0 point Almond Joy Cookies

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Total Time: 28–32 minutes

• Servings: 12 cookies

• Difficulty Intensity: Easy (1/5) – Simple mix-and-bake recipe; requires a food processor or blender.

• Points (Weight Watchers): 0 Points per cookie (based on the current Weight Watchers plan that counts sugar and saturated fat. Always double-check ingredients with your specific plan calculator).

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Why You’ll Love This Recipe

• Zero Guilt: Zero points means you can enjoy a sweet treat without the stress.

• Naturally Sweet: Ripe bananas provide all the sweetness you need.

• Diet-Friendly: Gluten-free, dairy-free, refined sugar-free, and vegan.

• Tastes Like the Real Thing: All the flavor of a candy bar in a soft, chewy cookie form.

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Ingredients

• 2 large, very ripe bananas (the riper they are, the sweeter your cookies will be)

• 1 cup unsweetened shredded coconut

• ¼ cup unsweetened cocoa powder

• ¼ cup chopped almonds (save a few whole or halved almonds for topping, if desired)

• 1 teaspoon vanilla extract

• ⅛ teaspoon salt

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Kitchen Equipment Needed

• Oven

• Baking sheet

• Parchment paper or silicone baking mat

• Food processor or blender

• Medium mixing bowl

• Spoon or spatula

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Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Step 2: Break Down the Bananas

Peel the two very ripe bananas and place them in a food processor or blender. Blend until the bananas are completely smooth with no lumps. You should have a liquid-like puree. (If you don’t have a food processor, you can mash them extremely well by hand with a fork, but blending ensures the best texture.)

Step 3: Combine the Wet Ingredients

Pour the smooth banana puree into a medium mixing bowl. Stir in the vanilla extract.

Step 4: Add the Dry Ingredients

Add the unsweetened shredded coconut, unsweetened cocoa powder, chopped almonds, and salt to the bowl with the banana mixture.

Step 5: Mix Thoroughly

Stir everything together until it is fully combined. The mixture will look more like a sticky, thick batter than a traditional cookie dough. It should hold together when pressed. If it seems too wet to scoop, let it sit for 5 minutes to allow the coconut to absorb some moisture.

Step 6: Scoop and Shape

Using a spoon or a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet. You should get about 12 cookies. The mixture won’t spread much, so you can place them relatively close together, but give them a little space.

• Pro Tip: Use the back of a spoon or damp fingers to gently press and shape the mounds into a classic cookie shape. If you saved a few almond halves, gently press one into the top of each cookie for a decorative touch.

Step 7: Bake

Place the baking sheet in the preheated oven and bake for 18 to 22 minutes.

Step 8: Cool to Set

The cookies are done when the edges look firm and the tops are dry to the touch. They will be very soft when they come out of the oven. This is crucial: Do not try to move them immediately. Let them cool on the baking sheet for at least 5–10 minutes. As they cool, they will firm up to the perfect chewy texture. Transfer to a wire rack to cool completely, or enjoy them warm!

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Storage Tips

Store any leftover cookies in an airtight container. You can keep them at room temperature for up to 2 days, or in the refrigerator for up to a week. They are delicious eaten cold right out of the fridge!

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Nutritional Information

(Per serving: 1 cookie, based on 12 servings)