Easy Almond Joy Cookies

If you love the combination of chocolate, coconut, and almond, you’re going to flip over these easy-breezy cookies! They’re as simple as a chocolate chip cookie but with the added bonus of the Almond Joy flavors!

Can I Turn my favorite Candy Bar into a Cookie?

If you’ve followed me for any length of time you’ve already figured out that I love Almond Joy candy bars. It’s one of my favorit I’ve tried to use that flavor combination in several of my recipes. 

I made some delicious Almond Joy Truffles that were pretty amazing.  

I also baked up some Almond Joy Brownies, which were incredibly delicious. 

Of course, I’ve used almond in at least a dozen other dishes, too. 

But when it came to cookies, never! I’d never ever thought to turn my Ultimate Chocolate Chip Cookies into Almond Joy cookies. 

Trust me when I say this is like an Almond Joy candy bar in cookie form and it’s delicious!

How to Bake with Slivered Almonds

I learned from my recent Easy Honeycomb Bun Recipe that sometimes it’s best to lightly toast your almonds before baking with them. 

If you skip this step it’s likely your almonds won’t have that same delicious “bite” to them. They’ll still be yummy, but I prefer the added crunch, especially with the addition of the crunchy coconut. 

Toasting them also gives a depth of flavor you just won’t find otherwise.

Almond Joy Cookie Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these cookies. These are simple ingredients you might already have in your pantry or refrigerator. 

• salted butter
• light brown sugar
• granulated sugar
• large eggs
• vanilla extract
• coconut extract (optional, not pictured)
• all-purpose flour
• baking soda (not pictured)
• chocolate chips (milk or dark chocolate)
• toasted almonds
• coconut flakes

How to Make Delicious Almond Joy Cookies

These are the easiest cookies I’ve made in a while. I can’t believe I’ve never made them before. 

Preheat your oven to 375 degrees Fahrenheit. 

Prepare baking sheet with parchment paper. (I’m very fortunate to have NordicWare pans with parchment sheets that fit perfectly. This really speeds up my time in the kitchen!) 

In a large bowl or the bowl of a stand mixer with paddle attachment, cream your butter until it’s light and fluffy. 

Add sugars and continue to beat. 

Now mix in your eggs and vanilla extract until everything is creamy. 

Add dry ingredients and mix until it comes together. 

Fold in the extras: the chocolate chips, toasted almonds, and coconut flakes. (You can use milk chocolate chips, semi-sweet, or anything you like!)

Refrigerate dough for 30 minutes or until chilled. 

Use a medium cookie scoop or spoon to scoop dough balls onto prepared baking sheet. 

Place in preheated oven and bake cookies for 10 – 11 minutes or until golden brown. 

Remove and place cookie tray on wire rack to cool. 

After about ten minutes transfer the cookies to the cooling rack to continue the process of coming to room temperature. 

Serve and enjoy. 

I thought a big glass of milk sounded good with mine. 

Store leftovers in airtight container at room temperature. Cookies should stay fresh for 4 – 5 days. 

These cookies can be frozen and served later. Make sure they’re tightly wrapped or placed in a freezer bag. Allow to thaw naturally. 

You can also freeze the dough balls in a Ziploc freezer bag for later baking. (I keep frozen dough balls in my freezer at all times in case guests stop by.) 

What to Expect from these Cookies

My expectations were very, very high, I can tell you that. And y’all. . .these cookies did not disappoint! Talk about a fun cookie!

They really, really have all of those Almond Joy flavors I love so much! I’m so glad I thought to add the coconut extract. It provided that extra coconut flavor that you usually get from the center of the candy bar. 

And the texture of this great cookie is perfect! The soft centers, the toasty edges. . .lovely! Toasting the almonds was a terrific idea. (Crunchy almonds are amazing!)

This combination of coconut and almonds? Well, I have to admit, those folks at Almond Joy knew what they were doing.

And using milk chocolate in place of semi-sweet was perfect, too. Check out the lovely crispiness of the back of the cookie!

All in all, these delicious cookies were a huge success! 

I think they would be perfect in the fall. Or, really, any time of year.

Variations on this Recipe

Pecans in place of almonds: If you’re not a fan of almonds, don’t fret. You can always turn these into more of a “German Chocolate” style cookie by using pecans, coconut, and chocolate. If I went this route I’d probably add a couple tablespoons of coco powder to the cookie dough along with the flour. 

Mounds Bar: A mounds is similar to an Almond Joy but without the almonds. You can up the amount of coconut to a cup and a half and up the chocolate chips to a cup and a half. Use semi-sweet chocolate in place of milk chocolate. Skip the almonds altogether. 

Chocolate drizzle: I think a little drizzle would be perfect on these cookies. Melted chocolate is always a win in my book!

White chocolate chips: If you’re not a fan of milk chocolate chips or semi-sweet chocolate chips, you can always go with white chocolate.

Almond extract: If you don’t have coconut, no worries! Just use almond extract.

Other Almond Favorites from Out of the Box Baking

Here are Out of the Box we’ve got a plethora of almond goodies. Here are some fan favorites.

Fluffy Cranberry Almond Cookies: If you love a light, fluffy cookie rich with almond and cranberry flavors, this is the recipe for you! This simple recipe comes together in minutes but tastes like you’ve slaved for hours. 

Almond Tea Cakes: These tea cakes are rich in almond flavor with the crunch of slivered almonds on top. They’re so easy to make because they start with a simple white cake mix. They’re perfect for an afternoon tea party or any time of day!

Easy Cherry Almond Bars: If you love the flavor of a traditional cherry pie but prefer the simplicity of a cookie bar, then this is the recipe for you! This luscious sweet treat has a shortbread base, cherry preserves in the center, and sliced almonds on top. Best of all, it’s incredibly easy to bake!

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That’s it for this post, friends! I hope you enjoyed this delicious Almond Joy cookie recipe. 

See this recipe at

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.