Food & Drink Magazine

Recipes for Free: Semi-Homemade Almond Joy Cookie Bars

By Calvin Eaton @glutenfreechef5
Recipes for free: Semi-Homemade Almond Joy Cookie BarsRecipes for free: Semi-Homemade Almond Joy Cookie Bars

I tastespotted these Almond Joy Cookie Bars on one of my favorite blogs Brown Eyed Baker and immediately pinned it as a recipe to glutenfreeify. Combining three of my baking essentials chocolate, coconut, and almonds these blondies looked too yummy to glance over. I decided to adapt the recipe and make it semi-homemade by using Glutino’s Chocolate Chip Cookie mix as the base. As I mentioned in yesterdays review the mix rendered an ok but not great (and rather crumbly) bar. On take two I decided to use Betty Crocker’s Gluten Free Chocolate Chip Cookie mix and the results were A+mazing. These bars are super chocolatey with the almonds and coconut perfectly complimenting the slightly cake like cookie bars. Almond Joy bars remain my favorite candy bar and this semi-homemade adaptation on a cookie version of the classic is simply divine.

Semi-Homemade Almond Joy Cookie Bars adapted from the Brown Eyed Baker
1 package Betty Crocker Chocolate Chip Cookie Mix
1/2 cup brown sugar
1 cup (2 sticks) vegan margarine
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla
2 eggs
1½ cups sweetened shredded coconut
1/2 cup gluten free chocolate chips
1 cup coarsely chopped almonds

  1. Preheat oven to 325 degrees F. Spray a 9×13-inch baking pan; set aside.
  2. With an electric mixer, beat the margarine on medium speed until smooth and creamy. Add brown sugar and beat for another 3 minutes, until well incorporated. Add the eggs one at a time beating each for 1 minute. Next beat in the vanilla and almond extracts.  Reduce the mixer speed to low and blend in the cookie mix. Using a rubber spatula, stir in the chips, almonds and coconut. Scrape the batter into the prepare pan and use the spatula to even the top.
  3. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.
    Almond Joy Top

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