3 Ingredient Almond Joy Cookies Food

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}

Steps:

• Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
• Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
• Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
• Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALMOND JOY MACAROONS! EASY 3 INGREDIENT RECIPE!

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine coconut flakes and sweetened condensed milk.
• Roll into 1 inch balls and place on lined baking sheet.
• Bake for 8-10 minutes or until light golden brown flakes appear.
• Allow to cool on baking sheet for 15 minutes.
• Place chocolate spread in a small microwave safe bowl and microwave for 10-15 seconds.
• Drizzle heated chocolate over Macaroons. Allow to set for 10 minutes to allow chocolate to set.

MY FAVORITE ALMOND JOY COOKIES - LIGHTER

Steps:

• Preheat oven to 375 and prepare cookie sheets with parchment paper.
• Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
• Combine flour, baking soda, and salt. Set aside.
• Using stand mixer, cream butter and sugars until light and fluffy.
• Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
• With your mixer turned to low, add dry ingredients until flour is incorporated.
• Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
• Drop with a cookie scoop (1.5T) onto cookie sheet.
• Bake 10-12 minutes until golden brown on edges.
• Cool for 1 minute before removing to wire rack to cool completely.