These almond butter cookies with kisses are gluten free, using almond flour in place of traditional flour. They are firm on the outside, soft on the inside and are my take on the traditional Peanut Butter Blossoms.

When I think of the holidays, I think of my Grandma and her famous cookies and pies. Peanut Butter Blossoms were a regular at her house around Christmas and always had a spot on her cookie trays. After going gluten and grain free, I knew I needed to re-create these cookies so that I could continue to enjoy them and introduce my kids to them.

How to make Almond Butter Cookies

• In a large mixing bowl, cream together butter, coconut sugar and almond butter (it helps to incorporate the ingredients together with a fork first, before using a hand mixer)
• Once ingredients are blended, add in egg and continue blending.
• Next, add in almond flour, baking soda and salt and blend well (again, I recommend using a fork mix first, then move on to a hand mixer)
• Prepare your baking sheet by lining with parchment paper and add 1/2 cup coconut sugar into a small bowl.
• Dough will be sticky, but should be easy to work with.
• Using a small spoon, scoop dough into hand and then roll in between hands to form balls.
• Place balls in bowl with coconut sugar and coat well.

• When cookie balls are coated in coconut sugar, transfer to baking sheet. Repeat until baking sheet is full, leaving at least 2 inches in between each cookie ball.
• Bake cookies at 350 degrees for 10 minutes. Cookies will be golden brown.
• Remove cookies from oven and immediately press an unwrapped Hershey Kiss into the center of each cookie, while still on baking sheet.

• Transfer cookies from baking sheet to wire rack to finish cooling.

Print

Almond Butter Cookies with Kisses

These almond butter cookies with kisses are gluten free, using almond flour in place of traditional flour. They are firm on the outside, soft on the inside and are my take on the traditional Peanut Butter Blossoms. 

Course Dessert

Cuisine American

Cook Time 10 minutes

Total Time 10 minutes

Servings 2 dozen

Ingredients

• 1 stick butter softened
• 1 cup coconut sugar divided
• 1/2 cup almond butter
• 1 egg
• 1 1/2 cups almond flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 24 Hershey Kisses unwrapped

Instructions

1. Preheat oven to 350 degrees.

   Cream butter, 1/2 cup coconut sugar & almond butter. 

   Add in egg, blend with hand mixer.

   Add in almond flour, baking soda & salt, blending till well combined. 

   Line baking sheet with parchment paper. 

   Put 1/2 cup coconut sugar in small bowl. 

   Using a small spoon, scoop cookie dough into hands and roll together with hands, making small balls. 

   Drop balls in coconut sugar and coat well. 

   Transfer to baking sheet, leaving at least 2 inches between each cookie. 

   Bake for 10 minutes, till golden brown. 

   Remove from oven and immediately place unwrapped Hershey Kiss in center of each cookie.

   Transfer cookies from baking sheet to wire rack to finish cooling.