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.
Don’t leave without checking out these other delicious recipes! Salted Caramel Rice Krispies Treats | Easy Banana Pudding Cookie Cups | Mini Cherry Cheesecake Tacos | Watergate Cookies
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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205 comments on “4-ingredient Almond Joy Cookies”
I wonder how these would turn out if after you bake them, and let them cool a bit, you dipped them in chocolate, virtually turning them into a chocolate-covered Almond Joy candy treat. I might have to try this soon.
I have these in the oven now, can’t wait to try them
I just made them for a family gathering on the 4th. The bottoms are somewhat sticky even after baking, so had to think of a way to box them for taking to the potluck. (I turned them back to back.) They are good, but somewhat bland. I think next time I’ll use the salted almonds hoping that might help. Then again my taste buds aren’t the same, so it’d be interesting to hear what others think.
So yummy! These are also so easy! I had no sticking issues like I thought I would. The parchment paper worked wonderfully.
Do you think these would do well pressed into a 9×13 pan to be cut into bars after baking?
Sounds like a good idea, but I have never tried it. Let me know how it turns out.
I’ve done them as a bar. They turned out great!!!
As a bar they would be like making magic bars. Same ingredients but graham cracker crust and no almonds.
I made these yesterday and ended up with 4 dozen plus 3. They were a big hit. Only change I made was to use one 7 oz. bag of unsweetened coconut flakes and one 7 oz. bag of sweetened. They were just the right amount of sweetness for us.
Can this be made into a lower carb cookie?
does it have to be in a red bowl, can i use a blue or green bowl for the 4 ingredient Almond Joy Cookies. lol
Groannn-lol
I used a green bowl, but they didn’t turn out as well….
I mad these for Christmas and my mom said they need to be my new “go to” cookie! So good and simple to make!
Spray your parchment paper with Pam so they do not stick. My first batch had yo be tossed because they stuck to the parchment paper.
A tsp of coconut oil would also work to grease the pan. I don’t like the expense of parchment paper unless it’s a necessary step. I don’t like the unhealthiness of Pam or shortening or oils. I always grease with real butter, olive oil, or coconut oil because they are healthier than alternatives. Coconut oil would pair nicely with these cookies. 😉
I found that using plain parchment ruined them! The middles of most of the first batch were hopelessly stuck to the parchment. I used my Silpat for the remaining batches and they came off without any issues. I’d also add a bit of almond extract the next time.
I reuse my parchment paper
Pam has no calories and just as healthy
I wish I had read this before I made mine, they should put tips in the recipe about how to keep them from sticking to the parchment paper.
Just made these and had no problems with them sticking to the parchment. Didn’t spray it with anything.