Almond Joy Cookies

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

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.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

Start by preheating your oven and chopping up your raw almonds and chocolate bar.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

Then make your flaxseed meal egg. Set it aside for 5 minutes to thicken.

Flaxseed egg

Flaxseed egg

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.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

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.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

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.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

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.

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com
Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com
Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com
Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

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. 

Gluten-free and vegan Almond Joy Cookies. Find the recipe and sign up for your free compassionate lifestyle download on the blog at www.fernsandpeonies.com

Time: 1 hour

Ingredients:
Dry:
1 1/2 c. gluten-free all purpose flour (I like Cup4Cup brand)
1 tsp. baking soda
1/2 tsp. kosher salt

Flax Egg:
1 tbsp. flaxseed meal
3 tbsp. water

Wet:
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

Additions:
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
 
Directions:
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.

Print the recipe!