These Small Batch Almond Joy Cookies pack all the irresistible flavors of the classic candy bar—rich chocolate, chewy coconut, and crunchy almonds—into a perfectly portioned recipe. With just a few simple ingredients and a short baking time, you end up with chewy, buttery cookies that hit every sweet note. Ideal for satisfying a craving without overbaking, this small batch (makes approx. 12 cookies) is quick, fuss‑free, and perfect for sharing—or not!

Ingredients

(Makes about 12 cookies)

• 1⅛ cups all-purpose flour
  
  

• ½ teaspoon baking soda
  
  

• ¼ teaspoon salt
  
  

• ½ cup (1 stick) unsalted butter, softened
  
  

• ⅓ cup granulated sugar
  
  

• ⅓ cup packed brown sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 1 large egg
  
  

• 1½ cups semi‑sweet chocolate chips
  
  

• 1 cup sweetened coconut flakes
  
  

• ¾ cup sliced almonds
  
  

Directions

1. Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
   
   

2. In a small bowl, whisk together flour, baking soda, and salt; set aside.
   
   

3. In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
   
   

4. Beat in vanilla extract and egg until well combined.
   
   

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   
   

6. Fold in chocolate chips, coconut flakes, and sliced almonds until evenly distributed.
   
   

7. Using a 1½‑Tbsp scoop, drop dough onto prepared sheets, spacing about 2 inches apart.
   
   

8. Bake for 9–12 minutes, or until edges are lightly golden and centers are still slightly soft.
   
   

9. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
   
   

Nutrients (per cookie, approximate)

Calories: ~150 kcal
Carbohydrates: ~15 g
Protein: ~1 g
Fat: ~7 g
Saturated Fat: ~4 g
Sodium: ~60–83 mg
Fiber: ~1 g
Sugar: ~13 g