Almond Joy Cookies – Low Carb and Gluten Free

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I have been on the hunt for unsweetened dried coconut for awhile now with no success.  So far all of the stores I’ve tried here in SC only carry the sweetened version.

I’m happy to report that a friend recently brought me to an Indian market in North Charleston where I was finally able to find some!  And cheap!  I also scored some Fenugreek, Asafoetida powder, and a few other fun things that I’ll be working with and posting about soon.

The coconut was going to be for some kind of low carb macaroon but when I got started it somehow turned into this cookie. In hindsight that’s not really surprising, because everybody knows that chocolate and almonds work great with coconut.  I suppose you could omit the almond and go for the Mounds bar thing but really other than a nut allergy why would you???

I never got the people who ate Mounds bars – they cost the same as an Almond Joy – but without the yummy nuts.  Why?  WHY???  Somebody please explain it to me because it breaks my brain even thinking about it.  Just. Don’t. Get it.

Anyway, these cookies are pretty decent if I do say so.  You may want to adjust the sweetness to your own taste.  I used the 90% Lindt because I’m used to it but some people may find it too bitter, so again, use what you like.

Chock full of healthy fats, fiber, and even a decent amount of protein, these are super satisfying and very filling.  I ate two for breakfast and it’s almost noon.  Still full.  Might eat two more for lunch, just because I can.  You can too – here’s how:

Makes 18 cookies

Ingredients:

2 Tbl almond butter
1 Tbl coconut oil
1/4 cup coconut milk
2 Tbl SF coconut syrup
2 large eggs
1/2 tsp baking powder
1/2 tsp salt
2 Tbl granulated sugar substitute
1 1/2 cups SF dried coconut
1/2 cup flax meal
2 squares 90% dark chocolate
18 almonds

In a medium bowl, combine the almond butter and coconut oil and blend well.

Add the coconut milk, coconut flavored syrup and eggs, blending until smooth.  Stir in the baking powder, salt, sweetener, dried coconut and flax meal until a stiff dough forms.

Roll the dough into 18 one inch balls and place on a greased or parchment covered cookie sheet.  Press lightly on each ball to make a dent.

Chop your chocolate and place a piece onto each cookie and top with an almond.

Bake in a preheated 375 degree (F) oven for 20 minutes until browned and slightly puffed.  Let cool and enjoy!

Note:  If you don’t have sugar free coconut flavored syrup, you can omit it & increase the sweetener to 3 Tbsp and your coconut milk to 1/3 cup.
 
 
Approx nutrition info per cookie:  114 cals, 11g fat, 4g carb, 3g fiber, 1g net carb, 3g protein






  1. Anonymous
    Anonymous03-15-2012

    Is there a good substitute for the almond butter? I’m one of the unfortunate people who are allergic to nuts.

    • Anonymous
      Anonymous03-23-2012

      How about sunbutter-the sunflour spread. My sister uses it to sub for nut butters all the time

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-24-2012

      I don’t see why not – if I remember from last time I had some it has a nice sweetness to it too that would probably taste great! Let us know!

  2. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)03-15-2012

    I think if you omit the almond butter you could just add an extra tablespoon of coconut oil and two more tablespoons of flax meal. Just a guess though since I haven’t tried it – I hope you’ll let us know how they come out if you experiment with them!

  3. Anonymous
    Anonymous03-15-2012

    Cant wait to try this one with a little tweaking. I am not a fan of stevia so I think I am going to try using a date or two as my sweetener. It should give enough sweetness and work fine consistency wise if I mix it with the almond butter in my blender.

  4. pietro
    pietro03-15-2012

    In Australia the main use for coconut oil is as a sunscreen. Most food authorities seem to avoid it because of the amount of saturated fat. Hence I think it might be difficult to find. I’m wondering about butter or a tasteless vegetable oil. What do you think?

  5. Terra
    Terra03-16-2012

    Oh they sound delicious!!! I love almond joy, but can’t eat them much of course, love this healthy treat:-) I live in South Charlotte, where abouts are you? Take care, Terra

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-18-2012

      We are in North Santee, SC right now which is right on Lake Marion in the southeast corner of the state. We may be relocating at some point to the Greenville area though because it’s a better area for our business. We’ll see! Hope you like the cookies!

  6. Anonymous
    Anonymous03-19-2012

    You mentioned an Indian market in North Charleston. Do you happen to remember the name of it? I’d like to stop in since I live in the Summerville area

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-19-2012

      It’s called Nelli’s and they are awesome and so helpful! The address is 1901 Ashley River Road – I loved it, hope you have fun in there!

  7. Guru Uru
    Guru Uru03-26-2012

    These cookies look super tasty – can it get any better than perfect almonds choc coconut combos?

    Cheers
    Choc Chip Uru
    http://gobakeyourself.wordpress.com/

  8. Anonymous
    Anonymous04-03-2012

    All my life, my reason for Mounds over Almond Joy — in two words: Dark Chocolate

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-05-2012

      You know I forgot that Mounds has dark and AJ uses Milk chocolate! Probably because I never eat Mounds due to lack of nuts. I understand your reasoning and I approve! Now if they just combined the two and had a dark chocolate with the almond I’d be a happy camper! Maybe that will be my next sweet project…

  9. Tania in PDX
    Tania in PDX07-31-2012

    Making these today (finally)! My mom ate all of my almonds, so I used walnuts on top instead, but they smell delicious as they are baking. Thanks for helping me satisfy my sweet tooth!

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I bet it was just as good with walnuts! After my whole 30 I’m going to make these again!

  10. LouWana
    LouWana09-25-2012

    You seem like such a neat person. I just bought and downloaded your book. I’ve got Type 1 and Type 2 diabetes and I’m looking forward to some of these yummy treats!

  11. maedee
    maedee01-19-2013

    Hi Melissa!!
    I just found you….and I’m so glad I did it!!! You are so talented not only in the kitchen but also with your art food work!!
    I would love to try this recipe, because I love anything with almond…but, I’m allergic to coconut. Unfortunately, for me, coconut oil, coconut flower, coconut milk is trend right now as a healthy staple. What can I use to substitute the coconut when a recipe calls for it??

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      Welcome Maedee and thanks so much! In this recipe I suppose you could use almond flour or flax meal to sub for the coconut but it would be a completely different flavor and texture – still probably good though. Butter can always stand in for coconut oil, heavy cream for the coconut milk, and almond flour can replace coconut flour in most recipes, though you might need a little more than the recipe calls for since coconut flour is so absorbent. Hope that helps! :)

  12. Emily
    Emily09-11-2014

    Be careful with the Lindt 90%. I hear that one is dutch-processed which totally ruins the flavenoid and antioxidant content. The Lindt 85% doesn’t though..and I’m pretty sure ghiradelli is good too:)

  13. Tammy
    Tammy10-22-2014

    Oh yes, please work on the combo of mounds & almond joy and I would love you forever.

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