Almond flour, shredded coconut, chocolate, and oats make up the base for these Almond Joy Oatmeal Cookies. A soft and chewy gluten-free cookie that’s loaded with texture and flavour!
I’m going to start this post with a confession that you have to promise you won’t judge me for. Ready? Okay…
I’m not a huge fan of chocolate chip cookies. That’s not to say that I don’t enjoy them, but they’re not my favourite as far as cookies go — that title belongs to chocolate chip oatmeal cookies.
Remember how I went on and on about being huge on textures in my granola post? The same thing applies to cookies. I prefer denser, chewier, heartier cookies to the smooth and buttery kind that melt in your mouth… which is why tossing in some oats is a must.
Chocolate is another must, although I do have to admit to really warming up to raisins in my old age (read: I’m not really that old). In fact, sometimes I’ll actually choose those over chocolate chips when it comes to picking my cookie add-ins. I know, I know… The younger me would be scoffing at the current me as well, which is why I’m going to stop talking about my strange preferences and start talking about these cookies instead…
… with ‘these cookies’ being Almond Joy Oatmeal Cookies; named for the simple fact that they contain almonds, coconut, and chocolate… just like an Almond Joy bar.
Can I tell you a secret? Another confession? I’ve never actually eaten an Almond Joy bar before… which is entirely my country’s fault, since I’m pretty sure they’re not sold up here in Canadaland. That being said, I have no idea whether or not these cookies do justice to the original bar, but calling them Almond Joy Oatmeal Cookies was a lot more convenient than calling them Almond, Coconut, & Chocolate Oatmeal Cookies, so you’ll have to forgive me for that one, alright? I’ll give you a cookie if you do…
… or a stack of cookies since I’m currently swimming in them thanks to the fact that I burned the first batch. But never mind my [occasional] culinary ineptitude — I made a few tweaks to the second batch and it came out even better than the first. See? There’s a little bit of good to be found in every situation. Or in this case, a lot of good…
These cookies are soft, chewy, and loaded with texture. They melt in your mouth while still giving you a little bit of something to chew on, with each coconutty bite being punctuated by a delicious burst of dark chocolate… And can I get any weirder with my descriptions? 😯 Bear with me…
They’re made with almond and coconut flours, making them gluten-free for those who are trying to avoid it, yet completely irresistible for those who don’t have to worry about it. The coconut flavour isn’t overwhelming, but it’s definitely detectable. The dough itself isn’t overly finicky, so you don’t have to worry about over-mixing it and ending up with hockey pucks in place of cookies, but it does require a little bit of chilling time to help it set so that it doesn’t melt all over the place and form one giant mound instead of cute individual cookies.
Aaaaaaand I think I’ve rambled on long enough, so I’m going to end by saying… These cookies — they’re amazing and you really need to make them.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Almond Joy Oatmeal Cookies
- Total Time: 20 mins
- Yield: 12 cookies 1x
Ingredients
- 3/4 cup (60 g) old fashioned oats
- 1/2 cup (56 g) almond meal/flour
- 2 Tbsp (14 g) coconut flour
- 1/4 cup (20 g) unsweetened shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (48 g) coconut palm sugar*
- 2 Tbsp (40 g) honey
- 1 large egg, lightly beaten
- 2 Tbsp (15 ml) coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 cup (42 g) dark chocolate chunks/chips
Instructions
- In a large mixing bowl, combine oats, almond flour, coconut flour, shredded coconut, baking powder, salt, sugar, and honey.
- In a smaller mixing bowl, whisk together egg, coconut oil, and vanilla extract. Add to dry ingredients and mix until well combined. Fold in chocolate chips.
- Place bowl in fridge and chill for a minimum of 30 minutes.
- When ready to bake, preheat oven to 350F (176C) and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown.
- Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely.
Notes
* you can also sub with brown sugar
- Prep Time: 10 mins
- Cook Time: 10 mins
Wow!! Delicious! I made this recipe tonight and I’m very happy with the result, I followed the recipe exactly as it is and I will try next time with stevia to see the results and make them sugar-free… I’m glad I found this website, till know I have made: Flourless brownies, No bake brownie batter truffles and these cookies and all are simply amazing!
Thanks so much for your kind words, Daniela! I’m so glad you enjoyed all the recipes 🙂
Can’t remember if I ever commented on these. They are soon good! I make them more than I should 😉 My changes are 2 tsp almond extract (I LOVE almond), zipping the oats in the blender a few times, and using rice syrup instead of honey. I do a mix of half milk and half dark mini chocolate chips. Everywhere I take these people ask for the recipe!
I’m so glad you like them, Marney! Thanks so much for taking the time to let me know and for sharing the changes you make!
This recipe is AMAZING! Not only do I love it, my husband and toddler love the cookies! Making another batch right now–but I’ve learned to double it 😉 Also, I have never put in the coconut flakes, personally because I’m not a HUGE fan, and they turn out great!
I’m so glad that you made them and that you and your family are fans, Cassie! Thanks so much for the great review 🙂
In the process of making these for the first time, my mix was very dry, is that right…also they haven’t spread out like a cookie would but stayed in the pattie shape? This is a first for all these ingredients and measuring with cups so i guess its a learning curve…hope they come out all right tho:-)
These are so dang good!! I made them for my husband & boys to take on a camping trip because they’re more substantial than regular cookies (and this is probably the only halfway nutritious thing they’ll eat), but I’m not sure how many will actually make it out the door 🙂 YUMM!!
Thanks so much for sharing this recipe! These turned out absolutely divine. They may now be my favourIte gluten free cookies!
I’m glad that you like them, Elizabeth! Thanks so much for taking the time to let me know 😀
Found your recipe and this website on google. Made them tonight, they were amazing- and this coming from someone who is not a fan of cookies at all. Added 1.5 tbsp of cacao powder and used maple syrup instead of the honey (just because we don’t use honey in our house).
they are perfection, crispy all the way around but soft inside.
Made this today…wow. they really do taste like an almond joy!!! I was impressed by this. I used truvia baking blend instead of conut sugar, but otherwise followed the recipe exactly. Tasty. I will add that my cookies were “puffy” like another commenter, & not flat like your pics, but still tasted great!
This is a great recipe! Thank you so much. We ate one batch and had to make another the next day! My kids didn’t even suspect it was gluten free. I don’t like gluten free flower mixes, so I love the fact that almond meal and oats is all that’s needed. I also like that the cookies are not overly sweet. We’ll make those many times, I am sure! Thanks again!
I’m glad to hear that you and your family loved them, Ellen! Thanks so much for letting me know 😀
Just made these! They turned out great! I did make two changes. I only used 1 Tablespoon of coconut flour bc I have read about coconut flour needing a lot of liquid to work correctly. Also, my daughter does not like the consistency of baked goods with almond flour so I only used 1/4 cup of almond flour and balanced it out with 1/4 cup of Glutino All Purpose GFree flour instead of using all almond. Everything else I did the same and they are absolutely awesome. Thank you !
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I made these yesterday and they are delicious! However, I have one question. Mine did not spread out at all like a cookie, I actually smooshed them down after they came out of the oven. Is there a trick to making them more cookie-like in that way? Still tasted amazing, but mine did not turn out as pretty as yours! Thanks for sharing!!
Almond joy fan girl right here! Mmm, that coconut and chocolate combo is SO good. I’ve had several oatmeal cookie cravings recently and these sound delicious! Pinning!
Those look amazing! I wish I could make a batch today.
These cookies look so tasty! I have always loved the almond joy flavor so I’m sure these would be right up my alley!
These look so good! I need a few additional things before I can make them but YUM!
these look totally delicious, im a massive almond joy sucker. definitely craving one of these cookies right now!
Shredded coconut is ALWAYS A GOOD IDEA! Almond joy is one of my favorite candy bars, so this looks heavenly….ethereal…? 😀
Drool worthy 🙂
Oh these look so delicious! You know I love almond joys!! 🙂
I loooovvee chocolate chip cookies, love love love them. They MUST be soft and slightly chewey for me, and DEFINITELY not hard. I don’t like hard flat cookies. With that said, I also love oatmeal cooking and once again you’re in my mind this week because JUST yesterday I was thinking that it’s time to make a cinnamon oatmeal raisin cookie because it’s been MUCH too long since I’ve had one!! I will have to use this recipe and swap the chocolate for raisins! Don’t tell anyone that I said that though, or my chocolate crazy cover will be blown.
You’re not missing much with the Almond Joy, I had a bite when I was like 10 and didn’t like it. Given I also didn’t like coconut back then, but now I cannot get enough!! I had a “healthier” almond joy recently that made my brain do a back flip and inspired me to create my own candy bar. Stay tuned. HA.
looks so delicious. I love almonds and chocolate. Happy Saturday SITStah’s!
never tried an Almond Joy bar either buuut the combo of almonds, chocolate and coconut brings me plenty of joy…cheesy but extremely true! Like you I definitely prefer oats in my cookies- aside from texture, they add a much heartier flavor. As much as I love chocolate, I am one of those weirdos too who enjoy raisins in her cookies…especially when oats and cinnamon are involved. High 5 to my fellow raisin lover 😉
ZOMG these look amazing, I will be making them ASAP. This is a big compliment because I’ve really been disliking baking cookies lately. I think I get bored when forming the balls (your giant cookie helped with that problem). Have a GREAT weekend 🙂
I think these were the first cookies I’ve made in a good handful of months… I’m not a huge fan of the shaping process either, which is why I stick to smaller batches instead of 2 or 3 dozen.
I’ve always loved Almond Joy growing up but nowadays I try to eat less candy bars. These cookies look so yummy! I’m glad you created a healthy version of something that I have always enjoyed!
I’m not a big fan of chocolate chips in cookies either. I’d much rather have white chocolate chips or even the dreaded raisins. And yes to the oats. Always in cookies. I love the chewier texture.