Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Crinkle cookies with powdered sugar on a pink towel.

Vegan Amaretti Cookies Recipe: Perfect Dairy-Free Treat

Mandy Applegate
This Italian treat is naturally gluten and oil-free. Crunchy on the outside, chewy on the inside, and with a beautiful almond flavor, these Vegan Amaretti Cookies will become a firm favorite.
5 from 23 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course Recipes
Cuisine Desserts
Servings 35
Calories 86 kcal

Ingredients
  

  • 2½ cups blanched almond flour
  • 6 tbsp powdered sugar
  • ⅔ cup granulated sugar
  • ½ cup aquafaba
  • ¼ tsp salt
  • 1 tsp lemon zest
  • 1 tbsp amaretto liqueur
  • Powdered sugar to coat cookies

Instructions
 

  • Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
    2½ cups blanched almond flour, 6 tbsp powdered sugar, ⅔ cup granulated sugar
  • In a large metal or glass bowl, beat aquafaba with salt using electric beaters or a stand mixer on medium-high speed until soft peaks form, about 5 minutes.
    ½ cup aquafaba, ¼ tsp salt
  • Gently stir in lemon zest. Fold in almond flour mixture until completely combined, then stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
    1 tsp lemon zest, 1 tbsp amaretto liqueur
  • Cover the dough and chill for at least 30 minutes, longer if it is a warm day.
  • Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicon baking sheets.
  • Once dough is chilled. Place powdered sugar for coating in a small bowl.
    Powdered sugar to coat cookies
  • Using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls). Roll between your hands until a ball forms. 
  • Roll the dough ball in powdered sugar until completely coated. Place at least 2” inches apart on prepared baking sheets. Repeat with the remaining dough.
  • Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to overcooking. Bake for 18-20 minutes or until golden brown under the sugar.
  • Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.  Enjoy your cookies!

Notes

If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.
Amaretto liqueur can be subbed out for 1/2 tsp almond extract.

Nutrition

Serving: 1gCalories: 86kcalCarbohydrates: 11gProtein: 2gFat: 4gPolyunsaturated Fat: 4gSodium: 20mgFiber: 1gSugar: 9g
Keyword plant based cookies, vegan cookies
Tried this recipe?Let us know how it was!