Almond Joy® Cookies

Judi

"These cookies are super moist and chewy. Everyone will love them and they are so easy to make!"
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Ingredients

33 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. Combine flour, baking soda, and salt in a bowl.
  3. Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
  4. Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
  5. Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Footnotes

  • Cook's Note:
  • If you prefer, you can use 1 cup of butter instead of the banana.

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