Dark chocolate, coconut, and chopped almonds are the key ingredients in these delicious cookies. They serve as a delightful and vegan alternative to store-bought Almond Joy candy bars—especially for those following a plant-based diet—and offer a rich, satisfying flavor profile that many find superior to traditional milk chocolate versions.
Almond Joy Cookies [Vegan]
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
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- In a separate medium bowl, combine the flour, oatmeal, cocoa powder, baking soda, baking powder, and salt. Whisk or stir until thoroughly blended.
- Add the dry ingredients to the wet mixture and mix gently until just combined—don’t overmix.
- 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.
- 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.
- 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.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Tips & Notes
- You can substitute almond butter with other nut butters if desired, though the flavor profile will vary.
- For extra crispiness, consider adding a small amount of cornstarch or potato starch to the dry ingredients once they’re mixed together.
- If you don’t have coconut extract, simply omit it or use vanilla extract for full-fat coconut milk as an alternative flavor enhancer.
Enjoy these delicious, dairy-free cookies! They are perfect for those with dietary restrictions and make a wonderful homemade treat that captures the essence of the classic candy bar without any animal-derived ingredients.
