Cookie lovers unite! These vegan almond coconut chocolate chip cookies are the real deal! They are soft, chewy, rich, melt-in-your-mouth kind of cookies with chunks of chocolate and toasted almonds and coconut. Inspired by the classic Almond Joy, your taste buds are in for a real treat.
If there’s one thing Hershey got right is coconut, almonds, and chocolate are a match made in heaven.
These cookies are basically a vegan chocolate chip cookie with the addition of toasted coconut and almonds.
These vegan Almond Joy cookies are delicious and dying for you to bake them, eat them, and love them.
Ingredients for Vegan Almond Joy Cookies
- Coconut sugar plus cane sugar
- Coconut oil
- Flax egg
- Baking soda
- Chocolate chunks
How to make a flax egg
Simply mix 1 tablespoon of ground flax seed with 3 tablespoons of water.
I give it a good mix and put it in the fridge for 5 minutes to set.
The mixture will become gelatinous – just like a raw egg!
Vegan Cookies 101:
Vegan baking isn’t really hard at all! You just got to get use to working with new ingredients. Here are some of my go-to tips when making vegan cookies.
Eggs: When a recipe calls for eggs, you can swap them out with flaxseed! Not only is flaxseed way healthier than eggs, they make a great binding agent in baking. Substitute 1 egg with 1 Tablespoon ground flaxseeds with 3 Tablespoons water. If you let the mixture sit for 5-10 minutes, you’ll notice it gets gelatinous (like an egg) and you can add to your cookie recipe!
Butter: Okay people, we all know butter taste so so good, but there’s vegan brands out there that taste like the real deal too! However, I LOVE using coconut oil in my vegan cookies! Not only does it give your cookies a subtle coconut flavor (which in my opinion is a plus), coconut oil has major health benefits!
Yep, you read that right. Cookies can have major health benefits (okay, I jumbled that sentence and full disclosure, I’m not a doctor. I’ll always encourage you to eat more cookies!)
Okay, so the “secret weapon” to this vegan cookie recipe is toasting the coconut and almonds.
I do this before baking the cookies and it really enhances the flavors and takes these cookies to the next level!
You gotta preheat the oven anyways, don’t skip on this quick step!
What I love about these Almond Joy cookies is they come out so soft and pillowy. In my biased opinion, that’s the best type of cookie on the market! Eat these straight from the oven for some ooey-gooey chocolate melt-in-your-mouth experience! I promise you won’t have any regrets!
If you tried these vegan Almond Joy cookies, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Coconut Almond Chocolate Chip Cookies
- 1 flax egg (1 Tablespoon flax seed + 3 Tablespoons water)
- 1/2 cup coconut oil softened
- 1/2 cup cane sugar
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1.5 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-3 Tablespoons water if needed
- 1/2 cup chocolate chips or chunks
- 1/4 cup raw almonds chopped (can also use sliced almonds)
- 1/3 cup unsweetened shredded coconut
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat.
- Make flax "egg": In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
- Add coconut oil, cane sugar, and coconut sugar to a mixing bowl. Using a hand mixer, mix on low-medium until mixture resembles wet sand.
- Add vanilla extract and flax egg. Mix with hand mixer until just combined.
- In a separate mixing bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to wet mixture and using hand mixer, mix until just combined. If the dough is too firm, add water 1 tablespoon at a time until desired consistency is reached. The dough should be pliable.
- Add almonds and coconut to a baking sheet and bake for 6 minutes, being careful to not burn the coconut. Let cool.
- Fold chocolate chips, cooled toasted almonds and coconut into the dough.
- Using a cookie scoop, make cookies and transfer to baking sheet. Bake for 10-12 minutes.
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