Soft, fudgy, and rich with cocoa, these Almond Joy Cookies (Gluten Free) are filled with melted chocolate, chewy coconut, and crunchy almonds that taste like your favorite candy in cookie form.
These Almond Joy Cookies are rich, chewy treats inspired by the classic candy bar, with plenty of chocolate, coconut, and almond flavor in every bite. The sweet coconut pairs with crunchy almonds and melty chocolate for a delicious combination of textures and flavors.
I’ve been on a chocolate, almond, and coconut streak lately, so these flourless chocolate almond joy cookies felt like the next recipe to try. For other similar recipes you have to check out my Almond Joy Cake, Joyful Almond Bars, and Almond Joy Macaroons.
Table of Contents
Why You’ll Love These Flourless Chocolate Almond Joy Cookies
- The gooey chocolate, sweet coconut, and crunchy almonds bring your favorite candy bar to life in cookie form giving these cookies an array of flavors and textures in every bite.
- The almond butter provides structure and nutty richness without wheat flour, creating soft, fudgy cookies from a naturally flourless dough.
- By using coconut oil or butter and verified chocolate chips make the recipe adaptable for dairy-free needs while preserving the same method.
Recipe Ingredients
Special Dark Chocolate Powder or Dutch-Process Cocoa – Adds a richer, more intense chocolate flavor compared to regular cocoa. Dutch-process also creates a darker cookie with a smoother, less acidic taste.
Shredded Coconut – Gives chew and natural sweetness. It pairs with almond and chocolate to bring classic Almond Joy flavor.
Slivered Almonds – These provide a crunchy topping and nutty flavor that complements the soft cookie base. Pressing them into the mounds before baking adds both texture and visual appeal.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Swap in Sweetened Coconut for Extra Chew – Sweetened flakes soften as they bake and give the cookies a stickier, chewier texture that’s more candy-like.
Use Natural Peanut Butter Instead of Almond Butter – Peanut butter adds a stronger, saltier flavor and blends well with chocolate and coconut. Make sure it’s stirred and free from added oils or sugar.
How to Make Almond Joy Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or Silpat mats, and set aside.
Step 2: In a medium mixing bowl, add the cocoa powders, brown sugar, almond butter, coconut oil, baking soda, shredded coconut, and chocolate chips. Add the eggs and mix until incorporated.
Step 3: Using a standard-size cookie scoop (1.5 tbsp), place 12 cookies on each sheet. Gently press 4–5 slivered almonds into the tops and sides of each cookie. Then, with the palm of your hand, slightly flatten the cookies (they don’t need much—just a light press) onto the prepared baking sheets.
Step 4: Place the sheets in the oven and bake for 10–12 minutes. The cookies will look very soft and slightly underbaked in the centers. They will firm up as they cool. Remove from the oven and allow to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
FAQs
Yes, chunky almond butter works in this recipe. It adds more texture and extra bits of almond throughout the cookie. Just be sure the dough still holds together when scooping.
No mixer is needed. The dough comes together easily in one bowl with a spoon or spatula. Since there’s no creaming step or flour to incorporate, mixing by hand works perfectly.
Storage Information
STORE these Gluten Free Almond Joy Cookies at room temperature in an airtight container for up to 4 days, or in the fridge if your kitchen is warm or humid.
If you’d like to keep them longer, FREEZE them in a single layer on a baking sheet first, then transfer to a zip-top freezer bag or an airtight container. They’ll stay fresh in the freezer for up to 2 months. To REHEAT, let them thaw at room temperature or microwave one cookie for 10 to 15 seconds for a soft, just-baked texture.
More Delicious Desserts to Try
Almond Joy Cookies (Gluten Free) Recipe
Ingredients
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp special dark chocolate powder or Dutch-process
- 1/2 cup brown sugar
- 1 cup almond butter - creamy or crunchy
- 2 tsp coconut oil or butter
- 1 1/4 tsp baking soda
- 1/2 cup shredded coconut
- 1 cup chocolate chips*
- 2 eggs
- 1/4 cup slivered almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or Silpat mats, and set aside.
- In a medium mixing bowl, add the cocoa powders, brown sugar, almond butter, coconut oil, baking soda, shredded coconut, and chocolate chips. Add the eggs and mix until incorporated.
- Using a standard-size cookie scoop (1.5 tbsp), place 12 cookies on each sheet. Gently press 4–5 slivered almonds into the tops and sides of each cookie. Then, with the palm of your hand, slightly flatten the cookies (they don’t need much—just a light press) onto the prepared baking sheets.
- Place the sheets in the oven and bake for 10–12 minutes. The cookies will look very soft and slightly underbaked in the centers. They will firm up as they cool. Remove from the oven and allow to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Wow 🙂
Oddly enough I don’t like almond joys even though I love every ingredient in it. No idea what is really in that candy. These look like an absolutely amazing alternative. Can’t wait to try, pinned 🙂
Thanks Sherri! I think you’re going to love these!
How smart of you to incorporate almond butter into almond joy cookies! Love this idea–these cookies look fab!