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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan amaretti cookies

December 20, 2018 by Ania - 85

aquafaba, easy, gluten-free, Italian, Xmasgo to recipe

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vegan amaretti cookies

While I am dreaming of a white Xmas – which, let’s face it does not look likely – I have decided to make myself a tray of snow-covered cookies instead 🙂 . They are my eggless take on the famous Italian almond cookies amaretti morbidi, except that morbidi does not mean what you probably think it does. It simply means ‘soft’ as, like their traditional counterparts, they are soft and chewy on the inside and a touch crispy on the outside. Heaven! Especially with a cup of good black coffee!

Traditionally these almond cookies rely heavily on eggs, but the longer I am a vegan chef (although I never tend to think of myself as such, I am simply a fussy 😛 amateur cook who enjoys a bit of creative tinkering), the more I am convinced that anything non-vegans can eat, we can eat too.

In this recipe, my trusted old friend aquafaba has done all the heavy lifting and while it’s been ages since I had the original version, I honestly don’t think anyone would be able to tell that these are vegan. Once I refined the recipe, I was thrilled with how they came out and they are now officially part of my Xmas cookie repertoire. They also make a gorgeous Xmas present and I could bet that the recipient would think that you got them in some fancy Italian deli in town.

PS: If you make my vegan amaretti cookies, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan amaretti cookies aquafaba whipped

vegan amaretti cookies sugar coating

vegan amaretti cookies hand

vegan amaretti cookies gift top down

vegan amaretti cookies gift

5.00 from 26 votes
Print
  • makes: 15 (26 g / 0.9 oz each)
  • prep: 20 min
  • cooking: 17 min

Ingredients

  • 200 g / 2 cups ground almonds / almond flour
  • 125 g / ½ cup + 2 tbsp caster sugar*
  • ½ tsp baking powder
  • 75 ml / ¼ cup + 1 tbsp aquafaba / chickpea brine
  • ½ tsp lemon juice or white wine vinegar
  • 15 ml / 1 tbsp amaretto liqueur like Disaronno (optional, instead of 1 tbsp aquafaba)
  • ½ tsp vanilla paste or extract
  • ½ tsp almond extract
  • icing sugar, to coat (optional)

Method

  1. Preheat the oven to 175° C / 350° F and line a large baking tray with a piece of baking paper.
  2. In a large mixing bowl, mix the ground almonds, sugar and baking powder.
  3. Place the aquafaba (use only 60 ml / 4 tbsp if using Amaretto) and lemon juice in a spotlessly clean bowl – even the tiniest grease residue will inhibit the aquafaba from reaching stiff peaks.
  4. Whip the aquafaba with an electric mixer until stiff peaks form – you need to be able to invert the bowl over your head and the mixture should not move at all.
  5. Gently fold in 2 tbsp of whipped aquafaba into the mixture and then fold the rest in gently.
  6. Add Amaretto (if using), vanilla paste and almond extract. Mix really well.
  7. Form the mixture into balls (I made fifteen 26 g / 0.9 oz balls) and roll them in the icing sugar.
  8. Place the cookies on the prepared baking tray, making sure you leave enough space between them. You can leave them as they are, or gently flatten them a little with your palm. The former look cuter (I think), but the latter get a crispier shell once baked.
  9. Bake for about 17 minutes, until the tops are lightly browned and cracked in places. Allow them to cool completely to crisp up and become less fragile.
  10. Store them in an airtight jar for up to 5 days.

Notes

*I personally think that 125 g (½ cup + 2 tbsp) of sugar is enough, but if you would like them sweeter, use a couple of tablespoons more. I have noticed that traditional amaretti recipes that use eggs, also use more sugar.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Michaela says

    December 21, 2018 at 8:49 am

    I’m so excited to try this this weekend. I miss them so much and other vegan recipes I’ve seen look like they’ve lost their crunch. These look authentic.

    Reply
    • Ania says

      December 21, 2018 at 3:04 pm

      Thanks Michaela! I hope you will enjoy them, but just a note of warning, they are amaretti morbidi (soft amaretti) not the hard ones you might be thinking of. They are a little crispy on the outside, but mostly soft and chewy on the inside however you can make them crispier by flattening them and baking for a bit longer. Hope that helps! Ania

      Reply
  2. Hannah says

    December 21, 2018 at 8:34 pm

    Spot on! Those look perfect.

    Reply
    • Ania says

      December 22, 2018 at 12:18 am

      Thanks, Hannah! Ania

      Reply
  3. Ana says

    December 22, 2018 at 6:20 pm

    Hi Annia,

    They look great! Can they be made with a different egg substitute? Flaxseed eggs or something like that?

    Thanks

    Reply
    • Ania says

      December 22, 2018 at 7:01 pm

      Hi Ana,

      I don’t think so but if you feel like experimenting you might prove me wrong 🙂 Ania

      Reply
  4. Kamini raghavan says

    December 22, 2018 at 6:32 pm

    Just made these. In the oven. Can’t wait. Aquafaba is a miracle!

    Reply
    • Ania says

      December 22, 2018 at 7:03 pm

      Fabulous, I hope they will go down well with you and people you are going to share them with. Yes, it is indeed! I love using it. Ania

      Reply
  5. Tracy says

    December 24, 2018 at 11:50 pm

    This was my first successful experience with aquafaba, and my first attempt at amaretti in general. Oh! My! Stars! Not so sure about sharing, as they are divine. Thank you, Ania!

    Reply
    • Ania says

      December 26, 2018 at 1:18 pm

      Hahaha, that is great to hear, Tracy! Ania

      Reply
  6. Samantha Williams says

    December 26, 2018 at 3:23 am

    Mine did not come out right. I followed the recipe exactly but the dough came out kinda soggy. I even added more almond flour. They wouldn’t form into a ball. They tasted good in the end but not the right texture or shape. Did I not whip the aquafaba long enough?

    Reply
    • Ania says

      December 26, 2018 at 1:16 pm

      Hi Samantha, yes, I am afraid so. Aquafaba needs to be so stiff that you can comfortably turn the bowl upside down without it moving even a millimeter. Ania

      Reply
  7. Ashley says

    December 31, 2018 at 11:07 pm

    What would you suggest for making these with more amaretto flavor. I followed the recipe exact and the texture was beautiful with perfect sweetness. However, I really enjoy a solid strong amaretto flavor and I barely got a touch of that with 1tbsp. I thought about nixing the vanilla extract for all almond as well. Thank you.

    Reply
    • Ania says

      January 1, 2019 at 2:13 pm

      Hi Ashely,

      The only way to increase amaretto flavour is to sub some aquafaba for more amaretto, which is certainly worth trying but I have not tried it myself. Hope that helps! Ania

      Reply
  8. JoAnn says

    January 27, 2019 at 11:41 pm

    These cookies are AMAZING!! Thanks for sharing the recipe. I almost never leave comments — but these turned out so well, that I had to do a review. I think I baked them a little too long — but my health conscious gluten free friend ate THREE! I used turbinado sugar — just put it & the almond meal in the food processor for a bit first.

    Reply
    • Ania says

      January 28, 2019 at 12:32 pm

      That’s so lovely to hear – I’m chuffed! Thank you for taking the time to review and rate this recipe – much appreciated! Ania

      Reply
  9. Agnieszka says

    June 1, 2019 at 9:55 pm

    Mine didn’t work? So pity. They started to melt in the oven after maybe 10 minutes? Then were just connected all together 🙁
    Why? Aquafaba?
    Anyway the taste of amretti is always good so am gonna eat them as soon as they cool .
    Thanks for Your answer.

    Reply
    • Ania says

      June 2, 2019 at 3:33 pm

      I’m sorry to hear that, Agnieszka. From your description of what happened, it does sound like your aquafaba wasn’t at stiff peaks – did it pass the upside down test? If it did, did you make any changes to the recipe, like used a different type of sugar, for example? x Ania

      Reply
  10. Jane says

    July 2, 2019 at 9:05 am

    These are amazing. I’ve made them 3 or 4 times now. Thank you so much for this delicious & easy recipe Ania xxx

    Reply
    • Ania says

      July 2, 2019 at 11:46 am

      Yay! I’m so pleased to hear that, Jane! Thanks for taking the time to leave such a nice comment! x Ania

      Reply
  11. Dan Wilcox says

    November 2, 2019 at 5:06 pm

    These look really good! I am surprised that they are stable. I tried meringue and they were beautiful but unstable and read that you needed cream of tartar to stabilze the aquafaba but yours look really good. I will try them and let you know how they turn out. Please comment on cream of tartar if you have used this with aquafaba

    Thanks,
    Dan

    Reply
    • Ania says

      November 2, 2019 at 6:51 pm

      Hi Dan,

      I have made many recipes with aquafaba and I have never needed to use cream of tartar. I do use a small amount of acid (lemon juice or apple cider vinegar usually) to stablise the aquafaba, but it isn’t necessary either. It just takes a bit longer to whip it up to stiff peaks without the stabliser in my experience. Hope that helps! Ania

      Reply
  12. madina says

    November 10, 2019 at 5:14 am

    Is 1 tbsp of amaretto a substitute of the 1 tbsp of aquafaba? ( I don’t consume alcohol )
    Thanks 🙂

    Reply
    • Ania says

      November 11, 2019 at 1:08 pm

      Yes, so if skipping amaretto, use 75 ml of aquafaba. Hope that helps! Ania

      Reply
  13. Jo says

    November 11, 2019 at 2:51 pm

    I made these for a small gathering and they went down so well! no one believed they were vegan! thank you for another fantastic recipe Ania!

    Reply
    • Ania says

      November 11, 2019 at 2:55 pm

      Thanks for your kind words, Jo! That’s lovely to hear and thank you for taking the time to review and rate this recipe – it really helps my blog grow! Much appreciated. Ania

      Reply
  14. Eny Calvert says

    November 23, 2019 at 8:09 am

    These cookies turned out phenomenally. I followed your recipe to a T and I am so excited to add these to my regular cookie baking. The lemon juice with the aquafaba whipped up surprisingly well, better than my previous tries using cream of tartar. Thank you!

    Reply
    • Ania says

      November 23, 2019 at 2:01 pm

      I am so excited to hear that! So pleased you were happy with the result and that I helped you demystify whipped aquafaba a little 🙂 x Ania

      Reply
  15. Kimi says

    November 27, 2019 at 8:48 am

    Hi Ania,

    I love this recipe! Mine came out almost perfect – just a tad too sweet for my family’s tastes. Would you recommend adding more almond meal if I were to put less sugar?
    Thank you so much!

    Reply
    • Ania says

      November 27, 2019 at 12:17 pm

      Ha, that’s an interesting one – I have had people telling me my recipes aren’t sweet enough for their palate – just goes to show how subjective flavour is! I am pleased to hear that they came out well and that you enjoyed them, sweetness level side. I would go by feel and given that sugar is used it its solid (not liquid) from here more almond flour may not be necessary and it may make them to dry so I would only add if the mixture is way too sticky. Hope that helps! Ania

      Reply
  16. Rachel Bliss says

    December 11, 2019 at 2:43 am

    Hi Ania,
    These look delicious! Have you tried freezing them? I would like to give them as Christmas gifts but I would need to make them at least a week in advance.
    Thanks,
    Rachel x

    Reply
    • Ania says

      December 11, 2019 at 12:52 pm

      Hi Rachel,

      I haven’t tried freezing these, I’m afraid, but I’m guessing that freezing them raw (prior to baking) and then baking closer to the time would yield best results. Hope that helps! Ania

      Reply
  17. Shirly says

    December 13, 2019 at 8:45 am

    Great recipe- thank you very much!
    I made it twice so far: first time exactly as written, and a second time without whipping the aquafaba.
    Instead of whipping I whisked all the liquids first, added the sugar and whisked again, then finally mixed in the almond flour and baking powder. There was almost no difference in texture, and much less work and dirty dishes – a big plus in my book!

    Reply
    • Ania says

      December 13, 2019 at 3:35 pm

      Hi Shirly,

      I’m so glad to hear that you enjoyed my recipe. I have tried making them without whipping at the time, but I preferred the texture of the ones where AF was whipped first. You’ve inspired me to do another test though as a simpler recipe is definitely a better sell. Thank you for letting me know the outcome of your experiment. Ania

      Reply
  18. Sue says

    December 15, 2019 at 1:44 am

    Hi , I made these the other day as a practice for Christmas – they were fabulous. I want to make some more so that I can use them in a Christmas trifle. Is there anything I can do to make the trifle batch crisper so that they don’t go too soft when I pour booze over them?

    Reply
    • Ania says

      December 15, 2019 at 1:54 pm

      Hi Sue,

      I’m really pleased to hear that you enjoyed these. I know what you mean but these are soft amaretti and the ones you are after are hard amaretti – you may be ok by baking them in a low oven (say 150°C / 300°F) for half an hour or so but I haven’t tried that so I cannot be sure. Ania

      Reply
  19. Silvi says

    December 21, 2019 at 5:45 pm

    Hi Ania,
    I would love to gift these cookies to some frineds. I have a lot of roasted hazelnuts and I was wondering if I could follow the recipe swapping the almonds. The hazelnut version would resemble a vegan version of ‘brutti ma buoni’ the traditional cookies from Piemonte.
    I think I will attempt tomorrow and see how it goes:)
    Baci e buon Natale
    Silvi

    Reply
    • Ania says

      December 21, 2019 at 7:39 pm

      Sure, I don’t see why it would not be delicious! I hope your friends will love them! x Ania

      Reply
  20. Silvi says

    December 21, 2019 at 5:48 pm

    Oh! I forgot…I will not use the almond extract, the Disaronno and I think I will leave out the icing sugar too…
    xoxo

    Reply
  21. Carole Maloney says

    December 23, 2019 at 10:16 am

    Thank you Ania for this fab recipe. I tested it out yesterday as would like to make some Christmas treats for my daughter and her boyfriend, who are both vegan. They came out really well. I left them in the oven for a bit longer on a lower temperature, and I think they are quite crunchy. The only thing I would do differntly if make them slightly smaller. The were lovely dipped in Amaretto! I am going to make more and also try your Biscotti recipe.

    I am making a vegan version of this for our Christmas dinner https://www.jamieoliver.com/recipes/vegetables-recipes/mushroom-and-squash-vegetarian-wellington/ I have been making it for the last few years, and I think it is delicious. Going to do your roasted sprout and cranberry recipe as one of the sides.

    Thanks again. Happy Christmas

    Reply
    • Ania says

      December 23, 2019 at 5:11 pm

      Thanks Carole, I am delighted to hear that you enjoyed my recipe and I hope your daughter and her partner will do too! Your Xmas dinner plans sound great. Have a lovely Christmas! x Ania

      Reply
  22. Silvi says

    December 26, 2019 at 12:25 pm

    Ania,
    my friends loved the gift! They were delicious (tasted what sticked to the tray:)
    The end result was different from yours because I changed the sugar, I used raw cane sugar, and the hazelnuts were not super fine like a flour.
    So mine spreaded like crazy in the oven. The aquafaba was whipped to stiff picks but I had the impression that maybe I should have reduced it a bit (I used the liquid from a jar of precooked chickpeas).
    It ended up being like a croccante/brutti ma buoni. I will make them again.
    Thank you, xo!
    Silvi

    Reply
    • Ania says

      December 28, 2019 at 8:57 pm

      Hi Silvi,

      I am so glad that your friends enjoyed them. I would say that hazelnuts not being super finely ground had probably impacted these the most, hope they will be even nicer next time. x Ania

      Reply
  23. Vanessa Warwick says

    January 4, 2020 at 8:14 pm

    Hi Ania,
    Been meaning to write to THANK YOU for your awesome recipes. I didn’t think I would get round to baking before Christmas this year but you inspired me THREE times over. I made the Amaretti (new family favourite), the Gingerbread which worked out fabulously although my icing wasn’t near as pretty as yours and the Florentines which got oodles of compliments. I may have directed a few people onto your Insta page and website. So THANK you again for all your inspiring food ideas 💚

    Reply
    • Ania says

      January 5, 2020 at 4:40 pm

      Aw, thanks so much, Vanessa! Your comment made my day! x Ania

      Reply
  24. mia says

    January 8, 2020 at 9:48 am

    Hi there -would there be a different between almond flour and almond meal?

    cannot wait to try these!

    Reply
    • Ania says

      January 8, 2020 at 5:13 pm

      Hi Mia,

      As for as I know there is no difference and here is what Google says on the subject: Almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. The terms can be used interchangeably. … Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched. I hope that helps and that you’ll enjoy these. x Ania

      Reply
  25. Pauline says

    March 6, 2020 at 4:09 am

    Hi!
    I understand that white icing sugar is not vegan (filtered through bone char). What did you use for this recipe? I’m investigating raw caster sugar.

    Reply
    • Ania says

      March 6, 2020 at 1:59 pm

      That’s not necessarily true, using bone char is an old method that is rarely used these days, as far as I know. The best thing to do is to check the particular brand you wish to use. In the UK, for example, all Tate & Lyle sugar is vegan apart from Royal Icing Sugar as it contains dried egg whites. Hope that helps! Ania

      Reply
  26. Rony says

    April 11, 2020 at 12:13 am

    Hi Ania!
    I made these today (they’re kosher for Passover!) and first of all, they are delicious!
    Thank you so much for sharing this recipe.
    Mine seem to had a different consistency than yours- they were very sticky, not stable enough to bowl. Had to scoop them using two spoons into the powdered sugar, and once they were covered with powdered sugar they were easier to bowl.
    In the oven they flattened , not super flat but not pretty little balls like yours 🙂
    Also, don’t know if that related but the aqua faba took like 15 minutes to whip! My arm died hah 😉 it’s home made aqua faba if that makes a difference.
    I love them regardless, but do you have any idea what went wrong? Thanks!!!

    Reply
    • Ania says

      April 11, 2020 at 2:39 pm

      Hi Rony,

      I am delighted to hear that you enjoyed these – happy Passover! Sounds like you were brave (or crazy 😉 ) enough to beat the aquafaba by hand? with a wire whisk? My hat off to you, but it sounds like your aquafaba wasn’t quite stiff enough, which is why the cookies weren’t forming easily and flattened more than mine. I use a £7 (so not professional at all) electric whisk and it takes me about 5-7 minutes of solid whipping to get to stiff peaks. Having said that sounds like your hand-whipped version is not very far off. Stay safe and keep baking 🙂 x Ania

      Reply
  27. amani hussin says

    May 21, 2020 at 7:36 pm

    Thank you so much!!!! These are amazing! I haven’t had an amaretti biscuit in years after going vegan and these are even better than I remember them!!!!

    Reply
    • Ania says

      May 21, 2020 at 10:10 pm

      Aw, thanks so much! I am delighted to hear that you enjoyed them so much and thank you for letting me know. x Ania

      Reply
  28. Nicole says

    July 4, 2020 at 4:17 am

    These are DYNAMITE! So easy, so tasty and so reminiscent of the quintessential Italian cookie. Keep the amazing Italian treats coming. Thank you!

    Reply
    • Ania says

      July 4, 2020 at 1:52 pm

      aw, thanks so much, Nicole! I am delighted to hear that! x Ania

      Reply
  29. Zsuzsanna says

    July 8, 2020 at 3:35 pm

    I have made these before and noticed that the stiffly beaten aquafaba collapsed when mixed into the ground almond mixture. So this time I tried it without whipping up the aquafaba and it still worked! Is this against all reason?

    Reply
    • Ania says

      July 8, 2020 at 3:43 pm

      That’s great to hear, Zsuzsanna! I used traditional recipes, which use egg whites, as a guide when developing this recipe and they tend to use whipped egg whites so I don’t think I tried with unwhipped aquafaba, but glad to hear that it worked just as well. Thanks for letting me know! Ania

      Reply
  30. Jackie says

    August 22, 2020 at 12:41 am

    These came out fabulously. I skipped the Ameretto and confectionery sugar.

    Reply
    • Ania says

      August 22, 2020 at 1:03 pm

      Thank you, Jackie! I am delighted to hear that! Ania

      Reply
  31. Kim says

    August 26, 2020 at 7:15 pm

    They taste delicious but ended up more like peanut brittle. How can you fold whipped aquafaba into the mixture that has a consistency of sand? There was no volume whatsoever.

    Reply
    • Ania says

      August 26, 2020 at 8:41 pm

      Hi Kim,

      It sounds like something must have gone wrong. Perhaps your aquafaba have deflated? You simply mix in very gently, the same way you would if you were using whipped egg whites which are used in traditional amaretti. Ania

      Reply
  32. Katie says

    August 30, 2020 at 2:55 pm

    Hello! If I don’t have almond extract, could I just leave that out or will that change the flavor too much?

    Reply
    • Ania says

      August 31, 2020 at 1:46 pm

      Hi Katie,

      Almond extract enhances the flavour of almonds so skipping it will make the flavour less intense. Perhaps you could add more vanilla extract or a drop of lemon or orange extract (or some zest) to compensate. Hope this helps! Ania

      Reply
  33. Kt says

    September 17, 2020 at 4:20 am

    I have never cooked with aquafaba or almond meal or really anything vegan-y but figured I’d try ……and these are AMAZING! I followed the recipe as-is and am thrilled with the result. Thanks for sharing . They will be made again soon!

    Reply
    • Ania says

      September 17, 2020 at 11:28 am

      Thank so much for your kind words, Kt! I am especially delighted that you loved these as you are not vegan. So excited that you plan to make them again. x Ania

      Reply
  34. Rosh says

    October 4, 2020 at 3:21 pm

    Brilliant easy to use recipe, came out beautifully

    Reply
    • Ania says

      October 5, 2020 at 12:30 pm

      Aw, that’s so lovely to hear, Rosh. I’m delighted and thank you for taking the time to review – much appreciated. Ania

      Reply
  35. Monica says

    October 8, 2020 at 11:53 pm

    These are amazing! I’m so glad I made them. Only change was I used almond flour and a little bit more of the almond extract.

    Reply
    • Ania says

      October 9, 2020 at 12:02 pm

      I’m delighted to hear that they were a hit, Monica. Btw, I also used almond flour / finely ground almonds. Ania

      Reply
  36. Katie says

    November 15, 2020 at 6:37 pm

    I’ve missed amaretti biscuits since becoming vegan and when I’ve tried using aqua faba in other recipes, it hasn’t turned out well. However, these were delicious! Will definitely be making them again.

    Reply
    • Ania says

      November 16, 2020 at 3:34 pm

      I’m so happy to hear that, Katie! I know that feeling of excitement of being able to enjoy something you used to love in your pre-vegan days again. I’m so happy they did not disappoint. Ania

      Reply
  37. Katkat says

    December 4, 2020 at 9:50 pm

    Aniu, jak długo można przechowywać te ciasteczka?

    Reply
    • Ania says

      December 5, 2020 at 3:33 pm

      Mysle, ze w szczelnym sloiku wytrzymaja 5 dni, moze dluzej…ale ze u mnie znikaja natychmiast (lub rozdaje sasiadom) to ciezko mi precyzyjnie okreslic. Ania

      Reply
  38. Marti says

    December 8, 2020 at 11:31 pm

    I’m stuck in Montréal bc of the pandemic and can’t go back home (Italy), so was looking for the taste of home in my kitchen. THOSE ARE WONDERFUL! Clearly it was my lucky day, bc my aquafaba was stiff as stiff can be, and those amaretti are just the BEST. Loved the consistency. Slightly too sweet for me, won’t be adding the extra 2 spoons of sugar, but the great news is that there WILL be a next time. I just love them and I really felt home. Thanks for this recipe! Dziękuję!

    Reply
    • Ania says

      December 9, 2020 at 12:12 pm

      Aw, I’m delighted to hear that Marti! Sorry to hear that you are held up by the pandemic (although Montréal isn’t the worse place to be I imagine) and really happy that these cookies made you a little less homesick. Hope you’ll be able to get home soon. Stay safe! x Ania

      Reply
  39. Vanessa Harness says

    December 24, 2020 at 12:51 am

    So happy I found this blog – the recipe was easy to follow and the cookies are easy to make, they also taste heavenly! These used to be an Xmas treat for our family at Xmas and so happy to have them back in our treat tin! The first batch I made literally only lasted one evening in our house

    Reply
    • Ania says

      December 24, 2020 at 2:03 pm

      Thanks so much for your kind words, Vanessa! I’m delighted to hear that you and your family enjoyed them so much! Ania

      Reply
  40. Rhonna Griffin says

    December 25, 2020 at 2:44 pm

    What a wonderful recipe this is! I have tried it both ways (using Amaretto and using more aquafaba) both work wonderful. For as delicate of a cookie (they melt in your mouth) the batter holds up to scooping and rolling icing sugar surprisingly well. I am a “good” baker but def not a pro and these make me look like a pro. Haha! Thank you for this recipe it has been a favorite for the last couple years!

    Reply
    • Ania says

      December 28, 2020 at 4:31 pm

      Thank you for your kind words, Rhonna! I’m so happy to hear that they were a success and became one of your Christmas favourites! Ania

      Reply
  41. Leigh Colombick says

    December 28, 2020 at 1:51 pm

    An absolutely delicious tasting cookie, easy to make and so professional looking! I gifted some to a friend who announced that they were on another level entirely! I substituted Frangelico liquer in place of Amaretto as could not find in my local store, and besides, I love Frangelico! A cookie with coffee and a wee tot of Frangelico is Ace!

    Reply
    • Ania says

      December 28, 2020 at 6:17 pm

      Thanks so much, Leigh! That’s so nice to hear that you and your friend enjoyed these so much! And Frangelico is a good sub, I am a bit fan also! Ania

      Reply
  42. Katja says

    January 1, 2021 at 3:46 pm

    These cookies are addictively good, like a baked marzipan! I did not use amaretto but doubled the amount of almond extract (and skipped the vanilla). They were perfectly sweet, so the powdered sugar is not really necessary, but I do admit that it looks pretty!
    Thanks for another great recipe!

    Reply
    • Ania says

      January 3, 2021 at 7:29 pm

      Yay! That’s some lovely feedback, Katja! Thank you so much, I am really happy that they did not disappoint. Happy New Year! Ania

      Reply
  43. Holly says

    February 26, 2021 at 3:43 am

    Yet another excellent recipe by you! The miracle of aquafaba will never cease to amaze me. My amaretti cookies were not quite as picturesque as yours, but not at all bad looking, and they are a delight. Slightly crispy, soft and moist inside, perfect. Thank you for all your excellent recipes, you are a treasure! Please make a book!

    Reply
    • Ania says

      February 26, 2021 at 1:59 pm

      Thank you for your kind words, Holly! I’m delighted that you enjoyed these as well as my other recipes – it’s very motivating to know. Thank you for taking the time to review – much appreciated. x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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Not sure about you but I have a hankering for nood Not sure about you but I have a hankering for noodles and not much time on my hands this week so these simple #satay #noodles have been a real life saver! Easy and quick to make, can be made both #oilfree and #glutenfree too! Enjoy 🤗😘Recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easymeals #veganmeals #vegannoodles #glutenfreevegan #sataysauce #peanutbutterlover #easyveganmeals #easydinner #easycooking #easyrecipe #easyfood #easyvegan #meatless #vegancomfortfood #veganbowl #eatwellbewell #eatplants #eattherainbow #veganlunch
What if I told you that there is only 6 pantry sta What if I told you that there is only 6 pantry staple ingredients that stand between you and a tray of fudgy on the inside and crispy on the outside #veganbrownies ? They are unapologetically indulgent but weekend plays by different rules so, hurry, get your oven on!recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe...#vegandesserts #egglessbaking #veganbaking #aquafaba #vegandessert #veganbrownie #veganfoodporn #vegantreat #vegantreats #veganrecipeshare #veganfoodblogger #vegan #veganuk #easyveganrecipes #weekendbaking #vegantreat #vegantreats #veganrecipes #noeggs #veganrecipes
What's cooking this weekend, guys? I feel like a s What's cooking this weekend, guys? I feel like a some #vegancomfortfood as this week has been a bit hectic and I just realized I have the sauce for this #veganmoussaka already in my freezer 💡so it's a no brainer. It's delicious, indulgent yet #healthier than its traditional equivalent and it reminds me of how we moved to Greece on a bit of a whim in pre-pandemic times🤷‍♀️🤪recipe link in my bio 👈 if you fancy or Google 'vegan moussaka lazy cat kitchen'#veganchef #vegancooking #eatvegan #crueltyfreefood #plantbasedrecipes #plantbasedprotein #veganrecipe #veganfoodblog #greekfood #dairyfreerecipes #meatlessmeals #healthierchoices #healthyvegan #vegandinner #weekendcooking #weekendtreat #veganaf #instavegan
On the blog, perfect #midweekdinner of roasted lee On the blog, perfect #midweekdinner of roasted leek and cauliflower #veganpasta that emerged from sad leftovers as I was too lazy to go food shopping 🙋‍♀️ Easy to make, full of flavour, creamy and really satisfying 😋#recipe link in my bio or 🏃‍♀️to lazycatkitchen.com and click on the latest post!#glutenfreevegan #easypasta #midweekmeals #cauliflowerrecipes #leek #easyveganrecipe #plantbased #plantbasedcooking #vegancooking #pastarecipe #pastalover #carblover #healthierchoices #dairyfreerecipes #dairyfreefood #veganrecipe #veganrecipeshare
Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
This #veganchocolate mousse and raspberry tart req This #veganchocolate mousse and raspberry tart requires no baking and is guaranteed to blow your loved ones 🧦 off. It's beautifully airy and a delicious marriage of #darkchocolate and tart #raspberries - an ideal #valentines dessert 💕#recipe link in my bio 👈 or Google 'lazy cat kitchen vegan chocolate mousse raspberry tart'#vegandesserts #vegandessert #veganvalentines #veganvalentine #easyveganfood #easyveganrecipes #veganfood #glutenfree #glutenfreevegan #veganfoodshare #refinedsugarfree #refinedsugarfreetreats #rawdessert #veganfoodlover #veganfoodie
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