These Almond Butter Cookies are a healthy and paleo-friendly twist on the holiday classic recipe peanut butter kiss cookies and just as delicious! Soft and chewy almond flour cookies with a melted dairy-free chocolate filling.
EASY FLOURLESS ALMOND BUTTER COOKIES
This soft and chewy cookie recipe is a healthier take on the classic easy peanut butter kiss cookies. They are super easy to make and perfect if you are an almond butter and chocolate lover! And instead of using Hershey’s Kisses, we’re going to fill the centers with melted dairy-free chocolate.
The gluten-free almond butter cookies are soft, chewy and require less than 6 ingredients. Plus, they are super simple to customize depending on what you have in your pantry.
INGREDIENTS YOU NEED
Classic Hershey kiss cookies are made with peanut butter, all purpose flour, a cup of granulated sugar or brown sugar, butter, baking soda and Hershey’s Kisses.
Our gluten free almond butter cookies are refined-sugar free and use only FOUR (4) main ingredients. The best part about these keto almond butter cookies is that you probably already have the ingredients in your kitchen pantry, especially if you’re already following a grain-free and paleo-friendly.
FOR THE PALEO ALMOND BUTTER COOKIES:
- Almond butter (use smooth or crunchy)
- Granulated maple sugar or coconut sugar
- Egg – at room temperature
- Superfine blanched almond flour – our favorite gluten-free flour to give the cookies better structure
FOR THE CHOCOLATE “KISS” CENTER:
- Organic dairy-free sugar-free chocolate buttons – You can use Santa Barbara Chocolate or even chopped chocolate of your choice
- dairy-free chocolate chips (Enjoy Life) OR sugar-free chocolate chips (Lily’s Sweets)
OPTIONAL BUT HIGHLY RECOMMENDED TO HELP BRING OUT THE FLAVOR:
- Pinch of sea salt
HOW TO MAKE ALMOND BUTTER COOKIES:
- PREHEAT THE OVEN AND PREP THE BAKING SHEET: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
MAKE THE BATTER: In a large bowl, beat together the almond butter and coconut sugar until smooth. Add the egg and almond flour and mix until well combined. At this point, you can also add vanilla, cinnamon, or a pinch of salt to bump up the flavor.
ROLL INTO BALLS: Scoop out 1.5 tablespoon-sized dough balls. Roll into an extra bowl of granulated monk fruit sweetener, to coat the outside of the dough ball.
Place dough balls on prepared baking sheet and then use your thumb OR a 1/4 teaspoon sized SPOON to make an indent in the center.
BAKE: Bake in preheated oven for 9 – 10 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake. Allow to cool on the baking sheet for 2 minutes, then press a sugar-free chocolate wafer, chopped chocolate or sugar-free / dairy-free chocolate chips in the middle. Allow to cool completely for the cookies and chocolate to set and harden.
WHY YOU’LL LOVE THIS GLUTEN FREE ALMOND BUTTER COOKIE DOUGH RECIPE:
- super easy to make with just 4 main ingredients
- less than 10 minutes of prep time
- a one bowl recipe
- no mixer required
CAN I FREEZE ALMOND BUTTER COOKIES?
Yes, absolutely! I always make a double batch of grain free cookies since they are perfect for making ahead and they’re freezer friendly!
HOW TO FREEZE ALMOND FLOUR COOKIES?
To freeze your almond butter thumbprint cookies, simply place the entire baking sheet of baked cookies in the freezer for 30 minutes. After 30 minutes, transfer to a resealable bag or an airtight container and store it in the freezer for up to 3 months.
ARE ALMOND BUTTER BLOSSOMS HEALTHY?
Typical Thumbprint Hershey Kiss cookies are made with high carb flours and refined sugars so they are not low carb or keto.
These dairy free almond flour cookies are made with just a few simple grain-free ingredients and are completely gluten-free, grain-free, dairy-free and paleo-friendly.
More almond butter recipes you’ll love:
These Almond Butter Cookies are a healthy and paleo-friendly twist on the the holiday classic recipe peanut butter kiss cookies and just as delicious! Soft and chewy almond flour cookies with a melted dairy-free chocolate filling.
- 1 cup natural unsweetened almond butter , (can also sub with any natural cashew butter or even peanut butter if not paleo)
- 1 large egg , room temperature
- 1/2 cup granulated pure maple sugar OR coconut sugar
- 2 tbsp superfine blanched almond flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup dairy-free chocolate chips OR chunks we like Hu's Kitchen OR Lily's Sweets
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, beat egg, almond butter, maple sugar and vanilla until smooth. Stir in almond flour, salt and cinnamon, if using.
Roll dough into 1.5 TBSP-sized dough balls and roll into a bowl with more sweetener for a crystallized crunch.
Place dough balls on prepared baking sheet then use your thumb 1/4 TEASPOON-sized spoon to make an indent in the center.
Bake in preheated oven for 9 to 10 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook. After 2 minutes, press chocolate wafer in the middle or sprinkle in 3-5 chocolate chips. Allow to cool completely for the cookies and chocolate to set and harden.