Almond Joy Cookies

One of my all time favorite candies growing up were Almond Joys. There was always something about the combination of sweet coconut, crunchy almonds, and rich chocolate shell that spoke to my soul.

Almond Joy Cookies {gluten free, dairy free & refined sugar free} 1

Then this whole health conscious thing took over my brain and the ingredient label acted as some sort of supernatural repellent that shielded me from putting one in my shopping cart. Really, it burns my hand when I try, it’s the weirdest thing.

So after that happened, my only option was to figure out how to recreate as many desserts as possible that mimic such combinations in a healthier form. The problem is, since my blog is geared toward healthy recipes, creating desserts has started to become a real pain in the arse. Desserts that are loaded with sugar, white flour, butter and heavy cream are so much easier to make attractive but to create something that is actually healthy and still tastes good is damn near impossible.

Almond Joy Cookies {gluten free, dairy free & refined sugar free} 9

I’ve dealt with more failure than I care to admit but it turns out that cookies are a little easier to make healthy because the first time I tried, they turned out perfect. #score

Instead of using grains, I used almond meal from Trader Joes {which you could easily make at home by grounding up raw almonds with a food processor} and coconut flour. I also used almond butter and a touch of coconut oil in place of regular butter.

Almond Joy Cookie (7)

Dare I say this recipe is even Paleo friendly?

Regardless of classification, you would never know they are made without grains, dairy or refined sugar. The texture is thick and chewy, and they are full of chocolate, almond and coconut flavor.

Almond Joy Cookies {gluten free, dairy free & refined sugar free}

Just what the doctor ordered!


Almond Joy Cookies {gluten-free, dairy-free}

Click to Print this Recipe!


  • 3/4 cup almond meal
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup almond butter
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (I used raw, unfiltered)
  • 1 whole egg + 1 egg yolk
  • 3/4 cup shredded coconut, sweetened
  • 1/2 cup chocolate chips

Makes 16 medium-size cookies


In a medium size bowl, combine almond meal, coconut flour, salt and baking soda and sift together.
In a separate bowl, combine almond butter, honey, coconut oil, vanilla extract and egg then beat on high for one to two minutes.
Add coconut to wet mixture and stir until well combined.

Next, add the dry mixture to the wet by stirring in about a quarter of the mix at a time until all of it has been incorporated and a dough has formed. The dough will be thick and sticky.
Lastly, fold in the chocolate chips and then scoop out approximately tablespoon size portions of the dough and roll into a ball with your hands. Set each ball on the baking sheet with a few inches between.
Place cookie sheet in the refrigerator for at least 30 minutes (you can also refrigerate the dough before rolling into balls) and then remove and preheat to oven to 350°F.
Bake cookies in the preheated oven for 10-12 minutes or until light golden brown on the edges.
Allow to cool and then serve.
Total time: 30 minutes (+30 minutes to refrigerate dough)
Cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months and defrosted for twenty minutes before baking as directed above.

Almond Joy Cookies {gluten free, dairy free & refined sugar free} 3

Side note: Although these were inspired by Almond Joys, they don’t have the artificial almond/coconut flavor that is characteristic to the candy. Adding 1/2 teaspoon of almond extract and 1/2 teaspoon of coconut extract in place of the vanilla would probably imitate that flavor if that’s what you prefer.