Christmas is only 10 days away! I’m so excited, and I can’t believe it…all at the same time! I have been baking like no one’s watching, and one of the treats that I’ve been excited to bring from my kitchen to yours are these Almond Butter Blossom Cookies!  Yes, more chocolate and more cookies {because you can never have enough, am I right?!}

Peanut butter blossoms are my favorite Christmas cookies, but I didn’t want my friends with a peanut allergy {who I feel the deepest sympathy for in every regard} to miss out on the fun! These Almond Butter Blossom Cookies are gluten-free, dairy-free, refined sugar free, paleo, vegan AND peanut free!  Whew! Seriously, just about everyone in your life can enjoy these cookies, no matter what their dietary restrictions may be! They are doughy and chewy…basically everything a cookie should be {and more}!

The first step in making these Almond Butter Blossom Cookies is to make the chocolate “kisses” in the center! Yes, we are making our own chocolate today people! In order to keep this recipe truly refined-sugar free, making your own chocolate is really the way to go! Plus, it is CRAZY easy and fun!

Besides being much healthier than store-bought varieties, another benefit of making your own chocolate is that you can form it into any shape you want! If I hadn’t tossed out my candy molds when we moved {whomp whomp}, I totally would’ve made little Christmas trees or something way cute. Instead I just filled a piping bag with the warm(ish) chocolate and made little kiss shapes on wax paper. Then I tossed the chocolate candy into the freezer, where it’s kept until the very last step!

The dough for these Almond Butter Blossom Cookies is even easier to make than the chocolate! Since there aren’t any eggs…feel free to taste test to your heart’s content {well, be sure you can still make some cookies out of it LOL}. They only need to bake for 5-7 minutes, so be sure to watch your cookies carefully!

To ensure the best result I recommend using the best products! The only almond butter I recommend {and the only one I use} is Barney Almond Butter. Did you know Barney also makes almond flour? It is so light and produces the perfect little cookie! If you haven’t heard of Barney Butter, please check them out! I feel so grateful to get to be one of their ambassadors because I truly love everything about their products and their company!

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Yum

Almond Butter Blossom Cookies

Total Time: 30 minutes

Yield: 20 small cookies

Ingredients

Cookies:
• 2 cups almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ cup almond butter
• 2 TBS coconut oil
• ¼ cup coconut sugar
• 2 TBS pure maple syrup
• 2 TBS almond milk
• 1 tsp pure vanilla extract
Chocolate drops:
• 2 oz (4 TBS) unsweetened baking chocolate
• 2 TBS pure, raw cocoa butter grated
• 2 TBS pure maple syrup
• pinch of sea salt

Instructions

Make Chocolate Drops:
1. Line a small baking sheet with wax paper, set aside.
2. Melt together chocolate and cocoa butter and stir until smooth.
3. Add maple syrup and sea salt (optional) and stir to combine.
4. Transfer chocolate mixture to a piping bag fit with a circular tip and pipe onto your prepared baking sheet into the shapes you want.
5. Transfer to the freezer to set. Keep frozen until they are added to the cookies.
Make the cookies:
6. Preheat to 350 degrees F. Line two baking sheets with parchment paper, set aside.
7. In a small bowl, mix together almond flour, salt, baking soda, baking powder, and coconut sugar. Set aside.
8. Add almond butter, coconut oil and maple syrup to a large microwave safe bowl or medium saucepan.
9. Melt ingredients in the microwave or on the stovetop, then stir until completely combined.
10. Add almond milk and vanilla and stir until combined.
11. Add dry ingredients and mix until combine and there are no lumps in the batter.
12. Scoop the dough into 1 TBS portions, roll into balls and place on your prepared baking sheets. These cookies do not change shape much in the oven, so be sure to form them into the shapes you want.
13. Bake in your preheated oven for 6-8 minutes or until the cookies look set and just began to crackle.
Putting it together:
14. As soon as the cookies come out of the oven, press one chocolate drop into the middle of each one.
15. Let cookies with chocolate in the center sit on the baking pan for 5 minutes, then transfer to a wire rack to cool!
16. Eat and enjoy!

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These Almond Butter Blossom Cookies are the perfect treat to bring to a cookie exchange where you know there will be people with food allergies! You can make your paleo, vegan, gluten-free friend’s day by showing up with a plate full of these little guys!

Question: What’s your favorite Christmas cookie!? 

If you want to stay connected or you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine

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