Almond Blossoms

Perhaps you've seen these as Peanut Blossoms, they're a pretty well known holiday cookie. My little 1 year old niece is deathly allergic to peanuts and these are her mom's favorite cookies so I decided to try to create a peanut free version. They turned out great and, personally, I prefer them to the peanut version!

Here's what you're going to need.

This is my favorite part, peeling all the Hershey Kisses!

Next, mix up the dry ingredients: oat and tapioca flours, baking soda and salt.

Use an electric mixer to cream the almond butter and butter. I used a freshly pressed almond butter from our local market so the only ingredient is almonds. I think this is why it tasted so great!

Mix in the sugars gradually. Followed by the egg, milk and vanilla. Gradually add the flour mixture.

You need to be able to roll the dough into balls to roll into granulated sugar. If the dough is too soft to work with, refrigerate until able to use (about 20 minutes).

Line them up with room to spread on a baking sheet.

These are going to be good!!

Bake at 350 degrees.

Here's where we're going to have 2 different sets of directions. If you want to use Hershey Kisses, bake for 10 minutes, add Kisses to the cookies, return to the oven for 3-5 minutes until done.

If you want to use allergen free chocolate, bake for the full 13-15 minutes without putting any chocolates on it.

Remove cookies from oven and let cool on pan on rack 10 minutes. Remove from pan and let cool completely on rack.

If you would like the allergen free cookie, melt the Enjoy Life Chocolate Chips and place a teaspoon of melted chocolate in the center of the cookies. Use the back of the spoon to spread the chocolate around the cookie.

I promise, these are really good! I actually like these better than the Hershey Kiss version because it more evenly distributes the chocolate!

I promise either way you go, these cookies will make for a very tasty treat and a great peanut free option to this popular cookie!

Almond Blossoms

Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: 36 Cookies

1 cup Oat Flour

3/4 cup Tapioca Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup Almond Butter

1/2 cup Butter (or Butter Substitute)

1 cup Granulated Sugar, Divided

1/2 cup Brown Sugar

1 Egg

2 Tbsp. Almond Milk

1 tsp. Vanilla Extract

1 Large Bag of Hershey Kisses*

Preheat oven to 350 degrees.

Mix the flours, baking soda and salt in a medium mixing bowl. In an electric mixer, blend the almond butter and butter well. Gradually add 1/2 cup of granulated sugar and brown sugar. Add the egg, milk and vanilla, mix well. Gradually add the flour mixture and beat well. If the batter is too loose to be handled, refrigerate until firm (about 20 minutes).

Roll batter into teaspoon sized balls and roll to coat in remaining 1/2 cup of granulated sugar. Place cookies on a baking sheet spaced at least 2" apart. Bake for 10 minutes. Place 1 (or 2!) Hershey Kisses in the center of the cookie. Bake for an additional 3-5 minutes until light brown and cooked through.

Cool on pan on rack 10 minutes. Remove from pan and cool on rack completely. Enjoy!

*Dairy Free & Soy Free: Eliminate the Hershey Kisses and substitute Enjoy Life Chocolate Chips. Melt 5 ounces of chocolate (1/2 bag) in the microwave. Once the cookies have baked, drop 1 teaspoon of melted chocolate into the center of the cookie. Use the back of the spoon to spread the chocolate over the cookie. Let cool.

Printable Recipe:

Almond Blossoms Cookies