These cookies have a crisp golden brown outside and a perfect chewy texture.   You will love how the coconut adds to the chewiness and how amazing the chocolate-covered almonds make this taste like an Almond Joy candy bar!  

You’re in the right place if you are looking for a new yet simple cookie recipe!  This chewy almond joy oatmeal cookie is made from mostly pantry ingredients.   This recipe calls for chopped-up chocolate-covered almonds, but you can also use semi-sweet chocolate chips and almond pieces in this recipe.

Chocolate-covered almonds are my husband’s favorite treat, so he greatly enjoyed these almond joy cookies.

Ingredients Needed:

1 cup all-purpose flour

1/2 cup white sugar White Sugar

1/2 cup Brown Sugar

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 Salt

1/2 cup of shortening or softened butter at room temperature

1 Egg

One teaspoon of pure Vanilla Extract

1/2 cup Shredded Coconut

1 1/2 cups of quick-cook oats.

1/2 cup of chopped chocolate-covered almonds – dark or milk chocolate

Recipe substitutions:

You can use almond extracts for a stronger almond flavor.   You can also substitute almond flour for a gluten-free cookie.  Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require another egg to bind the flour.

Equipment

Oven

Mixing bowls

electric mixer or stand mixer

wire racks for cooling

cookie scoop

parchment paper

Instructions

1. In a medium size mixing bowl, mix the dry ingredients.  Flour, quick oats, salt,  baking powder, and baking soda.  Set Aside.

2. In a second mixing bowl, cream shortening or butter,  white sugar, brown sugar, egg, and vanilla, using a mixer at medium-low speed to medium speed.

3. Add in Coconut last, along with chopped chocolate-covered almonds.

4. Using a Cookie Scoop, drop 1-inch balls of dough onto a lined baking sheet and press down with a fork or spoon.

5. Bake for 10 minutes at 350 degrees.

6. Remove from oven and let cool for 5 minutes before removing the cookie from the baking sheet.

4.5 from 2 votes

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Chewy Almond Joy Oatmeal Cookies

These cookies have a crisp golden brown outside, perfect chewy texture, and tastes just like an Almond Joy Candy Bar!

Ingredients

• 1 cup all- purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1.5 cups quick oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup softened butter
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped chocolate covered almonds

Instructions

1. In a medium size mixing bowl, mix the dry ingredients.  Flour, quick oats, salt,  baking powder, and baking soda.  Set Aside.

2. In a second mixing bowl, cream shortening or butter,  white sugar, brown sugar, egg, and vanilla, using a mixer at medium-low speed to medium speed.

3. Add in Coconut last, along with chopped chocolate-covered almonds.

4. Using a Cookie Scoop, drop 1-inch balls of dough onto a lined baking sheet and press down with a fork or spoon.

5. Bake for 10 minutes at 350 degrees.

6.  Remove from oven and let cool for 5 minutes before removing the cookie from the baking sheet.

Storage:

These cookies should be stored in an airtight container for up to a week. You can also freeze these cookies in the freezer in an airtight container for up to three months.

Did you like these easy almond joy oatmeal cookies? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and tell me how you liked them!   You can find me on Facebook, Instagram, Pinterest, and Twitter.