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 dairy–free homemade chocolates (can use store-bought too)
- Preheat your oven to 350F and line a baking sheet with a liner or parchment paper.
- In a large mixing bowl whisk the egg and vanilla.
- Add the almond butter, coconut oil, and maple syrup and continue to whisk until combined.
- Add the dry ingredients, flour through salt and continue to mix until everything is incorporated.
- 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.
- Bake for 10-12 minutes or until the edges of cookies are slightly golden.
- Remove the pan from the oven and immediately press a chocolate into the center of each cookie.
- 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.