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!
Did you have Peanut Butter Blossoms a lot growing up? They were always one of my favorite cookies. Just like these Vegan Old-Fashioned Iced Oatmeal Cookies or these Vegan Sugar Cookies.
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
- sugar
- 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!
SUBSTITUTIONS
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
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
Others asked about flour subs, I’ll ask about nut butter subs 😊 I’ve made the peanut butter blossoms with peanut butter of course, can I sub pnb for almond butter?
Yes! 🙂
Love your creativity. Have you seen my vegan cookbook: Enlightened high tea parties. Many thanks. Barbara.
I like my cookies to be crunchy, rather than soft or chewy. Do you think cooking them longer would result in a crunchy cookie?
These classic cookies are typically soft with a slight crisp edge, but yes you could do 1-2 more minutes, but I wouldn’t cook them too much longer so the bottoms don’t burn. Sugar-coated cookies brown well at the bottoms.
Thank you, thank you for the weight measurements. I have more success with recipes using weight rather than cups.
You are so generous with all your amazing recipes.
These look fabulous, and i love using oat flour!
You are so welcome Julie! Yes, exactly, weights guarantee the same results all the time and you don’t even need to get out cups! Just a bowl and spoon, I love how FAST it is to bake this way! I can’t wait to hear after you make these!
Hi Brandi, I’m unable to find ‘roasted’ almond butter in Australia, can i just use almond butter in the same quantity? Thanks
Yes, just keep in mind that raw almond butter is typically much thicker and doesn’t have as deep of a taste, but should still work!
These are amazing–and healthy!! Super quick and easy, and a recipe that I’m adding to my no-fail go-to recipe book. 🙂 I’m no master-baker (ha!), but if I can figure out the chocolate kisses, anyone can (note: when making a ziplock piping bag, allow the chocolate to cool just a tad and cut a teeny hole. My first kisses looked like an oil spill!). So yummy and pretty–the first batch of these went straight into holiday gift bags for the neighbors.
Woohoo, so glad to hear this Jen! Thank you so much for making them!! Oh yes, I let mine sit a few minutes, I’ll add that now!
These were super good and really easy to make!!
So glad you loved these Alaina, yay!
Delicious cookies! Don’t let the part about making the little chocolate blossoms deceive you, it is sooo easy! So are making the cookies. I subbed for peanut butter because that’s all I had on hand and they taste so good. Perfectly moist, I will definitely make these again! Every single recipe I’ve ever made by Brandi has always been amazing, I’ve never been disappointed! ❤
Yes, so easy! Thank you so much Nicole for the awesome review and your kind words, it means so much!
can we sub the maple syrup with regular sugar
Hi Monali, no, you need the syrup because it a big part of the moisture that makes the batter come together and hold together, also while baking. You could use agave though if you are wanting another option.
These cookies were so delicious!! The oat flour I used was coarse (I put oats in a food processor) and it worked just fine. They were perhaps a bit more crumbly than the superfine flour version must be! I also opted to take a twist on the kiss: instead of making my own, I stacked a few chocolate chips in the center of each thumbprint before placing them in the oven. It was quick and easy, and the chocolate didn’t burn at all in the oven, they just acquired their perfect melt! Thanks for this amazing recipe 🙂
Aww yay, so happy to hear that!!
Oh my gosh these are so good! They’re so chewy with just the right crispness. Peanut butter gives me heartburn now (so sad, I know!), so I was so happy to find these! It was super fun making my own kisses for the top too! I used dark chocolate chips because that’s what I had & it was so good with the almond butter cookie. Thanks again for another excellent recipe!
Will it taste wrong not rolled in sugar?
Wrong? No, but it just won’t have that classic sheen and extra crisp, but will still be good.
These biscuits were delicious and the chocolate kiss on top makes them extra special. They really are quick and easy to make, with ingredients that are easy to find. Thanks for the great recipe 🙂
These are amazing
Used peanut butter and chocolate chunks
Thank you
Will be made many times more
Huge fan here
I made these with regular flour and brown sugar, looks nothing like the photo, and the dough didn’t come together well until I added a splash of non dairy milk. I’m a amateur so don’t follow my advice. Too bad pictures can’t be included.
You didn’t follow the recipe, that’s why it didn’t work. You didn’t use syrup which is needed liquid for the dough to come together. Baking is scientific, if you change things all around, it’s not going to work. It’s best to follow the recipe as it’s been tested and works.
These cookies are awesome! They were very easy to make. Ingredients and directions were perfect. Thanks for the recipe.
So happy you loved these Clara!
These were delicious and easy to make, thank you!
So happy to hear that!
Could you tell me I fiber syrup could be subbed for the maple syrup. I’m trying to figure out a way to include some fiber in treats for my dad.
I have no idea what fiber syrup is, so I really don’t know if it would work. Feel free to experiment!