Almond Joy Cookies
I just love anything coconut! I use shredded coconut in both sweet and savory dishes. Try cooking your rice in coconut milk instead of water (or half water and coconut milk), or make some coconut roti bread as a side dish to Indian food!
I don’t love cookies, though. I know, insane! I am more of a salty food lover than a sweet tooth, and cookies are something I almost never bake, except when my kids ask me to please bake some. But add some coconut flavor to the cookies, and I’m sold! These are so delicious, I can eat a whole little bunch of them. Especially since they also have almonds in them, which are also a big favorite of mine.
Since I’m not really a chocolate lover, I’m swapping the chocolate for raisins next time. But if you love chocolate, go ahead and add as much chocolate chips as you want. These cookies are wonderful either way!
Almond Joy Cookies are inspired by the American chocolate “Almond Joy” which resembles the “Bounty” chocolate we have here in Norway but with almonds on top. SO GOOD!
Ingredients for about 30 cookies:
- 120 grams vegan butter, softened
- 120 grams softened coconut oil
- 1 cup coconut sugar (or regular white or brown sugar)
- 1 tbsp ground flax seeds (eller 2 ss aquafaba)
- 2 cups all purpose flour
- 1/2 cup shredded coconut
- 1 tbsp corn starch
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 100 grams vegan chocolate chips or chopped vegan chocolate
- 100 grams roughly chopped almonds, with the skins on
This is how you do it:
Set the oven to 350 F (175 C) and line two cookie sheets with parchment paper.
Whisk together vegan butter, coconut oil, sugar and flax seeds/aquafaba for a few minutes, until creamy. Add the flour, shredded coconut, corn starch, baking powder, salt and baking soda and mix well. The batter should be quite firm, but not dry. Add a little water (1-2 tbsp) if needed.
Mix in the chocolate and almonds, and make golf ball sized (or bigger or smaller, your choice) balls. Place the balls on the cookie sheets and press lightly down with a fork or your fingers. They will keep this shape during baking, so if you don’t press them down, you will get baked cookie balls.
Bake them in the oven for about 10-15 minutes, until the edges are lightly browned. Let them cool completely before moving them onto a plate or a cookie jar, so they don’t fall apart.
Serve with a nice cup of tea or coffee and enjoy!
TIP: use roasted coconut flakes instead of (or in addition to) the shredded coconut. This will give not only an even more coconutty flavor, but also a rustic and cool look to the cookies. Also add in 1 tsp coconut extract if you want the cookies to taste even more coconutty, this is totally recommended, but I can’t find coconut extract here in Norway.