By Radish Roots
Almond Butter Blossoms
10 steps
Prep:10minCook:10min
The perfect simple cookie for those upcoming cookie exchanges! These cookies are gluten-free, healthy, and wholesome.
Updated at: Thu, 21 Nov 2024 11:35:19 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
7
Low
Nutrition per serving
Calories150.3 kcal (8%)
Total Fat9.5 g (14%)
Carbs13.7 g (5%)
Sugars6.2 g (7%)
Protein4.5 g (9%)
Sodium98.8 mg (5%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Grease a cookie sheet and set aside.
Step 2
Prepare your flax eggs by combining 2 tbsp of ground flax seeds with 5 tbsp of water. Allow the mixture to sit for 10 minutes.
Step 3
In a large mixing bowl add nut butter, sugar, and flax egg and whisk until smooth.
Step 4
Sprinkle in baking soda, and salt and stir.
Step 5
Fold in the oats and mix until oats are fully coated.
Step 6
Preheat the oven to 350 and while your oven is preheating chill the dough for 15 minutes in the fridge.
Step 7
Scoop the dough with a cookie scoop or roll them by hand into balls 3 tbsp in size.
Step 8
Place the cookies on your greased cookie sheet and plop a Hershey Kiss in the middle of each cookie.
Step 9
Bake for 10 minutes until bottoms are browned.
Step 10
Allow cookies to cook for 10 minutes and enjoy!! Store in an airtight container for up to 1 week. These are also easily freezable for up to 3 months.
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