Gluten Free Almond Butter Kiss Cookies

Ualmond butter kiss cookies

These peanut butter blossoms have always been my personal favorite Christmas cookie. That being said, I was hesitant to even try to make it healthier. But then what would the point of my blog be? 🙂

I have to say, I’m surprisingly shocked at how good these cookies came out! I swapped peanut butter for almond butter and refined white sugar for low-glycemic coconut palm sugar. I also snuck in some flax. They are sweet, nutty and chewy just like the original.

Oh, and the Hershey Kiss in the middle looks like a Hershey Kiss because it is one. 😉


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Gluten Free Almond Butter Kiss Cookies
Yields 16
  1. 1 cup of natural, creamy almond butter or peanut butter stirred well
  2. 1/2 cup of coconut palm sugar
  3. 1 egg
  4. a few dashes of sea salt
  5. 1/2 teaspoon of vanilla extract
  6. 2 tablespoons of flax meal
  7. 1/2 cup of organic white sugar *for rolling
  8. Hershey Kisses or chocolate of choice
  1. In a medium bowl combine all of the peanut butter, coconut palm sugar, 1 egg, sea salt, vanilla and flax meal.
  2. Place the dough in the fridge until oven is preheated.
  3. Pre-heat the oven to 350 degrees F.
  4. Line a cookie sheet with parchment paper.
  5. Shape the dough into one inch balls and roll in white sugar.
  6. Place on the cookie sheet.
  7. Press each ball down a bit with your palm and then lightly press your thumb into the middle of each.
  8. Bake for 8 minutes until the bottom is lightly browned. They will be soft.
  9. Once you remove the cookies place a Hershey Kiss in the middle.
  10. After 2-3 minutes, transfer to a cooling rack and allow to cool.
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