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
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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)
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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.
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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.
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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.
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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.
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**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.
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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.