Chocolate Amaretti Cookies
Updated Dec 01, 2025, Published Oct 23, 2022
This post contains affiliate links. Please see our disclosure policy.
Why These Cookies Are a Must-Bake This Season
When cookies are on your holiday baking list, you want something that checks several boxes: simple to make, naturally gluten-free, fuss-free — yet elegant and delicious. That’s exactly what Chocolate Amaretti Cookies offer. Made with almond flour, cocoa powder, and just a few pantry staples, they deliver deep chocolate and almond flavor, a soft chewy center, and that classic crackled powdered sugar exterior. They’re perfect for dessert trays, gift boxes, or a cozy afternoon treat with coffee.
Because they skip traditional wheat flour altogether, they’re naturally gluten-free — making them a safe and satisfying option for anyone avoiding gluten.
Table of Contents
What Makes Them Work
- Almond flour base: Using finely ground almonds gives the cookies a rich, nutty backbone and naturally gluten-free structure. That almond flour, sugar, and egg-white combo creates a light but chewy texture that holds up beautifully.
- Chocolate + espresso twist: Adding cocoa and a bit of instant espresso deepens the flavor — giving a subtle mocha note that balances the sweetness and elevates these into a grown-up cookie.
- Classic “crinkle” finish: The powdered sugar coating and cracked tops give a festive, homemade appearance — like a cross between a crinkle cookie and a soft almond macaroon.
Because these cookies use simple ingredients and skip gluten, many bakers find them easier to digest and gentler on the gut, too.
What You’ll Need for Chocolate Amaretti Cookies
- Almond flour — the gluten-free base that gives structure and rich almond flavor.
- Granulated sugar — sweetens the dough and helps with texture.
- Cocoa powder (Dutch-processed recommended) — brings that deep chocolate flavor.
- Instant espresso (finely ground) — optional, but adds depth and enhances the chocolate.
- Egg whites (beaten to stiff peaks) — create lightness and help the cookies rise.
- Almond extract + vanilla extract — to underscore the nutty heritage of amaretti.
- Powdered sugar — to coat the cookie dough balls for that signature crackled look.
Tips for Best Results
Whip the egg whites until stiff peaks:
This step is crucial. It creates air pockets that help the cookies puff slightly and gives a soft interior.
Don’t substitute flours:
Swapping almond flour for gluten-free all-purpose won’t work — the texture will suffer and the cookies may become overly dense or dry. Amaretti are meant to be almond-based.
Use Dutch-processed cocoa for deeper flavor:
It blends seamlessly and enhances the chocolate profile while complementing the almonds.
Rolling in powdered sugar makes a difference:
It adds a festive finish and helps form that signature cracked top that makes these cookies visually irresistible.
Store carefully:
These cookies hold up best in an airtight container at room temperature for up to 2 weeks.
FAQs — What People Ask Most Often
Are amaretti cookies always gluten-free?
Yes! Traditional amaretti use almond flour instead of wheat flour, making them safely gluten-free. Still, if you buy a commercial version, always check labels for any wheat-derived additives.
Are these cookies dairy-free?
Absolutely. Because the recipe doesn’t rely on dairy, they are naturally dairy-free (unless you choose to add chocolate that contains dairy — in that case just be sure to pick dairy-free brand).
Do they freeze well?
Yes — allow them to cool completely, then store in a sealed freezer-safe container. Thaw at room temperature before serving.
What do they pair well with?
These cookies shine with coffee, espresso, or a cozy cup of tea. They also pair beautifully with a gluten-free dessert platter or alongside fruit, nuts, and other holiday sweets.
Why Chocolate Amaretti Cookies Should Be in Your Holiday Baking Rotation
If you want a gluten-free cookie that’s elegant yet simple, chewy yet crisp, and delightfully chocolatey — Chocolate Amaretti Cookies hits the mark. They come together with minimal effort, offer almond-forward flavor, and provide a beautiful contrast of textures that make them stand out on a holiday cookie tray or dessert table.
Happy baking — and even happier snacking.
Chocolate Amaretti Cookies
Ingredients
- 2¼ cups (215 g) almond flour
- 1 cup (200 g) granulated sugar
- 3 tablespoons (22 g) Dutch-processed cocoa powder , (you can use natural cocoa powder, but it may change the taste and color of the cookies)
- 1 tablespoon (6 g) instant espresso , (ensure it is finely ground. I use Nescafe Gold)
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 3 egg whites from 3 large eggs
- 1 teaspoon (5 mL) pure almond extract
- 1 teaspoon (5 mL) pure vanilla extract
- ½ cup (63 g) powdered sugar
Instructions
- Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, cocoa powder, instant espresso, and salt. Set aside.
- In a separate bowl or in a stand mixer, whisk the egg whites on high until they reach stiff peaks, about 5-6 minutes. Then whisk in the extracts.
- Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.
- Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of powdered sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 18-21 minutes, until firm to the touch.
- Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
- Cookies keep well in an air-tight container at room temperature for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
