It will come as no surprise that coconut is one of my favorite ingredients. I think it is delicious in both sweet and savory foods – I actually may even prefer it in savory – but these are an exception. The coconut, along with the chocolate and almond, marry well to make some of the most fantastic cookies I’ve ever made.
Almond Joy Doughy Cookies
makes about 3 dozen cookies
Ingredients:
- 1 c. homemade almond butter
- 1/2 c. dark brown sugar
- 3/4 c. powdered sugar
- 1/2 c. non-dairy whipped butter spread (regular butter is fine)
- 1/2 t. almond extract
- 1 t. coconut extract
- 1 t. baking powder
- 1/2 t. baking soda
- 3/4 t. salt
- 1 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 3/4 c. mini chocolate chips
- 1 c. unsweetened shredded coconut
- 1/2 c. unsweetened vanilla almond milk (regular milk is fine)
With a mixer, beat together almond butter, sugars, butter and extracts.
In a separate bowl, mix together baking powder, baking soda, salt and flours.
Add dry mixture to mixer bowl a little at a time. Beat until fully incorporated. Repeat until dry mixture is fully mixed with wet ingredients.
Dough may seem a little mealy. Add in almond milk 1/4 c. at a time until a dough forms.
Once dough is formed, stir in chocolate chips and coconut.
Refrigerate dough for about 30 minutes.
Preheat oven to 350.
Scoop using a tablespoon measuring spoon and place on ungreased cookie sheet (or you can use a sheet lined with parchment). Leave about a half inch between cookies because they will spread a little.
Bake for 10-12 minutes. Not a minute longer. This is the key to keeping them super soft!
Let cool for a few minutes on cookie sheet before transferring to cooling racks.
Try not to eat them all while transferring to cookie sheet to cooling rack.
Drizzle with melted chocolate if you wish. This will make them more “almond joy” like. But you don’t have to – they are great just the way they are.
