My new gluten-free almond joy cookie bar recipe tastes just like an Almond Joy candy bar. The chocolaty bottom and a chewy, sweet coconut topping. You can make them with a box mix base or use my gluten free chocolate cookie or a gluten free brownie base recipe. There is also a dairy-free version so that anyone can enjoy them!
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❤️ Sandi’s Recipe Summary
The Quick Bite: These homemade gluten free Almond Joy Bars have a decadent chocolate base and a sweet, thick coconut topping. They bake together with almond slices into delicious bars that are perfect when you need a quick and easy dessert.
Are you the parent who takes all of the Almond Joy candy bars out of your kids’ Halloween candy bag? If you are, this easy gluten-free Almond Joy cookie bar recipe is for you. It is an easy, delicious dessert that combines chocolate, coconut, and almonds, and they turn out tasting just like the candy bars.
They are easy to make with store-bought cookie dough or store-bought chocolate cookie mix as a time saver, or use my popular Gluten-Free Chocolate Brownie Cookies or Gluten-Free Brownies recipes as the base! Either one you use will taste delicious. I have tested these bars multiple ways, and every single one turned out perfectly.
Testing Notes From My Kitchen
This was a fun recipe to test because I wanted to give so many options. For those short on time, use a boxed gluten free chocolate cookie mix or a boxed gluten free brownie mix. I tested this recipe using XO Baking Company Gluten-Free Chocolate Cookie Mix from Walmart and Trader Joe’s Gluten-Free Brownie Mix. Both worked really well as a base for these coconut bars, holding up to the weight of the coconut topping and nuts.
If you prefer to make your base from scratch, I chose my popular chocolate cookie and brownie recipes for you to choose from. My brownie recipe is also dairy-free, giving you a great option if you need to avoid dairy.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chocolate Cookie or Brownie Baking Mix or use one of my chocolate cookie or brownie recipes, linked above.
- Condensed Milk – Condensed milk is thick and gooey, and is very sweet. It holds the coconut topping together nicely. If you are not dairy-free, you can use regular condensed milk. Coconut condensed milk worked just as well in my testing if you are dairy-free. Both are available in most local grocery stores.
- Butter – Use unsalted butter. I also tested this recipe using Earth Balance dairy-free butter. It worked just as well.
- Shredded Coconut – Because of how sweet the condensed milk is, it is important to use unsweetened coconut.
- Slivered or Sliced Almonds – Use raw slivered almonds; they will toast while the bars bake.
How to Make Gluten-Free Almond Joy Cookie Bars (Step-By-Step)
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Step 1: Making the base: Add the cookie or brownie mix to a bowl, or the dry ingredients from one of my recipes, and make the dough according to the directions.
Step 2: Spread the cookie dough or brownie batter into the bottom of a greased 8×8 pan. You can also line the pan with parchment paper.
(Note: This photo above is from when I made this recipe, but I doubled it because I needed it for a bake sale.)
Step 3: Add the shredded coconut to a large
Step 4: Sprinkle the top with slivered or sliced almonds.
Step 5: Bake the gluten free chocolate coconut bars at 350º F for 30 minutes.
🔑 Sandi says: The coconut topping should be slightly golden and bubbling. It is VERY HOT, so do not touch the topping until it is cool.
Step 6: Let these Almond Joy cookies cool on a cooling rack. Once cooled, cover with plastic wrap and chill in the refrigerator. This will help the bars solidify more so they are much easier to slice.
Store these cookie bars in an airtight container in the refrigerator. They will keep fresh for up to four days. To freeze: Allow the bars to cool to room temperature. Chill them as directed above in the refrigerator. Slice the bars and then flash-freeze them. Move them to a freezer-safe zipper bag and store them in the freezer.
I have hundreds of delicious gluten-free cookie and cookie bar recipes on the blog. You may also enjoy these easy Gluten Free Maple Walnut Cookie Bars or these Gluten Free Banana Bars.
More Delicious Gluten Free Cookies:
- Gluten-Free Chocolate Dipped Macaroons – If you love coconut, this is another awesome coconut dessert to try.
- Gluten-Free Brookies – This is a combo of a cookie and a brownie. It would also be a great base for these gluten free almond joy bars.
- Gluten-Free Chocolate Crinkle Cookies – These cookies are melt-in-your-mouth good!
- Gluten-Free Chocolate Chip Cookies (a delicious classic!)
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Chocolate Almond Joy Cookie Bars
Ingredients
- 1 gluten free chocolate cookie or brownie mix See Notes
- 12 ounces condensed coconut milk * see note
- 2 cups shredded unsweetened coconut
- 1 cup slivered or sliced toasted almonds
Method
- Preheat the oven to 350º F.
- Make the cookie or brownie mix according to package directions. If you are using my recipe below, make that recipe by mixing the dry ingredients and wet ingredients in separate bowls. Mix them together.
- In a medium sized mixing bowl, add coconut, almond, and condensed milk.
- Mix well.
- Spray an 8×8 baking dish with coconut oil.
- Add cookie dough or brownie batter to the bottom of the pan. Spread to cover the whole bottom and press down. Bake 10 minutes.
- Remove the pan from the oven. Spread the coconut mixture on top. Sprinkle the sliced almonds over the coconut mixture.
- Bake an additional 15-20 minutes until the top is slightly golden.
- Remove from the oven and allow to cool. Place in the refrigerator to chill.
- When you take this out of the oven, note the coconut bars are HOT. Let them cool before slicing them.
- Let them cool to room temperature on the counter, then move the gluten free almond joy bars to the refrigerator to cool for an hour. Slice them after they are cooled.
Nutrition
Notes
- To make this recipe dairy-free, you can use coconut condensed milk instead of regular condensed milk.
- You can use a dry gluten free chocolate cookie mix and make it, or use refrigerated gluten free cookie dough. I love using either my Gluten Free Brownies or Gluten Free Chocolate Brownie Cookie recipes for the base.
- These cookies will keep up to 4 days in an airtight container in the refrigerator, or up to 4 months in the freezer.
- Be careful when you take this out of the oven. Allow cooling completely because the coconut topping will be very hot.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These look so good! If I use the coconut condensed milk instead, do they still need to be refrigerated? I am talking about after cooked and cut. Thank you.
Hi Helen, the refrigeration is to help solidify. I would still try to keep them cool if you can.
These are delicious! I had an Aldi Live G Free chocolate baking mix, so I used that. It worked great! How many ounces are in your condensed coconut milk?
I am so glad you liked this recipe Sara. The condensed coconut milk is 11.25 ounces.