Flourless Almond Butter Kiss Cookies (Just 4 Ingredients!)

Flourless Almond Butter Kiss Cookies require only 4 ingredients to make! Ready in about 30 minutes from start to finish.

Flourless Almond Kiss Cookies

I’m a baker for every season, but in summertime I don’t want to spend all day in the kitchen. Flourless Almond Butter Kiss Cookies are the easiest, quickest scratch-made treat. The recipe only requires four ingredients, and they’re ready in about 30 minutes. They are rich and satisfying, and they also happen to be gluten-free. Hooray – cookies for everyone!

The magic ingredients.

The batter consists of almond butter, granulated sugar, and one large egg. So simple, it’s genius! I used shelf-stable (no-stir) almond butter that you can find next to the peanut butter in the grocery store. Most natural almond butters will work, too. Just be sure to give them a good stir before using in this recipe.

I took inspiration from classic peanut butter blossoms, and added an almond kiss to each cookie. According to Hershey’s website, Hershey’s Kisses with Almonds are gluten-free.

First, beat together the 3 ingredients to make the cookie dough. Use an electric or hand-held mixer to effectively get all the ingredients incorporated.

The batter will be thick and unsticky. You should be able to pick up a bit of dough and roll it between your palms without it sticking.

Use a cookie scoop!

A small cookie scoop makes for the quickest portioning. Level scoops will give you about 18 dough balls. Roll the balls between your palms, then roll them in granulated sugar. This gives the baked cookies a crackling sugar crunch around the edges – so good!

Place the rolled dough balls on parchment-lined baking sheets. Flatten them slightly using the bottom of a flat glass or cup. The edges will split a little, so you should expect this. Totally normal and part of their natural beauty.

Flourless Almond Kiss Cookies

Bake the cookies for about 10-12 minutes. They will puff slightly with set edges and a soft middle. Let them cool for 2 minutes before placing a Kiss gently into the middles of each cookie. Let them cool on the pans until they’re firm enough to transfer to a wire rack. Because they don’t have any flour in them, they’re a little delicate just out of the oven. But they firm up nicely in about 5 minutes.

Flourless Almond Kiss Cookies

These are so delicious, SO simple. And I think they’re pretty enough for the holidays (bookmark this recipe for a QUICK Christmas cookie).

Flourless Almond Kiss Cookies

You could easily make these with peanut butter instead of almond butter, and top them with a plain Hershey’s Kiss for a take on flourless Peanut Butter Blossoms. Cashew butter, sunflower butter – nearly any shelf-stable butter will work in this recipe.

Related recipe: Christmas Kiss Cookies

Flourless Almond Butter Kiss Cookies (Just Four Ingredients!)

Heather Baird
Need a batch of cookies without a big commitment? This is it! Just four ingredients will create a pan of scratch-made cookies with big flavor. Use a cookie scoop for quick portioning, and you’ll be done in about 30 minutes, start to finish.
See the recipe notes for swapping out other nut butters in place of the almond butter.
5 from 8 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 18 cookies


  • 2 cookie sheets 13×9 inches each
  • cookie scoop 4 teaspoon capacity


  • 18 Hershey’s Kisses with Almonds
  • 1 1/4 cups granulated sugar divided
  • 1 cup almond butter shelf stable recommended
  • 1 large egg at room temperature


  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Unwrap all of the Hershey’s Kisses ahead of time and keep them on a plate away from the oven so they don’t get soft or melt.
  • Place 1/4 cup of the granulated sugar into a small bowl and set aside.
  • In a mixing bowl, combine the almond butter, the 1 cup of remaining granulated sugar, and the egg using a hand-held mixer. Beat until the mixture is well combined and thick. The dough should not be sticky.
  • Using a cookie scoop (4 teaspoon capacity, or a slightly heaping tablespoon) portion dough and roll into a ball between your palms. Roll the dough balls in the 1/4 cup bowl of sugar and place them, well-spaced, on the baking sheets. Lightly flatten the cookies with the bottom of a cup or with your fingertips, so they have a fat coin shape. The edges will bark (split) slightly at the edges as you flatten them. This is normal.
  • Bake for 10-12 minutes, or until well set around the edges and soft in the centers. Let cool on the pans for 2 minutes, and then lightly press a single kiss into the center of each cookie. Don’t press it all the way through to the bottom of the cookie or the cookie will break apart. Just set it on the cookie and press lightly. The chocolate kiss will melt slightly and hold to the cookie on its own. When cookies are firm enough to move, transfer them to a cooling rack to cool completely.


The Hershey’s kisses will turn shiny with the heat from the cookie but should hold their shape. If they start to puddle or melt too much transfer the kiss-topped cookies on the cookie sheets to the refrigerator or freezer to stop them from melting. This can happen if you kitchen is warm (more than 70F room temperature). Remove the pans from the fridge when the cookies are cool.
Other nut and seed butters can be used in equal amounts to the almond butter. Try cashew butter, pistachio butter, sunflower seed butter, and peanut butter. Natural butters that require stirring can also be used. Be sure to stir them well before using. If a natural nut butter seems runny or lax in texture, don’t use it. The texture of the butter should closely resemble that of shelf-stable butters when stirred.
If making these for people with gluten intolerance, be a label reader. Make sure all of the products used clearly state they are gluten-free.
Keyword almond butter, almond butter cookie, easy cookie recipe, extra fine granulated sugar, gluten free cookie recipe, hershey’s kisses
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1 year ago

Is it okay to make the dough, then freeze for later baking? Like a week or so?