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To make small batch almond joy cookies, you need simple ingredients. Gather 1 cup of almond flour. This flour gives the cookies a nice nutty flavor. Next, you need ¼ cup of shredded unsweetened coconut. This adds texture and a hint of sweetness. You will also need ¼ cup of dark chocolate chips. If you want, use dairy-free chips for a vegan option. For sweetness, grab ¼ cup of maple syrup. You will also need ¼ cup of melted coconut oil. This oil keeps the cookies moist. Don't forget ½ teaspoon of vanilla extract for flavor. Lastly, you need ¼ teaspoon each of baking soda and salt. This helps the cookies rise and balance the sweetness. You will top each cookie with a whole almond, which adds crunch and flavor.

Small Batch Almond Joy Cookies

Indulge your sweet tooth with these Small Batch Almond Joy Cookies! Combining rich chocolate, flaky coconut, and crunchy almonds, this easy recipe promises deliciousness without the leftovers. Perfect for a quick treat or a special dessert, these cookies are simple to whip up and packed with flavor. Ready to bake?
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Ingredients
  

1 cup almond flour

¼ cup shredded unsweetened coconut

¼ cup dark chocolate chips (dairy-free if preferred)

¼ cup maple syrup

¼ cup coconut oil, melted

½ teaspoon vanilla extract

¼ teaspoon baking soda

¼ teaspoon salt

12 whole almonds, for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the almond flour, shredded coconut, baking soda, and salt. Mix well to combine dry ingredients.

      In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.

          Gently fold in the dark chocolate chips until evenly distributed throughout the dough.

            Using a tablespoon or cookie scoop, drop small balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Press a whole almond onto the top of each cookie dough ball, gently flattening the dough slightly with your fingers.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

                  Once baked, remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies

                      - Presentation Tips: Serve these delightful cookies on a rustic wooden board, draped with a light kitchen towel. Optionally, drizzle some melted dark chocolate over the cookies for an extra touch of indulgence!