These simple Paleo Almond Joy Cookies are a great holiday treat! With just 5 ingredients, these will be ready in no time!
We’re starting by making our own sweetened condensed coconut milk. It’s easier than you think, I promise! All you need is a can of full-fat coconut milk and a bit of real maple syrup. Stir those two together in a pot and bring to a simmer for about 20 minutes and you’ll have a thick mixture that will be the binder for these cookies.
Up next is some unsweetened shredded coconut, slice almonds, and a few chocolate chips. You have a few options here for what type of chocolate you’d like to use. You could use stevia sweetened chocolate chips, 85% dark chocolate chips, or 100% chopped dark chocolate. Whatever you choose will be perfect!
The key to these cookies is to chill the “dough” thoroughly before baking or they will melt into one large puddle. While still delicious it’s not the cute little cookies we’re going for here. You’ll want to scoop the dough into balls and press together firmly, then you’ll set them on a parchment lined baking sheet and freeze for 20 minutes before transferring to the oven. They’ll bake up beautifully.
Also, be sure to let the cool completely before transferring to a plate as they’ll harden up again once out of the oven.
Almond Joy Cookies
Prep: 30 minutes
Cook: 20 minutes
- 1 (14.5 oz) can full-fat coconut milk
- ¼ cup maple syrup
- 1 ½ cups unsweetened shredded coconut
- ½ cup slivered almonds
- 1 cup chopped dark chocolate or chocolate chips
- Preheat oven to 350° F and line a large baking sheet with parchment paper.
- In a medium pot melt together the coconut milk and maple syrup, bring to a simmer over medium-high heat. Simmer for 20 minutes until thickened then transfer to a glass jar to cool.
- In a medium bowl mix together the coconut, chocolate, and almonds. Pour in the cooled condensed milk and stir to combine. Form into 14 balls with your hands or a cookie scoop and place on the baking sheet. Freeze for 20 minutes.
- Bake for 15 minutes then slight flatten the tops with a spatula. Bake an additional 5 minutes until the coconut is starting to brown. Remove and let cool completely before transferring to an airtight container.