Almond Joy Cookies
These Almond Joy Cookies are naturally gluten-free with chocolate, coconut, and almonds—ready in 15 minutes with just 6 simple ingredients everyone loves!
Remember the pure joy of biting into an Almond Joy candy bar as a kid? That perfect combo of chocolate, coconut, and crunchy almonds that made everything feel right with the world? Well, I’ve got something even better for you—and it’s naturally gluten-free without any fancy flours or complicated steps.
These gluten free Almond Joy cookies captured my heart on a rainy Saturday when I needed something sweet but didn’t want to haul out my stand mixer or spend an hour in the kitchen.
Six ingredients, one bowl, and about 15 minutes later, I had chewy coconut cookies studded with chocolate chips and toasted almonds that tasted like pure nostalgia. My kids devoured them before they even cooled completely!
What makes these homemade Almond Joy treats so special is their simplicity. There’s no flour at all—the shredded coconut acts as the base, held together with sweetened condensed milk. It’s the kind of recipe that makes you look like a baking genius when really, you just stirred everything together and scooped it onto a pan.
Table of Contents
Almond Joy Cookies
Equipment
- Large mixing bowl
- Two cookie sheets
- Parchment paper
- 1½-inch ice cream scoop
- Spoon or spatula
Ingredients
- 1 cup sweetened condensed milk
- 3 cups shredded coconut sweetened
- 12 ounces semisweet chocolate chips 2 cups
- 1 cup sliced almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 325 degrees F. While it’s warming up, grab a large mixing bowl and fold all your ingredients together—the sweetened condensed milk, shredded coconut, chocolate chips, sliced almonds, baking powder, and salt. Stir until everything’s evenly combined and the mixture looks cohesive.
- Line two cookie sheets with parchment paper to prevent sticking. This step is non-negotiable because these cookies are sticky and will absolutely cement themselves to your pan without it!
- Using a 1½-inch ice cream scoop (or about 2 tablespoons), portion the cookie mixture onto your prepared sheets. Leave about 1½ to 2 inches of space between each scoop because they’ll flatten and spread as they bake—trust me on this one.
- Gently press down each cookie mound with your fingers or the back of a spoon until they look like little round discs, about ½-inch thick. This helps them bake evenly and creates that perfect chewy texture we’re after.
- Bake for 12-14 minutes or until the edges turn a beautiful golden brown. Watch them carefully during the last few minutes—overbaking will make them taste bitter and dry instead of chewy and delicious. The centers should still look slightly soft when you pull them out.
- Let the cookies cool completely on the baking sheet before moving them. They’ll firm up as they cool and be much easier to handle. Store your finished Almond Joy cookies in an airtight container at room temperature.
Notes
Ingredients For Almond Joy Cookies
| Ingredient | Amount |
|---|---|
| Sweetened condensed milk | 1 cup |
| Shredded coconut | 3 cups |
| Semisweet chocolate chips | 12 ounces (2 cups) |
| Sliced almonds | 1 cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
Instructions For Almond Joy Cookies
Step 1: Preheat your oven to 325 degrees F. While it’s warming up, grab a large mixing bowl and fold all your ingredients together—the sweetened condensed milk, shredded coconut, chocolate chips, sliced almonds, baking powder, and salt. Stir until everything’s evenly combined and the mixture looks cohesive.
Step 2: Line two cookie sheets with parchment paper to prevent sticking. This step is non-negotiable because these cookies are sticky and will absolutely cement themselves to your pan without it!
Step 3: Using a 1½-inch ice cream scoop (or about 2 tablespoons), portion the cookie mixture onto your prepared sheets. Leave about 1½ to 2 inches of space between each scoop because they’ll flatten and spread as they bake—trust me on this one.
Step 4: Gently press down each cookie mound with your fingers or the back of a spoon until they look like little round discs, about ½-inch thick. This helps them bake evenly and creates that perfect chewy texture we’re after.
Step 5: Bake for 12-14 minutes or until the edges turn a beautiful golden brown. Watch them carefully during the last few minutes—overbaking will make them taste bitter and dry instead of chewy and delicious. The centers should still look slightly soft when you pull them out.
Step 6: Let the cookies cool completely on the baking sheet before moving them. They’ll firm up as they cool and be much easier to handle. Store your finished Almond Joy cookies in an airtight container at room temperature.
Almond Joy Cookies Substitutions
Coconut Options: You can use unsweetened shredded coconut if you prefer less sweetness, though you might want to add 2-3 tablespoons of sugar or honey to compensate. Sweetened flaked coconut works beautifully too and gives the cookies a slightly different texture—both versions are delicious! Since coconut naturally absorbs more moisture than traditional flour, these cookies stay wonderfully chewy without any gluten needed.
Chocolate Choices: Dark chocolate chips create a more sophisticated flavor that balances the sweetness perfectly. Milk chocolate makes them sweeter and more candy-like, while chopped chocolate bars give you those irregular chunks that melt into gooey pockets—all wonderful options for your gluten free Almond Joy cookies.
Nut Alternatives: Can’t do almonds? Swap in chopped pecans, walnuts, or cashews for a different spin on these homemade Almond Joy treats. For nut-free versions, just omit them entirely or use sunflower seeds—they’ll still be absolutely delicious.
Milk Substitute: If you’re dairy-free, use coconut condensed milk or any other dairy-free sweetened condensed milk alternative. The texture stays exactly the same, and you get an even more pronounced coconut flavor that’s seriously amazing.
Troubleshooting For Your Almond Joy Cookies
Cookies Spreading Too Much? Your mixture might be too warm or you didn’t press them down before baking. Make sure to flatten each mound before it goes in the oven, and if your kitchen is hot, pop the scooped cookies in the fridge for 10 minutes before baking.
Too Crumbly or Falling Apart? You probably didn’t mix the ingredients thoroughly enough, or the sweetened condensed milk wasn’t distributed evenly. Really fold and press the mixture together until every bit of coconut is coated—it should feel sticky and hold its shape when scooped.
Edges Burning Before Centers Cook? Your oven might be running hot, or you’re baking at too high a temperature. Drop it to 300 degrees F and add 2-3 minutes to the baking time—slow and steady wins the race with these Almond Joy cookies.
Not Holding Together? You know what? Sometimes the coconut brand matters—some shreds are drier than others. If your mixture seems dry, add an extra 2-3 tablespoons of sweetened condensed milk until everything binds nicely.
Storage & Meal Prep
Store these cookies in an airtight container at room temperature for up to 5 days. They actually taste even better the next day once the flavors have melded together—the chocolate gets softer and the coconut becomes even chewier.
For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 20 minutes, or eat them straight from the freezer for a cool, chewy treat on hot summer days.
Serving Suggestions
These gluten free Almond Joy cookies are perfect alongside a tall glass of cold milk or your morning coffee. They make an incredible addition to cookie platters during the holidays—especially around Christmas and Easter when people are craving something a little different from traditional sugar cookies.
Serve them with gluten-free chocolate crinkle cookies for a chocolate lover’s dream dessert spread. Well… they’re also fantastic crumbled over vanilla ice cream or paired with gluten-free hot cocoa cookies for the ultimate chocolate and coconut experience.
Home Made Almond Joy Variations
Almond Joy Bar Style: Press the entire mixture into a parchment-lined 9×13 pan instead of scooping individual cookies. Bake for 18-22 minutes, cool completely, then cut into bars—perfect for potlucks and bake sales when you need to feed a crowd.
White Chocolate Version: Swap the semisweet chips for white chocolate chips to create a totally different flavor profile. The sweetness level goes up, but it’s balanced beautifully by the toasted coconut and almonds—think Bounty bar meets Almond Joy!
Toasted Coconut Upgrade: Toast your shredded coconut in a dry skillet over medium heat for 3-4 minutes before mixing it into your batter. This adds an incredible depth of flavor that makes these homemade Almond Joy cookies taste like they came from a fancy bakery.
Peppermint Twist: Add ½ teaspoon of peppermint extract to the mixture for a refreshing mint-chocolate-coconut combo that’s perfect for winter holidays. Top each cookie with a piece of crushed candy cane before baking for extra festive flair.
FAQs About Almond Joy Cookies
Can I make these without sweetened condensed milk?
You can try using ½ cup of honey or maple syrup mixed with ¼ cup of coconut oil, though the texture will be slightly different. The sweetened condensed milk is really what binds everything together and creates that signature chewy texture in these Almond Joy cookies.
How do I know when they’re done baking?
Look for golden brown edges while the centers still appear slightly soft and glossy. They’ll continue cooking a bit on the hot pan after you remove them from the oven, so don’t wait until the centers look completely done or you’ll end up with dry cookies.
What’s the best way to store leftover cookies?
Keep them in an airtight container at room temperature, separating layers with parchment paper if you’re stacking them. They stay fresh for up to 5 days, though in my house they never last that long!
Why are my cookies flat instead of thick?
This usually happens if you don’t press them down into disc shapes before baking—counterintuitively, pre-flattening them actually helps them hold their shape better. Also make sure your baking powder is fresh and not expired, as that helps them maintain structure.
Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate chips with 60-70% cacao work wonderfully and create a more sophisticated, less sweet version. Just be aware that the overall sweetness level will drop, which some people actually prefer for these gluten free Almond Joy cookies.
Best way to prevent cookies from sticking?
Always use parchment paper on your baking sheets—it’s essential for these sticky coconut-based cookies. Silicone baking mats work great too, but never bake them directly on a greased pan or you’ll have a mess on your hands.
Final Thoughts
These naturally gluten-free treats prove that the best recipes are often the simplest ones. With just six pantry-friendly ingredients and minimal effort, you can create cookies that taste like your favorite candy bar but somehow even better—chewy, chocolatey, and absolutely irresistible.
The beauty of these Almond Joy cookies is how forgiving they are for beginners and busy families. There’s no flour to measure, no butter to cream, and no chilling required—just mix, scoop, and bake. Whether you’re new to gluten-free baking or just looking for an easy dessert that’ll wow everyone, this recipe delivers every single time.
For more simple gluten-free dessert inspiration, check out our creamy dairy-free oat milk pumpkin pie that’s equally effortless and delicious!
