These vegan amaretti cookies are not only deliciously chewy and almond-flavored, but they're also entirely gluten-free. They are easy and super quick to make, with a soft heart of almond flour.
Italian amaretti cookies are delicious almond-flavored treats, characterized by their crisp exterior and soft, chewy interior. Traditionally made with almonds, sugar, and egg whites, these cookies offer a sweet, nutty flavor with a hint of bitter almond essence.
These treats are traditionally gluten free and making Italian amaretti vegan too is super easy, by simply using aquafaba as an egg-white substitute.
"But, will I taste the flavor of aquafaba in this cookies?" Absolutely not, promised!
Ingredients
The list of ingredients to make amaretti cookies without egg white is VERY short:
- gluten free almond flour or finely ground almonds, best if blanched ones.
- caster sugar, both for the dough and to coat the cookies
- aquafaba, aka the cooking liquid of beans (I like to use aquafaba from chickpea or cannellini beans)
- bitter almond extract, just a few drops for an extra almond kick to their flavor
- baking powder
- pinch of salt, this is optional, but it helps enhance the flavors and sweetness of the cookies
Instructions
Now, making egg free amaretti cookies is very simple and quick. They will be ready in less than 30 minutes.
- In a small bowl mix almond flour, baking powder, sugar and pinch of salt
- Add the aquafaba and mix all the ingredients until you obtain a soft, non liquid mixture
- Add the almond extract and mix again
- One spoonful at a time, roll the cookie dough into balls and place them on a baking sheet
- Sprinkle the cookies with white sugar and lightly pat them to flatten them a little
- Bake and once out of the oven let them cool down before removing them from the baking sheet
- Should they stick to the baking pan, carefully run a thin spatula under them to help remove them.
- Store them in an airtight container and enjoy them with a cup of tea or coffee!
More recipes using aquafaba
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Vegan Amaretti Cookies, Italian Almond Treats (Gluten free)
Equipment
- kitchen scale
- bowl
- Baking pan / sheet
Ingredients
- 150 grams almond flour or finely ground blanched almonds
- 30 grams caster sugar (+ extra for sprinkling)
- 1.5 teaspoons baking powder
- pinch of table salt
- 60 grams liquid aquafaba (from chickpea or cannellini beans)
- 5-6 drops bitter almond extract
Instructions
- Pre-heat oven at 160C / 320F
- In a small bowl mix almond flour, baking powder, sugar and pinch of salt
- Add the aquafaba and mix all the ingredients until you obtain a soft, non liquid mixture
- Add the almond extract and mix again
- One spoonful at a time, roll the cookie dough into balls and place them on a baking sheet
- Sprinkle the cookies with white sugar and lightly pat them to slightly flatten them
- Bake and once out of the oven let them cool down before removing them from the baking sheet
- Should they stick to the baking pan, carefully run a thin spatula under them to help remove them
- Store them in an airtight container and enjoy them with a cup of tea or coffee!
Joanne says
Thank you, Sonia! These are delicious cookies. Would there also be a way to make these with flax as an option?
Sweet Sensitive Free says
Thank you Joanne! I unfortunately haven't tested these cookies with anything other than aquafaba as egg white replacer, so I wouldn't be able to suggest a flax egg quantity that would give you the same result.