Almond Butter Blossom Cookies

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Almond Butter Blossom Cookies! These chewy, dense yet doughy cookies are easy, healthy and they’re paleo, vegan, gluten-free, dairy-free, peanut free and refined sugar free! They’re a delicious Paleo Christmas cookie to make this season! 

Front view of two Almond Butter Blossom Cookies stacked on each other, one with a bite taken out with a pile of cookies in the background


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 Paleo Almond Butter Cookies!  Yes, more chocolate and more cookies  (because you can never have enough).

Peanut butter blossoms are my favorite Christmas cookies (along with these Sugar Cookies and these Snickerdoodles), 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 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, peanut-free gluten-free friend’s day by showing up with a plate full of these little guys! 

overhead view of 24 Almond Butter Cookies arranged in 6 rows of four

How to make Paleo Almond Butter Blossom Cookies

Make the homemade paleo chocolate kisses

The first step in making these Almond Butter Blossom Cookies is to make the chocolate “kisses” in the center!  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.

To make normal chocolate kisses, fill a piping bag with the warm(ish) homemade chocolate and make little kiss shapes on wax paper. Then put the chocolate candy into the freezer, where it’s kept until the very last step!

Store bought chocolate: 

You can also melt your favorite healthy chocolate chips or bars if you don’t feel like making your own chocolate. Some suggestions are:

two photos showing how to make paleo chocolate

Make the dough

The dough for these Almond Butter Blossom Cookies is even easier to make than the chocolate!  start by mixing together the dry ingredients, then setting them aside. 

two overhead photos showing how to make almond butter cookies

Next, mix together the wet ingredients, then combine! 

Portion out dough

Use a small cookie scoop or 1 TBS measuring spoon to measure out the dough for each cookie. Then roll them into balls and place them on a baking sheet. 

two overhead photos showing how to make almond butter cookie dough

Bake 

The dough will not change shape much while baking, so you may want to press it down slightly (or more – as seen in the video), to achieve the shape you want. I prefer the almond butter cookies to be just barely bigger than the chocolate in the center, so I don’t press them down as much! 

Short baking time

Please be aware that the baking time on these paleo almond butter cookies is very short! They only need to bake for 5-7 minutes to bake until they’re done, so be sure to watch your cookies carefully!

Press in chocolate kisses

Remove frozen chocolate kisses from the freezer and press one into the center of each almond butter cookie as soon as they are removed from the oven.

two front view photos showing how to make almond butter blossom cookies

Cool & Enjoy

Let these almond butter cookies cool on the baking pan for 10 minutes, then transfer to a wire rack to cool completely.

Store

Store these almond butter blossom cookies in an airtight container at room temperature or in the refrigerator. Serve them room temperature so the chocolate is soft enough to bite through easily !

Recipe FAQs

Can I freeze almond butter blossom cookies?

You can store baked cookies in the freezer, but I prefer to freeze the dough. To do this:
Form dough into balls. 
Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm. 
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
Freeze for up to 1 month. 
To bake: remove dough from the freezer and let it come to slightly cooler than room temperature. Then bake according the the recipe instructions. 

Can I double this recipe?

Yes, double the ingredients and bake on two baking sheets.

Which chocolate chips are Paleo?

Here are some options, but Hu Kitchen gems are my favorite!
Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.

overhead view of five Almond Butter Blossom Cookies piled on a plate

Almond Butter Cookies: Ingredients/Substitutions

Here are a few notes on the ingredients and possible substitutions in this vegan almond butter cookie recipe!

  • Almond flour. Please do not change this ingredient. Paleo baking is an art and the flour chosen is very important.
  • Almond butter. Cashew butter also works well in this recipe to ensure that it remains paleo, vegan and delicious.
  • Coconut oil. grass-fed butter or ghee can be used in place of coconut oil.
  • Coconut Sugar. evaporated cane sugar can be used in place of coconut sugar, however it is not paleo!
  • Maple Syrup. Honey is a great substitute for maple syrup, but it is not generally eaten by those who follow the vegan diet.
  • Almond milk. Any non-dairy milk works great in this recipe.
font view of two Almond Butter Blossom Cookies, one has a bite taken out and is resting on the other one

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Almond Butter Blossom Cookies

Laura
Almond Butter Blossom Cookies! These chewy, dense yet doughy cookies are easy, healthy and they're paleo, vegan, gluten-free, dairy-free, peanut free and refined sugar free! They're a delicious Paleo Christmas cookie to make this season!
4.88 from 8 votes
Course Dessert
Cuisine American
Servings 20 small cookies
Calories 120
Prep Time5 minutes
Cook Time8 minutes
Chilling time17 minutes
Total Time30 minutes

Ingredients 
 

Cookies:

Chocolate drops:

Instructions 

Make Chocolate Drops:

  • Line a small baking sheet with wax paper, set aside.
  • Melt together chocolate and cocoa butter and stir until smooth.
  • Add maple syrup and sea salt (optional) and stir to combine.
  • Transfer chocolate mixture to a piping bag fit with a circular tip and pipe onto your prepared baking sheet into the shapes you want.
  • Transfer to the freezer to set. Keep frozen until they are added to the cookies.

Make the cookies:

  • Preheat to 350 degrees F. Line two baking sheets with parchment paper, set aside.
  • In a small bowl, mix together almond flour, salt, baking soda, baking powder, and coconut sugar. Set aside.
  • Add almond butter, coconut oil and maple syrup to a large microwave safe bowl or medium saucepan.
  • Melt ingredients in the microwave or on the stovetop, then stir until completely combined.
  • Add almond milk and vanilla and stir until combined.
  • Add dry ingredients and mix until combine and there are no lumps in the batter.
  • 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.
  • Bake in your preheated oven for 6-8 minutes or until the cookies look set and just began to crackle.

Putting it together:

  • As soon as the cookies come out of the oven, press one chocolate drop into the middle of each one.
  • Let cookies with chocolate in the center sit on the baking pan for 5 minutes, then transfer to a wire rack to cool!
  • Eat and enjoy!

Video

Notes

Ingredient Substitutions

  • Almond flour. Please do not change this ingredient. Paleo baking is an art and the flour chosen is very important.
  • Almond butter. Cashew butter also works well in this recipe to ensure that it remains paleo, vegan and delicious.
  • Coconut oil. grass-fed butter or ghee can be used in place of coconut oil.
  • Coconut Sugar. evaporated cane sugar can be used in place of coconut sugar, however it is not paleo!
  • Maple Syrup. Honey is a great substitute for maple syrup, but it is not generally eaten by those who follow the vegan diet.
  • Almond milk. Any non-dairy milk works great in this recipe.

Store bought chocolate: 

You can also melt your favorite healthy chocolate chips or bars if you don’t feel like making your own chocolate. Some suggestions are:

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 8.1g | Protein: 3g | Fat: 9.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Sodium: 91mg | Potassium: 41.2mg | Fiber: 1.9g | Sugar: 4.7g | Vitamin A: 5IU | Calcium: 38mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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34 Comments

  1. Looking forward to making these! Do you mind letting me know where you got your pure raw cocoa butter that is food grade? Having a hard time finding some. Thanks!