The classic Italian cookie now as a healthy gluten-free, vegan, and paleo recipe! Grain-Free Amaretto Cookies made with almond flour and no added sugars or oils will be a delicious addition to the dessert platter!
Those things we always have but never use. That’s me and my endless bags of almond flour. You’d think that this alternative flour girl would have a plethora of almond flour recipes, but that is nowhere near true. I’ve even used hazelnut flour before, but not almond. Is it almond neglect or just my preference of getting my almond dose through other sources (i.e. milk and “butter“).
I guess I just never found the right recipe to bake with it. Almond flour (or meal) is a big paleo ingredient and a lot of the time recipes with almond flour requires eggs (ick!). But with me not a fan of food waste (especially expensive almond flour!), I had to find a use! ‘Tis the season for cookie baking and classic Italian Amaretto cookies are a favorite!
Amaretto is a sweet almond liqueur and used in the classic almond cookie. I’m not sure I ever had an amaretto cookie back in the day, but an almond based cookie sounded pretty fabulous to me now and the perfect use for that almond flour! Let me tell you, almond flour smells really good! Ha! It’s so true! Baking with almond flour is just like roasting yummy almond in the oven and that smell is even more glorious!
I made these amaretto cookies totally almond with no oil and only natural sweetener. I also took the American “cheater” approach and used pure almond extract instead of actual expensive almond liqueur. Don’t worry, no shame is using what we can easily get our hands on! To think of it, I rarely use my almond extract too! These amaretto cookies really got the neglected ingredients going!
These are a bit soft, very almondy, sweet(ish), and with a hint of vanilla. They are perfect for dunking (all Italian cookies are!), simple dessert plant snacking, or crumbled on some dairy-free yogurt or even on oatmeal! You could even make a pie crust with them! Needless to say, you’ll find plenty of uses for these amaretto cookies besides just holiday munching! You’ll also have a perfect excuse to whip out the almond flour!
Grain-Free Amaretto Cookies
- Preheat the oven to 350° F.
- In a large mixing bowl, combine and mix together all ingredients (not the powdered erythritol) to form your cookie dough.
- Roll 16 (1 tablespoon each) balls and place them in a plastic bag with the powdered erythritol. Give it a light shake to coat the balls.
- Prepare a baking sheet with a Silpat and space the powdered dough balls out evenly. Press the balls down a bit with your fingers to flatten them.
- Bake for 20 minutes in the heated oven, remove and let cool. Store in an airtight container or let them get stale for an even better "crumble" topping if desired!
Nothing like the smell of fresh baked cookies (or roasted almonds!) Another flour that I rarely use, coconut. The day I made these amaretto cookies I also tested something out with coconut flour. The coconut flour was an after thought though and the recipe ended up being a major fail! Stay tuned, though, I’ll get it right eventually 😉
So tell me:
+ Do you like to bake with almond flour?
+ What’s something you always have but never use?
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