What is better than the combination of almonds, chocolate and coconut? These Almond Joy Cookies are reminiscent of Samoa Cookies but without the shortbread. This is a lovely dessert or snack that is dairy-free, gluten free and paleo friendly.
Do you remember Almond Joy candies? Oh my goodness. I am a lover of anything chocolate and coconut. Growing up I was the only one who really cared for Almond Joys, so there was not much competition during Halloween candy trading season.
These cookies are simple to make and are sure to satisfy any sweet tooth. First, I toast the coconut flakes over medium heat with a 1/2 tsp of cinnamon. Then, stir frequently so that the coconut does not burn. Once the coconut is toasted I will remove them from the heat and add it into my food processor. Next, add in 1 cup of dates, 1/4 cup of raw almonds, 1/4 tsp of salt and 2 tablespoons of maple syrup. I’ll pulse the mixture a few times until the almonds are nicely chopped and it is a smooth mixture.
I will then take out spoonfuls and roll them out so that I can wrap them around to form a circle. As I make them I will place them onto a baking sheet lined with parchment paper. I’ll repeat this process until there are 10 rings. Then, pop the baking sheet into the freezer to firm up while you prep the chocolate.
In a microwave safe bowl I will add the chocolate chips and coconut oil. I’ll put it in the microwave for 30 second increments and stir each time until the oil and chocolate is nicely melted and combined. Simply remove the cookie sheet from the freezer and then drizzle the chocolate on top. For the finishing touch, sprinkle some more coconut on top before the chocolate hardens. Place the sheet into the fridge so the cookies can firm up. You can store these in an airtight container in the fridge for up to 1 week.
Almond Joy Cookies
- 1 cup of dates
- 1/4 cup of raw almonds
- 1 cup of unsweetened coconut flakes
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tablespoons of maple syrup
- 1/3 cup of dark chocolate (Hu Kitchen gems are great and Paleo)
- 1/2 tsp coconut oil
- Toast the coconut flakes in a pan over medium heat with the cinnamon and stir frequently to prevent burning
- Add the coconut, dates, almonds, salt and maple syrup to a food processor and pulse until nicely combined and almonds are chopped up into small bits
- Take out generous spoonfuls, roll them out and form into circles on a baking sheet lined with parchment paper. You should get about 10 cookies.
- Place the baking sheet in the freezer to firm up while you prep the chocolate
- Place the chocolate and coconut oil in a microwave safe dish and pop it into the microwave for 30 second increments while stirring until the mixture is melted and well combined
- Remove the cookies from the freezer and drizzle the chocolate generously over them
- For the finishing touch you can sprinkle additional coconut on top before the chocolate hardens
- Store in the fridge in an airtight container once they are completely cooled for up to 1 week