This healthier version of Almond Joy Treats is a perfect sweet treat that you don’t have to feel guilty about eating. Trust me though, no one will guess that these tasty morsels are gluten-free and contain no refined sugar.
I don’t create many sweet recipes, but this time of year, I love to give treats to my friends, family, and coworkers. Almond Joy Treats are a perfect addition to your homemade gift arsenal. They only require seven ingredients, most of which you probably already have on hand.
No, they’re not technically “cookies,” but these sweet treats are soft on the inside with bits of crunchy coconut on top. They’re definitely addictive with their pockets of dark chocolate.
FAQS:
Yes, but make sure to wrap them well to prevent freezer burn. To thaw, remove from the wrapping and place on a plate. If you thaw them wrapped, the released condensation will make them soggy.
HOW TO PREPARE GLUTEN-FREE ALMOND JOY TREATS:
- Begin by pouring the coconut milk into a small saucepan, Add the honey, and simmer on low for about twenty to twenty-five minutes. (This takes the place of sweetened condensed milk that many traditional recipes call for.)
- Stir occasionally as the milk reduces. It will be a light camel color when finished. Cool the milk completely before adding to the remaining Almond Joy Bite ingredients. I simply poured it in a bowl and placed it in the fridge for about thirty minutes.
- While the milk is cooling, chop the chocolate bar(s) into fairly fine pieces. I use my ulu knife for tasks like this because the rocking motion is easy and chops quickly. (It also works great for quickly chopping fresh herbs.)
- Add the shredded coconut, sliced almonds, egg, and almond flour to a bowl. Stir well to combine all ingredients. The dough will be fairly wet. Fold in the chocolate pieces.
- Place 12 silicone baking cups on a sheet tray. Equally divide the batter between the 12 cups (about two heaping tablespoons per cup), then use the back of the spoon to press flat into the cup.
- Bake in a preheated 325ºF oven for about twenty minutes. Cool on a wire rack, then carefully remove the treats from the baking cups. Store Almond Joy Treats in an airtight container in the fridge for up to a week.
Add the honey to the coconut milk. 
Heat the coconut milk until reduced. 
Chop the chocolate while the coconut milk is heating. 
Add the cooled coconut milk to the rest of the ingredients. 
Stir together. 
Fold in the chocolate. 
Place silicone baking cups on a sheet tray. 
Evenly distribute the batter between the cups. 
Use the back of a spoon to press down firmly. 
Bake in 325 F oven. 
Cool on a baking rack.
SERVING SUGGESTIONS:
- For an extra chocolatey cookie, drizzle with a little melted dark chocolate after the cookies have cooled and refrigerated.
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RECIPE NOTES:
- This recipe was first published on April 25, 2017, but was recently updated with new photos and recipe tips.
- If you use a regular muffin pan, you will end up with a few more treats, as a standard muffin cup holds a smaller volume than the silicone baking cups I used.
- If you want to keep this recipe dairy-free, try using Enjoy Life Dark Chocolate Chips.
- Recipe adapted from Paleo Almond Joy Cookies.
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OTHER SWEET TREATS YOU MAY LIKE:
Almond Joy Treats
This healthier version of Almond Joy Cookies is a perfect sweet treat that you don’t have to feel guilty about eating.
Ingredients
- 1 can coconut milk, full fat
- 4 tablespoons raw honey
- 2 cups unsweetened shredded coconut
- 3/4 cups sliced almonds
- 1 egg
- 1 cup almond flour
- 6 ounces dark chocolate (Buy the best quality you can.)
Instructions
- Pour the coconut milk in a saucepan, add the honey, and simmer on low for about twenty to twenty-five minutes. Stir occasionally as the milk reduces. It will be a light camel color when finished. Cool the milk completely before adding to the remaining ingredients.
- While the milk is cooling, chop the chocolate bar(s) into fairly fine pieces.
- Add the shredded coconut, sliced almonds, egg, and almond flour to a bowl. Add the cooled coconut milk, and stir well to combine all ingredients. Fold in the chocolate pieces.
- Preheat the oven to 325º F. Place silicone baking cups on a sheet tray, and equally divide the batter between the 12 cups (about two heaping tablespoons per cup), then use the back of the spoon to press flat into the cup.
- Bake in the oven for about twenty minutes. Cool on a wire rack, then remove the treats from the baking cups, and refrigerate in an airtight container.
Notes
For an extra chocolatey cookie, drizzle with a little melted dark chocolate after the cookies have cooled in the refrigerator.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 357Total Fat 29gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 17mgSodium 19mgCarbohydrates 22gFiber 5gSugar 14gProtein 6g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy says
I love these with the Trader Joe’s dark chocolate bar.