Description
The easiest Gluten-Free Almond Joy Cookies you’ll ever make! This simple, one-bowl recipe is packed with chewy coconut, rich chocolate chips, and crunchy almonds. A decadent treat that tastes just like the classic candy bar.
Ingredients
1 cup sweetened condensed milk
3 cups shredded coconut
12 ounces semisweet chocolate chips (2 cups)
1 cup sliced almonds
1 teaspoon baking powder
½ teaspoon salt
Instructions
1. Preheat the oven to 325°F. Line two large cookie sheets with parchment paper.
2. In a single large bowl, combine and mix all the ingredients (sweetened condensed milk, coconut, chocolate chips, almonds, baking powder, and salt) with a sturdy spatula until thoroughly combined.
3. Using a 1½-inch cookie scoop, drop mounds of the mixture onto the prepared cookie sheets, leaving about 2 inches of space between them.
4. Gently press down on each mound to flatten it into a round disc shape.
5. Bake for 12-14 minutes, until the edges and coconut tips are golden brown.
6. Allow the cookies to cool completely on the baking sheet before attempting to move them, as they will be very soft when warm.
Notes
Cool Completely: This is the most important step! The cookies are held together by the condensed milk and need to cool completely on the pan to set up and become firm.
Don’t Overbake: Watch these cookies closely. They are done when the edges are just golden. Overbaking can cause them to taste burnt.
Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 16g
- Sodium: 96mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 4mg