If you’re like me, some days you crave something sweet. It could be cake, cookies, or even your favorite candy bar! How do we satisfy our cravings without jumping off the deep end? Hah!

Well, today I’m making a mock Almond Joy candy bar favorite! It’s not an ooey gooey candy bar, but a lite and delicate almond and chocolate chip cookie made with good-for-you coconut flour. You can certainly add coconut flakes to the recipe if you wish, I find that the coconut flour does the trick without the added texture.

If you’ve never worked with coconut flour, here are some good points to note:

1. Coconut flour is the healthiest flour out there.

2. Baking with coconut flour, you taste a slight presence of coconut flavor. It makes foods fluffy and delicate.

3. Coconut flour ratios are not the same as other alternative flours. A little goes a long way.

In this recipe, the hint of coconut flavor from the coconut flour paired with the sweet Paleo/Keto-friendly chocolate chips & the crunch of the chopped almonds is what puts the “Joy” in this Almond Chocolate Chip “Joy” Cookie recipe!

Ingredients:

• 1/3 Cup of Coconut Flour

• 2 Eggs

• 1/4 Cup of Coconut Oil; Melted

• 1/4 Cup of Organic Maple Syrup or Keto-friendly sugar substitute.

• 1 Teaspoon Vanilla Extract

• 1/4 Cup of Keto Chocolate Chip, (Lakanto Brand Preferred)

• 1/8 Cup Chopped Almonds

• Pinch of Salt

• Sheet Pan or Cookie Tray

Yields: 9-12 Cookies
Prep Time:  5 Minutes
Bake Time: 14-15 Minutes

Directions:

1. Preheat your oven to 350 degrees and grease your cookie tray with cooking spray or coconut oil.
   
   

2. In a bowl, whisk together coconut flour, eggs, coconut oil, maple syrup, vanilla extract, and salt. Set aside for 5 minutes once incorporated. (Tip: Resting will help thicken the batter.)
   
   

3. After resting the batter, fold in chocolate chips and chopped almonds.
   
   

4. Create small balls with a melon ball scoop or a spoon and lay balls on greased cookie tray. Bake in the oven for 14-15 minutes until slightly toasted on edges.
   
   

5. Let cookies cool for 5-10 before removing from the sheet pan. Enjoy!