SMALL BATCH ALMOND JOY COOKIES
These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They can be baked and frozen ahead of time.
INGREDIENTS
- 1 1/8 cups all purpose flour (1 cup plus two tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- 3/4 cup sliced almonds
- 1 1/8 cups all purpose flour (1 cup plus two tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- 3/4 cup sliced almonds
INSTRUCTIONS
- Preheat oven to 375 degrees
- In small bowl whisk to combine flour, baking soda and salt. Set aside.
- Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
- Preheat oven to 375 degrees
- In small bowl whisk to combine flour, baking soda and salt. Set aside.
- Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
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