Vegan Chocolate Amaretti
The perfect homemade cookies for Christmas! These irresistible vegan, gluten-free chocolate amaretti are super easy to make and taste delicious!
Servings: 15 cookies
Calories: 118kcal
Ingredients
- 2 cups almond flour - (note 1)
- 1/2 cup coconut sugar - (note 3)
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 4 tablespoons icing sugar - for coating
2 flax eggs
- 2 tablespoons ground flax seeds - (note 5 and 6)
- 6 tablespoons water
Instructions
- Preheat the oven to 320F (160C) and line a baking tray with greaseproof paper.
- Make the flax eggs: add the ground flax seeds and water to a small bowl and stir. Let it rest for 5-10 minutes to thicken (see notes 5 and 6).
- In a bowl, mix all the dry ingredients: ground almond flour, baking powder, 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 you can roll 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 entirely.
- Place each ball onto the baking tray and gently press it 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 (note 4) and let them cool down before serving.
Notes
Note 1: I used almond flour for this recipe, made with grounded blanched almonds (without skin). You can also get great results using almond meal (made from whole ground almonds), although the texture might be a bit rougher (but still incredibly delicious!).
Note 2: Do not attempt this recipe with standard flour or any other flour, or it won't work.
Note 3: I used coconut sugar, but I tested this recipe with raw cane sugar, brown sugar, and caster sugar, and it's always delicious.
Note 4: When you remove the cookies from the oven, they will be pretty soft. Don't be tempted to cook them for longer! They will harden while they cool down.
Note 5: 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.
Note 6: If you don't want to make this recipe vegan but only gluten-free, you can use 2 eggs white instead of flax eggs.
How to store: You can store these cookies in an air-tight container at room temperature for up to 1 week!
*Nutrition information is a rough estimate per cookie.
Nutrition
Calories: 118kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Sugar: 6g