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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.
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.