Chocolate Amaretti Cookies
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These Chocolate Amaretti Cookies are easy to make, dairy-free AND gluten-free! They’re soft, chewy and super chocolatey.
These Chocolate Amaretti Cookies are super chewy, rich and chocolatey. They’re so easy to make and require zero chill time. Plus they’re naturally dairy-free AND gluten-free!
Looking for more Italian cookie recipes? Try my Lemon Amaretti Cookies, Italian Butter Cookies or Ricciarelli Cookies!
Ingredient Breakdown
Almond flour – provides structure and flavor.
Granulated sugar – provides texture and sweetness.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Egg whites – whipped into a meringue to give cookies structure and texture.
Salt and almond extract – enhances flavor. Always use pure almond extract instead of imitation for best flavor.
Confectioners’ sugar – used for rolling the cookies in to give them a cracked surface.
How To Make Chocolate Amaretti Cookies
1. In a medium bowl whisk the almond flour, granulated sugar and cocoa powder. Set aside.
2. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until they form medium peaks. Mix in the almond extract.
3. Gently fold the egg whites into the dry ingredients until well combined.
4. Using a 1 tablespoon cookie scoop, scoop dough into a bowl of confectioners’ sugar. Generously cover the cookie dough in sugar then place on a baking sheet. Flatten cookies slightly using the bottom of a glass.
5. Bake cookies at 325°F for 15-18 minutes then cool on the baking sheet. Store Chocolate Amaretti Cookies in an airtight container for up to 5 days at room temperature.
Pro Tips For Chocolate Amaretti Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Save your leftover egg yolks for another recipe!
Recipes To Use Up Leftover Egg Yolks
- Egg Yolk Chocolate Chip Cookies
- Brown Butter Apple Blondies
- Small Batch Chocolate Chip Cookies
- Oreo Cinnamon Rolls
- Small Batch Sugar Cookies
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Amaretti Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 240 g (2 cups + 2 tbsp) almond flour
- 200 g (1 cup) granulated sugar
- 10 g (2 tbsp) cocoa powder
- 2 egg whites 60g (save the yolks for another recipe!)
- ¼ tsp salt
- ½ tsp almond extract
- confectioners’ sugar for rolling
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl whisk the almond flour, granulated sugar and cocoa powder. Set aside.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until they form medium peaks. Mix in the almond extract.
- Gently fold the egg whites into the dry ingredients until well combined.
- Using a 1 tablespoon cookie scoop, scoop dough into a bowl of confectioners' sugar. Generously cover the cookie dough in sugar then place on a baking sheet. Flatten cookies slightly using the bottom of a glass.
- Bake cookies at 325°F for 15-18 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Chocolate Amaretti Cookies in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
