Vegan Amaretti Cookies
These Italian vegan Amaretti cookies are chewy, crispy and soft as a cloud. They need just six pantry ingredients and the cookie batter takes all of five minutes to put together.
Servings: 24 cookies
Calories: 122kcal
Equipment
- Large mixing bowl
- Baking sheet
Ingredients
- 3 cups blanched almond flour
- 1 cup sugar (If using turbinado or another sugar that's coarse, run briefly through food processor first to powder)
- 4 tablespoons corn starch or tapioca starch
- ¼ teaspoon salt
- ¾ cup lukewarm water
- 1 teaspoon apple cider vinegar
- 1 teaspoon almond extract (or almond liqueur like Amaretto)
- ¼ cup powdered sugar (to dust over cookies)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare one or two baking sheets by lining with parchment paper or silpat.
- Whisk the almond flour, corn starch, sugar and salt in a large bowl.
- Mix the apple cider vinegar and almond extract with the lukewarm water.
- Pour the water-acv mixture into the almond flour mixture and mix with a spatula. The dough will be a bit wetter than regular amaretti cookie dough but that's okay. The looser dough will help make the cookies lighter without the eggs.
- Use a one-tablespoon cookie scoop to scoop out the cookies, an inch apart, on the prepared baking sheet.
- Dust the cookies with powdered sugar, if using. Bake in the preheated oven for 30 minutes, rotating the cookie sheet once halfway through.
- Let the baked cookies stand five minutes. Then gently transfer to a rack so they can continue cooling.
Notes
- The total includes five minutes cooling on the baking sheet. Allow additional time for the cookies to finish cooling on the rack.
Nutrition
Serving: 1vegan amaretti cookie | Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Sodium: 24mg | Potassium: 1mg | Fiber: 1g | Sugar: 10g | Calcium: 30mg | Iron: 1mg