Description
These Almond Joy Cookies are a small-batch treat perfect for satisfying your sweet tooth. Packed with shredded coconut, semi-sweet chocolate chips, and sliced almonds, these cookies are chewy, crunchy, and chocolaty all at once. Ready in just about 20 minutes, they make a quick and delightful snack or dessert that yields six servings.
Ingredients
Scale
Wet Ingredients
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
Add-ins
- 1/2 cup quick oats
- 1/2 cup shredded sweetened coconut
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup sliced almonds
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and brown sugar until smooth and creamy, creating a light and fluffy base for your cookies.
- Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract until fully incorporated, enhancing flavor and binding the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients and stir until just combined, forming the cookie dough.
- Fold in add-ins: Gently fold in the quick oats, shredded coconut, semi-sweet chocolate chips, and sliced almonds, ensuring even distribution without overmixing.
- Portion dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges turn golden brown, indicating they are perfectly cooked.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store for later enjoyment.
Notes
- For chewier cookies, slightly underbake by baking closer to 9 minutes.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a dairy-free version, substitute butter with a plant-based margarine.
- You can replace semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- If you prefer larger cookies, increase scoop size but adjust baking time accordingly.
