Gluten-Free Almond Butter Blossoms


Gluten-Free Almond Butter Blossoms

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As an alternate to the classic peanut butter blossoms, these cookies are made with gluten-free flour and almond butter. Perfect for holidays, bake sales and as a bite-size, sweet-treat for dinner parties.

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Servings and Ingredients

Serves 34
2 ½ c. cups Cup4Cup multipurpose gluten-free flour
¼ tsp. Hy-Vee salt
¾ c. Hy-Vee unsalted butter, softened
¼ c. Hy-Vee no-stir creamy almond butter
½ c. Hy-Vee granulated sugar, divided
½ c. packed Hy-Vee brown sugar
2 Hy-Vee large eggs
1 tsp. Hy-Vee vanilla extract
36 almond milk chocolate kisses, unwrapped
Caramel dessert sauce, for serving

Things To Grab

  • 3 large cookie sheets
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer
  • Wire racks
  • Metal spatula


  1. Preheat oven to 375 degrees. Line 3 large cookie sheets with parchment paper; set aside. Whisk together flour and salt in a medium bowl; set aside.

  2. Beat butter, almond butter, ¼ cup granulated sugar and brown sugar in a large bowl with an electric mixer on medium until smooth. Beat in eggs and vanilla until combined. Slowly beat in flour mixture until combined. Let dough stand at room temperature for 30 minutes.

  3. Place remaining ¼ cup sugar in a shallow bowl; set aside. Roll dough into 1½-in. balls; roll balls in sugar to coat. Place 2 in. apart on prepared cookie sheets.

  4. Bake, one cookie sheet at a time, for 9 to 10 minutes or until bottoms are golden brown, rotating cookie sheet halfway through. Remove from oven. Immediately press 1 chocolate kiss in center of each cookie. Cool on cookie sheet for 5 minutes. Transfer cookies to wire racks and cool completely.

  5. Just before serving, drizzle cookies with caramel sauce, if desired.

Nutrition facts


130 Calories per serving
1 cookie

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 20mg
  • Sodium: 35mg
  • Total Carbohydrates: 17g
  • Protein: 2g

Daily Values

Iron 0%
Calcium 2%
Vitamin D 0%
Potassium 2%