My Favorite Almond Joy Cookies Lighter Recipes

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

MY FAVORITE ALMOND JOY COOKIES - LIGHTER

Steps:

• Preheat oven to 375 and prepare cookie sheets with parchment paper.
• Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
• Combine flour, baking soda, and salt. Set aside.
• Using stand mixer, cream butter and sugars until light and fluffy.
• Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
• With your mixer turned to low, add dry ingredients until flour is incorporated.
• Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
• Drop with a cookie scoop (1.5T) onto cookie sheet.
• Bake 10-12 minutes until golden brown on edges.
• Cool for 1 minute before removing to wire rack to cool completely.

ALMOND JOY COOKIES

Steps:

• Preheat oven to 350 degrees F. Combine melted oil and sugars until combined. Add egg and vanilla until well combined. In a separate bowl, combine flour, salt, baking soda, and oats, stirring to combine. Stir dry ingredients into wet ingredients until combined. Stir in chopped Almond Joy pieces and chocolate chips. Spoon a rounded table spoon onto a lined cookie sheet. Bake for 9-11 minutes or until bottoms are golden brown. Store in an air tight container for up to 4 days.

ALMOND JOY COOKIES

Steps:

• Preheat oven to 375°F.
• Lightly grease cookie sheets, or I use parchment paper to line them.
• Combine dry ingredients and set aside.
• Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
• Stir in dry mixture until well incorporated.
• Stir in nuts, chocolate chips, and coconut.
• Drop by rounded teaspoonfuls onto prepared cookie sheets.
• Bake 10-12 minutes or until golden brown.
• Let cool on sheet for 5 minutes before removing to wire rack.
• I add them to my Christmas cookie tray almost every year.

ALMOND JOY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream the butter and sugar together.
• Add the egg, vanilla, and almond. Blend well.
• In another bowl, mix the flour, salt, and baking soda.
• Add dry ingredients to the wet ingredients; mix well.
• Stir in the chocolate chips.
• Spoon the dough onto a greased cookie sheet.
• Bake for 8-10 minutes or until golden.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.