CHOCOLATE AMARETTI COOKIES

Gluten-free Chocolate Amaretti Cookies are soft, chewy and chocolatey. Made with only a handful of simple ingredients, these soft and chewy cookies are totally gluten-free and a staple in my home. Chocolate Amaretti Cookies are made with almond flour and almond extract and has the perfect amount of almond flavor in every bite.

WHAT IS AN AMARETTI COOKIE?

Amaretti cookies are a gluten-free almond flavored Italian cookie that can have a texture ranging from soft and chewy to crisp. They’re naturally gluten-free, made with almond flour, sugar and egg whites.

Similar to my Hazelnut Amaretti Cookies, the rich and decadent flavor of the chocolate will honestly delight your tastebuds. A few tablespoons of cocoa powder truly does transform these cookies into a rich brownie like flavor and texture.

HOW MANY INGREDIENTS ARE IN CHOCOLATE AMARETTI COOKIES?

With only 7 ingredients total, they are so easy and inexpensive to make. Since almond flour is its base in this cookie, this is a dessert everyone can enjoy regardless of dietary issues. Obviously if you have a nut allergy-these would not be safe to eat.

Furthermore, this recipe is similar to my hazelnut amaretti cookies-however, it does have a few variations. Firstly, my hazelnut amaretti cookies are made with hazelnut flour. With this recipe, I’m using finely ground Almond Flour. It really does have a similar consistency though. Secondly, these cookies have one addition which is Dutch processed cocoa powder.

Isn’t is crazy that one ingredient can really transform a regular cookie into something rather special? Another plus about this recipe is that it is super easy to make, and doesn’t require a whole lot of time or effort.

To make these cookies even more special, I add powdered sugar to each cookie before baking them. This really makes the cookies look better, and I love the look of contrast with the white and dark. With the cracks in the cookies (and yes this is totally normal) the variation between the powdered sugar and cocoa powder makes the cracks pop.

At first glance, these might look like a regular classic chocolate crinkle cookie, but I can assure you that these are not. You do need to enjoy Almond flavor to really appreciate the delicateness and texture of these cookies. Gluten-free Chocolate Amaretti Cookies have a marzipan-like chewy texture. For me, I like eating cookies that have a chewiness and some form of texture, and these cookies have both. Plus, I’m a chocolate gal at heart, so this is a win win for me.

A FEW TIPS FOR PERFECT GLUTEN-FREE CHOCOLATE AMARETTI COOKIES

• Use a small cookie scoop which holds about 2 teaspoons of dough to portion out your balls of dough, ensuring all the cookies are the exact same size.
• Sift your Almond flour. Sifting will ensure that only the finest grains are used.
• Whip your egg whites to medium soft peaks. Over-beating your egg whites could possibly cause the cookies to spread out more.
• Doubling your baking sheets insulates the bottom of the cookies, and lets you bake them slightly longer without burning the bottoms. This results in a chewier exterior.
• Dust your palms with powdered sugar before you start rolling: the cookie dough won’t stick.
• Store your cookies in an airtight container to keep them from drying out.

INGREDIENTS NEEDED FOR GLUTEN-FREE CHOCOLATE AMARETTI COOKIES

• 2 1/2 Cups Finely ground Almond Flour (sifted)
• 1 1/2 Cups Granulated Sugar
• 5 Tablespoons Dutch-process cocoa powder
• pinch of salt
• 4 Large Egg Whites (room temperature)
• 1 Tbsp Almond Extract
• Powdered sugar to coat cookies in (you will probably have some left over)

HOW TO MAKE GLUTEN-FREE CHOCOLATE AMARETTI COOKIES

• Preheat oven to 300 F.
• Line your baking sheet with parchment paper or a silat mat.
• Sift the 2 1/2 Cups of Almond flour first.
• In a large bowl, whisk together 2 1/2 Cups of finely ground Almond flour with the 1 1/2 Cups of granulated sugar. Also, add the salt and cocoa powder until evenly incorporated.

• In a mixing bowl of a stand mixer, whip your egg whites until they hold soft peaks.
• Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft and sticky dough.

• Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion the cookies into even sized balls. Roll into a smooth ball, then roll in powdered sugar. Arrange cookies on parchment paper leaving an inch between each cookie.

• Bake for 25-30 minutes depending on your oven. If you do not double up your baking sheets-these cookies should take about 20-25 minutes. Watch your cookies closely. My cookies took about 27 minutes.
• Remove form oven and let cool a couple minutes before transferring to a wire rack.
• Cookie will keep at room temperature in an airtight container for up to 5 days but I highly doubt any will be left after a couple of days.

CHOCOLATE AMARETTI COOKIES

★★★★★

5 from 1 reviews

Gluten-free Chocolate Amaretti Cookies are soft, chewy and chocolatey. Made with only a handful of simple ingredients, these soft and chewy cookies are totally gluten-free and a staple in my home. Chocolate Amaretti Cookies are made with almond flour and almond extract and has the perfect amount of almond flavor in every bite.

• Author: Allie
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 20 1x
• Category: Cookies
• Method: Bake
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 1/2 Cups Finely ground Almond Flour (sifted)
• 1 1/2 Cups Granulated Sugar
• 5 Tablespoons Dutch-process cocoa powder
• pinch of salt
• 4 Large Egg Whites (room temperature)
• 1 Tbsp Almond Extract
• 1/4 Cup Powdered sugar to coat cookies in (you will probably have some left over)

Instructions

• Preheat oven to 300 F.
• Line your baking sheet with parchment paper or a silat mat.
• Sift the 2 1/2 Cups of Almond flour first.
• In a large bowl, whisk together 2 1/2 Cups of finely ground Almond flour with the 1 1/2 Cups of granulated sugar. Also, add the salt and cocoa powder until evenly incorporated.
• In a mixing bowl of a stand mixer, whip your egg whites until they hold soft peaks.
• Add beaten egg whites and almond extract to dry ingredients, and stir until mixture forms a soft and sticky dough.
• Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion the cookies into even sized balls. Roll into a smooth ball, then roll in powdered sugar. Arrange cookies on parchment paper leaving an inch between each cookie.
• Bake for 25-30 minutes depending on your oven. If you do not double up your baking sheets-these cookies should take about 20-25 minutes. Watch your cookies closely.
• Remove form oven and let cool a couple minutes before transferring to a wire rack.
• Cookie will keep at room temperature in an airtight container for up to 5 days but I highly doubt any will be left after a couple of days.

Notes

• Use a small cookie scoop which holds about 2 teaspoons of dough to portion out your balls of dough, ensuring all the cookies are the exact same size.
• Sift your Almond flour. Sifting will ensure that only the finest grains are used.
• Whip your egg whites to medium soft peaks. Over-beating your egg whites could possibly cause to the cookies to spread out more.
• Doubling your baking sheets insulates the bottom of the cookies and lets you bake them slightly longer without burning the bottoms. This results in a chewier exterior.
• Dust your palms with powdered sugar before you start rolling: the cookie dough won’t stick.
• Store your cookies in an airtight container to keep them from drying out.

Keywords: Chocolate Amaretti Cookies, Gluten-Free, Dessert, Holidays, Cookies, Chocolate

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