Gluten-Free Almond Joy Bites
By the Gluten Free Recipes team ·
Bites, bursting with the tropical sweetness of coconut and the satisfying crunch of almonds, all enveloped in rich chocolate. These chewy treats offer a perfect balance of flavors and textures, making them an irresistible gluten-free indulgence.
At a glance: This easy desserts recipe yields 4 servings in about 32 minutes (20 min prep, 12 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, butter or coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Almond Joy Bites: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all ingredients, especially packaged items like chocolate chips and shredded coconut, are certified gluten-free. Always use clean utensils and preparation surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Almond Joy Bites: This recipe is naturally free from gluten-containing grains, utilizing a certified gluten-free flour blend or almond flour for a safe and delicious treat.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup butter or coconut oil, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup gluten-free chocolate chips, chopped almonds, and shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the finished product. This preparation ensures the bites won't stick and makes for easy removal.
- 2
In a large bowl, cream together the softened butter or coconut oil and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. Then, beat in the two large eggs one at a time, followed by the pure vanilla extract, until fully incorporated and the mixture is smooth.
- 3
In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend (or almond flour) and salt. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined and no dry streaks remain. Be careful not to overmix the batter.
- 4
Gently fold in the gluten-free chocolate chips, chopped almonds, and shredded coconut until they are evenly distributed throughout the batter. The mixture will be thick and cohesive. Spread this batter evenly into the prepared baking pan, smoothing the top with your spatula.
- 5
Bake for approximately 25-30 minutes, or until the edges are golden brown and the center appears set and slightly firm to the touch. Allow the baked bites to cool completely in the pan on a wire rack, as gluten-free baked goods continue to firm up as they cool, for at least 1 hour before slicing and serving.
Nutrition (per serving)
Tips & Notes
- Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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