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 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 tsp EnerG egg replacer powder mixed with 4 tbsp 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.
i decided to use bob's gluten free all-purpose flour blend instead of whole wheat pastry flour and they came out great. just thought i'd pass it along in case anyone can't eat gluten.
You should have named them Amazing Amaretti Cookies. Wow and I also notice that it does not have oil or butter either. That's really something. Was the water from the EmerG alone enough to make the dough?
I also have a packet of almond meal and was wondering what to do with it. Thanks so much for this simply amazing recipe.
Mihl, Asha, Thanks.
Mahimaa, you could try substituting an equal amount of cornflour.
Cham, Karma, Curry, Madhu, Thanks!
Yasmeen, thanks, and I've fixed the link.
Alka, Dibs, Sowmya, Priya, Kitchen Flavors, Gita, Purple Stick, Soma: Thanks!
Aparna, Thanks, and I'd advise substituting an equal amount of cornflour or -- at a pinch -- even rice flour (very, very finely ground) instead of the egg replacer. The nuttiness of flax could be just a tad overpowering in these delicately-flavored cookies.
The texture of your cookies is just great.
What could I use instead of EnerG? Would flax seeds do the job, do you think?
Those are so good. I had planned on doing Amaretti for Meeta's Spice Cookies, but could not get myself to make them... Love the texture..
Mmm I love almond cookies too! And these look great, nice and fluffy on the inside.
And thank you for the tips on the pie recipe. I couldn't find any trans fat free vegetable shortening, so it looks like I will have to use Earth Balance..I hope it still comes out well.
I love Amaretti cookies...a healthy vegan version of these cookies...I should try this one..Thanks for sharing the recipe Vaishali 🙂
Wow sounds yumm. Looks gr8. Almong powder is something new to me.
COokies looks gorgeous n tempting one...
wow..lovely recipe..and the cookies look so good..
I am becoming a total fan! It is amazing what you can do without egg. I dont have egg, and always feel handicapped with cakes and cookies! Most experiments yeild hard or tough results!!
Simply delicious....looks heavenly almond-y 😉
You know wht till few months back,cakes,cookies etc belonged to two families for me...veg or nonveg.But after visiting blogs like yours ,i came know about third family too...its amazing how u can stick to ur vegan diet..way to go girl...Kudos !
I love these Italian cookies,with my favorite nut ,I must try these:)
BTW vaishali,the vegan challah bread link is not reachable.
Beautiful shot.. cookies looks amazing and healthy too...
They look very very good.I think only energ can be used to replace egg whites
Amazing what you can do without the eggs! Those look great with the almonds in them (and not just almond extract).
Vegan amaretti came out really superb! Love the inside of ur cookie!
Cookies look sooooo good Vaishu.I am extremely tempted to try.. but i don't have egg replacer...will see if it is available in grocery store next time i go.
WOW!! Inside shot looks so yum. Enjoy! 🙂
These look really nice! When I veganised amaretti it took me quite some trials. They came out well after all, but then I realized that I actually should have put some real almonds into them. I need to get back to the recipe.