Description
Indulge in the deliciousness of these Small Batch Almond Joy Cookies with a perfect blend of coconut, almonds, and chocolate in every bite.
Ingredients
Scale
Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Additional Mix-Ins:
- 1/3 cup sweetened shredded coconut
- 1/4 cup chopped almonds
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg yolk and vanilla extract until well combined.
- Combine dry ingredients: Stir in the flour, baking soda, and salt until just incorporated.
- Fold in mix-ins: Gently fold in the shredded coconut, chopped almonds, and chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet and bake for 9 to 11 minutes until golden.
- Cool and serve: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can toast the coconut and almonds for enhanced flavor.
- Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
