I love all things almond, and amaretto cookies are right up there at the top of my list.With a crispy, crumbly exterior and a chewy inside, these cookies, which are made mostly with almonds and which bedazzle you with their almond-y flavor, are a delicious treat from Italy.
Veganizing these cookies was a bit of a challenge. Amaretti cookies are usually flourless, and the almonds, ground into a flour (or sometimes paste), are bound by frothy egg whites which also give the cookies their light airiness.
As egg whites are not for me, I used a small amount of whole-wheat pastry flour, just half a cup, and some egg replacer powder to bind them. They worked perfectly.
More vegan cookie recipes
- Amaretti Cookies, vegan and gluten-free
- Vegan Shortbread Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Death by Chocolate Cookies
- Vegan Gingersnap Cookies
Vegan Amaretti Cookies
These are the perfect vegan amaretti cookies, crusty on the outside, soft and chewy on the inside.
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Ingredients
- 1 ½ cups almond flour (around 1 cup of almonds, processed to a powder in a food processor)
- ½ cup wholewheat pastry flour (can substitute with all-purpose)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 teaspoon EnerG egg replacer powder mixed with 4 tablespoon water
- ¾ cup powdered sugar (I like my ookies a little less cloyingly sweet but add a whole cup if you like them sweet)
Instructions
- Mix together the almond flour, pastry flour and baking powder.
- In a food processor, or by hand, add to the flour mixture the sugar, the two extracts, and the egg-replacer mixture. If using a food processor, pulse a few times to mix the ingredients.
- The dough will be sticky. With a teaspoon, place rounded mounds of the mixture on a cookie sheet greased well, or covered with parchment paper and then greased.
- Bake in a preheated 300-degree oven about 25-30 minutes until the tops are lightly browned, and the bottoms are a deeper, richer golden-brown.
- Place the sheet on a rack to cool about 10 minutes. Then, using a thin spatula, remove the cookies from the cookie sheet and place directly on the rack to cool thoroughly.
- When cooled, sprinkle tops with some powdered confectioners sugar.
Tried this recipe?I'd love to see! Leave a comment and rating below or tag me on Instagram @holycowvegan. Be sure to hashtag it #holycowvegan.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Sylwia
Hi! I made these cookies yesterday, they were wonderful, thanks for the recipe! I only supstituted egg replacer powder with 3 t of corn starch + 5 T water. The only problem I have with these cookies is that they become very hard the next day and are appropriate to eat only when dipped in a tea or coffee...any solutions how to make them stay soft till the next day? Thanks in advance for your help!
JustBloggs
Biscotti!
Susannah
Wow - my boys and I just made these and they are absolutely amazing. We didn't have any egg-replacer, so used three tbsp of ground flaxseed with seven tbsp water instead. Thank you for this lovely recipe!
PS: We used gluten free flour as well and the recipe still worked.
Vaishali
Susannah, so wonderful that the recipe worked for you with gluten-free flour. And happy you and your boys enjoyed it! Thanks for letting me know. 🙂
Ahila
Baked some amaretti cookies this morning, based on your recipe. They came out delicious! Thank you for sharing the recipe.
Vaishali
Ahila, thanks for the feedback. Glad you liked the cookies. Happy holidays!
Josiane Beaudoin
woow! Vegan's amaretti. never seen before. I will try. 🙂
Anonymous
Hi Vaishali as I had said that it is time for some action; since I have no access to APF I baked these cookies using maida and didnot add any cornstarch. I can only say that the cookies were not bad. I really liked the texture and the flavour of these cookies. Also, I feel that these cookies need less sugar else the sweetness of sugar overpowers the natural sweetness of almonds.
Although my first trial on this was out a complete failure the biggest error that i made was pouring all the water together. I ended up with a loose batter and ended up adding more maida to get the right consistency of the batter. I can never get the texture and flavour of ur cookies in mine for 2 main reasons:
1. M using maida.
2. I have the synthetic vanilla and almond essence, and not the pure extracts.
God Bless
Nisha.
Kate
Thank you for this wonderful recipe. I recently switched from a vegetarian to a vegan diet and was looking for a simple cookie/dessert(I am not much of a baker). These fit what I was looking for and are delicious!