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    Home » Almond Butter Blossom Cookies

    Almond Butter Blossom Cookies

    Published: Dec 15, 2016 · Modified: Oct 19, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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:

    • Enjoy Life Chocolate Chips
    • Hu Chocolate
    • Sunspire Chocolate 
    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

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    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!
    4.8 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 8 mins
    Chilling time 17 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 20 small cookies
    Calories 120 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • baking sheet
    • Parchment Paper

    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 raw cocoa butter grated
    • 2 TBS pure maple syrup
    • pinch of sea salt

    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:
    • Enjoy Life Chocolate Chips
    • Hu Chocolate
    • Sunspire Chocolate 

    Nutrition

    Serving: 1cookieCalories: 120kcalCarbohydrates: 8.1gProtein: 3gFat: 9.6gSaturated Fat: 3.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.8gSodium: 91mgPotassium: 41.2mgFiber: 1.9gSugar: 4.7gVitamin A: 5IUCalcium: 38mgIron: 1.1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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    Reader Interactions

    Comments

    1. Kathleen

      July 11, 2018 at 3:11 am

      What can I substitute for cacao butter?

      Reply
    2. Anna

      July 10, 2018 at 5:07 am

      My daughter is allergic to coconut, so I’ll be using ghee & cane sugar. I’m curious if I could replace the maple syrup & toss in some ground ginger, for a molasses ginger cookie.

      Reply
    3. Alison

      June 22, 2018 at 4:20 pm

      5 stars
      Just made these for a client of mine on a low grain diet! They came out perfectly! Thanks for the awesome recipe 🙂

      Reply
    4. Greta

      December 19, 2017 at 4:02 pm

      Do you cool the chocolate for the centers before piping them? Mine seems awfully thin.....

      Reply
      • Sally Koppy

        December 23, 2017 at 10:29 am

        My chocolate + cocoa butter for the kisses is also very thin...I'm hoping you're right and it will thicken as it cools.

        Reply
        • Laura

          December 23, 2017 at 2:43 pm

          Hey Ladies! Sorry for the delayed response! Yes! It does thicken as it cools! I will make a note of that in the recipe!

    5. Corinne

      December 16, 2017 at 5:45 pm

      5 stars
      I made these and they are so delicious! My sister is gluten free and wheat free and I am vegan, so finding good holiday cookies is hard for the both of us, and these hit the spot! I made it exactly the way it is laid out and it was good, I subbed pb for almond butter and coconut sugar for sucanat (cane juice) and it was good!

      Reply
    6. Kathleen

      September 21, 2017 at 11:04 am

      Is cocoa butter and cacao butter the same thing?

      Reply
      • Laura

        December 17, 2017 at 7:01 am

        Hello Kathleen! Yes they are they same thing!

        Reply
    7. Rebecca @ Strength and Sunshine

      December 17, 2016 at 2:01 pm

      O one of the classics! My brother's favorite! I made a super healthy version for him and he STILL loved it 😉

      Reply
    8. Liz @ pumpkin & peanut butter

      December 17, 2016 at 6:35 am

      Laura, these looks amazing! Such a good idea making an almond butter alternative, since these are, like, the best Christmas cookies. Definitely adding to my list to try!

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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