Almond Joy Cookies
Soft and chewy cookies made with coconut, almonds, chocolate chips, ripe banana, and a blend of sugars — a candy bar–inspired treat perfect for any occasion.
Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend that includes xanthan gum for structure. Ensure the baking soda, chocolate chips, and other mix-ins are certified gluten-free, as some brands may contain traces of gluten.