Almond Butter Blossom Thumbprint Cookies
These Almond Butter Thumbprint Cookies are an almond version of the classic peanut butter blossom cookies. They are made with some healthier ingredients making them a great addition to your Christmas cookie lineup!
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 40 Hershey's Kisses
Instructions
- Using a hand mixer or stand up mixer, combine the coconut oil, almond butter, syrup, and vanilla extract. Mix until smooth.
- With the mixer on low speed, begin adding in the dry ingredients a little at a time until everything has been incorporated. Mix on medium speed for about 1 minute.
- If you're making the dough ahead of time, transfer it to plastic wrap and refrigerate until you're ready to use.
- Roll the cookie dough until balls (about 1-2 tbsp each) and place on a cookie sheet with parchment paper. Bake at 350°F for about 12 minutes or until the bottoms of the cookies turn golden brown.
- Remove cookies from the oven, allow them to cook for 3-5 minutes and either press a Hershey’s kiss into the center or make an indent with your thumb and fill with melted chocolate or jam. Enjoy!