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These almond butter blossoms are the paleo and vegan version of the classic peanut butter blossoms! They’re super delicious and fun!

A plate of almond butter blossoms.

What are almond butter blossoms?

Have you ever had peanut butter blossoms? They used to be my absolute favorite! They’re peanut butter cookies with a Hershey’s kiss on top for a nutty and sweet cookie that are super cute and yummy.

This almond butter version is perfect for those who can’t have peanuts! They’re peanut-free, egg-free, gluten and grain-free and dairy-free.

The Ingredients for Almond Butter Blossoms

  • Almond Butter. I use this one!
  • Coconut Sugar and Maple Syrup. These sweeten the cookies!
  • Coconut Oil.
  • Vanilla Extract.
  • Almond Flour and Arrowroot Starch. I haven’t tried anything in place of the almond flour.
  • Baking Powder. I use this ones!
  • Hu Kitchen Gems. My partner code is UNBOUND for a discount!

How to make Almond Butter Blossoms

  • Make the dough.

The dough for the almond butter blossom cookies.

  • Scoop the cookies.
  • Use your thumb to press an indent into the cookies.
  • Bake until golden brown. 

The almond butter blossom cookies before and after baking.

  • Add the chocolate. While the cookies are still warm (but not hot), carefully add about 2-3 chocolate gems to the center of the cookies. The heat will melt the chocolate.

Almond butter blossoms cooling on a cooling rack.

Tips & tricks for the almond butter blossoms

  • Use different flavored chocolate. I use Hu Kitchen Gems for this recipe, but Hu also has lots of fun flavored bars that would be great to add to this recipe! You can use my partner code UNBOUND for a discount 🙂
  • Don’t burn yourself! Be careful working with the warm cookies, or eating the chocolate while it’s still hot! If you’re doing this with kids and don’t want to take any chances, you can wait until the cookies are totally cooled, then add the chocolate and melt for a few minutes in the oven at 200 F.

Can you make this recipe AIP?

This recipe doesn’t lend itself well to being AIP since it’s so almond-forward.

Storage instructions

These cookies are good with the chocolate melted or solidified! You can keep them in the fridge packed in a glass container for about 3-4 days. You can also freeze them for a month.

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Almond Butter Blossoms (Paleo & Vegan)

  • Author: Michelle
  • Yield: 16-18 cookies 1x
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Ingredients

Units Scale
  • 1/2 cup almond butter (I use this)
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/3 cup arrowroot starch
  • 1/2 tsp baking powder (I use this)
  • Hu Kitchen Gems (my partner code is UNBOUND for a discount!)

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly-greased parchment paper.
  2. Add the almond butter, coconut sugar, maple syrup, coconut oil, and vanilla extract to a bowl and cream together until fully combined.
  3. Combine the almond flour, arrowroot, and baking powder in a separate bowl. Add the dry ingredients to the wet and stir to combine until a dough forms.
  4. Use a small cookie scoop (or your hands) to roll small cookie dough balls. You’ll have about 16-18. Add to the baking sheet and slightly flatten. Use your thumb to press an indent into the cookies.
  5. Bake the in the preheated oven for 15-17 minutes or until the cookies are golden brown. Remove from the oven.
  6. While the cookies are still warm (but not hot), carefully add about 2-3 chocolate gems to the center of the cookies. The heat will melt the chocolate. (see notes)
  7. Serve the cookies while the chocolate is still slightly melted (but not hot) or allow to chill before serving.

Notes

If you’re doing this with kids and don’t want to take any chances, you can wait until the cookies are totally cooled, then add the chocolate and melt for a few minutes in the oven at 200 F.

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 192
  • Fat: 10.4g
  • Carbohydrates: 15.6g
  • Fiber: 1.6g
  • Protein: 3.3g