Vegan Almond Joy Cookies - these are perfect for the holidays! 1 Bowl Crisp almond flour and coconut cookies with hidden chocolate in the middle, topped with almond slivers! 1 Bowl, no big appliances or whipping up butter and sugar. Gluten-free grainfree

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Total time: 42 minutes
  • Yield: 10
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1 cup almond flour (superfine blanched almond flour or you can use natural almond flour but the color of the cookies will be slightly different)
  • 3 tablespoons tapioca starch (or use potato starch)
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons powdered sugar or sugar of your choice like cane sugar, coconut sugar will add some color
  • 2 tablespoons shredded coconut

Wet ingredients:

  • 1 tablespoon semi solid coconut oil
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons maple syrup

To add later:

  • 1.5 to 2 ounces of large chocolate chunks
  • 2 tablespoons of chopped almonds or slivered almond

Method

  1. Add all the dry ingredients to a bowl and mix really well. Press and mix to break any almond flour lumps.
  2. Melt the coconut oil and add it to the dry ingredients alongside maple syrup and vanilla extract.
  3. Mix everything until you get a soft dough. If the dough is slightly too stiff, add in one teaspoon of maple syrup and mix in. If the dough is too sticky, chill for 15 minutes.
  4. Take equal portions of the dough in a cookie scoop or using a spoon into your hand, roll it into a ball. Place a large chocolate chunk in the middle and press the ball around the chocolate chunks and then press it onto a parchment lined baking sheet to flatten into a disc.
  5. Repeat for all of the cookie dough, then top the cookies with the slivered almonds and press them in.
  6. Preheat the oven to 330 degrees Fahrenheit(165c). Once preheated, place the baking sheet in the oven and bake for 12 to 14 minutes. It depends on the type of your baking sheet and your oven.
  7. Check it around the 11-12 minute mark. If the cookies have spread and starting to turn golden on the edges they're done, remove them from the oven. Otherwise you can bake for another minute or two. Remove the cookies from the oven and let them cool for 10 minutes and remove from the baking sheet.
  8. To make them somewhat crispy, you can bake them a bit longer. To make them fudgier you can bake them a min or so less than the baking time. Experiment based on your oven and your preference for the cookies.
  9. Store them on the counter for up to a week and refrigerate if you want to keep them for longer.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.