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.
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.