Smart Sweet: Almond Butter Kiss Cookie

We all have favorite holiday cookies we like to indulge in at this time of year. Growing up, mine was always the Peanut Butter Kiss Cookie (the gooey peanut butter cookies topped with a Hershey kiss). I would beg my Mom to make them and as soon as they were pulled from the oven I would indulge in one (or two, or three, or four…or five).  Now that I’m more aware and conscious of what I put in my body, I ask that she please NOT make these cookies so I’m not tempted. But, let’s be honest, it is the holidays and I still like to indulge in a little something sweet!

With the Peanut Butter Kiss Cookies on my mind, I needed to create a cookie that was similar but without the sugar, oil, processed white flour, and simple carbohydrates.  My solution? These mostly raw, no-bake, vegan, gluten-free Almond Butter Kiss Cookies. Not only do they look like my old-time favorite cookies, but they taste just as delicious. I brought these in for Team Reboot to enjoy today and they were a hit!

Leave these out for Santa this year!



  • 1/2 cup (125 g) almond butter
  • 2 tsp pure maple syrup
  • 1/4 cup (25 g) rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp coconut oil


  • 1/2 tbsp coconut oil
  • 1/4 cup (30 g) cacao powder
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract



  1. Add all dough ingredients into a high-powered blender or food processor and blend until a smooth consistency forms.
  2. Remove from blender or food processor and place into bowl. Use a tablespoon to scoop out the dough and form little cookies. Roll them into a ball and then flatten as desired.
  3. Place the cookies in the fridge for at least 30 minutes so they begin to harden.
  4. Mix all chocolate kiss ingredients in a bowl. Be sure to coat evenly since the coconut oil will help make it a smooth chocolate. When you first start mixing it seems very powdery, but keep stirring and you’ll eventually reach a semi-creamy chocolate.
  5. Add the chocolate mix to parchment paper and smooth out until it is flat.
  6. Place in the freezer for 30 minutes so the chocolate hardens.
  7. Once the chocolate hardens, remove from the freezer and start to break small pieces off and form small “hershey kisses”.
  8. Firmly place the raw kisses onto the almond butter cookie.
  9. Store in the fridge for best results and serve!

Prep Time: 15 minutes

Cook Time: 1 hour (in the fridge)

Total Time: 1 hour, 15 minutes

Servings: 12

Serving Size: 1

Calories: 110

Fat: 8g

Trans Fat: 1.5g

Cholesterol: 0g

Sodium: 25g

Carbohydrates: 8g

Fiber: 3g

Sugars: 2g

Protein: 4g