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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/almond-flour-chocolate-blossom-cookies-no-chill-recipe/