Welcome to my innovative twist on almond joy cookies. This is the gut friendly, gluten free and better for you version that also happens to be chocolate coated (optional but highly encouraged).
I have been working from home full time for about five or six weeks now due to the lock down rules and I’m not sure about anyone else but the hunger is REAL. I was feeling very inspired to make some healthy snacks that are gut friendly and won’t cause a gassy or bloated stomach. My healthy almond joy cookies are the perfect working from home afternoon snack or sweet treat for when that 3pm craving hits.
Why you will love these Almond Joy Cookies
This version of almond joy cookies will have your heart after the first bite and you CAN go back for seconds because they are refined sugar free, gluten free and filled with healthy fats + collagen. The addition of collagen is optional but I find it really adds to the texture of the cookies which is a melt-in-your-mouth kind of vibe.
You can reduce the chocolate coating to a small drizzle or nothing at all, you have full permission to coat, dunk or eat bare!
How to Toast Coconut
If you’ve never toasted coconut before, then get ready to be mesmerized by the divine flavour you are about to experience. It really takes things to a whole new level in my opinion!
My step by step instructions on how to toast coconut:
- Prepare a clean baking sheet and preheat the oven to 170C.
- The amount of coconut you toast is completely up to you, you can start with as little as half a cup and increase to two cups or however much will fit on your baking sheet.
- Spread the coconut over your baking tray and place in the oven for six to eight (6-8) minutes.
- It is important to keep a close eye on the coconut as those tiny pieces are quite delicate and can burn very easily.
- Once nice and toasted, remove the tray from the oven and allow to cool completely before storing in an airtight container. It is very important that the coconut has cooled completely before storing because any warmth will create moisture which will spoil the coconut quite quickly.
It’s time to start toasting your coconut!!
If you have leftover toasted coconut (lucky you) store it away in an airtight container and use at a later time for topping icecream, yogurt or vegan chocolate mousse. Of course, if you are looking for another delicious but healthy recipe to make using toasted coconut then check out my toasted coconut slice recipe here.
Ingredients to make Almond Joy Cookies
Almond Butter – smooth, creamy and natural is how I like my almond butter and that means an ingredient list of 100% almonds (nothing else).
Toasted Coconut – Purchase desiccated coconut that is already toasted or see the step by step instructions above to DIY.
Coconut Flour – Found in most supermarkets this is an incredibly absorbent flour replacement and I don’t recommend substituting with anything else.
Collagen – the benefits are endless but it also provides this recipe with a nice little protein boost and vanilla flavour if you use my favourite collagen product, found here.
Coconut Sugar – Feel free to replace the coconut sugar with stevia or sugar replacement of your choice, I just love the caramelly undertones of coconut sugar, you can’t beat it IMO. I buy from Naturally Sweet Australia and have a code to save you $$ “BLONDE10”.
*For the full list of ingredients and method, see the recipe card below
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Almond Joy Cookies
- 40 grams dark chocolate*
- 1/2 tsp coconut oil
- Combine almond butter and coconut oil in a mixing bowl.
- Add toasted coconut, coconut flour, collagen, coconut sugar and salt. Mix everything together really well.
- Use a cookie scoop or spoon to scoop out 8 or 9 even sized portions onto baking paper and place in the freezer to set for 20 minutes
- Melt chocolate with 1/2 tsp coconut oil. Dip each bite/ball into the coconut mixture and return to the paper to set.
- Use any leftover chocolate to drizzle over the top for decoration.
Did you try these Almond Joy Cookies?
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