Are you craving a sweet treat that won’t derail your keto journey? These Easy Keto Almond Joy Cookies might just be your new favorite. With their rich chocolate and coconut flavors, they’re a delightful nod to the classic candy bar, but without the sugar overload.
Perfect for a quick snack or a guilt-free dessert, these cookies are both satisfying and simple to whip up. Let’s get baking and indulge in a little low-carb joy!
Steps
- Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, mix together sweetened coconut flakes, semi-sweet chocolate chips, chopped almonds, and sweetened condensed milk until well combined.
- Using a cookie scoop, portion out the dough onto the lined baking sheet.
- Wet your fingertips with water and gently shape the scooped dough into discs, flattening the tops slightly.
- Bake the cookies for 12 to 14 minutes, or until the edges of the coconut begin to turn golden brown.
- Allow the cookies to cool on the baking sheet before transferring them to an airtight container for storage.
Ingredients
- 1 (14 oz) bag of sweetened coconut flakes
- 2 cups of semi-sweet chocolate chips
- 2/3 cup of chopped lightly salted almonds (such as Blue Diamond Low Sodium Lightly Salted)
- 1 (14 oz) can of sweetened condensed milk (regular or fat-free)
FAQ
- What are the ingredients needed for Almond Joy Cookies?
- You will need sweetened coconut flakes, semi-sweet chocolate chips, chopped lightly salted almonds, and sweetened condensed milk.
- Do I need any special equipment to make these cookies?
- No special equipment is required. You don’t need a mixer; just a bowl for mixing and a cookie scoop to portion the dough onto a parchment-lined baking sheet.
- How do I know when the cookies are done baking?
- The cookies are ready when the bottoms are golden brown and the coconut tips start to turn golden. This usually takes about 12 to 14 minutes.
- Can I use a substitute for parchment paper?
- It’s best to use parchment paper for optimal results. Using silicone mats or waxed paper may yield slightly different outcomes.
- How should I store the baked cookies?
- Store the cookies in an airtight container to keep them fresh.
Tips
- Use Parchment Paper: It’s essential to line your baking sheet with parchment paper. Alternatives like silicone mats or waxed paper can alter the texture and outcome of the cookies.
- Shape with Wet Fingers: After scooping the dough onto the baking sheet, wet your fingertips and press the cookies into a disc shape. This helps them bake evenly and maintain their form.
- Watch for Golden Coconut Tips: Bake the cookies until the coconut tips start to turn golden brown. This is an indicator that they’re ready to be removed from the oven.
- Store Properly: To maintain their gooey texture, store the cookies in an airtight container once they’ve cooled.
Equipment
- Cookie scoop
- Parchment paper
- Large baking sheet (if not already owned)
