This vegan version of the classic amaretti cookie makes a perfect holiday gift for vegans and non-vegans alike.
The non-vegan version of these cookies is made with egg whites. Here, I use aquafaba instead. Aquafaba, or simply known as chickpea water, is the water left behind from cooking chickpeas and is the latest ingredient gaining popularity within the vegan world as an egg replacement. If you don’t want to cook chickpeas, then you may use the water from a can of canned chickpeas but be sure to use a sodium-free version.
Don’t worry, the chickpea flavour will not carry into the cookies. I promise these will taste very much like the classic egg-white version. Even non-vegans will switch over to this recipe… no more needing to find a good use for left-over egg yolks.
Vegan Amaretti Cookies
(yields 24 cookies)
- 150 g (about 1 1/2 cups) almond meal (I used whole almond meal for the rustic look, you may certainly use white almond meal)
- 94 g (about 1/2 cup) white sugar (raw, unrefined sugar works too)
- 1/2 tsp baking powder
- 56 g (about 1/4 cup) aquafaba or chickpea water (minus 1 tbsp if using Amaretto liquor)
- 1 tbsp Amaretto liquor (optional)
- icing sugar for decoration (optional, as you can see in the photos, I chose not to use)
- Grease cookie sheet or line with parchment paper.
- Preheat oven to 350°F.
- Mix all the dry ingredients together.
- Add chickpea water and liquor |(if using) to the dry mixture and mix until you have a homogeneous mixture (manually using a spoon, no blender required here and no need to whip up the aquafaba beforehand). The final mixture will be slightly sticky (or mostly sticky depending on your tolerance for handling such things).
- Roll mixture between palms of hands into balls (3/4 inch or 2 cm). (Yes, it is normal that the mixture will stick to your hands… halfway, you may want to use a spoon to spoon off mixture stuck to your hands or simply just wash your hands and continue. You can also try greasing palms with oil to see if that helps.)
- If using icing sugar, roll each ball in icing sugar. Place each ball on the cookie sheet and slightly flatten by pressing down gently with two fingers.
- Bake for 12-15 minutes or until set at the edges.
- Transfer to cooling rack and cool completely before storing in an airtight container for up to one week.
You may also like the hazelnut version of these cookies.