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THE PERFECT HOMEMADE COOKIES FOR CHRISTMAS! THESE IRRESISTIBLE VEGAN, GLUTEN-FREE CHOCOLATE AMARETTI ARE SUPER EASY TO MAKE, CRUNCHY ON THE OUTSIDE AND SOFT ON THE INSIDE!
The other day I was thinking at what homemade Christmas gifts I could make this year, and delicious cookies came to my mind!
There is nothing more irresistible than the smell of a warm batch of cookies coming out of the oven in these cold days!
As I am experimenting with vegan baking lately, I wanted to make a cookie that was:
- super easy to make
- looked amazing to add to any Christmas cookie box
- delicious to eat
And I remembered my old chewy amaretti recipe!
Every time I brought this over to a friend’s house for dinner, they would ask me for the recipe.
But I had a couple of challenges:
- This recipe normally uses 2 egg whites
- I wanted to make it a bit more special for Christmas!
I decided to use flax eggs as a substitute for egg whites to make it vegan!
What is a flax egg?
A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. It’s 100% natural, vegan, gluten-free and paleo.
Flax seeds are very nutritious seed with some amazing properties:
- they are very high in fiber
- aid with digestion
- they are rich in omega-3
How Do I make a Flax Egg?
To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Mix together, and let sit for 10-20 minutes to thicken. It’s that simple!
The mixture will begin to thicken and get gelly like (like an egg) – and you have your flax egg!
This egg substitute is great to use to bind ingredients, but it will not help as a rising agent as eggs do.
So make sure your recipe uses another rising agent, like baking powder.
And to make these more memorable for Christmas, there is nothing better than transforming them into chocolate amaretti! A bit of chocolate makes everything special.
Plus, the icing sugar coating just makes these cookies look like they are covered in snow!
Perfect for the festive season!
A couple of extra notes
Should I use almond flour or almond meal?
Both almond flour and almond meal are made from ground almonds, though they have two subtle differences that set them apart.
- Almond flour is typically made from blanched almonds which have had the skins removed, while almond meal still has the skins.
- Almond flour is ground more finely than almond meal, which typically has a more coarse grind.
For this recipe, I used almond flour. You can get great results also using almond meal (which is made from whole ground almonds) although the amaretti texture might be a bit rougher.
What sugar is best?
I used caster sugar for this recipe as it’s much finer than granulated sugar and it dissolves better into the flax eggs and it melts faster in the oven.
If you don’t have caster sugar at home, you can make your own by placing granulated sugar in a food processor and blend with a metal blade until the sugar is more finely ground.
And for more vegan Christmas recipes, check out my irresistible Christmas recipe collection!
Vegan Chocolate Amaretti
- 2 cups ground almonds (almond flour)
- 3/4 cup caster sugar
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
- 4 tablespoon icing sugar for coating
- 1 pinch of salt
2 flax eggs
- 2 tablespoon ground flax seeds
- 6 tablespoon water
- Preheat the oven to 150°C/300F and line a baking tray with greaseproof paper.
- Make the flax eggs: add the ground flax seeds and water to a dish and stir. Let it rest for 5 minutes to thicken.
- In a bowl mix all the dry ingredients: ground almond flour, baking powder, caster sugar, and cocoa powder then add the flax eggs.
- Stir together until combined. It might look like you need to add more water, but keep mixing, and if necessary use your hands. The mixture needs to become like a thick paste that can be formed into sticky balls in your hands.
- Using a tablespoon, scoop out a bit of a mixture and roll into a ball. Toss each ball into the icing sugar, coating fully.
- Place each ball onto the baking tray and gently press the ball with the palm of your hand, to squash it down slightly. Repeat with the remaining dough (you should be able to make 15 cookies).
- Bake for 10 minutes. Remove from the oven and let them cool down before serving.
- For this recipe, I used almond flour, which is basically grounded blanched almonds (without skin). You can get great results also using almond meal (which is made from whole ground almonds) although the texture might be a bit rougher (but still incredibly delicious!).
- I used caster sugar as it's much finer than granulated sugar as it dissolves easily into the flax eggs and it melts faster in the oven. If you don't have it at home, you can make your own by placing granulated sugar in a food processor and blend with a metal blade until the sugar is more finely ground.
- When you remove the cookies from the oven they will be quite soft. Don't be tempted to cook them for longer! They will harden while they cool down.
- You can store these cookies in an air-tight container at room temperature for up to 1 week!
- If you don't have flax seeds handy, you can also use chia seeds as a substitute. Remember to grind the chia seeds before adding water.
- If you don't want to make this recipe vegan but only gluten-free, you can use 2 eggs white instead of flax eggs.
If you try making these cookies, let me know how much you like them!
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