These sourdough Almond Joy cookies bring together everything you love about the classic candy bar: rich chocolate, sweet coconut, crunchy almonds, and a soft, chewy center. Sourdough discard adds a little tang that balances the sweetness, making these cookies a great way to use up extra starter.
They’re easy to mix, don’t require complicated techniques, and taste delicious fresh from the oven or chilled the next day.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–13 minutes
- Total Time: 58 minutes
- Yield: 18–20 cookies
- Course: Dessert
- Cuisine: American
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) sourdough discard, preferably 100% hydration
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (45 g) unsweetened shredded coconut
- ¾ cup (130 g) semi-sweet chocolate chips
- ½ cup (55 g) chopped almonds
- ¼ teaspoon almond extract (optional)
Optional Chocolate Topping
- ¼ cup (45 g) melted chocolate
- 2 tablespoons sliced almonds
- 2 tablespoons shredded coconut
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until the mixture looks creamy and fluffy.
Scrape down the sides of the bowl as needed so everything mixes evenly.
3. Add the Sourdough Discard
Mix in the sourdough discard, egg, and vanilla extract. Add the almond extract if you want a stronger almond flavor.
Beat until combined. The mixture may look slightly separated at first, but it should come together as you add the dry ingredients.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry mixture to the wet ingredients in two additions. Mix on low speed or stir with a spatula until no dry flour remains. Avoid overmixing.
5. Add the Almond Joy Ingredients
Fold in the shredded coconut, chocolate chips, and chopped almonds.
Make sure the coconut and almonds are evenly distributed throughout the dough so every cookie gets plenty of chocolate, crunch, and coconut flavor.
6. Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes.
This helps firm up the butter and makes the cookies less likely to spread too much in the oven. If your kitchen is warm or the dough feels sticky, chill it a little longer.
7. Shape the Cookies
Scoop about 1½ tablespoons of dough per cookie and roll into balls.
Place the dough balls on the prepared baking sheets, leaving approximately 2 inches between each cookie. Press a few extra chocolate chips, almond pieces, or coconut flakes on top if desired.
8. Bake the Cookies
Bake for 10–13 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Don’t wait for the centers to become completely firm. The cookies will continue cooking on the hot baking sheet after they come out of the oven.
9. Cool and Add the Topping
Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack.
For an extra Almond Joy finish, drizzle the cooled cookies with melted chocolate and sprinkle with sliced almonds and shredded coconut. Allow the chocolate to set before serving.
Tips for the Best Sourdough Almond Joy Cookies
- Use sourdough discard: Unfed discard works well in this recipe. Active starter can also be used, but the texture and spread may vary.
- Measure the flour correctly: Too much flour can make cookies dry. A kitchen scale gives the most consistent results.
- Don’t skip chilling: Sourdough discard adds moisture, so chilling helps the cookies hold their shape.
- Toast the almonds: Toasting chopped almonds in a dry pan for a few minutes adds a deeper, nuttier flavor. Let them cool before adding them to the dough.
- Choose your coconut: Unsweetened coconut gives a less sweet cookie, while sweetened coconut creates a more candy-bar-like flavor.
- Use good chocolate: Semi-sweet or dark chocolate balances the sweetness of the coconut and brown sugar.
Easy Variations
Double Chocolate Almond Joy Cookies: Replace ¼ cup of the all-purpose flour with unsweetened cocoa powder. The cookies will have a richer chocolate flavor.
Extra Coconut Cookies: Increase the coconut to ¾ cup for a stronger coconut taste. If the dough seems too dry, avoid adding extra flour.
Chocolate-Covered Cookies: Once the cookies are completely cool, dip half of each cookie in melted chocolate and sprinkle with toasted coconut.
Stuffed Almond Joy Cookies: Place a small piece of chocolate in the center of each dough ball before baking for a gooey chocolate middle.
Longer-Fermented Dough: Cover the dough and refrigerate it overnight for up to about 24 hours for a more pronounced sourdough flavor. Keep the dough refrigerated, and bake it when ready.
Storage Instructions
- Room temperature: Store in an airtight container for up to 4–5 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months.
- Unbaked dough: Freeze shaped dough balls in a freezer-safe container for up to 3 months. Bake from frozen, adding a few minutes as needed.
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes. Cold discard can be used directly in the dough. Mix it well with the wet ingredients before adding the dry ingredients.
Will these cookies taste sour?
No, not strongly. The brown sugar, chocolate, coconut, and almonds balance the mild tang from the discard. Older discard may have a more noticeable sour flavor.
Can I make these cookies without a mixer?
Yes. A sturdy whisk and wooden spoon will work. Make sure the butter is soft enough to mix easily with the sugars.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have been chilled long enough, or the flour may have been undermeasured. Chill the dough thoroughly and bake one test cookie before baking the full batch.
Can I use active sourdough starter instead of discard?
Yes. Use the same amount by weight, assuming the starter is 100% hydration. The cookies may have a slightly different texture, and the starter doesn’t need to be used as a leavening agent for this recipe.
Nutrition Facts
Estimated per cookie, assuming 20 cookies without the optional topping.
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 105 mg |
Nutrition will vary depending on the chocolate, coconut, almonds, and sourdough discard you use.
Final Thoughts
Sourdough Almond Joy cookies are a fun twist on a favorite chocolate-and-coconut combination. They have chewy centers, crisp edges, crunchy almonds, and plenty of chocolate in every bite.
Keep a batch in the freezer for later, or drizzle them with melted chocolate when you want a bakery-style finish. They’re an easy, delicious way to put leftover sourdough discard to good use.
