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5 from 6 votes

Vegan Amaretti Cookies

These are the perfect vegan amaretti cookies, crusty on the outside, soft and chewy on the inside.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Cookies
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan Amaretti Cookies
Servings: 18 cookies
Calories: 87kcal


  • 1 ½ cups almond flour
  • ½ cup whole wheat 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)


  • 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.


Serving: 1cookie | Calories: 87kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg