Makes: 12-16 Cookies
1/2 cup Coconut Oil, cold
1/2 cup Almond Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
1 cups All-Purpose Gluten-Free Flour
3/4 cup Almond Flour
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/4 teaspoon Salt
12-16 Hershey Kisses, unwrapped
Sprinkles, for garnish, optional
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silpat baking mat or parchment paper.
In a bowl, beat together cold coconut oil, almond butter, sugar, and brown sugar until combined. Next, mix in eggs and vanilla extract. Add all dry ingredients, mixing for 1 minute until completely combined. Refrigerate for 5-10 minutes. Form the dough into 1″ balls. Roll in the sprinkles, if using, coating thoroughly.
Place cookies 1″ apart on the baking sheet. Bake for 7-8 minutes. Remove from the oven and press a Hershey kiss in the center of each cookie. Bake for 1 more minute. Do not bake too much longer or the chocolate kiss will melt. Cool on a wire rack.
Photographed by Alli Shepherd.