Healthy Almond Joy Oatmeal Cookies
These almond-flavored oatmeal cookies are filled with shredded coconut and chocolate — the same flavors in Almond Joy candy bars! They’re incredibly soft & chewy, and they’ll stay that way for an entire week if stored in an airtight container. But… They rarely last that long!
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg (room temperature)
- ¾ tsp almond extract
- ½ cup (120mL) agave (room temperature)
- 2 tbsp (10g) shredded unsweetened coconut
- 2 tbsp (28g) finely chopped dark chocolate
Instructions
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the coconut and a little over half of the chocolate. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Press the remaining chocolate into the tops. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them cakey, bready, or dry, instead of soft and chewy.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies spread some — but not very much. Flattening the cookie dough before baking helps give them a spreading “head start.”
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” or “one-minute” oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!
ALMOND EXTRACT ALTERNATIVE: If you aren’t a fan of almond extract or don't have any, substitute vanilla extract instead.
SWEETENER ALTERNATIVES: Honey or pure maple syrup may be substituted for the agave. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.
I generally don't recommend substituting sugar-free maple syrup. It's often water-based, which makes your oatmeal cookies turn out more cakey or bready.
SHREDDED COCONUT ALTERNATIVES: Shredded coconut is very small and thin. It has a little more moisture than desiccated coconut. I really like the shredded unsweetened coconut from Bob’s Red Mill, Let’s Do…Organic, and O Organics.
Shredded coconut is not the same thing as flaked coconut or coconut flakes! Flaked coconut (aka coconut flakes) is thicker and stiffer, so it produces a different texture. However, if you can only find unsweetened flaked coconut, then blitz it in a food processor or blender until it’s ⅛ to ¼ of its original size (so it’s closer in thickness and size to shredded coconut!).
Shredded sweetened coconut may also be substituted for the unsweetened coconut.
DARK CHOCOLATE NOTES + ALTERNATIVE: I love this brand and this brand of dark chocolate. Cut the dark chocolate slightly smaller than the size of miniature chocolate chips to ensure the cookies bake properly (and that every bite contains multiple morsels of dark chocolate!).
Miniature chocolate chips may be substituted for the dark chocolate.
ADDING MORE COCONUT OR NUTS: I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase the coconut, if you prefer! You're also welcome to add sliced or chopped almonds for a stronger almond flavor.
GLUTEN-FREE VERSION: Use certified gluten-free instant oats (like these) and certified gluten-free oat flour (like this). Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
DAIRY-FREE VERSION: Use the coconut oil option or stick-style vegan butter (I like this one and this one).
HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they’ll keep for a couple of days (often closer to a week or more!). If refrigerated, they’ll last longer. Once baked and fully cooled, these oatmeal cookies also freeze really well!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.
{gluten-free, dairy-free option, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.