These Gluten-Free Chocolate Blossom Cookies are perfect for the holiday season. Made with simple ingredients, this is a chewy chocolate cookie everyone will love.
This cousin to peanut butter blossom cookies, these chocolate blossom cookies use whole, gluten-free ingredients and a dairy-free chocolate center! Rolled in organic cane sugar, these soft and chewy cookies are festive and pretty and have a rich chocolate flavor.
This might be your new favorite holiday cookie, perfect for a cookie exchange or a Christmas cookie platter!
Jump to:
Why you’ll love this recipe
- Chocolate lovers' easy cookie recipe
- Simple ingredients
- Allergy-friendly
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - This gives the cookies the perfect texture and chewiness. Want to make your own? Check out this guide on how to make almond flour.
Almond butter - Choose natural almond butter without the added sugar. Almond butter serves as the binder and egg replacer. See the variations below for almond butter substitutes.
Cocoa powder - Regular unsweetened cocoa powder is recommended.
Dairy-free chocolate chips - Use vegan semi-sweet chocolate chips or dark chocolate chips. Instead of Hershey's kisses, this is used to make homemade “chocolate kisses”.
Coconut oil - You can use refined or unrefined coconut oil. Unrefined will not have the taste of coconut. Vegan butter is a good coconut oil substitute.
Variations
Peanut butter - Use natural peanut butter instead of almond for a chocolate peanut butter blossom cookie!
Tahini - For a delicious twist, tahini makes a great almond butter substitute.
Cashew butter - Substitute cashew butter for a good neutral replacement for almond butter.
Mint extract - Add an ⅛ of a teaspoon of mint extract (not peppermint) for a chocolate peppermint blossom! Peppermint extract will make it taste more similar to toothpaste.
How to make chocolate blossom cookies
Step 1: In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract. Whisk to combine. Add almond flour, cocoa powder, and salt. Stir with a rubber spatula until dough forms. Squeezing the dough with your hands will help to integrate it.
Step 2: Using a tablespoon or small cookie scoop, scoop dough and roll it into a smooth ball. If your dough seems too dry, add a couple of tablespoons of almond butter at a time to moisten.
Step 3: Place cane sugar on a plate and roll the tablespoons of dough in it to coat. Place coated cookie dough balls onto the prepared baking sheet in even rows. Use your index finger (or the back of a ¼ teaspoon) and press halfway down to make an indentation in the center of the cookie dough ball.
Step 4: Bake for 9-11 minutes. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.
Once baked, add the chocolate chips and coconut oil to a small microwave-safe bowl. Cook for 30-second increments, stirring after each, until chips are mostly melted. Stir until smooth.
Transfer melted chocolate to a ziplock bag or piping bag. Snip the corner off the ziplock bag to create a tiny hole. Pipe chocolate into the center of each cookie.
Recipe tip
Due to the natural almond butter, these cookies are best within the first two days of being baked.
FAQs
Wait until the cocoa blossom cookies cool completely before transferring to a storage container. Once cool, store in an airtight container at room temperature for 2-3 days.
More gluten-free fun holiday cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Blossom Cookies
Ingredients
- ½ cup natural almond butter, well stirred
- ½ cup maple syrup, room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ⅓ cup organic cane sugar, for rolling
- 1 cup dairy-free chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond butter, maple syrup, and vanilla extract. Whisk to combine. Add almond flour, cocoa powder and salt. Stir with a rubber spatula until dough forms. Squeezing the dough with your hands will help to integrate it.
- Using a tablespoon or #40 cookie scoop, scoop dough and roll it into a smooth ball. If your dough seems too dry, add a couple tablespoons of almond butter to moisten it.
- Place cane sugar on a plate and roll cookie dough balls in it to coat.
- Transfer coated cookie dough balls onto the prepared baking sheet in even rows. Use your index finger (or the back of a ¼ teaspoon) and press halfway down to make an indentation in the center of the cookie dough ball.
- Bake for 9-11 minutes. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.
- When the cookies are cool, add the chocolate chips and coconut oil to a small microwave-safe bowl. Cook for 30-second increments, stirring after each, until chips are mostly melted. Stir until smooth.
- Transfer melted chocolate to a ziplock bag or piping bag. Snip the corner off the ziplock bag to create a tiny hole. Pipe chocolate into the center of each cookie. Allow chocolate to set completely before serving.
Leave a Reply