Last Updated on August 16, 2022 by Renee’
I saw a video going around on Facebook recently of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me.
I knew that I had to re-create them in a Paleo version that we could eat. The only problem I had, was making the sweetened condensed milk.
So off to the internet I went to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook! And since I had all the ingredients, only 5! Wow! I went to work.
So easy! These will definitely be a regular in our house!
These Almond Joy Cookies brought back wonderful memories of my grandfather. His favorite candy bar was Almond Joy. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween over 7 years ago.
Ingredients:
- 1 bag of Hu Chocolate Chips (Paleo) or 1 bag semi-sweet Enjoy Life Mini Chocolate Chips (Paleo Friendly)
- 2 c. Unsweetened Shredded Coconut
- 2/3 c. Sliced Almonds
- 1 can full-fat coconut milk
- 4 T. raw honey or maple syrup
- dash or two of sea salt (optional)
Directions:
To make Sweetened Condensed Milk
- Pour 1 can of full-fat coconut milk into a small saucepan
- Add raw honey or maple syrup & dash of sea salt & stir
- Simmer on low & stir occasionally until reduced (approx. 30-45 min.) or until the milk turns a light beige in color, reduces & thickens) let cool.
- Make sure to read tips below.
Directions:
To make the Cookies
- Preheat oven to 325*
- Mix coconut, almonds, chocolate chips & cooled sweetened condensed coconut milk
- Use an ice cream scoop, or spoon to scoop out round balls. (you may have to use wet fingers to shape)
- Put on a baking sheet lined with parchment paper
- Wet fingers with water (to keep them from sticking) shape & flatten the balls on top. You want to pack them tight so that it sticks together. Whatever shape you form is how they will turn out. You want them kinda thick, about an inch.
- Bake for 15-20 min or until golden brown. (I think they stick together better if they cook about 20 min. depending on the size of the cookie)
- Let cool & store in an airtight container. Enjoy! Remember, these are a crumbly cookie.
Tips:
- Be sure & let the coconut milk cool completely before mixing.
- Once you scoop the mixture on the spoon or with an ice cream scoop, slide it off onto the pan. They will be crumbly, but after you fill the pan, wet your fingers & shape into the desired shape & press flat on top. But leave thick.
- Once done, remove from oven & let cool. I put them in the fridge to cool completely while on the pan. This helps to harden the cookie & makes it easier to transfer into the container.
- If you think they are too moist, try adding a paper towel on top to absorb the moisture.
- I had someone suggest, packing them in a greased (I would use coconut oil) mini muffin pan & they turned out perfect. (I haven’t tried that yet but sounds like a winner)
- Put your coconut milk in the fridge ahead of time & drain the water off. Save the coconut water for another use.
- Can also spread entire mixture on a baking sheet, bake until browning on top. Let cool completely & cut into bars.
*Update– I tried putting them into mini muffin tins (as one reader suggested) with liners. They turned out perfect. I loved the size. I baked them for about 20 min. (or until golden brown) then let them cool for about 10-15 min., then put them in the fridge for about 30-45 min.
For those who are having trouble getting them to stay together, this might be the solution. My daughter still likes them better on the pan. (I think it just looks more like a cookie to her.)
More Paleo Chocolate Chip Recipes:
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Thank you so much for letting me know. I don’t understand people. Thanks again!
I haven’t specifically made these but I do make a similar recipe that are called haystacks and they are called that because they fall apart enough to look like haystacks after baked. The recipe is 2 cups pecans, 2 cups coconut, 2 cups chopped dates (and not the packaged kind but the fresh chopped dates that you buy around the holidays) and 1 can of sweetened condensed milk. Mix all together and scoop onto a baking sheet with parchment. Bake 10-12 minutes or longer until they are lightly browned. Cool on racks and put in the fridge on the racks for about 15 minutes. DO NOT store in an air tight container. Store so that air can get to the cookies. They will harden somewhat so they don’t fall apart. These are absolutely delicious and I make a lot around the holidays because everyone wants them.
Great tips!
I was a little skeptical about these since I’m not a huge coconut fan, but needing a grain free/dairy free dessert option, I decided to give them a try. I wasn’t disappointed; they are SO good. . .and rich! I nearly made myself sick and I only ate 2 of them. I offered some to our 10 year old neighbor who just discovered he can’t eat grain and he also loved them. Big hit! Will definitely be making again.
I’m so glad you loved them!!!
You can get sweetened condensed coconut milk already made in the grocery store. Our Meijer Carrie’s it.
That’s awesome!!! Can’t wait to try it! I love anything that saves time!!
Could I use canned condensed milk to make these? If so how much?
You could but they wouldn’t be Paleo. It should be the same amount. 1 can.
Thanks for the shout out! I will have to give your recipe a try!!!
Howdy,
Bob here in WA State. North of Seattle.
I read your article on B12 and really did not know all of that. Thanks for the heads up. I will put it on my list tomorrow or I guess later today.
I am also going to try my hand at making: Paleo Almond Joy Cookies. I really like everything that make them great.
I am going to start my poker parties again(Texas Holdem) and try it on the men and women that play.
I hope you keep your e-mails coming, we look forward to them.
Thanks, Bob :-). (Bearbritches)
Thank you Bob!! Let me know how the Paleo Almond Joy Cookies turn out. They can be a little tricky at first until you get the hang of it. If you find they are too sticky or won’t hold together well, try using a little muffin tin with liners. My daughter likes them this way! I like them any way you make them! lol Also, Let me know if you notice a difference after taking the B12. I definitely notice a difference if I don’t take it. Thanks again, Renee’
Hi there,
Is the nutrition per almond joy listed anywhere?
Hi Kayla, No I don’t have the nutritional information. Sorry about that. You can probably look on the ingredients & figure it pretty close. Let me know if you do.
I love these! I don’t think I can make them too often as they are very good, and it is hard to eat only one at a time. We changed the almonds for pecans, added an egg and 1/4 C coconut flour. They held together very well. I baked them for approximately 25 minutes. I will definitely make these again. My husband and I are doing Paleo and love them. My daughter-in-law is gluten-free, and she also loved them.
Hi Marilyn, I’m so glad you all loved them! I like the modification ideas. I will definitely have to try them. Thanks for the suggestions!
I re-read through everything and unless I’m missing something I never saw how many cookies this recipe yields?
Hi Becky, Good question. To be honest I never counted them. It would depend on the size of the cookie you make I guess. It makes at least a couple of dozen.
Love that these are so simple to make and delicious! Plus you could easily substitute out the honey to make it vegan. ❤️
Hi Ashley! I’m glad you liked them! That is true about swapping out the honey to make it vegan.
I flipped it onto parchment paper.. so the chocolate wouldn’t stick… I thought I should add that !
I tried the suggestion of putting them in a muffin pan. I used a mini muffin pan and squished the coconut slivered almonds and condensed milk in prettt tight and baked them for about 10 minutes, then I added the chocolate chips on top and let them melt in the oven and after I took them out I spread the chocolate out so make it cover the bottom. I flipped the pan up side down while it was still warm… and sprinkled more chips on the top and add sea salt. Then I put them in the fridge… they were just a bit prettier.. and the salt was really good. I’m a sweet and salty gal.
Hi Brenda! That sounds awesome! I’ll have to try that! I bet they were pretty. You should post pics!
Wow so great!!! So I needed my first batch to work since i was making it as a potluck item. Reading through user tips, I went ahead and added an egg to the mix before trying to ball or mound up batter. WAY too runny, so i pulled out my mini muffin tin and tiny cups and voila, great. But then I had the rest of the batter. Using another user idea, i added maybe 1/3 of almond flour to the mix, and these ones retained their shape to bake on parch paper, and WOW the texture is cookie like. So yummy!
Oh Wow! Will have to try that! Glad they turned out!Love the idea of having the cookie texture!Thanks for the comment!
Is this recipe soy free? I’m making goodies for a friend with a soy allergy. I really want to try this.
Hi Julie, Yes as long as you are using the enjoy life chocolate chips it is soy free.
I apologize, I just re-read the above comments and see that you already said that you do not know the carb count in these cookies. Sorry about that. I might try to figure it out based on total ingredients and then per cookie. If I get it figured out, I’ll let you know 🙂
Hi Diana, If you figure it out, let me know. I have read that some people reduce the chocolate chips & they are still good. Give that a try.
I also had some trouble getting them to stick together nicely, but they taste great and my bf thinks they are fabulous! We’ve been lowering carbs lately and I haven’t made cookies in a few months, which is rare for us lol. So naturally he was thrilled to have a tasty treat in the house. This leads me to my question for you…..do you know the nutrition value in these cookies by chance? More specifically, how many carbs are in them….approximately? I could probably figure it out but if you know this already, that would be much easier. Thanks for sharing your recipe!
Hi there, my taste tester loved them. I used a muffin tin and liners, they turned out fabulous!! Thanks so much for the recipe?
Hi Jenny! Thanks for the comment! Glad you loved them!
These were absolutely amazing! I made a few changes. I added almond extract to coconut/honey morning mixture, used only 3/4 c. Chips and added a beaten egg white which helped hold them together. This recipe is definitely a keeper!
Hi Beth! I love the addition of almond extract & the egg white. I’ll have to try that! Glad you loved them!
These are amazing!!! I made them exactly according to recipe… let them cool on the pan and in the fridge when they were done in the oven!!! These will be a go to for all time!!!
Hi Gladys! Thank you so much for your comment! I am so glad you enjoyed them! I’ll be making a ton of these for the holidays!
For vegans I am assuming maple syrup could be used instead of honey, and of course no eggs. I don’t care about them falling apart or looking perfect, I am about taste and keeping them compassionate and healthier ! I will think about some of the tips here, add pumpkin seeds and tweak to my desires. Its nice that people share their tips too, thanks to all.
Hi Tracey, Yes I think you could absolutely use maple syrup. Love the idea of adding pumpkin seeds. Let me know how it turns out!
These! These are sooo good! So I took the recommendation of others and added an egg. I then used a muffin tin and put liners in it. I molded them in my hand and then pushed them into the muffin pan, molding to the bottom, filling about 1/4 of it. I baked for 30 minutes. I then took them out of the muffin tin and put them on a plate and put in the refrigerator still in the liner. They were very easy to take out of the liner, you just peel it back as you eat. Thank you so much for taking the time to post this. These are perfect for that sweet treat craving! This is my first week of going paleo and it has been very hard detoxing from all the foods I love.
Hi Kara, Thank you so much for your kind comments. I’m so glad you enjoyed them.
YUM. What a fabulous combination. I look forward to trying it soon.
Let me know what you think! My 16 year old makes them & loves them!
I added an egg white to this recipe, it really helped bind it together, and made them nice and moist, they didn’t fall apart at all, and I only had to bake them about 14 minutes.
Great idea!
Hi Renee! My name is Monique and I’m a Personal Trainer and Nutrition Coach at a prestigious corporate fitness center. I decided to make your recipe w/a personal twist; vanilla beef collagen protein! I know it sounds disgusting, however, I chose beef collagen for 2 reasons:
1.- I wanted to keep the recipe Paleo
2.- I need people to understand beef collagen protein does NOT taste like vanilla-flavored beef
I invite you to give it a try! I made them in the mini-muffin tin and it yeilded 48. They are the talk at my gym! My co-workers can’t get enough! Thank youcor sharing, Renee! I look forward to sharing more of gour genius ideas paired w/my nutritional boost!
Hi Monique, Thanks for your comment! I too have added beef collagen to mine for the added benefits. I use unflavored but I love the idea of vanilla.Thanks for sharing! I’m thrilled that everyone loved them!
Just a clarifying question: when you say full-fat, are you referring to not using light coconut milk, but just a normal can of coconut milk? Or are you referring to just the fat of the coconut milk? Trader Joe’s calls it Coconut Cream. And if not the latter, has anyone tried that, and does it work?
Hi Elyse, Great question? Yes, I am referring to the regular coconut milk in the can, not the light or what’s in the refrigerated section. I think I provided a link to the brand that I buy. I also have started buying the Thrive Market Brand. I really like it too!
I made these last night because I had a can of sweetened condensed coconut milk I wanted to use. I am gluten free but not paleo, so if you don’t mind the cane sugar instead of honey, this prepared product saved the step of boiling the coconut milk. I didn’t have enough almonds, so I added some almond flour to make up the difference. I also added an egg just to try. After 25 minutes in the oven and cooling in the fridge, these had a perfect cookie texture and didn’t crumble at all.
Thanks for the great gluten and dairy free recipe!
Someone else suggested an egg! Will definitely have to try!
Where did you find sweetened condensed coconut milk?
Hi Stephanie, I made my own using coconut milk & honey, then reducing on low heat until thick.
This was very sweet. Should the honey be tablespoons or teaspoons. Still good though.
Hi Sue, Great question! You are right, it is Tablespoons. My daughter does have a sweet tooth, but you can definitely reduce it or omit to your own tastes!
I just made these (in oven as I type and they smell wonderful). The uncooked mixture was really sweet. I reduced the honey to 3 T rather than 4 as I do like things less sweet than most people. Now I’m wondering if T is teaspoons rather than tablespoons.
Has anyone tried adding an egg to the recipe? I’m curious to try that.
Hi Methia, I have not, but if you try it, let me know how it turns out!
I added one egg… b/c or paleo, that is nothing but goodness added! I think it really helped hold them together!
*for paleo… not or 🙂
I totally agree!
I will have to try this! Thanks for the tip!
I LOVE these! I am gluten free, but not paleo. I grew up on a bar called Dolly Madisons, So I substituted pecans for the almonds. Oh my they are so very good!!!
Hi Bari! Thank you for your comment. I am so glad you loved them! Love the idea about subbing pecans! I’ll have to try this!
They were a hit!!
These are so good! Even better than I was expecting! Mine didn’t turn out as crumbly as others describe the comments. They are very filling and delicious. I thought they would turn out too moist because when I was rolling them into balls they were supper moist, but they turned out perfect! The chocolate chips made the whole cookie a brown color which didn’t bother me. It made me 20, perfect shaped cookies. They are also very easy to make.
When I make them again here are some things I would do differently next time I make them:
– Bake them for 30 minutes instead of 20
– add a splash of vanilla extract
– add a sprinkle of cinnamon
Thank you, Renee’! My family loved them!
Carmella, Thank you so much for your comments! I am so glad you liked them. I have a sensitivity to vanilla, but what a great idea about adding it & the cinnamon. I tend to bake mine a little longer too! Glad you enjoyed them!
I really want to try these–they look incredible! Do you think using a regular muffin pan would work? I don’t have one for minis…
I don’t use a muffin pan. A reader suggested it because she had a hard time getting them to stick together. I just spoon the mixture onto parchment paper & with wet fingers shape into the desired shape. Remember that they don’t rise, so leave them a little thick. I hope you enjoy as much as we do. Let me know how they turn out.
I just tried this today! The batter looked a little to runny, so we added some almond flour. The only thing we did not care for was how they fell apart so easily. I did read the muffin tin tip, so we might try that next time! They were so tasty, even the non-paleo people in the house were munching on them!
Hi Jade! Thanks for your comment. If the batter was a little runny, you probably need to reduce your milk more. I’ve found that if I reduce it by at least 1/3 it does better.
You said “Paleo”… but the “Semi-sweet chocolate” is a HUGE no-no… so i’m trying to figure out how these are still paleo…… am i missing something because if I can have semi-sweet chocolate chips on the diet, than im totally doing it wrong.
Hi Tobin, Thanks for your comment. I buy them on Thrive Market & they are listed under Paleo. I’m sure in true cavemen days this would not be acceptable. To be honest, I really don’t know 100%. I am going by what Thrive Market says. I definitely wouldn’t eat more than 1 at a time, due to the calorie content & they definitely wouldn’t be considered keto.
Try Lilys stevia sweetened chips or make your own (coconut oil, sweetener and cocoa and keep in freezer, or melt a baking bar and add sweetener- let it sit on counterfor 5 hours to harden) an internet search will turn up other options
Made these the other night. They did fall apart so I put them in the freezer. That did the trick! Making them again now. Added a little Tapioca starch to thicken the “condensed milk” a bit more. Love these!!
Hi Cat! Thanks for the feedback! I’m glad you like them!
Pinned! I’m going to try sunflower or pumpkin seeds instead of the almonds due to my son’s allergies. Thanks so much!
Hi Kathryn! Awesome! Let me know how they turn out! Great idea! Pumpkin seeds are high in magnesium. I may try that or even mixing them next time!
Came out awesome! Thanks!
Hi Alysia,
Glad you enjoyed them!
Fail for me, just fell all apart, even tried putting them in frig & freezer, just had to scrape them off the cookies sheet into the garbage can 🙁
Hi Kat, So sorry that you had this problem. I sent you some tips. Hopefully they turn out better next time.
I make these ALL the time! Being gluten intolerant on top of having a rice allergy, oh and vanilla too, it’s hard to find a sweet treat. The key really is to let the coconut milk cool. I put mine in a large glass lock Tupperware container and pop it in the freezer while the oven preheats! I’m attempting the muffin tin method tonight just for the heck of it lol. Thanks for the recipe!!
Hi Emma! Great tip! Thanks for sharing! Good luck with the muffin tin method! Let me know how they turn out!
Made these tonight. Followed the directions with exception of..1st I cooked the coconut milk and honey on medium until it boiled and then boiled it for about 5 mins. I didn’t leave it and continued to stir it constantly. 2nd I added a little more coconut. They came out perfect and the family loved them! Thank you Renee for sharing this recipe!
Hi Pamela, I’m so glad your family enjoyed! Thanks for sharing!
Would love to know carb count on these! Also I planned to use sukrin fiber syrup instead of honey. I’m going to put them in a pan and make bars as suggested above. Excited to try them
I don’t know the carb count, unfortunately. I love the idea about making bars. Let me know how they turn out! Another reader suggested putting in mini muffin tins. I tried it with mini baking liners & they were great. I love the size & can just pop one in my mouth whenever I want a small treat! Perfect! Good luck. They can be a little tricky to keep together. Remember to wet your fingers after putting in the pan to pack them tighter.
How many calories do you think are in each cookie?
Hi Kathleen,
That is a good question? I have no idea. I guess you could calculate the calories for the entire recipe & then divide by how many cookies you make. A lot would depend on the size of cookie I guess. I’ll try to come up with it & let you know! Thanks, Renee’
To die for.. I fried some cinnamon honey banana bites to go with them because why not? SO.. I couldn’t find canned coconut milk at the store so I used the regular unsweetened box of coconut milk.. yea, don’t do that haha, it never thickened in the pan even after an hour, I obviously don’t know anything about baking, so as you can imagine I just put the milky globs on the tray and gave it a go. Definetly not mad, but round two is in the works:) Thanks! Lol
Hi Bree! Thanks for your comment. I agree about the banana bites! Why not! Sorry about the coconut milk. Hopefully, the next go round will be better. Remember to press the spoonful to the side of the bowl then gently slide them off onto parchment paper. Wet your fingers, then gently shape. I cook mine around the 15 min mark. Sometimes, depending on how thick they are I will leave in a few more min.
Make that finely shredded coconut – don’t see a way to edit my comment
I made these last night… couple of comments. 1) They are very yummy! 2) I added some vanilla to the milk mixture as well 3) I sent hubby to the store for shredded coconut.. he came back with finely ground coconut… So, what I did was instead of making ‘cookies’ was to line a jelly roll pan with parchment paper and ‘mashed’ them all in there, keeping it even. Then baked the whole pan (I believe it totaled about 30 minutes – til they were golden brown). I made coconut almond joy bars instead. They stayed together really well. Let them cool and sliced them into little squares. Ohh I also ‘pulsed’ the almonds so they were smaller. They were good last night, and even better today after being in the fridge. Thanks for the recipe
Tammy, Thank you so much for your comment. What a great idea. I think I’ll give that a try! Someone else suggested putting them in mini muffin tins also. I would use liners for less mess of course. Glad you liked them. I also made another batch last night. They are great to put in lunchboxes for a healthier treat option!
Made these tonight and they turned out great! A bit of a fall apart “cookie” but who cares, eat it with a fork!! Very delicious! I think the key is having a good, reduced “condensed” coconut milk and makin sure it is fully cooled down (I put mine in the fridge for a few minutes before putting the cookies together!) thanks for the recipe!
Hi Steph! Thanks for the comment! I’m glad you liked them. Yes, they are not your typical “cookie” texture. I have learned that if you cool the cookies & put in the fridge while still on the pan to get completely cold, they are less crumbly & can move to a container with less breakage. But, I’m with you, I could eat them with a fork!
I added an egg white and they held together and were lovely and chewy
When did you add the egg white?
I did the same.. amazing cookies
These were an epic fail. I think there are some steps missing. The chocolate chips melted; didn’t look like your pic at all. After I cooked they never stayed formed so I put in refrigerator to harden. They are sticky. The second batch I’m making I cooked the milk and honey longer and letting it cool in the freezer before continuing with this recipe. I don’t know what you did differently but they don’t look like yours at all.
I went back & looked at my recipe. You are right, I didn’t add to let the milk cool. I have changed that now. So Sorry about that. They are a little difficult to hold together. Try using an ice cream scoop. I used a spoon, & packed it as tight as I could. Then I wet my fingers and shaped them on the parchment paper to the desired look. They don’t rise, so I left them pretty think. I’m so sorry you had this issue. Hopefully, they still tasted good.
Switch chips for raisins.
When adding the milk and honey, adjust the quantity to form a dough.
There are chips that melts and chips that don’t, each for a different purpose.
Hi Anda, Thanks for your suggestion. Not sure how the raisins would work. Have you tried this?