Almond Flour Chocolate Blossom Cookies (No Chill!) Recipe

Introduction

Almond Flour Chocolate Blossom Cookies are a delightful gluten-free treat with a crisp sugar coating and a soft, chewy center. Topped with a classic milk chocolate kiss, these no-chill cookies come together quickly and bake up perfectly every time.

Ingredients

• 1 ¾ cups (182 g) fine blanched almond flour
• 7 tablespoons (42 g) Dutch-processed cocoa
• 1 tablespoon cornstarch
• 1 teaspoon espresso powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (115 g) packed light brown sugar
• ¼ cup (55 g) granulated sugar, plus 3 tablespoons for rolling
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 18 milk chocolate kisses, unwrapped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together almond flour, cocoa, cornstarch, espresso powder, baking soda, and salt until well combined.
3. Step 3: In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides as needed.
4. Step 4: Add the egg and vanilla extract, and beat until fully incorporated.
5. Step 5: On low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Step 6: Place the remaining 3 tablespoons of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, portion out the dough and roll into balls. Roll each ball in the granulated sugar to coat.
7. Step 7: Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets, typically 9 per pan.
8. Step 8: Bake for 9-11 minutes, until the cookies puff up and are set around the edges. Avoid overbaking to keep centers soft.
9. Step 9: Immediately press one unwrapped milk chocolate kiss into the center of each cookie.
10. Step 10: Let the cookies rest on the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, place the cookies on a plate and freeze for a few minutes to keep the chocolate from melting.

Tips & Variations

• Cream butter and sugars well for 3-5 minutes to add air, which helps keep cookies thick and puffy.
• Underbake slightly to ensure a soft, chewy center rather than a dry cookie.
• Use light-colored baking pans to prevent cookie bottoms from browning too quickly or burning.
• Unwrap the chocolate kisses before baking to make pressing them into warm cookies easier.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let them come to room temperature or warm briefly in a low oven to soften the chocolate if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

This recipe is designed for almond flour to keep it gluten-free and maintain the chewy texture. Substituting other flours may change the texture and baking time.

Do I need to chill the dough?

No chilling is required for this recipe. The dough can be rolled and baked immediately, making it quick and convenient.

Almond Flour Chocolate Blossom Cookies (No Chill!) Recipe

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4.8 from 95 reviews

Almond Flour Chocolate Blossom Cookies are a delicious gluten-free treat featuring a crisp sugar coating and a soft, chewy center. These no-chill cookies are topped with a classic milk chocolate kiss, making them perfect for any occasion and quick to prepare with a 25-minute total time.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups (182 g) fine blanched almond flour
• 7 tablespoons (42 g) Dutch-processed cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon espresso powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (115 g) packed light brown sugar
• ¼ cup (55 g) granulated sugar, plus 3 tablespoons for rolling
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Topping

• 18 milk chocolate kisses, unwrapped

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and allow for even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, Dutch-processed cocoa, cornstarch, espresso powder, baking soda, and fine sea salt until evenly combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter with the light brown sugar and ¼ cup granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, resulting in a smooth mixture.
5. Combine Dry and Wet Ingredients: On low mixer speed, gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing to maintain a tender cookie texture.
6. Prepare Sugar for Rolling: Place the extra 3 tablespoons of granulated sugar into a small bowl for rolling the cookie dough balls.
7. Scoop and Roll Dough: Using a 1.5 tablespoon cookie scoop, portion out dough balls, then roll each ball in the granulated sugar to coat evenly.
8. Arrange on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Aim to bake about 9 cookies per pan.
9. Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until they are puffed up and set around the edges but not overbaked, which can cause them to become dry.
10. Add Chocolate Kisses: Immediately after removing the cookies from the oven, press an unwrapped milk chocolate kiss into the center of each cookie while they are still warm.
11. Cool: Allow cookies to rest on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely. Optionally, to prevent the chocolates from melting further, place the cookies on a plate and chill in the freezer for a few minutes instead of resting on the pan.

Notes

• Cream the butter and sugars for a full 3-5 minutes to incorporate air, which helps keep cookies thick and puffy.
• Underbaking slightly is better to keep the centers soft and chewy.
• Use light-colored baking pans to avoid over-browning or burning the cookie bottoms.
• Unwrap the chocolate kisses beforehand so they are ready to press in immediately after baking to ensure they stick well.

Keywords: Almond Flour Cookies, Gluten Free, Chocolate Blossom Cookies, No Chill Cookies, Soft Chewy Cookies