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12.04.17

Almond Butter Blossom Cookies {Paleo & Vegan}

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Vegan Egg Free

Easy and fun to make, these kid friendly almond butter blossom cookies are a hit for the holidays or whenever a craving strikes!  They’re a delicious Paleo and vegan version of the classic cookie that everyone loves!

tan cookies with a chocolate swirl center stacked on parchment

Almond Butter Blossom Cookies are the most delicious Paleo + vegan cookie! I love the challenge of recreating Paleo versions of classic holiday cookies like spritz cookies and raspberry thumbprint cookies, and this almond butter blossom cookies recipe does just that.

Creamy, smooth almond butter cookie dough bakes into chewy cookies that get topped with a fudgy chocolate swirl. You’d never know that these cookies are egg free, dairy free, and vegan! They’re just as tasty as the original peanut butter blossom cookie, but better for you!

balls of tan colored cookie dough scattered on white parchment paper

Ingredients in Almond Butter Blossom Cookies

I know Paleo baking can sometimes require a lot of ingredients. Luckily these Paleo blossom cookies are no more complicated than traditional peanut butter blossoms! Here’s what you’ll need to make the dough:

  • Almond butter
  • Coconut oil
  • Maple syrup
  • Vanilla extract
  • Almond flour
  • Coconut flour
  • Baking soda
  • Sea salt

I recommend finding a smooth almond butter, and the smoother the better. A super creamy almond butter will give these gluten free cookies that chewy nut butter texture that is essential for blossom cookies.

Since we’re making the chocolate mixture with unsweetened chocolate, the entire cookie is free of refined sugar, with just pure maple syrup used as a sweetener.

A little chocolate kiss swirl in the center of the cookies just pushes them over the edge of deliciousness!

Are there vegan Hershey kisses?

It’s easy to find vegetarian friendly chocolate, but vegan candy requires a little more searching. Luckily, you can totally make your own vegan kisses! They’re the perfect topping for these Paleo vegan blossom cookies.

We make a fudgy chocolate mixture using almond butter, baking chocolate, maple syrup, and vanilla extract.

The almond butter mixed in with the chocolate and maple syrup gives the centers a fudgy texture, plus an added almond-buttery flavor for the whole cookie creation. It’s completely decadent!

tan cookies with wells in the center scattered on a parchment paper lined baking sheet

How to Make Vegan Blossom Cookies

The cookies themselves are super easy – they’re vegan yet don’t require a flax egg to stick together, just mix, chill, and roll into balls.

You’ll need to make “thumbprints” in the cookies before baking so that you can fill the middles with the vegan chocolate fudge mixture.

My kids absolutely LOVED these cookies – plus they’re also perfect for kids to help make, too! Between the rolling, thumbprints, and filling – there’s a lot for them to do!

No worries about these cookies being messy though – the chocolate mixture keeps its shape and hardens to the point where it’s nearly solid at room temperature, and solid when chilled.

a plate of almond butter cookies with chocolate swirl centers and more cookies in the background

How to Make Vegan Chocolate Kisses

I recommend preparing the chocolate mixture first, and then allowing it to firm up a bit in the fridge while you make the cookie dough.

It will be creamy and melted at first, but by the time you’re ready to fill, it should be thick and easy to spoon into the cookies.  You can also gently re-melt it in the microwave if needed!

Just a note – if you want to make traditional blossom cookies by placing the solid chocolate in the middle of the cookie (rather than filling by spoon), you can totally do it!

Simply make the chocolate mixture ahead of time, and use a plastic bag or piping bag to form “kiss” shapes on parchment paper, and chill until it’s time to fill the cookies.  It’s more work, but It definitely an option for those who want good old-fashioned blossom cookies.

tan colored cookies with fudgy chocolate swirled centers scattered and stacked

How long do almond butter blossoms last?

These blossom cookies will last for a week when stored properly. Place them in an airtight container and store on the countertop, or in the fridge if desired.

Keep in mind that if you store the cookies in the fridge, they will harden and the cookie portion will have a more solid shortbread style texture.

Are you ready to get started?!  I’m excited for you to try these paleo and vegan almond butter blossom cookies – let’s go!

Almond Butter Blossom Cookies {Paleo & Vegan}

two round light brown cookies with fudgy brown chocolate mounds in the centers

Paleo and Vegan Almond Butter Blossom Cookies

These almond butter blossom cookies start with an easy paleo and vegan almond butter cookie topped with a fudgy chocolate almond butter center.  Easy and fun to make, these cookies are a hit for the holidays or whenever a craving strikes!  Kid friendly, egg free, peanut free, vegan, grain free, refined sugar free.

Author: Michele Rosen
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Course: Baking/Dessert
Cuisine: Paleo and Vegan
Keyword: almond butter, blossom cookies, chocolate kisses, Christmas cookies, gluten free, Holiday cookies, kiss cookies, vegan chocolate
Servings: 16
round tan almond butter cookies with chocolate fudge centers
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4.57 from 23 votes

Ingredients

Chocolate mixture:

  • 1/3 cup smooth almond butter the creamier the better
  • 2-3 tbsp pure maple syrup
  • 2 oz unsweetened baking chocolate cut into pieces
  • 1/2 tsp pure vanilla extract {optional}

Cookies:

  • 1/4 cup smooth almond butter
  • 1/4 cup refined coconut oil soft but solid
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Begin by making the chocolate. Combine the almond butter and unsweetened chocolate in a microwavable glass bowl. Microwave in 20 second increments, stirring well after each until just melted and combined. Stir in the maple syrup and vanilla so a smooth mixture forms. Refrigerate until ready to use (or for about 30 minutes)
  2. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. In a medium bowl, combine the almond flour, coconut flour, baking soda and salt, set aside.
  3. In a large bowl, using an electric mixer, cream together the the almond butter, coconut oil, maple syrup, and vanilla extract until very smooth. Then stir in the dry ingredients until a sticky dough forms. Chill the dough for about 20 minutes in the refrigerator or 10 minutes in the freezer, until it's firm enough to be formed into balls.
  4. Form the cookie dough into 16 balls, then take your thumb or the back of a 1/2 tsp to make a small indentation in the middle of each cookie, being careful not to break the dough.
  5. Bake in the preheated oven for about 12 minutes, until the cookies are set and just beginning to brown. Baking time will vary between 10-14 minutes depending on your oven. The middles will puff up a little - no worries.
  6. **After removing the cookies, carefully push down just a bit in the middle where the chocolate will go. Allow cookies to cool for a few minutes, then spoon small amounts of the chocolate mixture (which should now be a fudgy, scoop-able consistency) into the middle of each cookie. Carefully transfer cookies to wire racks to finish cooling.

  7. Once completely cooled, the chocolate middle will be fudgy, not completely solid. In the refrigerator, the chocolate will harden and cookies will be more crisp, like shortbread. Store leftovers covered in the refrigerator for up to 1 week. Enjoy!

Recipe Notes

**Note - if you want to make traditional blossom cookies by placing the solid chocolate in the middle of the cookie (rather than filling by spoon), you can totally do it!

Simply make the chocolate mixture ahead of time, and use a plastic bag or piping bag to form "kiss" shapes on parchment paper, and chill until it's time to fill the cookies.  It's more work, but It definitely an option for those who want good old-fashioned blossom cookies.

Nutrition

Calories: 176kcal
Carbohydrates: 11g
Protein: 4g
Fat: 14g
Saturated Fat: 4g
Sodium: 81mg
Potassium: 118mg
Fiber: 2g
Sugar: 6g
Calcium: 60mg
Iron: 1.2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo and Vegan Almond Butter Blossom Cookies:


Want More Paleo and Vegan Cookie and Bar Recipes?  Try One of These!

Thick and Chewy Snickerdoodles

Cranberry Orange Chewy Chocolate Chip Cookies

Chewy “Oatmeal” Raisin Cookies

Almond Butter and Jelly Cookie Bars

Triple Chocolate Fudge Brownies

Fudgy Chocolate Chip Blondies

Soft and Chewy Chocolate Chip Cookies

Banana Blueberry Breakfast Cookies

Lemon Almond Thumbprint Cookies

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Megan says

    December 4, 2017 at 10:05 am

    5 stars
    I Love all the cookie recipes! They are crucial for me this season because my son (who I’m nursing) can’t have dairy, wheat, or soy :/ Thank you!!!!

    Reply
    • Michele says

      December 4, 2017 at 2:47 pm

      Happy to help! It’s definitely cookie season 🙂

      Reply
      • Helen says

        December 5, 2017 at 1:52 pm

        Looking at the nutrition chart here. Can you tell me what a serving is. Is it one cookie?

        Reply
        • Michele says

          December 6, 2017 at 7:48 pm

          Yes, the nutrition is per cookie assuming you make the same amount as I did.

          Reply
  2. Laura says

    December 4, 2017 at 10:22 am

    Hi Michele:
    I want to thank you for your great recipes. I enjoy getting them in my mail and have tried quite a few of them with great results. I would like to request however that you do more nonsugar/savory recipes. Many of us want to eat healthier and that means cutting back all forms of sugar. I don’t need more dessert recipes but finding tasty healthy anti-inflammatory meal recipes is tough so would appreciate if you could post more of those. I know this is the season for baking but I think most of us are trying to not eat a lot of desserts.

    Reply
    • Michele says

      December 4, 2017 at 2:46 pm

      Hi! Since it’s December, I’ll be doing several holiday type dessert recipes for the first part of the month. Remember, I have TONS of savory recipes in my archives and a huge section of Whole30 recipes to look through. For the later part of December and all of January, you’ll be seeing almost no dessert recipes and mostly Whole30 recipes, since I do the Whole30 myself in January. Definitely do through older recipes you might have missed in the Whole30 section for everyday meals and sugar-free savory recipes.

      Reply
  3. LIZ YAP says

    December 4, 2017 at 10:39 am

    Can these be made ahead of time and kept frozen until Christmas?

    Reply
    • Michele says

      December 4, 2017 at 2:48 pm

      I believe they would freeze well but I haven’t tested it myself for that long!

      Reply
  4. Linda C says

    December 4, 2017 at 2:32 pm

    Thank you for your comment, Laura, about more non-sugar/savory recipes. I totally agree with you. Michele does such a fantastic job posting her yummy cookie recipes, but I, too, would like to see more savory, healthy recipes, sans the sugar.

    Reply
    • Michele says

      December 4, 2017 at 2:51 pm

      Late December/January will be nearly all Whole30 recipes! For now I’m getting through cookies/holiday desserts, although I have a savory recipe coming this Wednesday. What I post varies by season, and I do have a big Whole30 section of the blog for you to look through for recipes you might have missed, hope it helps!

      Reply
  5. c says

    December 4, 2017 at 6:18 pm

    5 stars
    I LOVE your cookie recipes. Perfect for the holidays. Thank you.

    Reply
    • Michele says

      December 6, 2017 at 7:49 pm

      So happy to hear that!!

      Reply
  6. Cindy says

    December 4, 2017 at 7:03 pm

    5 stars
    Ha ha “save the leftovers…” There will be no leftovers! This recipe totally saved me! I can’t go to all of these holiday parties and say no ALL night long! I needed something that won’t make me feel horrible but that feels indulgent too. Thanks for the yummy ideas to get us through the next couple weeks!!

    Reply
    • Michele says

      December 6, 2017 at 7:48 pm

      Awesome! Leftovers optional of course 🙂

      Reply
  7. Natalie says

    December 11, 2017 at 6:12 am

    I love these cookies! They look so good ♥

    Reply
  8. Karly says

    December 11, 2017 at 2:51 pm

    Wowza do these look good or what!? Love the lightened up version of a classic- definitely need to try!

    Reply
    • Michele says

      December 11, 2017 at 3:26 pm

      I think you’ll love them!

      Reply
  9. Jennifer says

    December 25, 2017 at 2:04 pm

    5 stars
    Michele, these cookies were amazing. I’m making a second batch today! Thanks for the recipe.

    Reply
  10. Lisette Sanchez says

    July 2, 2018 at 9:04 pm

    5 stars
    Absolutely beautiful, not as easy as I thought but that’s only because I’m not really used to baking.

    Reply
  11. Cayden Fraith says

    August 7, 2018 at 8:56 pm

    who else is here FOR EMMA CHAMBERLAIN ???/

    Reply
  12. Kelly says

    November 7, 2018 at 1:28 am

    Can you use all almond flour instead of coconut? I really dislike coconut and don’t want anything to do with it 😉

    Reply
    • Michele says

      November 12, 2018 at 6:02 pm

      Probably, except you’ll definitely need more! I typically use 1/3 cup coconut flour for every cup of almond, so the almond would be about 3 times the amount as the coconut measurement.

      Reply
  13. Emma Chamberlain says

    January 12, 2019 at 7:33 am

    5 stars
    ❤️ These! So yummy, and vegan! ????????

    Reply
  14. Sid says

    December 8, 2019 at 11:01 pm

    Sorry but do you know if this Is keto approved/friendly

    Reply
  15. Julie says

    December 13, 2019 at 1:33 pm

    I want to try ur cookie recipe! I am unfortunately allergic to almond flour is there another flour I can replace the almond flour with? Thanks

    Reply
  16. Isaac Einhell says

    July 10, 2020 at 5:23 pm

    5 stars
    These cookies are amazing! I cannot believe the flavor they have and the ease that comes with making them. 10/10

    Reply
  17. Merle says

    December 2, 2020 at 1:16 pm

    Do you think it would work to use peanut butter instead of almond? I am craving the classic pb blossom but want a healthier version like these! Would you make any other changes if going that route?

    Reply
  18. rebecca says

    December 6, 2020 at 1:41 pm

    5 stars
    made these yesterday – they were fantastic! used peanut butter instead of almond butter and they still turned our great!

    Reply

Trackbacks

  1. Orange Gingerbread Coffee Cake {Paleo, GF, DF} says:
    December 9, 2017 at 5:01 am

    […] Almond Butter Blossom Cookies {Paleo & Vegan} […]

    Reply
  2. Almond Butter Blossom Cookies Paleo & Vegan – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    December 10, 2017 at 10:35 am

    […] Read More » […]

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  3. Paleo & Vegan Double Chocolate Chip Cookies | The Paleo Running Momma says:
    December 13, 2017 at 5:00 am

    […] Almond Butter Blossom Cookies […]

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  4. Paleo and Vegan Almond Butter Blossom Cookies | Rare Norm says:
    February 24, 2018 at 1:51 pm

    […] Paleo and Vegan Almond Butter Blossom Cookies […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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