These Almond Joy Cookies only have 4 ingredients and are everything you’ve dreamed of in a low carb chocolate chip coconut cookie.
Filled with coconut, stevia-sweetened chocolate chips, almonds, and homemade (sugar free) low carb sweetened condensed milk, you’ll want to make these again and again!
Almond Joy Cookies
I love to do make-over recipes. This can include old family favorites (like this Chocolate Chip Cookie Recipe).But sometimes other people pass along recipes that they want “healthified”, and that is how this recipe came to be!
Quite a few people have asked for a healthier version of an Almond Joy Cookie Recipe, so here it is.
With a few simple swaps, these cookies are both sugar free and low carb.
I have always loved Magic Cookie Bars (like these amazing Low Carb Magic Cookie Bars), and this Almond Joy cookie recipe remind me a lot of those bars!
How can I Make Almond Joy Cookie Bars
If you prefer bars over cookies, you can easily skip making these as individual cookies and press the mixture into a 9×13 pan and bake for 10-12 minutes to make almond joy bars instead of cookies!There are many different uses for Sweetened Condensed milk, but this cookie recipe is the main reason I created my own recipe.
Second, you’ll want to make sure you have finely shredded unsweetened coconut. The large flakes will be too big, and will not give you the best shape and texture for your cookies.
Third, you need sugar-free chocolate chips. There are many different varieties from which to choose, but my favorite are still Lily’s Chocolate Chips and Bake Believe Chocolate Chips (which are available at most Walmarts).
And finally, to make this almond joy cookie recipe, you need . . . almonds! I find that the thinly sliced almonds work great for the best texture in these cookies.
Ingredients
- 1 ½ Cups Unsweetened Shredded Coconutyou want the finely shredded, not the large flakes
- ½ Cup Sliced Almonds
- 1 Cup Lily’s Stevia Sweetened Chocolate Chips
- 1 Cup 3 Ingredient Low Carb Sugar Free Sweetened Condensed Milk
Instructions
- Preheat oven to 325.
- Make Sweetened Condensed Milk and allow to cool completely.
- Mix unsweetened coconut, almonds, and chocolate chips.
- Add Sweetened Condensed Milk to coconut mixture and stir until combined.
- Using a small cookie scoop, place “dough” in the cavities of a greased muffin tin.
- With your fingers, press cookies down slightly.
- Bake for 15 minutes, or until edges are turning golden brown.
- Remove from oven and place the muffin tin in the freezer for 30 minutes. (The cookies are very soft when they come out of the oven. Placing them in the freezer helps them firm up so they are not crumbly.)
- Makes approximately 16 cookies.
- Store leftovers in the refrigerator or freezer.