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Almond Butter Blossoms

Sweet, soft, melt-in-your-mouth, and gluten-free, these Almond Butter Blossoms are truly delicious. Plus, with only 4 ingredients they are some of the easiest cookies you will ever make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 dozen
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup almond butter (see notes)
  • 1 cup regular or coconut sugar (see notes)
  • 1 egg
  • 22-24 Hershey's Kisses

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
  2. In a large bowl, mix the almond butter and the sugar.
  3. Add and mix in the egg until well combined.
  4. Use a cookie scoop or a tablespoon to create one inch balls and place them on the prepared baking sheet. These cookies don’t really spread so you can place them pretty close together.
  5. Place the baking sheet in the oven, bake the cookies for 8-10 minutes.
  6. In the meantime unwrap the necessary amount of Hershey’s Kisses.
  7. As soon as you take the cookies out of the oven, carefully press a piece of chocolate into each cookie. The edges may crack a bit.
  8. Allow the cookies to cool for 5 minutes and then place them on a cooling rack. The more you let them cool the less crumbly they will be.
  9. Store in an air-tight container for 2-3 days.

Notes

  • Use almond butter that only contains almonds or almonds and a bit of salt.
  • You can make peanut butter blossoms by simply replacing the almond butter with the same amount of peanut butter.
  • Choose coconut sugar or regular sugar based on your preference.
  • Decrease the sugar to ¾ cup if you'd rather use less sugar.
  • Recipe will yield between 22-24 cookies depending on their size.
  • Omit the chocolate altogether and make plain almond butter cookies. Use a fork to press the cookies down in a criss-cross pattern. Then bake as directed.