If you’re like me, you love Almond Joy and Mounds candy bars. They’re kind of old school. Which one did you love the most? Personally I was the Mounds girl, only because anything with nuts was not in my childhood wheelhouse of textures and tastes. As I’ve matured, of course nuts sit center stage. I almost can’t eat anything without adding some kind of nut. I love walnuts, almonds, pistachios, peanuts, macademia, hazelnuts, pinenuts, pecans . . . you name it, I love it. My father was a “nut” nut. I’d watch him deftly crack nuts with the nut cracker and gently remove the meat from the shells in one solid piece. It would take me multiple cracks and much effort to even get a morsel from the shells. Maybe that explains why he was such a good dentist, he practiced on nuts! These days few people crack their own nuts. Shelled nuts rule the aisles and in all varieties.
Back to the cookies . . . because that’s why you’re here! These are amazing cookies. I might even go as far as to say that I think I’ve found my new favorite cookie. That is saying a lot because I’ve enjoyed many wonderful cookies over the years like the Monster Cookies, the Oatmeal Chocolate Chip Cookie Bars or the Chocolate Mint Truffle Cookies here on the blog. We all have love affairs with cookies. What is it about cookies we love so much? I think it has a lot to do with the portability of the little darlins’. They fit neatly between your fingertips and require only a few bites to finish. They can be crunchy and chewy, soft and moist, sweet and salty all at the same time.
This cookie is no exception. Because they are made with coconut oil, the resulting texture is soft and chewy just the way we want them. I use whole wheat pastry flour and oatmeal for added fiber, but like all my cookie recipes, these are not low calorie. They’re full of sugar, chocolate, coconut and almonds . . . four super caloric foods all combined into one luscious cookie, all to remind you of an Almond Joy candy bar. Doesn’t get much better than this. Enjoy every bite.
- Almond Joy Cookies
- 1 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, softened
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup old fashioned oats
- 3/4 cup dark chocolate or semi-sweet chocolate chips
- 1/2 cup shredded coconut
- 1/2 cup sliced toasted almonds
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Whisk together white whole wheat flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat together softened coconut oil, brown sugar, and granulated sugar in a bowl of a stand mixer. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.
- Add the flour mixture and beat on low, mixing only until just combined. Don't overmix.
- Stir in the oats, chocolate chips, coconut and almonds
- Scoop 2 tablespoons of dough for each cookie and form into a ball. Place onto prepared baking sheet, spacing at least 2-inches apart.
- Bake at 350 degrees F for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well.