I adore the classic pairing of chocolate and coconut, with or without almonds—the flavors of Mounds and Almond Joy bars in cookie form are irresistible. These Chocolate Chip Almond Joy Cookies capture that same combination beautifully and have quickly become a household favorite. They’re easy to transport, don’t melt like candy bars, and are perfect for sharing.
The texture is one of the best things about these cookies: crisp at the edges and chewy in the center right out of the oven, becoming crunchier as they cool and then softening again overnight. That evolving texture appeals to many different preferences, so there’s usually something for everyone in a batch.
Think of these as an elevated chocolate chip cookie—adding toasted or raw almonds and flaked coconut transforms a familiar favorite into something special. They’re simple and quick to make, which makes them a go-to treat for busy afternoons, bake sales, or unexpected company. I often consider doubling the recipe because they vanish fast.
The coconut lends a pleasant chewiness that some people compare to oatmeal cookies. If you want the coconut flavor without as much chew, pulse the coconut flakes briefly in a food processor until they’re finely chopped—this keeps the flavor but reduces the texture. An alternative is to use a small amount of coconut extract for flavor if you truly dislike the coconut texture.
These cookies make a fantastic snack, dessert, or addition to a cookie platter. They’re sturdy enough to travel and still deliver that decadent chocolate-coconut-almond combination everyone loves. I hope you enjoy baking and sharing them as much as we do.
Happy Chocolate Monday!
Key Ingredients for Chocolate Chip Almond Joy Cookies:
- All-purpose flour or a gluten-free flour blend
- Baking soda and salt
- Butter, brown sugar, and granulated sugar
- Egg and vanilla
- Flaked coconut, chocolate chips, and chopped almonds
Can I reduce the chewiness of the coconut?
If you or your guests dislike the chewiness of coconut flakes, chop the flakes finely in a food processor or blender. This keeps the coconut flavor but minimizes the texture. Another option is to substitute a small amount of coconut extract for the flakes, giving you the flavor without the chew.
PRO Tip:
If you forgot to take the butter out to soften, place a cube of butter on a plate and microwave it in very short bursts—about 3 to 4 seconds—turning the piece between bursts. A couple of short bursts is usually enough to soften the butter so it creams properly with the sugars without melting completely.
How to make Chocolate Chip Almond Joy Cookies:
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk together the dry ingredients: flour, baking soda, and salt (add xanthan gum if using a gluten-free flour blend).
- Cream the butter with brown and granulated sugars until smooth. Beat in the egg, water, and vanilla until light and fluffy.
- Gradually mix in the dry ingredients, then fold in the coconut, chocolate chips, and chopped almonds.
- Use a tablespoon or spring-loaded scoop to portion dough onto prepared sheets about 2 inches apart. Bake 8–10 minutes or until the edges are lightly golden.
- Transfer to wire racks and cool. Cookies will crisp as they cool and soften slightly overnight.
Recommended Tools:
- Baking sheet
- Parchment paper
- Mixing bowl or stand mixer
- Hand mixer (optional)
- Cookie scoop
Other recipes you may enjoy
- Almond Joy Bundt Cake (a coconut, chocolate, and almond celebration)
- Nutty Mounds Truffles (bite-sized chocolate-coconut treats)
- Almond Joy-style Cheesecake (rich coconut and chocolate layers)
- Mounds Chocolate-Coconut Whoopie Pies (soft cakes with coconut filling)
Gluten-Free Tips
When using a homemade or store-bought gluten-free flour blend, weigh the flour for best results: aim for approximately 120 grams per cup of blend called for in the recipe. If your blend doesn’t contain xanthan gum, add 1/4 teaspoon per 1-1/2 cups of flour to help with structure. Making your own blend can also be more economical and lets you tailor texture and flavor.
Chocolate Chip Almond Joy Cookies (Gluten Free)
These cookies have all the texture and flavor of the candy bars in an easy to transport format that doesn’t melt—perfect for gifting or packing in lunches.
20 minutes
10 minutes
30 minutes
Ingredients
- 1-1/2 cups (180 g) all-purpose flour or gluten-free flour blend
- 1/4 tsp xanthan gum (only if using gluten-free flour blend)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp water
- 1 tsp vanilla extract
- 1/2 cup flaked coconut
- 1/3 cup chocolate chips
- 1/3 cup chopped or sliced almonds
Instructions
- Preheat oven to 350°F and position racks in the center. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, xanthan gum if using, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter with both sugars until smooth. Beat in the egg, water, and vanilla until light and fluffy.
- Gradually add the dry ingredients to the creamed mixture. Fold in the coconut, chocolate chips, and almonds until evenly distributed.
- Drop dough by rounded tablespoons onto prepared baking sheets about 2 inches apart. Bake 8–10 minutes, until edges are lightly golden.
- Transfer cookies to a wire rack to cool completely. Store in an airtight container; cookies will soften slightly overnight.
Nutrition Information:
Yield: 36 | Serving Size: 1 cookie
Calories: ~80 | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 40mg | Carbohydrates: 15g | Fiber: 1g | Sugar: 7g | Protein: 2g
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This post was first shared in January 2018 and was updated in 2020.
Notes: The content here is for informational and recipe purposes and is not medical or dietary advice. Please consult a medical professional or registered dietitian for personalized guidance. Unauthorized use or duplication of proprietary material without permission is prohibited.