by Sheryl

Prep: 20 mins | Cook: 8 mins | Additional: 5 mins | Total: 33 mins | Servings: 36 | Yield: 3 dozen cookies

Cookies are one of the easiest and quickest to make. But they differ in tastes and textures. And these Almond Joy Cookies are one of go-to’s, my kids favourite, and excellent for a cookie exchange. Perfectly sweet, crisp but soft in the bite, and deliciously comforting!


4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 ½ cups brown sugar
1 ripe banana
4 large eggs
1 tablespoon vanilla extract
5 cups chocolate chips
2 cups sweetened flaked coconut
2 cups chopped almonds


Step 1: Ready the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Use a cooking spray to grease baking sheets.

Step 3: Combine the baking soda, flour, and salt in a small mixing bowl until well mixed.

Step 4: Add the banana, white sugar, and brown sugar in a different mixing bowl. Mix until creamy.

Step 5: Add the eggs one at a time, beating every after each addition. And stir in the vanilla until incorporated.

Step 6: Mix the banana mixture into the flour mixture and beat until a batter is formed. Fold in the coconut, almonds, and chocolate chips.

Step 7: Drop spoonfuls of batter onto the prepared baking sheets.

Step 8: Bake in the preheated oven for about 8 to 10 minutes or until golden and crispy.

Step 9: Allow the cookies to cool on a wire rack at room temperature.


In place of bananas, if not available, use a cup of butter instead.

Nutrition Facts:

Per Serving: 285 calories; protein 4.6g 9% DV; carbohydrates 44.9g 15% DV; fat 11.5g 18% DV; cholesterol 20.7mg 7% DV; sodium 158.7mg 6% DV.

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