Almond Butter Blossoms

About

These cookies are simple to make and are so tender, moist and delicious. Almond flour is blended into creamed butter, almond butter and brown sugar sweetener. They are then scooped with a small cookie scoop and rolled into granulated sweetener and baked. They only bake for a few minutes; then immediately after they come out of the oven, use the back of a teaspoon to make a well in the center of each cookie. The harder you press the more they crack, but the more ganache they can hold.

Ingredients

1 stick butter
½ cup brown sugar replacement by swerve
⅓ cup almond butter
1 large raw egg
1 teaspoon vanilla extract
¼ teaspoon coarse kosher salt by morton
1 teaspoon baking soda
1 ½ cup almond flour
2 tablespoon coconut flour
⅓ cup the ultimate sugar replacement granular by swerve
¼ cup, whole pieces – regular chocolate chips, sugar free
4 ounce heavy cream

Instructions

Preheat an oven to 375 F. Cream room temperature butter and brown sugar sweetener together.
Add the almond butter and cream until well blended.
Add the egg and vanilla extract and blend.
Add the salt, baking soda and the flours. Blend well.
Using a teaspoon cookie scoop, scoop the dough and roll it into a ball. Then roll the ball in the granulated sweetener. Place the balls on a parchment lined cookie sheet a couple inches apart (they do not spread much). Bake for 5 minutes.
As soon as the cookies come out of the oven, use the back of a teaspoon to make an indentation into each cookie which will hold the ganache. Allow to cool on the cookie sheet and then transfer to a cooling rack.
In the meantime, heat the heavy cream in a microwave safe bowl until scalded, about 25-30 seconds. Add the chocolate chips and allow to sit for 5 minutes. Then stir it until it comes together into a ganache. Allow the ganache to cool. You do not want to wait too long or else the ganache will harden, but long enough that it is no longer drippy.
Fill each cookie with ganache. The ganache will continue to set. Store in an airtight container at room temperature.