Almond Joy Cookies (grain-free, dairy-free, vegan)

These healthier Almond Joy cookies are grain-free, gluten-free, dairy-free and vegan, but despite all that, they taste amazing and are perfectly soft and chewy!

A few months ago, I created this coconut cookie recipe for a post on Food Fanatic. As soon as I pulled them out of the oven, I was kicking myself that I hadn’t made them as Almond Joy cookies. So here we are! Finally. :)

These healthier Almond Joy cookies are gluten-free, grain-free, dairy-free and vegan, but despite all that, they taste amazing and are perfectly soft and chewy!

And as I’m writing this, I’m kicking myself again. You know what I should have done? Dip the bottom of the cookies in melted chocolate! They would have been so pretty.

But let’s focus on the positive! Because there are no eggs in these cookies, you can easily halve or double the recipe. I forgot to write down the yield (again!) so I just remade them and only made a fourth of the batch. A lot of work for four little Almond Joy cookies but at least I can’t overeat. ;) It also means that they’re vegan. I don’t have any difficulties making non-dairy based goodies dairy-free, but vegan? I need my eggs!

These healthier Almond Joy cookies are grain-free, gluten-free, vegan, and dairy-free but despite all that, they taste amazing and are perfectly soft and chewy!

This should be really obvious but in case it’s not, you really need to like coconut to enjoy these. There’s coconut oil, which I use all the time so there’s nothing new there (and this time you can use unrefined coconut oil without worrying about a funky coconut taste!) but there’s also coconut butter. You can use homemade coconut butter, Artisana coconut butter, or my favorite alternative – get it from the Asian food shop! It’s cheap and just as creamy as the Artisana stuff. This is the brand I get.

There’a also coconut extract, shredded coconut and toasted chips (or more shredded coconut!) If you don’t have coconut extract, you can leave that out or add almond or vanilla extract. And as usual in my grain-free cookies, I used a mix of almond flour and coconut flour to get a nice chewy texture. I’m not a fan of coconut flour only goodies – it usually results in a weird texture (at least in my opinion, although maybe I’ve just used the wrong recipes ;))

These healthier Almond Joy cookies are gluten-free, grain-free, vegan and dairy-free, but despite all that, they taste amazing and are perfectly soft and chewy!

For another delicious almond + coconut + chocolate treat, try these Salted “Almond Joy” No Bake Bars from Food Faith Fitness!

Almond Joy Cookies (grain-free, dairy-free, vegan)

Rated 5.0 by 1 reader
Almond Joy Cookies (grain-free, dairy-free, vegan)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 cookies


  • 1/4 cup (56 grams) coconut oil, melted
  • 1/3 cup (78ml) maple syrup
  • 2 tablespoons coconut butter
  • 1/2 teaspoon coconut extract
  • 1 cup (100 grams) almond flour
  • 1/4 cup (34 grams) sifted coconut flour
  • 1/2 cup (46 grams) unsweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons sliced almonds
  • 3 tablespoons coconut chips or shredded coconut
  • 1/4 cup (45 grams) semi-sweet chocolate, melted (use Enjoy Life chocolate chips for dairy-free)


  1. In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and coconut extract.
  2. Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.
  3. Refrigerate the dough for 30 minutes.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or a piece of parchment paper.
  5. Roll the dough into 16 1" balls.
  6. Press the sliced almonds and coconut on the cookies. Some of it will fall off – just press it back on.
  7. Place the balls 1 1/2" apart on the prepared baking sheet.
  8. Bake the cookies for 10 minutes or until the cookies have just lightly browned around the edges.
  9. Let the cookies cool for 2 minutes on the baking sheet and then remove the cookies to a wire rack to cool completely.
  10. When the cookies have completely cooled, drizzle the melted chocolate over the cookies using a fork.
  11. Let the chocolate harden and then store the cookies in an airtight container at room temperature for up to one week.

Adapted from my own recipe I posted over at Food Fanatic for Gluten-free Coconut Cookies

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36 comments on “Almond Joy Cookies (grain-free, dairy-free, vegan)” — Add one!

  • Bea says
    July 2, 2014 @ 2:56 am

    These cookies look great! I love the flavors of almond and coconut.

    • Erin replies to Bea
      July 5, 2014 @ 10:21 pm

      Thanks, Bea! I actually don’t like almonds or shredded coconut but the flavors?! Love them. :)

  • Maria G.
    March 22, 2014 @ 9:31 pm

    I prefer vanilla cookies with almonds because I guess that this combination of tastes is the classic one and the most popular. I have never heard that chocolate can be combined with almond. Is it tasty?

    • Erin replies to Maria G.
      March 23, 2014 @ 3:16 pm

      It is tasty! Very tasty. There’s even an entire candy bar based off of the almond, coconut and chocolate combination. :)

  • Sylvie | Gourmande in the Kitchen says
    March 21, 2014 @ 10:30 am

    I love everything coconut so these are right up my alley!

  • Bianca @ Confessions of a Chocoholic says
    March 20, 2014 @ 7:12 pm

    I love coconut (and anything with chocolate) so these cookies are making me mouth water! What a great recipe!

  • Anastasia Carpenter says
    March 20, 2014 @ 4:41 pm

    Wow Erin, your almond joy cookies look divine! I love all things coconut! In fact, just this morning I was in a pinch for dessert (I can’t go a whole day without a dessert – healthy, of course). So I threw a pile of shredded coconut into the food processor with a little stevia and a little peppermint oil. Poured it out into a baking dish to firm up, and wala, peppermint white fudge! Will have to give these cookies a try! Thanks for posting them!

    • Erin replies to Anastasia Carpenter
      March 22, 2014 @ 5:51 pm

      I need dessert at least once a day, too! Your fudge idea is awesome. Who would have thought coconut and peppermint would go well together?! Amazing. :) I hope you’ll enjoy the cookies!

  • Georgia @ The Comfort of Cooking says
    March 19, 2014 @ 10:54 pm

    I LOVE a good Almond Joy and now have you to thank for sparking another preggo craving, Erin! These cookies look incredible. I could demolish a dozen!

  • Carla says
    March 19, 2014 @ 8:19 am


    Yeah for venturing into the land of vegan! I have rediscovered a love of cookies since going vegan because as you pointed out, it is easy to 1/2 or 1/4 the recipe and with only the 2 of us we really don’t need 24 cookies. I’m thinking of serving these without the chocolate with some pineapple sorbet. Mm-mm.

    • Erin replies to Carla
      March 19, 2014 @ 6:22 pm

      Ooh! That pineapple sorbet idea sounds awesome. I want some! ;) And yeah. Totally feel you on the 24 cookies for two thing. I just don’t need them around, especially when I have to bake so much for the blog. So cookies are great! That and muffins or anything you can halve easily (so not brownies, which is sad because they’re my favorite!) I hope you’ll enjoy the cookies! :)

  • Joanne T Ferguson says
    March 19, 2014 @ 1:36 am

    G’day! They look terrific Erin! I have LOTS of childhood memories of Almond Joys! YUM!
    Cheers! Joanne

    • Erin replies to Joanne T Ferguson
      March 19, 2014 @ 5:56 pm

      Thanks, Joanne! I love food memories / connections like that. :)

  • Phi @ The Sweetphi Blog says
    March 18, 2014 @ 8:41 pm

    Gluten Free, Vegan, AND delicious looking? Oh goodness, sign me up! These cookies look absolutely fantastic, can’t wait to try them!

  • Miranda says
    March 18, 2014 @ 11:56 am

    Thank you for making this recipe. I always am looking for new baking recipes that are vegan AND gluten free. My husband’s step mom is both and I like to be able to serve desserts that everyone can enjoy.

    My family is vegan (although we do honey and refined sugar). I have bought Ghirardelli Semi-sweet chocolate chips (in the gold wrapper) because they are dairy free. I have also bought Kirkland brand (from Costco), they sell a large bag of dairy free chocolate chips as well. Both are tasty choices and a little less expensive than Enjoy Life.

    • Erin replies to Miranda
      March 18, 2014 @ 2:00 pm

      Thank you for your nice comment, Miranda! I’m happy to have made something that your whole family can enjoy. :) And thanks for the tip on Ghiradelli! I did some research and it seems that they don’t use any dairy in their chocolate chips but “they are made on shared equipment with chocolate chips that contain milk.” I’ll mention that and the Kirkland chips in my next dairy-free chocolate containing recipe. Thanks again! :)

  • ashley - baker by nature says
    March 18, 2014 @ 1:26 am

    These cookies look fabulous! I love that they’re vegan, too.

  • Anna (Hidden Ponies) says
    March 18, 2014 @ 12:52 am

    I love almond joy flavours, and that these are still chewy, and that you have an actual coconut in the background! Gorgeous, Erin!

    • Erin replies to Anna (Hidden Ponies)
      March 18, 2014 @ 11:28 am

      Oh, why thank you. :) My husband got me that coconut for Christmas (and some other stuff ;)) and I immediately made, like, 9 recipes with it so that I could get as much use as possible out of it! :D

  • Alyssa (Everyday Maven) says
    March 17, 2014 @ 11:29 pm

    I love the sound of these cookies and I think the chocolate looks really pretty on the top!

  • Jessica @ A Kitchen Addiction says
    March 17, 2014 @ 8:25 pm

    You come up with the best cookie combinations! Love all of the coconut flavor packed into these cookies!

  • Jocelyn (Grandbaby Cakes) says
    March 17, 2014 @ 6:57 pm

    These cookies look absolutely amazing! I’m in love!

  • Jennie @themessybakerblog says
    March 17, 2014 @ 4:36 pm

    All day I’m going to dream about these cookies. All. Day. Long!

  • marudhuskitchen says
    March 17, 2014 @ 4:07 pm


  • Kelli @ The Corner Kitchen says
    March 17, 2014 @ 3:21 pm

    I love everything you bake, Erin….but these cookies just might be my absolutely favorite!!! Love, love, love!!


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