Almond Joy Cookies

I am not quite sure why I upgraded to using a pillowcase to hold the large amounts of Halloween Candy, because at the end of the night Mom was only going to allow 5 pieces to be kept anyway.  Yes, 5! Total! If you are confused…5 pieces for the rest of the year!

We would dump our candy out, covering the entire kitchen table…and would then pick. Raisins were a no we had plenty of them, goldfish no, granola bars…no. This is what I would have picked:

1. Twix

2. 1 tiny box of Nerds ( which I would have inhaled)

3. The largest candy bar I could find

4. was a toss up

5.  A Mounds Bar…it was a sad night if this trick or treater could not find 1 mounds bar in her bottomless pit of candy.


This lack of sugar in ones life can do one of two things:

1. Like me you grow up and overall dislike candy and overly sweet treats and are quite satisfied with 1 mounds bar per year.


2. You are like my teenage sister, who has flipped the food pyramid so that candy and gas station slushies are a primary food group.

(Healthy Parents be ‘ware)


Back to the Mounds bars…

As many of you know, this year I purchased our Halloween Candy just hours before our 1 tricker treater arrived.  Which meant the candy aisle was barren except for a few lone bags of peanut butter snickers. Which then meant that I did not have my annual mounds bar.

So I opted for the next best thing, almond joy cookies.

Almond Joy Cookies ( by The Little Red House)
1 cup of butter
1/2 cup white sugar
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla
3 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 1/3 cups chocolate chips
1 cup dried coconut, chopped into smaller pieces (or shredded- which I used)
1 cup chopped almonds, toasted
Preheat oven to 350° Cream the butter and sugar. Beat in 1 egg at time. Mix on medium speed until light and fluffy. Add the vanilla.
Combine the flour, soda and salt in another bowl. Slowly add the flour mixture, and mix until just combined, taking care not to over mix.
With a spatula fold in the chocolate, coconut, and almonds.
Drop by spoonful onto parchment lined cookie sheet.
Bake at 350° for 11-13 minutes.

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