I am a big fan of these delicious Almond Joy Cookies! The combination of flavors and the texture caught my heart right away! I always whip up a huge batch of these enjoyable cookies and freeze the other half for later.
Ingredients
½ c butter, softened (1 stick)
1 ⅛ c. all-purpose flour (1 c. plus two tablespoons)
¼ teaspoon Salt
⅓ c. brown sugar
⅓ c. sugar
1 teaspoon vanilla extract
1 c. sweetened coconut flakes (or use shredded coconut)
1 ½ c. semi-sweet chocolate chips
½ teaspoon baking soda
¾ c. sliced almonds
1 egg
HOW TO MAKE SMALL BATCH ALMOND JOY COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the flour, baking soda, and salt in a small bowl. Mix well until combined and set aside.
Step 3: Cream the butter and sugars with a mixer. Then, add the vanilla along with the egg. Mix well until just blended.
Step 4: Gradually add the dry mixture into the cream mixture, mixing well. Then, fold in the chocolate chips, coconut flakes, and sliced almonds.
Step 5: Onto cookie sheets covered with parchment, drop about 1 1/2 tbsp of dough. You can use a spoon or cookie scoop. Place in the preheated oven and bake for about 9 to 12 minutes.
Step 6: Remove from the oven when done and let the cookies cool for about 10 minutes before inverting them to cookie cooling racks.
Notes:
To prevent the cookies from sticking, use parchment paper or silicone baking mats. Alternatively, you can grease the baking sheet.
Doing a test bake is recommended. In case the cookies spread too fast, I suggest keeping the dough in the fridge for 1 to 2 hours. If the dough does not spread enough, press each scoop of dough gently using the palm of your hand and test again.
Keep the cookies in an airtight container.
To freeze the cookies, place them in an airtight container, layering a sheet of wax paper or parchment paper in between the cookies.
I love to press some M&M’s into the top of the cookies. You can also use almonds.
Ingredients
- ½ c butter, softened (1 stick)
- 1 ⅛ c. all-purpose flour (1 c. plus two tablespoons)
- ¼ teaspoon Salt
- ⅓ c. brown sugar
- ⅓ c. sugar
- 1 teaspoon vanilla extract
- 1 c. sweetened coconut flakes (or use shredded coconut)
- 1 ½ c. semi-sweet chocolate chips
- ½ teaspoon baking soda
- ¾ c. sliced almonds
- 1 egg
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the flour, baking soda, and salt in a small bowl. Mix well until combined and set aside.
Step 3: Cream the butter and sugars with a mixer. Then, add the vanilla along with the egg. Mix well until just blended.
Step 4: Gradually add the dry mixture into the cream mixture, mixing well. Then, fold in the chocolate chips, coconut flakes, and sliced almonds.
Step 5: Onto cookie sheets covered with parchment, drop about 1 1/2 tbsp of dough. You can use a spoon or cookie scoop. Place in the preheated oven and bake for about 9 to 12 minutes.
Step 6: Remove from the oven when done and let the cookies cool for about 10 minutes before inverting them to cookie cooling racks.
Notes
To prevent the cookies from sticking, use parchment paper or silicone baking mats. Alternatively, you can grease the baking sheet. Doing a test bake is recommended. In case the cookies spread too fast, I suggest keeping the dough in the fridge for 1 to 2 hours. If the dough does not spread enough, press each scoop of dough gently using the palm of your hand and test again. Keep the cookies in an airtight container. To freeze the cookies, place them in an airtight container, layering a sheet of wax paper or parchment paper in between the cookies. I love to press some M&M’s into the top of the cookies. You can also use almonds.
