Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Or grease with cooking spray or butter. Set aside.
In a large bowl, whisk the egg until the yolk and whites are blended and well beaten. Add the brown sugar, and whisk until smooth.
Next, using your whisk, mix in the almond butter, baking soda, and salt until batter is completely smooth and the batter starts to pull away from the sides of the bowl, forming a dough.
Using your hands or a cookie scoop, drop 12 rounded dough mounds on each prepared baking sheet, keeping them about 2 inches apart. Using the back of a spoon, flatten each mound of dough. Sprinkle each mound with coarse-grained sea salt for added flavor.
Bake for 10-15 minutes or until cookies are lightly browned on the edges. Cookies will appear soft in the center.
Allow cookies to cool directly on the baking sheet for 10-15 minutes prior to being transferred to a wire cooling rack, or you risk having the cookies fall apart as you move them. Cookies will be very fragile after leaving the oven but will firm up as they cool.
Store almond butter cookies in an airtight container at room temperature for up to 7 days. Enjoy!
To prepare keto almond butter cookies, simply swap out the brown sugar and replace it with erythritol or any keto, low carb, and low-calorie sweetener of your choice.
To prepare vegan almond butter cookies, simply swap out the egg for a flax egg (or chia egg) or another egg substitute instead. Using a flax egg will cause your almond butter cookie to feel slightly softer.
Absolutely, and we hope you do because it's delicious! We also suggest the following; dried cranberries, sunflower seeds, shredded coconut, white chocolate chips, and raisins.