Soft, chewy Almond Joy Cookies loaded with coconut, almonds, chocolate chips, banana, and a perfect mix of sugars for candy bar–inspired bliss.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes feel like they find you, instead of the other way around? That’s what happened here. I wasn’t even thinking about Almond Joy Cookies — I was halfway through setting up for regular chocolate chip cookies. But then I spotted a bag of sweetened coconut shoved in the back of the pantry, probably leftover from Christmas baking. Right next to it? A bag of almonds. And from that moment, my brain went, You know what this is, right?
I glanced over at the counter, and there was this sad little banana — more brown than yellow — staring at me like, Please, don’t make me banana bread again. So I didn’t. I mashed it up, threw it in with the sugars, and decided this was going to be a candy-bar-in-cookie-form kind of day. Honestly, I had no idea if it would work. The first tray came out looking way better than I expected, and the smell? Let’s just say my family hovered like vultures over a fresh kill. I think they burned their tongues eating them straight off the tray, but they didn’t care.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Almond Joy Cookies Recipe?
If you’re into coconut, chocolate, and almonds, these Almond Joy Cookies are basically your dream snack. They’ve got the chewiness from the coconut, a crunch from the almonds, and pockets of melted chocolate chips that make you wonder why you ever settled for store-bought candy bars. The banana does its thing in the background — no strong banana flavor, just a little extra moisture that keeps the cookies soft for days. Well… theoretically for days. I’ve never seen them last more than 24 hours.
Ingredient Notes:
Here’s what makes these cookies work:
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Sweetened Flaked Coconut – Chewy, sweet, and the heart of the Almond Joy vibe.
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Chopped Almonds – Crunchy contrast to the soft cookie base. Toasting them first? A total flavor upgrade.
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Chocolate Chips – Use what you love — semi-sweet, milk, even dark if you want them richer.
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Flour – All-purpose works fine here. Nothing fancy needed.
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Baking Soda & Salt – The supporting crew you don’t notice until they’re missing.
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Vanilla Extract – Rounds everything out and makes the chocolate taste more chocolatey.
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Eggs – The glue that holds it all together.
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Ripe Banana – Adds moisture and subtle sweetness. Also, great way to use up that one banana you forgot about.
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Brown Sugar & Granulated Sugar – The perfect balance of depth and sweetness.
How To Make Almond Joy Cookies?
Step 1: Oven Prep
Preheat the oven to 375°F. Lightly spray baking sheets with non-stick spray. Or use parchment if you’re fancy.
Step 2: Dry Team
In one bowl, whisk together the flour, baking soda, and salt. This keeps you from ending up with random clumps of baking soda later.
Step 3: Banana & Sugar
Mash the banana in a large mixing bowl until smooth-ish. Add both sugars and beat until creamy. It’ll smell a little like banana bread at this point, but don’t worry — we’re still headed toward candy bar territory.
Step 4: Eggs & Vanilla
Add eggs one at a time, mixing well between each. Stir in the vanilla.
Step 5: Merge the Teams
Gently stir the banana-sugar mix into the flour mixture until just combined. Overmixing here = tough cookies, and nobody wants that.
Step 6: Add the Fun
Fold in the coconut, chocolate chips, and almonds. Try not to “sample” too much dough at this point. Or do. Your kitchen, your rules.
Step 7: Scoop & Bake
Drop spoonfuls of dough onto the prepared sheets. Bake for 8–10 minutes, until the edges are golden and the centers are still a little soft.
Want To Save This Recipe?
Step 8: Cool… Or Not
Let them sit on the sheet for 5 minutes before transferring to a cooling rack. Unless you’re like me and “cooling rack” means “directly into my hand.”
Storage Options:
If (and that’s a big if) you have leftovers, keep them in an airtight container for up to 4 days at room temp. They also freeze well for up to 2 months — just reheat for a few seconds to get the chocolate melty again.
Variations and Substitutions:
Want to play around? Go for it:
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Swap chocolate chips for dark chocolate chunks for a more grown-up cookie.
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Skip the banana and use applesauce instead if you’re not a banana person.
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Add walnuts or pecans for even more crunch.
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Use toasted coconut for a deeper, nuttier flavor.
What to Serve with Almond Joy Cookies?
These Almond Joy Cookies are fantastic on their own, but if you want to get extra:
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Serve with a big glass of cold milk.
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Pair with coffee for a mid-morning pick-me-up.
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Sandwich a scoop of vanilla ice cream between two for an epic dessert.
Frequently Asked Questions:
Can I make the dough ahead?
Yes! Chill it for up to 24 hours before baking.
Can I freeze baked cookies?
Absolutely — they’ll keep for 2 months in the freezer.
Can I make them smaller or bigger?
Yep. Smaller cookies bake in about 7 minutes, bigger ones might take up to 12.
If you’ve got coconut, almonds, chocolate chips, and about half an hour, these Almond Joy Cookies might just become your signature bake. They’re sweet, a little chewy, a little crunchy, and completely irresistible. And if you do make them, tell me — did you eat one straight off the tray, too?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Joy Cookies
Ingredients
- 2 cups sweetened flaked coconut
- 2 cups chopped almonds
- 5 cups chocolate chips
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ripe banana
- 1 ½ cups brown sugar
- 1 ½ cups granulated sugar
Instructions
Preheat the Oven
- Set the oven to 375°F (190°C). Lightly spray baking trays with non-stick spray or line with parchment paper.
Prepare the Dry Ingredients
- In a medium mixing bowl, combine the flour, baking soda, and salt. Whisk until evenly incorporated and set aside.
Prepare the Wet Ingredients
- In a large mixing bowl, mash the ripe banana until smooth. Add the brown sugar and granulated sugar, then beat together until the mixture is smooth and creamy.
Incorporate Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly combined.
Combine Wet and Dry Mixtures
- Gradually stir the banana mixture into the flour mixture, mixing until fully incorporated but avoiding overmixing.
Add the Main Flavor Elements
- Gently fold in the sweetened coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough.
Shape and Bake the Cookies
- Drop spoonfuls of dough onto the prepared baking trays, leaving space between each portion. Bake for 8 to 10 minutes, or until the edges are beginning to crisp and the centers remain soft.
Cool Before Serving
- Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
