Almond Joy Cookies
Albert Wood
Almond Joy Cookies, a treat that perfectly encapsulates the classic flavors we adore. Almond Joy Cookies that are a delightful mix of textures — chewy, chocolatey, and gloriously coconut-infused with the sweetness and depth of Vermont Maple Sugar. Whether enjoyed warm from the oven or shared with loved ones, these cookies are a testament to the joy found in every bite. Get ready to savor the foodie magic!
Almond Joy Cookies
Rated 5.0 stars by 1 users
Author:
Al Wood
Cook Time
9-12 minutes
Ingredients
- 1 ⅛ cups all-purpose flour (1 cup plus two tablespoons)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
-
⅓ cup Wood’s Maple Sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups semi-sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- ¾ cup sliced almonds (optional)
Directions
- Preheat oven to 350° F
- Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
- Use a mixer to cream, butter, and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
- Using 1 ½ tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9-12 minutes. Allow them to cool for ten minutes before moving to cookie-cooling racks.
Recipe Note
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter; don’t forget to soften it.
- Cream the butter and sugar until light and fluffy; however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.