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5 from 10 votes

Vegan Almond Butter Blossoms

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!
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: vegan almond butter blossoms, gluten-free almond butter blossoms
Servings: 14 cookies
Author: Brandi Doming

Ingredients

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)

NOTE

  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.

Instructions

  • 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.

Notes

RICE FLOUR SUB: 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!