Almond Butter Blossoms

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Desserts | Dec, 28 2020

Almond Butter Blossoms

almond butter blossoms

Have you ever had the peanut butter blossoms with the heresy kisses in the middle? Well, these are the healthier improved version you will want to make! They are filled with protein, healthy fats, vitamins, and minerals. I added collagen for extra protein and texture. Collagen is also the most abundant protein in your body. It can help improve muscle mass, skin health, bone health, and gut health! The chocolate is made with Lilly’s Chocolate Chips which is sugar-free sweetened with stevia.  Bon Appétit!


3/4 cup creamy unsweetened almond butter or nut butter of choice. (cashew or sun butter would also work well)

2 tbsp ground flaxseed + 4 tbsp water

1-2 tsp stevia drops or glycerite

4 tbsp coconut oil, softened

1/3 cup vanilla dairy-free collagen powder (sugar-free stevia-sweetened) I used ancient nutrition collagen 

1/2 cup almond flour

1/4 cup tapioca flour

1 tsp baking soda 

1 tbsp unsweetened almond milk


First Mixed the ground flaxseed with water and set aside for 2-5 minutes.

Next, add the almond butter to a large mixing bowl along with the stevia and coconut oil. Add the flaxseed and water mixture.

Then add the dry ingredients and mix well.

If too dry add a tbsp of almond milk until you have a cookie dough consistency. I just had to add 1 tbsp but different nut butter has a different consistency.

Place parchment paper on a baking sheet and scoop out 1.5in dough balls, flattened slightly with hands. They will also be flattened while baking. Bake at 350 degree for 8-10 minutes. Make a thumbprint in the middle of the cookie once they are done baking.

Melt 1 cup Lilly’s Chocolate Chips with 2 tsp coconut oil. Fill each hole up with the melted chocolate.