Almond Butter Blossom Cookies
Posted Dec 15, 2016, Updated Jul 13, 2024
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These almond butter blossom cookies are a delicious, paleo Christmas cookie that’s easy to make! They’re gluten & dairy free, and a great alternative to peanut butter blossoms for those with peanut allergies!
These paleo almond butter blossom cookies are a delicious holiday cookie, and a perfect addition to your cookie trays!
Peanut butter blossoms are my favorite Christmas cookies (along with these Sugar Cookies and these Snickerdoodles), so I created these almond butter blossoms for my friends dietary sensitivities or allergies like peanuts, gluten, etc.
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 because they are paleo, vegan, peanut-free, gluten & grain free.
How to Make Almond Butter Blossoms
Make the Chocolate Kisses
If you would like to make your own chocolate – follow these instructions.
First, melt together the unsweetened chocolate and coconut butter.
Then, add the salt and maple syrup and stir until smooth.
Next, fill a piping bag with the chocolate and make kiss shapes on wax paper. Then put the chocolate candy into the freezer, where it’s kept until the very last step.
Using Store-Bought chocolate
You can also melt your favorite healthy chocolate chips or bars if you don’t feel like making your own chocolate. Here are some suggestions:
Make the Almond Butter Blossom Cookies
While the chocolate is freezing, make the cookies. Begin by combining the dry ingredients in a medium bowl.
Next, whisk the wet ingredients together in a large bowl until smooth.
Then, add the dry ingredient mixture to the wet ingredients and mix until it forms a ball.
Use a small cookie scoop or 1 Tablespoon measuring spoon to measure out the dough for each cookie. Then roll them into balls and place them on a baking sheet.
Bake
Bake the cookies for 5 to 7 minutes to bake until they’re just set.
Once they have finished baking, press the frozen chocolate kisses into the center of each almond butter blossom cookie.
Then, let them cool on the baking pan for 10 minute before transferring them to a wire rack to cool completely.
Serve
Serve them at room temperature with your favorite holiday cookies!
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.
Almond Butter Blossoms Recipe FAQs
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.
Yes, double the ingredients and bake on two baking sheets.
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.
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.
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Almond Butter Blossom Cookies
Ingredients
Cookies:
- 2 cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup almond butter
- 2 Tablespoons coconut oil
- ¼ cup coconut sugar
- 2 Tablespoons pure maple syrup (or honey)
- 2 Tablespoons almond milk
- 1 teaspoon pure vanilla extract
Chocolate drops:
- 2 ounces unsweetened baking chocolate (¼ cup)
- 2 Tablespoons raw cocoa butter (grated)
- 2 Tablespoons pure maple syrup (or honey)
- 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 Tablespoons portions, roll into balls and place on your prepared baking sheets.
- Bake in your preheated oven for 6-8 minutes or until the cookies look set and just began to crackle.
Assemble & Cool
- 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!
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
