Almond Joy Cookies

Print Friendly

If you have been following this blog for quite some time, you know that I love to bake.  Before I started to eat clean, I loved to bake all of those decadent gooey desserts that you see on sites like Pinterest.  Changing my diet has taught me to be creative in baking healthier sweets.  My husband is a big fan of almond joy, so he had the idea to make almond joy cookies.

almond joy cookies watermark

These cookies were inspired by my Almond Joy Energy Bites.  They are gluten free as well as vegan.  My husband worked from home yesterday and he got to taste test them right out of the oven.  To quote him verbatim, “These may be the most delicious things you have ever made.”  So I had to share them with all of you!

Almond Joy Cookies

Almond Joy Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 12 cookies

Almond Joy Cookies

The taste of the candy bar with none of the guilt.

Ingredients

Instructions

  • Preheat oven to 350.
  • Mix all the dry ingredients in one bowl.  (I actually ground up some rolled oats to make my oat flour.)
  • In a saucepan on med heat, combine the almond butter, coconut oil and maple syrup and stir until smooth.
  • Let mixture cool.
  • Once it’s cooled add it to the dry ingredients and also add the vanilla, egg and almond extract.
  • Once everything is well combined, fold in the dark chocolate.
  • Drop cookies onto a lined baking sheet. 
  • Bake for about 12 minutes and serve.

Store them in a jar if they will be eaten quickly. For longer storage, keep them in the fridge or even freeze them. Enjoy!

http://mywholefoodlife.com/2013/05/30/almond-joy-cookies/

101 thoughts on “Almond Joy Cookies

  1. These look amazing!!!!! I can’t wait to bake these immediately. Would it be possible to sub the oat flour for one I already have? Almond flour, brown rice flour or sorghum? Thanks!

        1. I didn’t know sorghum or almond would sub so well for oats. Every time I see a healthy oat based recipe I cringe because I can’t eat them. Now I’m good to go. Thanks.

  2. I do not have oat flour. Do you think spelt or whole wheat would work, or is it possible to make my own with oats and a food processor?

    1. You can make your own if you have rolled oats. That is how I got my oat flour. If you don’t have the oats, you can use spelt instead.

  3. Your husband is right, these are the most delicious thing! The are highly addictive, I had to eat two already straight coming out of the oven. Hope I can save some for the play date this afternoon, as I was planning to bring those :) Thank you for one more awesome recipe!

  4. I was so excited to make these today but they didn’t turn out as well as I was hoping. I didn’t make them exactly as the recipe stated. I used white whole wheat flour because I didn’t have oat flour and didn’t have enough oats to make my own. Also, I don’t have nor have I ever used ground vanilla bean so I used vanilla extract. I used half of a baking bar (sunspire fair trade organic baking bar 100% cacao unsweetened chocolate 4 oz) and the chocolate was not sweet at all and kind of bitter. I think next time I will try this will chocolate chips instead. I think if the chocolate had been better tasting these would have been awesome! Thanks for the recipe.

    1. Dark chocolate is super bitter. I only use it sometimes. Often, I will use the carob chips or enjoy life chips as well. I hope they taste better the second time around.

      1. I used the same chocolate the first time around. OMG, it was inedible. today I made them with Enjoy Life chips and they are great!

        1. Yeah I was reading the comments and I remembered seeing something that said to use a baking bar so I thought it was a bit weird because I know that bar is not great as is but I thought I would go with it. Pretty not good. I am looking forward to making them again with a different kind of chocolate. Enjoy one for me :)

          1. When I used a baking bar, the one I used was 70% cacao and not 100%. Mine was not as bitter as you said the 100% bar was.

  5. I made them for the first time to take over to a family function. My husband ate one and promptly told me that sharing is overrated. :)

  6. I made these today for the first time and they turned out delicious! Due to my daughter’s allergies, I used SunButter in place of the almond butter and left out the almond extract. I also used 1/3 cup Enjoy Life chocolate chips instead of the baking bar. I got 19 cookies out of the batch and I did have to bake them a few minutes extra in my oven. Thanks again for another awesome recipe! :)

  7. These cookies sound great. Technically, however I think they are not considered gluten-free becuase of the oat flour, unless you have the special kind of oats that are consisdered gluten free. I will try to make them with almond flour/buckwheat flour.
    What is Sun butter and what are Enjoy life chocolate chips?

    1. Oat flour is gluten free if you make it from gluten free oats, which I did. Bob’s Red Mill makes some. Sun butter is a butter made from sunflower seeds. Enjoy Life chips are gluten free chocolate chips and you can get them at just about any grocery store. Amazon sells them too.

    1. Can you have honey? If you want a sugar free option, you can use stevia, but it’s not a cup to cup ratio since stevia is much sweeter. You probably need to use much less of it.

    2. 3-4 drops of liquid stevia is supposed to be the same as 1 tsp of sugar. 3 tsp = 1 tbsp, so you need 9-12 drops for 1 T, and 1/3 cup is 5 1/3 tbsp, so you would need about 48-64 drops to replace 1/3 cup syrup. If you are using dry, you need 1/3 tsp to replace 1/3 cup of sugar. Also, if you are using stevia instead of maple syrup, you will want to add 1/3 cup of liquid to replace the liquid the cookie won’t have without the maple syrup.

  8. Hello, Just found these cookies and they look amazing and going to make them today. Why do people shy away from dark chocolate and go for carob when dark chocolate lowers blood pressure? Thanks a lot.

    1. I think some people don’t like the bitter taste. I love dark chocolate and used it in my cookies. I love this recipe and I hope you enjoy it too. :)

  9. How many oats do you need to make 1/2 cup flour? I have heard of people doing this, but I have never tried it before myself.

  10. I made these cookies this morning and I must say – they are amazing! I only had about 1/4 cup almond butter but was excited to try the recipe so I made some pecan butter to substitute for the other half. I added just a hint more almond extract to compensate. Soooo yummy! Thank you for the recipe.

  11. Hey,

    could you clarify your “flax egg replacement” please. very excited to try….thanks for you great recipes. Your mint dark chocolate bites are to die for…

    1. Thanks Ruth. I am glad you like them. To make a flax egg, just take 1 T flax meal + 3 T warm water. Whisk it together and throw it in the fridge for 1 minute. It will become gummy, like an egg and it works great!

  12. I just made these cookies but they turned out dry. I followed the recipe exactly even using the flax replacement for the egg and grinding up my own oat flour. I added a little water to the batter to help but it didn’t make a difference. Any thoughts to why they came out dry?

      1. Thanks for your thoughts anyway. I’ll try it again, hopefully with a different outcome. Appreciate all the wonderful recipes :)

  13. I want to make these, but I have some questions.

    1. Are the soft and chewy, or more of a hard cookie?
    2. Do they taste exactly like Almond Joys just in cookie form?
    3. Can you describe oat flour to me? I’ve never worked with it. What type of flour is it close to?

    1. These are soft and chewy. The taste is similar to almond joy bars in cookie form. Oat flour contains no gluten and that’s why I use it. You can sub it for another flour that you feel more comfortable with if you want.

  14. Hi
    Silly question
    Hope it’s NOT a repeat.
    So, if I have WHOLE OATS, I am able to make OAT FLOUR, correct? ?
    Please advise. Thanks so much! !

  15. Made these today and they re yummy!
    I measured out one and half cups oats and grinded them, worked nice.
    Also I used honey instead of maple syrup and threw in some raisins. I have yet a recipe to try I didn’t like from you!

  16. i I jI just wanted to point out, in case other’s were new to g-f life, that much like oats are not g-f unless they are labeled as such (Bob’s Red Mill makes sure their G-F Oats are processed in a separate facility and tests batches), one must make certain that Baking Powder is also labeled as gluten-free… baking soda is naturally so, baking powder is a mixture of soda, an acid (cream of tartar, etc.), and a starch. The concern comes with the source of the starch.
    If you are gluten-free because of Celiac’s or a gluten intolerance, you should always check your labels for Oats, Baking Powders, and spices/seasonings.

    1. I always buy Bob’s Gluten Free oat flour. I didn’t know about the baking powder. I usually use Bob’s Red Mill baking powder. Is that GF?

  17. Love this! I have been playing around with gluten free and paleo recipes, and notice that so many of them go to great lengths to provide sugar substitutes that don’t even end up being healthy. This looks like a great, natural recipe. Thanks!

    Gabi
    wwww.livehealtheasy.com

  18. Could i substitute the almond butter for tahini? Because 1/2 a cup is basically 1/2 of a jar and here in New Zealand it’s so expensive :( haha

  19. My cookies were very dry and crumbly. They have a good taste though. I was wondering if you meant Almond butter as in dairy Butter? Or as in almond butter that’s like Peanut butter? I could only find almond butter with maple so I used that but didn’t add any syrup. Maybe that’s why they are dry?

    1. That is probably why they are dry. The syrup adds some moisture to the recipe. I’m glad they taste good though. Maybe you can break them up and eat like granola?

    2. That is probably why they are dry. The syrup adds some moisture to the recipe. I’m glad they taste good though. Maybe you can break them up and eat like granola?

  20. Just made these, and my kids couldn’t even wait for them to cool before sampling them! I used half chocolate chips and half white choc chips (ran out of the chocolate!)…not as healthy as all dark choc, but way better than the professed cookies from the supermarket! Thanks for another great recipe!

  21. All of your recipes so far that I’ve read sound amazing!!! I just haven’t had time to try them. Finally trying my first recipe which is your almond Joy cookies! I did everything exactly as written except for I excluded the almond extract because I didn’t have it. Can’t wait to try them!

  22. All of your recipes so far that I’ve read sound amazing!!! I just haven’t had time to try them. Finally trying my first recipe which is your almond Joy cookies! I did everything exactly as written except for I excluded the almond extract because I didn’t have it. Can’t wait to try them!

    They turned out pretty tasty. I forgot to add I did add a tablespoon flaxseed as well that was one thing other thing I did different. They were a little bit Crumbley

  23. They turned out pretty tasty. I forgot to add I did add a tablespoon flaxseed as well that was one thing other thing I did different. They were a little bit Crumbley

    1. They were probably crumbly because of the missing flax meal. The flax meal and water act like and egg and help with the binding. Glad you like the taste anyway.

  24. I made these tonight and they turned out really good, great flavor! I was too impatient to wait for my ‘wet’ ingredients to cool and I added them to the dry while they were still warm, that seemed to be OK, but then I added my Enjoy Life chocolate chips and they started melting immediately! LOL! It gave the cookies a ‘chocolate swirl’ appearance, but they still tasted great! I had to bake mine for 17 min.

  25. These look amazing!
    Did anybody try them with cacao nibs? I have some cacao nibs in the cabinet, but have been afraid to use, as they appear so… hard! Advise please

    1. Thank you! I haven’t tried them with the nibs, but I think they could work. It will make for a slightly bitter flavor.

  26. I made these last week and I had lots of good comments about them. I had some 7 grain rolled oats which I put in the food processor. I thought it turned out a little too coarse. Will try Almond flour next with cacao nibs next time just for something a little different.

  27. These were seriously SO FANTASTIC! I was not expecting them to be as good as they were (no offense)! My husband went nuts, too. :) I will definitely be making a double batch next time & freezing half!

  28. My weakness is the cookie dough before they’re even baked, and I’m so happy to say that this batter was de-lic-ious!!!!!!!!! Thanks so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>