These Vegan Almond Butter Blossoms are just as good as the classic version, but are dairy-free, oil-free, gluten-free and made in 1 bowl and just 8 ingredients!
VEGAN ALMOND BUTTER BLOSSOMS
I must have Christmas angels all around me this season because I’m making the absolute best cookies I’ve ever made. First, the Cardamom Pecan Cookies, then the Snickerdoodles and now these. When your readers nickname you Cookie Queen, I gotta keep delivering, right? I cannot even put into words how incredible these are. I like them even better than the Snickerdoodles. Another classic holiday cookie, but made vegan, gluten-free and oil-free, these Vegan Almond Butter Blossoms will blow you away!
The classic cookies are made with peanut butter, but to make these more allergy-friendly (so my hubby and daughter can eat them), I made them with almond butter.
I promise you that nobody will have one clue these are vegan! They are so buttery, so rich and just perfection.
OIL-FREE VEGAN COOKIES
These cookies are typically made with butter or oil, even the vegan versions, but nope, not my version. Are they any less delicious? Heck no! My pet peeve is when somebody thinks something isn’t the “real thing” because it isn’t made with butter or sugar or white flour. Um, if they taste freaking amazing and like the real deal, then it doesn’t matter what the ingredients are, right? I think I’ve proven how amazing cookies can taste without oil or butter. To prove this, check out my tips on How to Cook and Bake Without Oil. Even these oil-free Vegan Snickerdoodles have received the highest praise from you readers. A large amount saying they are better than any butter version and the best cookies you’ve ever made, period. I’m sure you will love these too!
CAN VEGANS EAT HERSHEY KISSES?
Well, the short answer is no. Hershey kisses contain dairy, therefore I have zero interest in consuming them. I’m sure some may exist, but I couldn’t find any. I’m all about easy recipes and sending you off to find vegan kisses is impossible. I also refuse to buy a Hershey kisses mold just for this recipe, knowing that 99% of you wouldn’t want to either.
So, I made my own specifically for these Vegan Almond Butter Blossoms. They look quite a lot like poo emojis, lol, but once they are added to the cookie, they melt and adhere and taste delicious, which is most important, right? I shared me making the poo emojis a couple of weeks back on my Instagram stories and many of you got a kick out of it! Those were for this recipe, so now you know why I was making them!
You only need 8 easy ingredients:
- oat flour or white rice flour (see recipe)
- baking powder
- roasted creamy almond butter
- maple syrup
- vanilla extract
- semi-sweet chocolate chips
- non-dairy milk
HOW TO MAKE VEGAN ALMOND BUTTER BLOSSOMS
First, make the vegan chocolate kisses. Place them in the freezer to set while you make the cookies.
Secondly, to a large bowl, add the oat flour (or rice flour), baking powder and salt and whisk well.
Add the syrup, almond butter and vanilla. Stir for a couple of minutes until it all comes together into a thick dough.
Form balls 1 1/2 tablespoons worth (14 total) and roll each ball into the sugar.
Place each ball on the pan 2 inches apart. Press each cookie down between 1/4 and 1/2 inch thick.
Bake for just 8 minutes until puffed up.
Remove from the oven and immediately press the chocolate kisses into the center of each cookie (with the cookies still on the pan). Press them down gently about 1/4 inch and this will create a slight crackle effect. The chocolate will slightly melt, making them adhere to the cookies.
Set your timer for 10 minutes to let them set. Transfer with a spatula to a cooling rack.
After the cookies have fully cooled and the chocolate has set and hardened, you can serve them! These Vegan Almond Butter Blossoms you will love!
I tested 2 versions for you! Anytime I post a cookie recipe with rice flour, somebody asks to sub with oat flour and when I post a cookie recipe with oat flour, somebody asks to sub with rice flour. Therefore, I tested both and share both versions below!
As far as other flours, I don’t know. I only tested these 2 versions, therefore cannot guarantee results. I’m pretty sure white all-purpose flour or even spelt flour would work as well, just use the SAME weight, not cup measurements, as the listed amount, which would be 64g. Spelt is similar to oat flour, but will leave an earthy taste, so keep that in mind. The all-purpose white flour may make them slightly drier. DO NOT use almond flour or coconut flour. They won’t work here.
You can sub the almond butter with sunbutter if you don’t mind a strong sunbutter taste. I’m not a fan of it, personally, so that is at your own risk.
Other Vegan Cookies you must try:
- Vegan Coconut Butter Gingersnaps
- Vegan Chai Coconut Oatmeal Cookies
- Vegan Cardamom Pecan Cookies
- Vegan Autumn Maple Spice Cookies
- Best Vegan Gluten-free Chocolate Chip Cookies
Vegan Almond Butter Blossoms
FOR THE CHOCOLATE KISSES
- 1/2 cup (120g) semi-sweet dairy-free chocolate chips
- 1 tablespoon (15g) non-dairy milk (I used lite coconut milk)
FOR THE COOKIES
- 1 cup (128g) superfine oat flour (I use Bob's Red Mill) OR 3/4 cup (120g) white rice flour (SEE NOTE!)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons 100g pure maple syrup
- 1/2 cup + 2 tablespoons (160g) roasted creamy drippy almond butter (it's important to use roasted and really creamy, as this is what makes the cookies buttery and moist)
- 1 1/2 teaspoons (8g) vanilla extract
- 1/4 cup (48g) white sugar (if you don't mind it not having the classic taste/look, you can sub with coconut sugar)
- Please note that the white rice flour version is slightly less soft and just a touch more grainy. I prefer the oat flour, as it is softer and more like the classic version, but the rice flour is still very delicious. If making the white rice flour version, please note that oat and rice weigh completely different, so I recommend a scale. 120g of rice flour is equal to 3/4 cup, so you would not use 1 cup, as with the oat flour. Oat flour is more absorbent, so that is why more is needed. Also, this recipe makes 14 cookies. If making them for a holiday party, I'd suggest doubling the recipe and make sure to use a scale for accuracy and zero out in between each ingredient. You do not need cups to measure them, you simply spoon in the flour into the bowl according to weight and hit zero before each additional ingredient. I use this scale and love it!
- First, you will need to make the chocolate kisses. You can do this the day before if you like and just store in the freezer until ready to make the cookies. Do not worry, this takes all of 10 minutes. Simply add the chocolate chips and milk to a small bowl. Heat in the microwave for 30 seconds, stir and heat another 10 or so seconds, just until it's almost melted, being careful not to overheat. Stir the chocolate until it's 100% smooth and melted. If your chocolate is really runny, then let it sit around 10 minutes until it has thickened up some so it will hold it's shape when you pipe them out. I've found different chocolates I tried needed to sit, while others I could pipe immediately. Add the chocolate to a small ziplock bag by spooning it in. Chip off a tiny corner about 1/8 inch thick. Form kisses shapes as best you can. I did this by swirling around in a circular motion about the size of a nickel. Pull up on the top with the bag to create the point. It doesn't matter if they look perfect, they will blend in nicely to the cookies later and taste yummy regardless!
- Place the kisses on parchment paper on a flat plate in the freezer to harden while you make the cookies.
- Preheat the oven to 375°F (190°C) and line 2 sheet pans with parchment paper.
- Add the sugar to a small bowl and set aside.
- To a large bowl, add the oat flour (or rice flour), baking powder and salt and whisk well.
- Add the syrup, almond butter and vanilla. Stir for a couple of minutes until it all comes together into a thick dough.
- Form balls 1 1/2 tablespoons worth (14 total) and roll each ball into the sugar until coated well.
- Place each ball on the pan 2 inches apart. Press each cookie down between 1/4 and 1/2 inch thick.
- Bake for just 7-8 minutes. These cookies are meant to be soft with just a slightly crisp bottom, so you do not want to over-bake them or they will turn dry. They should have just poofed up. Remove from the oven and immediately press the chocolate kisses into the center of each cookie (with the cookies still on the pan). Press them down gently about 1/4 inch and this will create a slight crackle effect. The chocolate will slightly melt, making them adhere to the cookies.
- Now, set your timer for 10 minutes to let them set. Transfer with a spatula to a cooling rack. You will need to let them cool at least 30 minutes to an hour to let the chocolate fully harden back before placing them on a plate to serve. The longer they sit, the chocolate will harden back, so be patient. Once the chocolate is firm again, store them in a sealed container so they don't dry out.