Almond Butter Blossoms
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These Almond Butter Blossoms are just like Peanut Butter Blossoms except they’re made with only almond butter! They’re perfect for almond lovers and people who can’t eat peanuts!
Step aside Peanut Butter Blossoms, there’s a new nut butter blossom in town! Fun fact: I’m allergic to peanuts and most tree nuts so I’ve never been able to try regular Peanut Butter Blossoms. BUT by some miracle I’m not allergic to almonds so it only made sense to create these Almond Butter Blossoms! They’re crunchy, sweet and have the most delicious almond butter flavor!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Almond Butter – provides flavor and structure. I used Justin’s Classic Almond Butter (different brands may produce a slightly different cookie).
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on. Do not use cold or melted butter.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Almond Butter Blossoms
1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the almond butter, softened butter, brown sugar and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract then mix until combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once and mix on low speed until just combined.
5. Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 375°F for 7 minutes then immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on a wire rack before eating. Store Almond Butter Blossoms in an airtight container at room temperature for up to 5 days.
Pro Tips For Almond Butter Blossoms
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop – 1 tablespoon
More Cookie Recipes To Try
- Fudgy Chocolate Crinkle Cookies
- Biscoff Butter Cookies
- Chocolate Blossom Cookies
- Soft and Chewy Snickerdoodles
- Salted Brownie Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Almond Butter Blossoms
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 210 g (1 3/4 cups) all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 192 g (3/4 cup) almond butter
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 44 Hershey's Kisses, unwrapped
- 100 g (1/2 cup) granulated sugar, for rolling
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the almond butter, softened butter, brown sugar and granulated sugar until light and fluffy.
- Add the egg and vanilla extract then mix until combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once and mix on low speed until just combined.
- Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies at 375°F for 7 minutes then immediately press a Hershey's Kiss into the center of each cookie. Let cookies cool on a wire rack before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Almond Butter Blossoms in an airtight container at room temperature for up to 5 days.
These were perfect!! My kids with peanut allergies loved them!
Thank you Angela! I’m so happy your kids liked them!
These are soooo good!
To keep them distinguishable from traditional Peanut Blossoms (we have a grandson with severe peanut allergies), I drizzled them with white chocolate!
Thank you Jo Anne! I’m so glad your grandson will be able to enjoy these cookies!