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Almond Joy Cookies take everything you love about the classic candy bar, rich chocolate, chewy coconut, and crunchy almonds, and turn it into an easy no bake cookie made in one saucepan. I made a batch on a *rainy Sunday afternoon* and Maddie and Lizzie had them claimed before the chocolate even set. If you love easy candy bar treats like my Oreo balls, these are about to be your new favorite.
Rich chocolate, chewy oats and coconut, and a whole almond on top, all without turning on the oven.
Almond Joy Cookies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 1 minute
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 32 cookies
- ⚡ Calories: 154kcal
- 🌶️ Flavor Profile: Rich chocolate with chewy coconut, hearty oats, and crunchy almond in every bite
- ✋ Difficulty: Easy, even simpler than my nutter butter cookies
Quick Answer
Melt the butter, sugar, milk, and cocoa powder together in a large saucepan, bring it to a boil, and boil for exactly one minute. Take the pan off the heat and whisk in the Nutella, vanilla, and coconut extract until smooth. Stir in the quick oats and shredded coconut until everything is coated, then scoop two tablespoon mounds onto parchment paper. Press a whole almond into each cookie and let them set for 30 to 40 minutes until firm.
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Why This Recipe Works
Click to see the technique science
- One saucepan does all the work. The chocolate base, the mix ins, and the final cookie dough all come together in a single pan on the stove, so there is no mixer, no oven, and almost no cleanup.
- The one minute boil sets the cookies. Boiling the butter, sugar, milk, and cocoa for exactly one minute dissolves the sugar and concentrates the mixture so the cookies firm up as they cool, the same science behind classic no bake cookies.
- Nutella adds body and shine. Whisking in Nutella off the heat brings hazelnut chocolate richness and extra fat that keeps the cookies fudgy instead of dry or crumbly.
- Coconut extract doubles the coconut flavor. Shredded coconut brings the chew, and a teaspoon of coconut extract deepens that candy bar flavor so every bite tastes like the center of an Almond Joy.
- Quick oats soak up the chocolate. Quick cooking oats are thinner than old fashioned oats, so they absorb the hot chocolate mixture fast and give the cookies their signature chewy, sliceable texture.
- The whole almond finishes the look. Pressing a whole almond into each warm cookie mirrors the candy bar and adds a toasty crunch against the soft chocolate coconut base.
Why You’ll Love This Recipe
- They taste just like the candy bar, with rich chocolate, chewy coconut, and a crunchy almond in every single bite.
- There is no oven, no mixer, and no chilling the dough, just one saucepan and about 10 minutes of hands on work.
- They deliver that classic candy bar flavor, just like my Butterfinger cookies, without ever turning on the oven.
Key Ingredients
A handful of pantry staples turns into a candy bar worthy cookie.
- Quick cooking oats: The base. They soak up the hot chocolate mixture and give the cookies their chewy, hearty texture. Do not swap in old fashioned oats, they stay too firm.
- Shredded sweetened coconut: The signature chew. It brings that unmistakable Almond Joy center flavor and texture to every bite.
- Nutella: The secret ingredient. It melts into the hot base and adds hazelnut chocolate richness that keeps the cookies fudgy.
- Cocoa powder: The chocolate backbone. It boils with the butter, sugar, and milk to create the deep chocolate coating.
- Coconut extract: The flavor booster. One teaspoon doubles down on the coconut so the cookies really taste like the candy bar.
- Whole almonds: The finishing touch. One pressed into each cookie brings the crunch that makes it an Almond Joy.
See recipe card for exact quantities.
Variations and Substitutions
One saucepan, plenty of ways to change it up.
- Swap the Nutella for creamy peanut butter for a chocolate peanut version closer to a classic no bake cookie.
- Use almond extract instead of coconut extract for an even nuttier flavor profile.
- Chop the almonds and stir them into the mixture so every bite has crunch throughout.
- Craving more almond flavor, my almond cookies lean into that nutty sweetness in a soft baked cookie.
- Drizzle the set cookies with melted chocolate or a sprinkle of flaky sea salt for a bakery style finish.
How to Make Almond Joy Cookies
- Add the butter, granulated sugar, milk, and cocoa powder to a large saucepan or high sided saute pan.
- Melt everything together over medium heat, bring it to a boil, and boil for exactly 1 minute, then remove the pan from the heat.
- Add the Nutella, vanilla extract, and coconut extract to the hot mixture and whisk until it is smooth and creamy.
- Add the quick cooking oats and shredded sweetened coconut to the pan.
- Stir until the oats and coconut are fully covered and coated in the chocolate mixture.
- Scoop about 2 heaping tablespoons into mounds on parchment paper, press one whole almond onto each cookie, and let them set for 30 to 40 minutes.
Recipe Tips & Tricks
- Boil for exactly one minute. Set a timer once the mixture reaches a full rolling boil. Too short and the cookies stay sticky, too long and they turn dry and crumbly.
- Measure everything before you start. The recipe moves fast once the pan is hot, so have the Nutella, extracts, oats, and coconut ready to go.
- Use quick cooking oats only. Old fashioned oats do not soften enough and steel cut oats will not work at all in a no bake cookie.
- Work quickly when scooping. The mixture firms up as it cools, so scoop the mounds right after mixing for smooth, even cookies.
- Use a cookie scoop for even cookies. A two tablespoon scoop gives you uniform mounds that set at the same rate and look great on a tray.
- Let them set at room temperature. Give the cookies 30 to 40 minutes to firm up. Pop them in the refrigerator for 15 minutes if your kitchen runs warm.
Serving Ideas and Suggestions
Add a slice of my no bake cheesecake to the dessert tray for a creamy contrast.
For a chewy baked classic next to them, my oatmeal raisin cookies use those same hearty oats.
My buttery shortbread cookies round out a cookie platter beautifully.
And for the holidays, a batch of Oreo balls next to these makes the easiest no bake candy tray.
Almond Joy Cookies FAQs
The boil was likely too short. The mixture needs a full rolling boil for one minute so the sugar concentrates enough to firm the cookies as they cool. Start timing only when the whole surface is bubbling, not just the edges. If a batch stays soft, chill the cookies in the refrigerator for 20 to 30 minutes and they will usually firm right up.
Quick cooking oats are the right choice here. They are cut thinner, so they soften and absorb the hot chocolate mixture in seconds. Old fashioned oats stay chewy and firm, which makes the cookies loose and rough textured. If old fashioned oats are all you have, pulse them a few times in a food processor to break them down before stirring them in.
Creamy peanut butter is the easiest swap and gives you a flavor closer to classic no bake cookies. Almond butter also works and plays up the almond flavor, or use chocolate hazelnut spread from any brand. Whatever you choose, whisk it in off the heat so the mixture stays smooth and glossy.
Store the set cookies in an airtight container at room temperature for up to 5 days, with parchment paper between the layers so they do not stick together. In a warm kitchen, keep them in the refrigerator instead and they will stay fresh for up to a week with a firmer, fudgier bite.
Yes, they freeze beautifully. Arrange the fully set cookies in a single layer on a sheet tray, freeze until solid, then transfer them to a freezer bag or airtight container with parchment between the layers. They keep for up to 3 months. Thaw them at room temperature for about 20 minutes before serving.
They can be. The recipe has no flour, so the only concern is the oats. Use certified gluten free quick oats and double check your Nutella and extracts, and you have a gluten free treat. That makes these a great option for cookie trays when you are serving guests with gluten sensitivities.
Made these almond joy cookies? Leave a comment and a star rating below, I would love to hear how they turned out!
For the easiest holiday candy, my crockpot candy makes over 60 peanut clusters in the slow cooker.
No churn cereal milk ice cream is another dessert the freezer makes for you.
Another make ahead crowd pleaser: brown butter caramel rice krispie treats.
Add a batch of edible cookie dough truffles and the no bake tray is complete.
No Bake Almond Joy Cookies
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup cocoa powder
- 3/4 cup Nutella
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups quick cooking oats
- 1/2-1 cup shredded sweetened coconut
- Whole almonds
Instructions
- In a large saucepan or high sided sauté pan add the butter, sugar, milk and cocoa powder.1/2 cup unsalted butter
- Melt together and bring to a boil and boil for 1 minute then remove from heat.1/2 cup unsalted butter
- Add in the Nutella, vanilla and coconut extract and whisk until smooth and creamy.1/2 cup unsalted butter
- Mix in the oats and coconut and stir until fully covered and coated.1/2 cup unsalted butter
- Place a piece of parchment paper on a flat surface and, using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoons into mounds on your parchment paper, press one whole almond on each cookie and let it set for about 30-40 minutes.1/2 cup unsalted butter
Video
Notes
- Quick cooking oats need to be used in this recipe as they are smaller, do not use old fashioned oats.
- We use Nutella in this because we want more of that almond and coconut flavor coming through.
- We love topping with whole almonds to really give these that Almond Joy effect, but that is completely optional.
- These cookies need at least 30 minutes to set up before consuming.
- They can be frozen, see my tips above on how to do that.
- Our trick for the perfect sized cookie is using an ice cream scoop filled about 3/4 full.
Nutrition
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