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Nut Butter Chocolate Kisses

Updated: Dec 2, 2020

This lectin free version of the peanut butter kiss cookie is made with blanched almond butter powder and just four more ingredients. Get this easy recipe.

Lectin Free Gourmet Nut Butter Chocolate Kisses

If you like peanut butter kiss cookies, you'll go bonkers for my LFG nut butter chocolate kisses. They taste just like the sugary lectin bomb originals that are made with peanut butter and Hershey's kisses. But mine are a whole lot gut-friendlier. You won't believe how easy these are. Just five ingredients, no egg, no flour, no sugar, no kidding!

Peanut butter kisses were my Aunt Bonnie's specialty. And I got to savour them every Christmas Eve. When you can only have something this good once a year, perhaps it's what makes them even more special.

Special as these bite-sized cookies are, I also associate them with comfort food. As a little girls, I got so car sick. But, I couldn't wait to make that 30-minute woozy drive in the backseat through the dark and disorienting Lowry Hill tunnel, and around and around on the spaghetti junction, to the cousins' house in South Minneapolis just to gumdrop these little cookie gems. Their sweet chocolate and peanut butter combo was the soothing reward at the end of the nauseating ride.

To make these lectin free and just as delicious, I use Barney blanched almond butter powder. It's fairly easy to find. I just picked mine up at Walmart. The nut butter powder acts as the flour for these very simple, five-ingredient cookies. So, enough talk! Let's get to the recipe.


The Recipe

LFG Nut Butter Chocolate Kisses

1/4 C + 2 T* Barney Unsweetened Powdered Almond Butter (red label)

1/4 C Confectioner's Swerve

1/4 t Salt

1/4 C French Butter (cold and cut into bits)

1 t Vanilla Extract

72% Cacao Chocolate Bar for Top

*2 T additional Barney powdered almond butter may prevent the melting some people experienced with this recipe.

Step 1: Whisk Dry Ingredients

Preheat oven to 350 degrees F. In a medium bowl, whisk nut butter powder, Swerve, and salt until well blended.

Step 2: Pinch in the Butter

Add vanilla extract and butter. Work the butter in with your fingertips. After about 30 seconds, a cookie dough will form.

Step 3: Roll Into Balls

Roll cookie dough into one-inch balls. Toss in erythritol granules if you desire a little bit of sparkle. (see picture) Place cookie dough balls onto a baking sheet lined with parchment. Bake for 10 minutes.

Step 4: Press and Add Chocolate

With the back of a spoon, slowly and gently press the center of each baked cookie ball just until the edges crack slightly. Let cookies cool for about five minutes. They become stronger as they cool, so don't handle them while they're hot. After about five minutes, place a piece of broken chocolate bar in the center of the warm cookie. The chocolate will melt, but you can control how much by the amount of time you allow the cookies to cool. The longer they cool, the more intact your chocolate shape will be. But you'll want them at least a little warm so that the chocolate adheres to the cookie.

If you're accustomed to making peanut butter kisses among your holiday cookies, then you'll be so glad you have these in your arsenal.


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Mine came out perfect, I followed the recipe exactly adding the 2 additional tablespoons of powdered almond butter. Only made 9 so will double next time. Very yummy.


Jlbarrera333 those look incredible! Great job! I hope you enjoyed them. 💚Kristine


Jul 23, 2020

Turned out great! So good!!!


This is how they come out with 2T extra powdered almond butter. Same on my end but may help others whose cookies melted. 💚


I’m at high altitude so I always wonder how these recipes translate elsewhere. Try adding about 2 T Barney powder to the dry mix before adding butter. This should keep the balls from melting.

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