These almond joy cookies are pure bliss. They are a treat. With sugar and butter (well, vegan butter) and all those ingredients you should eat in moderation. Which is why you only make these for special occasions when you have a lot of other people there to help you eat them—which is code for don't make these during a break-up or when you are home alone! Because these babies are delicious and addictive. Consider yourself warned.
The base cookie here is the perfect blend of a little soft and a little crunchy. You can make these vegan as I have written the recipe or a combination of vegan and regular ingredients. Making these with the vegan butter and a flaxseed mixture as the egg will make them a much more heart healthy and lower cholesterol option. You will not taste a difference between the two.
Start by preheating your oven and chopping up your raw almonds and chocolate bar.
Then make your flaxseed meal egg. Set it aside for 5 minutes to thicken.
Mix your dry ingredients and set aside. Next, in your stand-up mixer cream your wet ingredients, including the flaxseed egg, for 2 minutes. Lower speed and slowly add in your dry ingredients. Mix just to combine.
You know how much I love my standard Kitchenaide stand-up mixer. It's nothing fancy and has served me well for the past 10 years, with no sign of slowing. They are well worth their money. Here is a link to the model I have.
Gently stir in the coconut flakes, chopped chocolate (or chocolate chips) and chopped raw almond pieces. Then, using your handy levered ice cream scooper, scoop out a dozen cookies onto your lined sheet pan, leaving plenty of space in between to spread a little. Using clean fingers, lightly press down to flatten just a bit.
Here's a link to my ice cream scooper, which if you are a fan of the blog then you know I use it in my baking all the time...I guess I use it for my soy ice cream all the time as well.
Bake for 13-15 minutes, just until they start turning dark around the edges. Remove from the oven and let sit for 5 minutes. Transfer to a cooling rack and move on to your next batch.
These are everything you love about one of your favorite candy bars wrapped up in a delicious gluten-free and vegan cookie. Definitely a new favorite in our household and I am sure it will be in yours as well. Use the comment section below to tell me what you think.
Time: 1 hour
1 1/2 c. gluten-free all purpose flour (I like Cup4Cup brand)
1 tsp. baking soda
1/2 tsp. kosher salt
1 tbsp. flaxseed meal
3 tbsp. water
1/2 c. vegan stick butter, softened
3/4 c. unsweetened almond butter
1/4 c. vegan granulated sugar
1/4 c. coconut sugar
1/2 c. vegan brown sugar
2 tsp. vanilla extract
1/2 c. raw almonds, roughly chop
1/2 c. dark or bittersweet vegan chocolate chips or 2 oz. vegan dark chocolate, chopped
3/4 c. large unsweetened coconut flakes
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a silicone mat.
In a small cup, combine the flax egg ingredients. Let sit for 5 minutes.
In a bowl, add all dry ingredients and mix to combine.
In your stand-up mixer with paddle attachment, mix all wet ingredients, including the flax egg mixture. Mix for 2 minutes until it forms a creamy consistency. Slowly add in the dry ingredient mixture just until combined. Remove from mixer and carefully stir in the chopped almonds, chocolate and coconut flakes with a wooden spoon.
Using your levered ice cream scooper, scoop out a dozen cookies onto the sheet, leaving plenty of space between. Slightly flatten with your fingers before putting into the oven.
Bake for 13-15 minutes, until lightly brown around the edges. Remove and set on cooling rack.
Makes approx. 25-30 cookies.