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Naturally gluten-free, chewy a crisp exterior, these Vegan Amaretti Cookies are a delicious treat to have with your afternoon coffee, or to pack in a holiday tin, or to simple devour like I tend to.
If you’ve been following me on Facebook or Instagram, you’ll know how I’ve recently become a little obsessed over aquafaba. If you have no clue what I’m talking about, well, I’ll let you in on a little secret! Aquafaba is my answer to all foods vegan that require eggs. Did you know it mimics egg properties to bind and whip? Yep, I was blown away too. Hence my obsession.
Anyways, I digress. Since my discovery, I have been a little over the top trying to incorporate aquafaba into many different recipes. One of my favorite are these delicious amaretti cookies. Traditionally made with egg whites whipped to a beautiful fluff, the aquafaba replaces the egg in this recipe without any change in texture or flavor.
Don’t believe me? Try it out and tag me on Facebook or Instagram. I would love to see your take on this delicious cookie.
There are a few more ingredients besides the aquafaba though. The other star ingredient being Almond Flour. This gives it the beautiful nutty flavor, keeps it naturally gluten-free, and is so easy to work with.
From my kitchen to yours, enjoy these delicious Vegan Amaretti Cookies. Better yet, come join me for a cup of chai or coffee. Don’t mind me…. I’ve already started on these delicious bites of heaven!
- 100mL aquafaba
- 240g almond flour
- 170g sugar
- pinch of salt
- 1/2 tsp almond extract
- Confectioner's sugar to roll
- Preheat oven to 300 degrees F. Stack 2 cookie sheets on top of each other andl ine the top cookie sheet with parchment paper or silicone mat.**
- Add the aquafaba to your stand mixer and start whipping at the highest speed for about 5-7 minutes until the liquid has turned into stiff peaks. To check if it has been whipped correctly, hold up the whisk to see if the peaks stand. Also check to see if the whip moves in the bowl. If the whip moves, then continue whipping until you have stiff peaks that don't move at all.
- In a large bowl, combine almond flour, sugar, and salt. Mix well to combine.
- Right before adding the whipped aquafaba, add in the the almond extract to the flour mixture.
- Then fold in the whipped aquafaba and mix gently until you have a soft, wet dough.
- Roll into 1 inch balls then roll each ball into the confectioner's sugar.
- Line on baking sheet and bake 30-35 minutes.
- Remove from oven and let them cool for 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in airtight container for up to 5 days.
**Note: It is important to double line the cookie sheets otherwise the bottom of your amarettis will be very crispy and easily burnt.
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Here are the tools I used for this recipe:
Looking for more desserts? Check out some of favorites:
Almond Cacao Energy Bites
Thandai Infused Rainbow Crème Brûlée (Vegan)
Rose Pistachio Ice Cream