That said, I don’t recommend reducing the sugar much more than that, as I found too little sugar produced a drier, less chewy cookie (they were good the day they were baked, but they dried out much quicker than the batch with slightly more sugar). Overall it has about 25g less sugar, but also 40g more almond flour, so overall it’s about 25% less sugar than the original. I do get asked often about reducing the sugar in the original recipe, and I opted to do so here for a slightly less sweet final product (I always feel like almond flavor amplifies sweetness, which is one reason amaretti cookies always taste extra sweet). If you find your dough is too sticky and/or your cookies are spreading too much, feel free to add a bit more almond flour to help stiffen up the dough. The aquafaba does behave a little bit differently than egg whites (the cookies will likely take a bit longer to bake and are slightly more irregularly shaped and prone to spreading), so I’ve tweaked the proportions of the original amaretti cookie recipe ever so slightly to accommodate. I’m sure if you compared the original to this vegan version, you may notice a slight difference in flavor, but unless you are tasting them side by side you really won’t notice a difference. I promise, these cookies don’t taste anything like falafel (lol). No! Despite the fact that the aquafaba smells a little bit funky in liquid form, once whipped and baked you cannot taste a thing. Using aquafaba instead of egg whites produces the same delightfully chewy texture, but the result is completely vegan (assuming you use vegan sugar, of course, but that’s a discussion for another day). And quite well in fact (you’d be hard pressed to tell the difference!) Which got me to thinking… would it work in my amaretti cookies? Have you ever baked with aquafaba before?Īquafaba is the liquid leftover from a can of chickpeas.Īnd for some reason (magic? science? a bit of both?) it whips up almost exactly like egg whites. But did you know that the liquid drained from a can of chickpeas (also called aquafaba) is a perfect vegan substitution for egg whites? It may sound weird, but I promise it works! These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly.Ī regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture.
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