These Kiss Cookies are a fall favorite! Peanut Butter cookies are one of the ultimate classics. However, peanuts are inflammatory for many people, so this recipe keeps the chewy, nutty flavor without the nuts. Sunflower seed butter is creamier and lighter than peanut butter and the chocolate ganache center makes these absolutely heavenly! We’re completely addicted to these, and they’re perfect for a school bake sale!
Recipe makes 1 dozen cookies
Ingredients for the chocolate ganache
4 oz. 100% cacao unsweetened baking chocolate, roughly chopped
1/4 cup coconut oil, solid
1/4 cup maple syrup
1/2 cup almond butter, store bought or homemade
1/4 cup almond milk or full-fat coconut milk (or as needed)
Ingredients for the cookies
1 cup sunflower seed butter
1 large egg
1/2 cup maple syrup
3/4 cup arrowroot powder
3/4 tsp Himalayan pink salt
1 tsp vanilla extract
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
To make the chocolate ganache
In a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.
Next, transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms. Add the almond milk and stir with a spatula until smooth.
To make the cookie dough
Stir together the sunflower seed butter, egg, maple syrup, arrowroot powder, salt, and vanilla in a medium bowl until a soft dough forms.
To complete the Kiss Cookies
After cookie dough prep, use your hands to take 1-2 tablespoons worth of dough and roll into a ball. Place on prepared cookie sheet and press your thumbprint into the center of the cookie. Fill with 1-2 teaspoons of ganache. Repeat with remaining cookie dough. Bake 12-15 minutes.