Grain Free Almond Joy Cookies
The flavors of an almond joy candy bar in cookie form without all the unhealthy additives or preservatives!
Recipe type: Dessert
Serves: 38-40 cookies
  • Cookie Dough:
  • Note: I didn’t have enough coconut oil on hand (sorry!) to keep it strictly Paleo so I used Earth Balance - a blend of palm fruit, canola, safflower, flax and olive oil.
  • 1½ sticks (12 oz) non-dairy butter or coconut oil (I used Earth Balance Soy Free Spread)
  • ⅔ cup + 4 tablespoons (6 3/5 oz) organic cane sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon GF almond extract (I use Frontier Organic extracts)
  • 1 teaspoon GF coconut extract
  • ¼ cup (2¼ oz) almond paste (I use Love ’n Bake GF brand), room temperature
  • 4 large eggs
  • 1 cup (3 oz) shredded sweetened coconut
  • 2⅓ cup (10 oz) coconut flour
  • Glaze:
  • ¾ bag (about 9 oz) of Enjoy Life dark chocolate chips
  • Topping:
  • Sliced Almonds, toasted
  • Shredded Coconut
  • Note:
  • My boys snuck a few cookies (per usual) so I was short 5 cookies and because I ran out of coconut flour (!) I used tapioca starch…you will see a little “T” on the bottom of 4 cookies. If you prefer the tapioca/coconut blend (used 6 oz. coconut flour + 10 oz. tapioca starch blend) then add 2-3 minutes of baking time since they don’t absorb the fat and egg as much as all coconut. The coconut/tapioca flour blend has a bit more crumb that only using coconut flour.
  1. Preheat oven to 350 degrees F (177C). Line two baking sheets with parchment paper or silpat.
  2. For the dough:
  3. In a stand mixer fitted with a paddle attachment, or handheld electric mixer, cream buttery spread, and sugar for 1-2 minutes until light and fluffy. Add kosher salt, almond extract, coconut extract, and almond paste, beat until almond paste is smooth. Add eggs, one at a time, after blending in each then add coconut. Add flour and mix until just blended. Fold in any remaining flour or “butter” from the bottom of the bowl.
  4. Using a small sized ice cream scooper (about a heaping tablespoon full), scoop out dough and roll into a ball between your palms.
  5. Note: I weighed each cookie (26 grams each) to ensure even baking since new to solely using coconut flour.
  6. Bake cookies for 9-11 minutes. They will look similar in color with the bottoms golden brown. Careful lifting the hot cookies, they are very soft. Let cool on the baking sheets for 30 minutes then transfer onto a wax paper lined cooling rack. Set aside.
  7. Note: If using silpat liners check the cookies at 9 minutes.
  8. Meanwhile, prepare chocolate glaze. Set a medium saucepan filled with 2-3 inches of water on medium heat to simmer, when simmering place a heat-proof glass bowl directly over (making sure the water does not touch the bottom of the bowl). When the bottom of the bowl appears steamy add chocolate chips. Let it melt a minute or two before blending. Continue to blend until most have melted. Remove from heat, the residual heat will melt remaining chips. When slightly cooled (bowl should be warm to the touch, not hot) dip each cookie halfway into the chocolate and place on wax paper. Add two almond slices and sprinkle shredded coconut on top. Chill for about an hour to set before eating. These are also freezer friendly up to two weeks (sealed in a freezer-safe container with cookies stacked between wax paper), and also will remain fresh covered at room temperature for up to 2 days or refrigerated up to 5 days.
Recipe by From Jessica's Kitchen at