Almond Butter Blossom Cookies
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!
Servings: 20 small cookies
Cost: $6
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
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.
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