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The key to the almond joy recipe lies in its simple yet flavorful ingredients. You will need 1 cup of almond flour, which gives the cookies a nutty taste and a soft texture. Next, add 1/4 cup of shredded unsweetened coconut. This ingredient brings a wonderful chewiness and hints of tropical flavor. You’ll also need 1/4 cup of dark chocolate chips for that rich, sweet touch. Coconut sugar, at 1/4 cup, adds a caramel-like sweetness that pairs well with the other flavors. Finally, include 1/4 teaspoon each of baking powder and salt to balance the flavors, along with 1/4 cup of unsweetened almond milk and 1 teaspoon of vanilla extract to enhance the overall taste. Don't forget the 12 whole almonds for topping; they add a nice crunch and visual appeal.

Small Batch Almond Joy Cookies

Satisfy your sweet cravings with these Small Batch Almond Joy Cookies! This simple recipe features a delicious mix of almond flour, shredded coconut, and dark chocolate chips, creating irresistible flavors in every bite. Ideal for quick treats or sharing, these cookies are fun to make and customize. Ready to bake your own batch of joy? Click through for the full recipe and melt-in-your-mouth ideas that will delight your taste buds!
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Ingredients
  

1 cup almond flour

1/4 cup shredded unsweetened coconut

1/4 cup dark chocolate chips (or semi-sweet, if preferred)

1/4 cup coconut sugar (or brown sugar)

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

12 whole almonds (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

    In a mixing bowl, combine the almond flour, shredded coconut, coconut sugar, baking powder, and salt. Mix until well blended.

      Pour in the almond milk and vanilla extract. Stir until the mixture is smooth and forms a thick dough.

        Gently fold the dark chocolate chips into the dough, ensuring they are evenly distributed.

          Using a tablespoon or small ice cream scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

            Press an almond into the center of each cookie dough ball for decoration.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

                Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies

                    - Presentation Tips: Serve these delightful cookies on a white platter, dusted with a light sprinkle of shredded coconut for a tropical flair. Enjoy them with a cup of coffee or tea!