These delicious 4 ingredient Almond Joy Cookies are one of the easiest cookies you could ever make! Filled with sweet flaked coconut, chocolate, and crunchy almonds, this is a cookie you’ll be happy to whip up any time the craving hits.
Almond Joy Cookies
This recipe might sounds too good to be true–I mean, a soft, sweet, chocolate chip filled cookie made with no eggs, no flour, no oil or butter seems impossible. But, it’s true; these crazy easy to make 4 ingredient Almond Joy Cookies are a winner! All of the ingredients can be kept on hand and fresh in your pantry for months, so you’ll be ready to make cookies at a moment’s notice.
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The Ingredients
Here’s what you’ll need to make these Almond Joy Cookies (exact measurements and full recipe instructions are below in the printable recipe card):
- Sweetened flaked coconut – you will find sweetened flaked coconut in the baking aisle.
- Sweetened condensed milk
- Almonds – use almonds that are roasted and salted. I found them in the nut section of the snack aisle and lightly chopped them before adding to the cookie dough.
- Semi sweet chocolate chips – semi sweet chocolate has just the right flavor for these cookies and won’t burn quickly like milk chocolate chips will.
How to Make Almond Joy Cookies
- This could not be easier! Just mix all four ingredients in a large mixing bowl.
- Then, scoop the dough onto cookie sheets lined with parchment paper. This is especially easy to do if you have a cookie scoop. Once you have all of the cookies scooped onto the sheets, wet your hands with water and shape the cookies into rounds and slightly flatten the tops.
- Bake the cookies at 325ºF for 12-14 minutes until the edges are golden brown.
- Allow the cookies to cool to room temperature on the cookie sheets, then you can serve them immediately or move them to wire cooling racks.
Variations
- CHOCOLATE DRIZZLE – For extra chocolate flavor, melt 1/4-1/2 cup of semi-sweet chocolate chips in the microwave in 15 second intervals then drizzle over the top of the baked and cooled cookies.
- DIFFERENT NUTS – You can switch it up and go with chopped walnuts or pecans.
- CHERRY – Add dried cherries to the cookie batter for a fruity twist.
How to Store the Cookies
Store leftover cookies in an airtight container, on a plate wrapped with plastic wrap, or in a zip top bag. The cookies will keep at room temperature for 3-5 days.
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Almond Joy Cookies
Ingredients
- 1 14 ounce bag sweetened flaked coconut
- 1 14 ounce can sweetened condensed milk
- 2/3 cup salted roasted almond lightly chopped
- 2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 325F. Prepare cookie sheets by lining with parchment paper.
- In a large mixing bowl, combine the coconut, sweetened condensed milk, chopped almonds, and chocolate chips.
- Scoop the cookie dough into small mounds on the prepare cookie sheets. Wet your hands with water and then shape the mounds into round cookies and slightly flatten the tops of each cookie.
- Bake at 325F for 12-14 minutes until golden brown around the edges. Cool the cookies on the baking sheet before serving.
Last Step:
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209 comments on “4-ingredient Almond Joy Cookies”
These are delicious!!! I get rave reviews!
Thanks Melissa!
My go to simple treat!
Delicious!
Thanks Elizabeth!
My family loves these. My grandson is a fireman. I made a batch for him to take to his crew. They also loved them.
Thank you Linda! So glad they loved them. Love our first responders!
These are my go to when baking because they are delicious and they are gluten free. So easy to make and I always have the ingredients on hand.
Thanks Barbara!
Gonna be easy to make. Will enjoy them
Amazing cookies.. better than almond joys.. I make them for family when we get together.. easy to make.. 4 ingredients.. simple yet yummy
Thank you Jene!
My family loves these cookies. We had so many goodies during Christmas, I had to freeze about a dozen. To our surprise they were just as delicious when we took them out of the freezer days to over a week later!
Thank you Judi!
This is one of my favorite recipes! I make these cookies every year. There many recipes like this one, but yours is so easy to follow and of course I love your writing! I use mini chips and only use 1.5 cups because, well, a lot more chips fit in the cup! Thank you and many Blessings to your family this holiday season
Thank you NanaDonna!
Can you use mini chocolate chips? If so, how much?
Hi Dianna. You could absolutely sub minis for regular. I would start out at a 1 1/2 cups and combine and then add more if the ratio seems off.
I use mini all the time because they distribute more evenly. I use 1.5 cups.
Easy and delicious! Beware of calories though… you’ll want more than one!