Almond Butter Blossom Cookies

It’s a risky task testing a cookie recipe so close to the holidays. With mere days left until Christmas I couldn’t resist sneaking in just ONE more. And am I glad that I did! These little almond butter blossom cookies complete with a dairy-free homemade chocolate are simply, perfection!

It’s a perfectly chewy and chocolatey bite-sized bit of holiday heaven. With just one bowl and a few basic ingredients you too can whip these up for your holiday gathering or gifting!

A few tips for these cookies:

  • Use a GOOD creamy almond butter. This is where most of the texture and flavor comes from so a good quality brand is key. This is my favorite!
  • Invest in a baking liner- I use this for more than just cookies and it’s amazing for creating an even, no-sticking end result.
  • You can definitely sub store bought chocolates though dairy-free can be hard to find which is partly why I make my own- it’s also much more fun! Click here for my easy recipe.
  • Although these cookies are not gluten-free you can sub in an all purpose GF baking flour (equal measurements) just know the texture will change from the original recipe.

Almond Butter Blossom Cookies

Author: The Hungry Happy Mama


Yields: 20 cookies

Prep time: 10 minutes

Bake time: 10-12 minutes


  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 c creamy almond butter (if using salted omit salt below)
  • 2 tbsp coconut oil, melted brought to room temp
  • 1/4 c maple syrup
  • 3/4 c whole wheat all purpose flour
  • 1/4 c coconut sugar
  • 1/4 tsp baking soda
  • pinch of sea salt
  • 20 dairyfree homemade chocolates (can use store-bought too)


  1. Preheat your oven to 350F and line a baking sheet with a liner or parchment paper.
  2. In a large mixing bowl whisk the egg and vanilla.
  3. Add the almond butter, coconut oil, and maple syrup and continue to whisk until combined.
  4. Add the dry ingredients, flour through salt and continue to mix until everything is incorporated.
  5. Using a standard size cookie scoop, or tablespoon, measure out the dough and place the ball onto the prepared pan. Repeat for the remaining dough spacing the cookies one inch apart.
  6. Bake for 10-12 minutes or until the edges of cookies are slightly golden.
  7. Remove the pan from the oven and immediately press a chocolate into the center of each cookie.
  8. Allow the cookies to cool and the chocolate to set before transferring.

Storing: Keep cookies in an airtight container at room temp for up to a week. These can also be frozen for a longer shelf-life.

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