Easiest Almond Butter Blossoms (Edit recipe)

Sweet, soft, melt-in-your-mouth, and gluten-free, these Easiest Almond Butter Blossoms are so good and seriously some of the easiest cookies I have ever made.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	3310
Fat:	211 g
Carbohydrates:	345 g
Protein:	39 g
Cholesterol:	165 g
Sodium:	840 mg
Fiber:	23 g
Sugars:	298 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 2

Ingredients

1 cup Almond Butter, see notes
1 cup Coconut Sugar, regular or see notes
1 Egg
22-24 Chocolate Kisses

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F.
In a large bowl, mix the almond butter and the sugar.
Add and mix in the egg until well combined.
Use a cookie scoop or a tablespoon to create one inch balls and place them on a baking sheet lined with parchment paper or a baking mat. These cookies don't really spread so you can place them pretty close together.
Place the baking sheet in the oven, bake the cookies for 8-10 minutes.
In the meantime unwrap the necessary amount of Hershey's Kisses.
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.
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.
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 3/4 cup if you'd rather use less sugar. // Recipe will yield between 22-24 cookies depending on their size.