Low Fat Almond Joy Oatmeal Cookies

Did I have you at Almond Joy? Or low fat? Maybe oatmeal. In any case, this is the official debut of my new favorite cookie, the low fat Almond Joy oatmeal cookie. I was inspired by these Almond Joy oats from Running to the Kitchen - after I saw that post it was all I could think about. I already have a low-fat oatmeal cookie that I LOVE, so I tweaked a few things and came up with these guys. They're SO. GOOD. The Mr. hates coconut - like, really hates it - and he ate them. He said, and I quote: "I still don't like coconut. But the chocolate saves them." Which I guess is a testament to his eternal love of all things chocolate. But coconut lovers rejoice, this is super coconutty. If you're an Almond Joy fan, you've got to try these! And guess what? Only 90 calories per cookie. They're 2-3 bites each, a perfect little dessert or treat, so you can have a few without feeling icky. And if you're comfy eating raw cookie dough (let's just say I'm more than comfy), this dough is stellar. If you're worried about the 40 cookie yield on this recipe, take a look at my tips on freezing cookie dough and remember, if you feed your coworkers, they will love you. 


Low Fat Almond Joy Oatmeal Cookies

inspired by Running to the Kitchen

yields 40 cookies


  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp pure almond extract
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup packed brown sugar
  • 1/3 cup plain 0% or 2% Greek yogurt 
  • 2 Tbsp coconut oil
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/3 cups uncooked old-fashioned rolled oats
  • 3/4 cup chocolate chips (I used semisweet, but dark chocolate would be great)
  • 1/2 cup unsweetened finely shredded coconut
  • 1/2 cup sliced almonds
  1. Preheat oven to 350. Line 2 baking sheets with parchment paper (if you bake all the cookies in one go you'll need to use each pan twice, but I just reuse the parchment).
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, almond extract, and vanilla until well-combined. Add the flour mixture and mix until just combined. 
  4. Stir in the oats, chocolate chips, sliced almonds and shredded coconut.
  5. Using a little cookie/ice cream scoop, drop the dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. Use the back of a spoon (or your clean fingers) to gently press the dough down a bit to flatten it. This helps the cookies bake more evenly - they won't spread much on their own, so you kinda need to help them along.
  6. Bake for 9 1/2 minutes until very lightly browned - don't overbake them. This is crucial - they'll still be soft and not totally set in the centers, but take them out anyway.
  7. Remove the baking sheet from the oven and place on a cooling rack - let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely (although I think they're best warm).
Nutrition Info: Calories: 90; Fat: 3.8g; Cholesterol: 4.8g; Sodium: 85.4mg; Carbohydrates: 12.5g; Fiber: 1.3g; Protein: 2g; Sugars: 7.6g

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