Dessi put a twist on a classic amaretti cookie recipe but made it paleo and gluten free. The cookie recipe is so easy to make and only has 6 ingredients. The key to making these amaretti cookies paleo is using coconut sugar and almond flour.
The coconut sugar gives the cookies a lovely caramel flavor, and the almond flour makes the cookies soft and chewy. Make sure to also check out Dessi’s paleo Bulgarian honey cookies.
How To Make Paleo Amaretti Cookies
To make these amaretti cookies start off by beating the egg whites in a bowl with a pinch of salt until light and fluffy. We like to use pasture raised eggs when cooking and baking. Add 1 cup of coconut sugar and beat until very fluffy. To drive home that almond flavor, add just over 1 teaspoon of pure almond extract to the bowl along with vanilla paste or extract, and mix well.
Add 4 cups of almond flour and mix well using a hand mixer. We like to buy the big 4 pound bag at Costco, they have the best price ever at $4.20 per pound. Since this recipe is gluten free, you can mix the batter as much as you want.
Use a spoon or cookie scoop, form the amaretti cookie dough into balls, and place on a sheet tray lined with parchment paper. If desired, you can roll the dough balls in unsweetened coconut flakes or coconut sugar before baking. Bake in a 325F oven for 20 minutes, and allow the cookies to dry on a wire rack until completely cool.
Can I Make Amaretti Cookies With Coconut Flour?
Coconut flour is very dry, so you can not swap it with the almond flour in this recipe.
How Should I Store Amaretti Cookies?
Once cookies are cooled down, store in a zip-top bag in the fridge for 3-4 days. You can also freeze the cookies for 3 months, and thaw when ready to enjoy. You can warm the cookies in a 300F oven for 3 minutes if desired.