Flourless Almond Joy Cookies

Share >Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterEmail to someone


Flourless Almond Joy Cookies Follow Me on Pinterest

One of my goals for this year was to try to eat healthier. Obviously, though, I wasn’t willing to completely give up my cookies. So, I’ve been making lighter cookies, like my Quinoa Chocolate Coconut Cookies and my Flourless Fudge Cookies.

These Flourless Almond Joy Cookies are a chewier version of my Flourless Fudge Cookies. They’re chocolaty and soft and chewy. These  cookies are also gluten free, and they only have 85 calories per cookie. But they’re so rich and delicious that you’ll never miss the extra calories and fat!

Flourless Almond Joy Cookies
Serves: 32
  • 3 c. powdered sugar
  • 3/4 c. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 4 large egg whites
  • 1/2 c. almonds, finely ground
  • 1 T. pure vanilla extract
  • 1 tsp. almond extract
  • 1 c. shredded coconut
  • 1/4 c. semisweet mini chocolate chips
  1. Preheat the oven to 350°F.
  2. Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
  3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
  4. Stir in the egg whites, ground almonds, and extracts.
  5. Whisk just until the batter comes together.
  6. Stir in the coconut and chocolate chips.
  7. Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).
  8. Bake for 8-10 minutes.
  9. Makes 32 cookies.

Flourless Almond Joy Cookies Follow Me on Pinterest Flourless Almond Joy Cookies Follow Me on Pinterest


Share >Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterEmail to someone

check out these recipes, too!

Coconut Caramel Chocolate Chip Cookies It's cookie season at our house! My kids started asking to make cookies for Santa back around Halloween. I tried to explain to them that the cooki...
Bakery-Style Chocolate Chip Cookie Recipe Everyone could use a great, go-to chocolate chip cookie recipe. The kind that's easy to make and is hard to mess up - like these Bakery Style Ch...
Mini Coconut Oil Chocolate Chip Cookies Today is National Chocolate Chip Cookie Day. I don't usually celebrate food holidays, but it's hard to resist an opportunity to make chocolate chi...
Pistachio and Chocolate Chunk Cookies   Hey!  Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these co...


  1. Corkie says

    Although these look lovely, I don’t understand why eliminating flour, and then using 3 cups of sugar can be considered “healthy”! Why not use a healthier flour and substitute a healthier sweetener?

    • says

      The cookies certainly aren’t health food, but my point was that since the cookies only have 85 calories, I consider them a healthier alternative to a cookie that has 2 or 3 times that number of calories. Lighter may have been a more apt description.

      As far as the flour goes, the cookies are gluten free, and they get their structure from egg whites and ground almonds – more like a meringue cookie. I was going for a certain taste and texture, so I used powdered sugar. A sweetener like agave would have produced a different texture. However, I do have cookie recipes that use things like whole wheat flour and quinoa. That sort of hearty cookie just wasn’t what I was going for with this recipe though.

  2. kathleen moore says

    trying to say healthy also , but staying away from refined sugars. do you know if this would work with a coconut sugar?

    • says

      Sorry, but I don’t think that you would get the same results with coconut sugar. I’m not sure whether there’s a way to turn coconut sugar into something that is closer to powdered sugar, though. If you try it with a substitute, I’d be interested to hear how it turns out. Good luck!

      • says

        For powder sugar substitute in my bakig I use erythritol. It’s not as sweet as sugar, so you will have to use more of it. Erythritol is about 1/2 as sweet as sugar. I do a mix of powdered erythritol and stevia. For every 1/4-1/2 cup erythritol that I use (pre powdered) I use 1/4 tsp of powdered stevia along with it.

        But you could also use 4 drops of a vanilla or chocolate flavored liquid stevia along with the powdered erythritol. Some people find that erythritol is a bit cooling to the tongue. The liquid stevia will balance that out.

        This will cut down carbs and calories. Sugar spikes insulin, and so will these delicious looking cookies!! So although there are no refined flours in the batter, for those who are worried about spiking insulin and fat gain, experimenting with non insulin spiking sweeteners is an option.

        I also use Splenda granules in my sugar free baking, and powder it too. It works pretty well, even when making my merengue.

        Hope this helps :)

        Love your blog and photos. Great job!!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge