Creamy Almond Joy Bites – The Perfect Vegan Treat from One Green Planet

Ingredients for Almond Joy Cookies

• ½ cup dairy-free margarine (or coconut oil)
• ½ cup almond butter
• 1 cup packed brown sugar
• 1 tablespoon ground flax seeds
• 1 tablespoon corn starch
• 3 tablespoons dairy-free milk or plant-based alternative
• ½ cup water
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 ¼ cups all-purpose flour
• 3 cups old-fashioned or instant rolled oats (oatmeal)
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup coconut flakes
• 1 cup dairy-free semi-sweet chocolate chips
• ½ cup dairy-free mini chocolate chips (optional)
• 1 cup chopped almonds or pecans

How to Make Almond Joy Cookies

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the dairy-free margarine, almond butter, and brown sugar. Cream together until light and fluffy using an electric mixer or by whisking vigorously with a hand mixer.
3. Add the ground flax seeds, corn starch, dairy-free milk (or plant-based alternative), water, vanilla extract, and coconut extract (if using). Mix until all ingredients are fully incorporated.
4. In a separate medium bowl, combine the flour, oatmeal, cocoa powder, baking soda, baking powder, and salt. Whisk or stir until thoroughly blended.
5. Add the dry ingredients to the wet mixture and mix gently until just combined—don’t overmix.
6. Gently fold in the coconut flakes and dairy-free chocolate chips. For an extra visual touch, reserve some coconut and mini chocolate chips for topping each cookie before baking.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto ungreased baking sheets (lined with parchment paper or silicone mats) spaced about 2 inches apart.
8. Gently press the reserved coconut and mini chocolate chips into the tops of the cookies for decoration. Bake for approximately 9-12 minutes, or until the edges are set but the centers may still look slightly soft.
9. Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.