Gluten-Free Almond Joy Cookies are a beautiful combination of the chocolate-almond-coconut candy bar and a chewy cookie. They are made with coconut flour, which is a perfect to make these gluten-free since it matches the flavor profile.The common name for the lily flowers I’m sharing with you today is actually Naked Ladies. Naked Ladies don’t usually bring my mind to food — rather, to an amazing trip to Big Sur, California I took with my husband — then suitor ;-).
These pretty pink flowers were popping up here, there, and everywhere! They were on the cliffs overlooking the ocean, on the hillsides off the highway, and along the hiking paths. It was the first time I’d ever noticed them, and now every August I spot them making their annual appearance. (They’re called Naked Ladies because the stem doesn’t have any leaves.)
Even though I don’t connect these lilies to a particular food, you know that I love to share flowers on Fridays, and, well, Naked Ladies are in full bloom at the moment. Look around!
As for the cookies, well they’re another take-away from our trip to New York. There wasn’t a cake at the wedding we went to in Woodstock. Instead, there was a super cool candy table and a delicious assortment of cookies and chocolates. Brilliant, right!?
My favorite cookie tasted like an Almond Joy candy bar. It was fantastic, and I had to recreate it. Hence, today’s Gluten-Free Almond Joy Cookies!
As you might know by now, I try to make as much as I can gluten-free, for my son with Celiac Disease. Coconut flour was an obvious fit for this recipe because of the coconut in the candy bar.
All I could find out about the baker is that she is a local Woodstock woman who sells them to a tiny, tiny market “up the road.” So thank you, local Woodstock woman, for the inspiration!
It’s late summer and a great time to connect with family and friends — before the business of Fall kicks in. Invite a few people over and gather some Naked Ladies (you heard me right)!
And I’m hoping you have a free Saturday or Sunday afternoon to make Paella on the grill! It would be great with Grapefruit-Avocado Salad, and of course, with a final course of these Gluten-Free Almond Joy Cookies!
Check out how I presented the Gluten-Free Almond Joy Cookies as a gift . . .
I love giving food gifts this way! I arrange a bundle of layered cookies on a brand new, cellophane-wrapped bamboo cutting board. Then I wrap the whole thing in plastic wrap and add a bow!
Voilà, the perfect hostess or house-warming gift!
These are a beautiful combination of the chocolate-almond-coconut candy bar and a chewy cookie. They are made with coconut flour, which is a perfect to make these gluten-free since it matches the flavor profile.
*Makes 4 dozen cookies
- 1 cup sweetened condensed milk
- 1 cup unsweetened coconut, shredded
- 1/2 cup unsalted butter, softened
- 1/4 cup golden brown sugar
- 1/4 cup granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups milk chocolate, roughly chopped
- 1 cup almond slivers, roasted
- 4 (1.6-ounce) Almond Joy packages
- Preheat the oven to 350 degrees F, and cover a couple baking sheets with parchment paper
- In a small bowl, combine the condensed milk with the shredded coconut, and set aside.
- In a larger mixing bowl, mix the butter with the sugars, vanilla, salt and the condensed milk-coconut combination. Then add the egg and blend to combine evenly. Stir in the coconut flour with the baking soda and baking powder. Fold in the chocolate and roasted almonds.
Use a 1-1/4-inch ice-cream scoop (or your hands), to form balls of dough, adding them to a parchment covered baking sheet as you go. About 1 dozen per sheet is perfect, with ample space between them.
Each Almond Joy package contains 2 small bars. Cut each of the small bars into 6 pieces. Now gently press each slice on top of each ball of dough.
- Bake in the preheated 350 degree F oven until they are just beginning to show golden brown area, 8 to 10 minutes. Let them sit on the baking sheet for a few minutes and then transfer them to a cooling rack.