll into balls, and tuck a large chocolate chunk into each. Flatten slightly onto a parchment‑lined baking sheet and press slivered almonds on top.
Preheat the oven to 330°F (165°C). Bake 12–14 minutes, checking at 11–12 minutes. When edges are golden and cookies have spread, remove and cool 10 minutes on the sheet before transferring to a rack.
Cool the baked cookies on the sheet for 10 minutes, then remove. Store at room temperature up to a week or refrigerate for longer keeping.
Tips for the perfect baking time
Adjust bake time to control texture: longer for crisp cookies, shorter for fudgy centers. Store on the counter up to a week, or refrigerate to extend freshness.
