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.
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209 comments on “4-ingredient Almond Joy Cookies”
These cookies are so easy and gluten free makes it even better. Make sure you dampen your hands when forming them and I press down on them before baking. These are probably the only cookies that taste better if you over bake them a little. Everyone loves them.
Super easy and delicious my gluten-free child has been craving cookies! I work full time and struggle to find the time to make her special treats ( buying gluten-free is expensive) this was easy to throw together, and didn’t require a lot of measurements or ingredients.
Delicious but cooked 18 minutes
Will definitely make these again
I made the cookies but substituted the chocolate chips with dried cranberry for fewer calories. The cookies are sweet, crunchy and the cranberry cut down on the sweetened. the cookies are delicious.
They turned out tasty but my suggestion is push them pretty flat and kinda dark around edges! Will make again
My family absolutely loves them! My son in law even took one home for breakfast!
I love these cookies and I have found a way to make placing them on the cookie sheets easier. I fill up mini muffin tins and then flip them over onto the parchment covered cookie sheets. They space them evenly, and they are uniform in size. It is also a lot less messy.
I like your idea! Can you be more specific, please? Do they not stick to the mini muffin tin? How do they come out?
That is a great idea…thanks for sharing.
The cookie is very good, but please put in your recipe that you need to spray the parchment paper with Pam. I had to throw the first batch out.
Mine came out perfect on the parchment paper. They loosen as the cool.
Easy and delicious!!!!
Made these 2x already this fall… both times very tasty, but how do you keep them from sticking to the parchment. I don’t end up with cookies at all… more like chewy mush.
I experienced the same issue…any suggestions