Tomorrow will be the 1st of July, can you believe it! Here is the third cookie ( I know the scones don’t really qualify, but let’s just say they do!) in my Countdown to Christmas in July cookie test. Ya’ll, I think I have found a winner here! July will still be dedicated to new cookie recipes, so stay tuned!
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Do these cookies look familiar? Well they should, they’re the classic Peanut Butter Blossoms! Or are they? These are sooooooo gooooooood! Did you get that? Sooooooo Goooood! We are just going to call these little delights, Blossoms. Because there is no peanut butter. WHaaat! That’s right, no PB. So just how did I make these little yummy things…………..
22 Hershey kisses 2 TBSP almond milk
1/4c coconut oil 1 tsp vanilla
1/3c almond butter 1 1/2 c. all-purpose flour
1/3c white granulated sugar 1 tsp baking soda
1/3c brown sugar 1/2 tsp salt
1 egg 2 tsp espresso instant coffee
I’ve linked some of these ingredients at the bottom of the page to let you know exactly what I used. I will say that I found them in Walmart and they were a little less expensive!
-unwrap Hershey kisses and set aside (unwrap a few extra in case a little chocolate monster is around!)
-Heat oven to 375
-In large bowl, sift together flour baking soda and salt.
-In a separate bowl, mix sugar, coconut oil, almond butter, milk, vanilla and egg. Mix ingredients until creamy.
-Add wet ingredients to dry, and stir until thoroughly combined.
-Spoon small rounded teaspoonfuls of cookie dough onto a parchment lined baking sheet. Bake for 9-11 minutes, or until slightly browned. (I actually used a 1tsp measuring spoon)
-Immediately out of the oven, press a Hershey kiss in the center of each cookie. Let cool for a minute or so on baking sheet, then transfer to a cooling rack.
-I dare you not steal one!!
I just couldn’t help myself!! They were calling my name, very loudly!!!!!
Whip these up, grab one while they’re still warm, and then relax a spell!!