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100-Calorie Almond Butter Cookie - Easy, Light, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup creamy almond butter (well-stirred; not dry or overly oily)
  • 1/3 cup coconut sugar or light brown sugar
  • 1 large egg white (or 2 tablespoons aquafaba for a vegan option)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt (skip if almond butter is salted)
  • 1/4 teaspoon baking soda
  • 2 tablespoons almond flour (for structure)
  • Optional: 1–2 tablespoons mini dark chocolate chips or chopped almonds

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the wet: In a medium bowl, stir the almond butter, sugar, egg white, and vanilla until smooth and glossy. If using aquafaba, whisk it lightly first so it’s frothy before adding.
  3. Add the dry: Sprinkle in the salt, baking soda, and almond flour. Stir just until combined. The dough should be thick but scoopable.
  4. Portion: Use a small cookie scoop or a tablespoon to portion 12 mounds onto the sheet, spacing them about 2 inches apart.
  5. Shape: Lightly dampen your fingertips and press each mound into a 2-inch round. For a classic look, use a fork to make a gentle crosshatch.
  6. Bake: Bake for 8–10 minutes, until the edges look set and the centers still appear soft. They will firm up as they cool.
  7. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. Cool completely for the best texture.
  8. Enjoy: Once cool, the cookies should have a tender middle and light crisp edges. Store any extras as directed below.