Almond Joy Cookies

I love candy! I mean, who doesn't? Sweet, sour, salty, all of it! I am just not a fan of most of the ingredients used. Sugars, processed ingredients, high fructose corn syrup, no thank you. I got hooked on Almond Joys and Mounds recently but I feel guilty every time I scarf down one... or two...or six...I wanted to try and recreate those flavors using healthier ingredients and voila! Almond Joy Cookies! 

1 Cup Almond Meal

1/2 Cup GF All Purpose Flour (I used Bob's Red Mill)

1/4 Cup Coconut Palm Sugar

1 TBSP Ground Flax Seed

1/4 TSP Xantham Gum (Unless your All Purpose Flour mix has xantham gum in it)

1/4 TSP Baking Soda

1/4 TSP Sea Salt

2 TBSP Coconut Oil, Melted

4 TBSP Unsweetened Vanilla Almond Milk

1/4 Cup Semi Sweet Chocolate Chips (For Cookie)

1/4 Cup Semi Sweet Chocolate Chips (For Melting)

1/4-1/2 Cup Unsweetened Shredded Coconut

Preheat the oven to 350 Degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix together the dry ingredients.

Almond Meal, GF All Purpose Flour, Coconut Palm Sugar, Flax Seed, Xantham Gum, Baking Soda, and Sea Salt. 

Melt your coconut oil. Add almond milk and coconut oil to dry ingredients and mix until it turns to dough. Add 1/4 Cup Chocolate chips. 

**This is a pretty sticky dough, I like to think it's what keeps the cookies moist after baking. 

Take 1 TBSP Cookie dough and roll into a ball and slightly flatten. I flattened mine a bit more during the baking process too. 

Bake the cookies for 12 minutes. They will be soft out of the oven but will harden a bit more after cooling. Let cookies cool slightly and then rub a tiny bit of almond milk over one cookie at a time and add the shredded coconut. The almond milk helps the coconut stick a bit. 

Melt the 1/4 cup chocolate chips slowly in a small saucepan making sure it doesn't burn. Add the chocolate to a piping bag or a plastic bag and cut off the corner. Drizzle the chocolate over the cookies.

Store in a tupperware on the counter and not in the fridge.

Enjoy! XO