These low fat almond cookies are light, nutty, and perfectly crisp around the edges—with only 2 grams of fat per cookie. Made with almond extract and a bit of almond flour for flavor (not fat), these cookies are a wholesome twist on the classic. Whether you’re after a sweet snack or a healthier holiday treat, they deliver big almond flavor without the usual butter.
About This Recipe
These cookies have a delicate, crisp bite with a lightly chewy center. The almond flavor shines thanks to pure almond extract, while applesauce and egg white keep the texture soft without adding fat. They’re simple and satisfying—ideal with coffee, tea, or as part of a lighter dessert spread.
They’re quick to make, require no special equipment, and are just sweet enough to satisfy a craving.
Why This Recipe Belongs in Your Diet
Almond flour adds a boost of healthy fats and protein without the heaviness of whole butter-based cookies. Combined with applesauce and egg white, these cookies are low in fat and high in flavor—perfect for anyone watching their fat intake or trying to add more plant-based goodness to their diet.
What You’ll Need (Ingredients)
We use almond-forward ingredients and smart swaps to make these cookies light and full of flavor.
- All-Purpose Flour (¾ cup): Creates the base and balances the almond flour.
- Almond Flour (¼ cup): Adds nutty flavor and a tender crumb with minimal added fat.
- Baking Powder (½ teaspoon): Gives a slight rise.
- Salt (¼ teaspoon): Enhances flavor and balances sweetness.
- White Sugar (⅓ cup): Keeps the cookies lightly sweet and crisp.
- Unsweetened Applesauce (¼ cup): Replaces oil and butter to keep fat low.
- Egg White (1 large): Helps bind the dough without added fat.
- Almond Extract (1 teaspoon): Key to giving these cookies bold, authentic almond flavor.
- Vanilla Extract (½ teaspoon): Adds depth and complements the almond.
- Optional: Sliced almonds (1 tablespoon): For topping—adds crunch and visual appeal.
How to Make Low Fat Almond Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine all-purpose flour, almond flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together sugar, applesauce, egg white, almond extract, and vanilla until smooth.
- Stir together: Add dry ingredients to wet and mix until a soft dough forms.
- Scoop and shape: Drop rounded teaspoons of dough onto baking sheet and flatten slightly. Top with a few sliced almonds if using.
- Bake for 9 to 11 minutes, or until edges are golden and centers are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Add orange zest for a bright twist that pairs beautifully with almond.
- For a festive feel, press a dried cherry or cranberry into the center of each cookie.
- Chill dough for 15 minutes if it’s too sticky to handle.
How to Store Leftovers
Store cookies in an airtight container at room temperature for up to 5 days. They freeze well for up to 2 months just thaw before serving.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 85 kcal
- Fat: 2 g
- Carbohydrates: 13 g
- Protein: 1.5 g
- Sodium: 50 mg
Try More Recipes:
Low Fat Almond Cookies
Description
Crisp-edged, almond-scented cookies with only 2g of fat—perfect for guilt-free snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mix flours, baking powder, and salt.
- In another bowl, whisk sugar, applesauce, egg white, almond and vanilla extracts.
- Stir dry into wet to form dough.
- Scoop dough onto sheet and flatten.
- Top with almonds if using.
- Bake 9–11 minutes until edges are golden.
- Cool 5 minutes on pan, then transfer to rack.