This past weekend, my guy flew out of town to travel for work, so it was just the girls—me and our little pup—at home. We spent lots of quality time playing fetch with her tiny walnut-sized tennis ball, walking around the block, and cuddling in bed. Waking up with her little face peering down into mine, “Is it time to get up yet? Are you up? Are you up?” was just the cutest thing!
The few times I dashed out to the grocery store or ran over to Karen’s for pie, my heart melted a bit each time I patted her head goodbye. We only recently moved, so this new place doesn’t quite feel like home to her. Her tall ears bend over a little, making her look incredibly worried. “But… But… Can’t I come too?” she always seems to ask.
So whenever I open the front door, she’s always perched in the hall, listening and waiting. Once I close out the cold, she comes bounding over, acting as excited as if I’d been gone for a year, and jumps up, licks my shins, and begs for belly rubs. Her pure joy is the sweetest thing!
Just like these cookies! (I’m sneaky, huh?) They’re super sweet and full of joy too… Well, at least the chocolate, coconut, and almond flavors. They’re Almond Joy Oatmeal Cookies!
You guys love cookies, and oatmeal ones seem to be your favorite! Blueberry, raspberry, carrot cake, pineapple coconut, and now… Almond Joy joins the big cookie family! Just like the rest, these are clean eating friendly and made with entirely wholesome ingredients. Nothing processed, nothing overly refined—just pure healthy goodness.
Let’s talk about the oats. I used instant oats, also called quick-cooking or minute oats. They’re ground more finely than old-fashioned, but you can easily make your own. Pulse the same amount of old-fashioned oats in a food processor or blender 5-10 times. That’s it!
However, it is extremely important that you measure the oats correctly. Use the spoon-and-level method (or better yet, use a kitchen scale!). Do NOT scoop them directly from the canister. If you do, you’ll end up with 1.5 times as much, which will make your cookies dry and crumbly, as well as prevent them from spreading in the oven while baking.
For the sweetener in this recipe, I turned to agave. It’s a liquid sweetener, and the extra moisture helps the cookies spread as well. It also keeps the soft and chewy for a whole week! You can easily substitute honey or maple syrup, but both of those have a subtle undertone to them that detracts from the almond and chocolate. I don’t recommend substituting a solid sugar, but if you do, try adding a few tablespoons of milk as well to compensate.
My #1 secret to soft and chewy cookies is to slightly underbake them; then leave them on the warm baking sheet to cool for longer than normal. I let them sit for anywhere from 10-30 minutes, depending on whether they hold their shape when I try to move them. This allows the centers of the cookies to continue cooking through without the outsides turning crisp and crunchy.
Promise me you’ll take them out of the oven early too. You won’t regret it!
These Almond Joy Oatmeal Cookies are one of my favorite oatmeal cookies yet! They have a little extra chewiness from the coconut, my all-time favorite flavor of almond extract (it stems from my chemistry days… a story for another time), and dark chocolate. Ooey gooey melted chocolate. My biggest weakness!
There’s no way these cookies will last more than 3 days in my house… How long will they last in yours?