These ooey gooey, Almond Butter Blossoms melt in your mouth the second you sink your teeth in. A slight twist from the classic peanut butter version of the cookie, but still sweet, tender and irresistable.
Table of Contents
About these Cookies
The ideal cookie is soft, buttery, rich, moist, sweet, and maybe a little salty. These Almond Butter Cookies check all the boxes. This recipe is my variation of a Peanut Butter Blossom but switching up the nut butter for a milder flavor, but still amazing thick texture.
What else contributes to the perfect cookie? Chocolate. I truly believes everything is better with chocolate (I have yet to be proven wrong). Typically Peanut Butter Blossoms have a Hershey kiss in the center, but I wanted to maximize the amount of chocolate in each bite and went for a drizzle instead.
These cookies are SO easy to whip up and perfect for a quick treat after a meal, paired with your morning coffee, or literally just because you enjoy cookies (me too).
And if you're looking for more cookie recipes, also try these Peanut Butter Pretzel Cookies, these Snickerdoodle Oatmeal Cookies, or these Peanut Butter Crinkle Cookies that I think you're going to love, too!
These cookies are so easy to make and include simple ingredients. Here's what you need to make them:
- Brown Sugar - Brown sugar is going into our cookies for sweetness and a slightly molasses-y flavor.
- Flour - I used all purpose. I’ve not tried any substitutes, but gluten free 1:1 baking flour should work fine if needed.
- Almond Butter - If you've got a Costco membership, Kirkland almond butter is superior. It's so smooth and a single ingredient. I love it for baking, drizzling on smoothies or fruit, or mixing into oatmeal. It's just so tasty.
- Milk Chocolate - We will put chocolate in the cookies and on top. Yes, atypical of a blossom cookie, but the more chocolate the better.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. In a mixing bowl, combine almond butter, brown sugar, egg, and vanilla extract. Mix until smooth throughout.
2. Add in baking powder and flour and fold together until a dough has formed. If your dough is oily (will depend on the consistency of your almond butter), add 1 tablespoon of flour at a time until oil is absorbed.
3. Fold in chocolate chips, then form the dough into balls. Refrigerate the dough balls for 10 minutes and preheat the oven at 350°F.
4. Place the cookies on an ungreased baking sheet and bake for 10 minutes and transfer to a wire rack to cool.
5. Once the cookies are cool, combine ½ cup milk chocolate with 1 tsp of coconut oil. Microwave for 30 second intervals, stirring after each interval (ensuring not to burn)..microwave for 2-3 times until chocolate is fully melted.
6. Use a butter knife or spoon to drizzle chocolate topping on each cookie. Let the chocolate set and enjoy!
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can also freeze these cookies baked or unbaked.
To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
When the edges (and edges only!) are golden, your cookies are done. You want the center slightly underdone when the cookies come out of the oven because they will finish setting as they cool. This is how we get a super soft and chewy cookie!
It’s likely your chocolate has burned or “seized." This is why you need to stir between each interval and not heat it excessively (about three 30 second intervals should do the trick). However, if you catch the burning chocolate early enough, you may be able to save it by whisking in a tablespoon of avocado or another neutral oil and mixing gently in an attempt to loosen the seized clumps.
More Recipes You'll Love
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Almond Butter Blossoms
- Mixing Bowl
- Rubber Spatula
- Measuring cups and spoons
- Cookie scoop
- Baking sheet
- Conventional oven
- ½ cup almond butter, creamy
- ¼ cup + 2 tbsp all-purpose flour
- ¼ cup light brown sugar
- 1 egg
- ½ tbsp vanilla extract
- 1 tsp baking powder
- ½ cup chocolate chips
- ½ cup milk chocolate, for melted chocoalte topping
- 1 tsp coconut oil, for melted chocolate topping
- In a mixing bowl, combine almond butter, brown sugar, egg, and vanilla extract. Mix until smooth throughout.
- Add in baking powder and flour and fold together until a dough has formed. If your dough is oily (will depend on the consistency of your almond butter), add 1 tablespoon of flour at a time until oil is absorbed.
- Fold in chocolate chips, then form the dough into balls. Refrigerate the dough balls for 10 minutes and preheat the oven at 350°F.
- Place the cookies on an ungreased baking sheet and bake for 10 minutes and transfer to a wire rack to cool.
- Once the cookies are cool, combine ½ cup milk chocolate with 1 tsp of coconut oil. Microwave for 30 second intervals, stirring after each interval (ensuring not to burn)..microwave for 2-3 times until chocolate is fully melted.
- Use a butter knife or spoon to drizzle chocolate topping on each cookie.
- Let the chocolate set and enjoy!
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