21 Vegan Chocolate Amaretti Cookies With Almond Flour to Try!

1) Classic Double-Chocolate Amaretti

These classic vegan chocolate amaretti are crisp on the outside, chewy in the center, and deeply chocolatey. Whip aquafaba until foamy, then gradually beat in sugar until glossy peaks form. Fold in almond flour, cocoa powder, a pinch of salt, and vanilla until a thick, scoopable batter forms. Roll into balls, coat heavily in powdered sugar, and bake until the tops crack and set while the centers stay tender.

Let them cool fully for the best chewy bite—amaretti firm up as they rest. For extra richness, stir in mini vegan chocolate chips or chopped dark chocolate right before scooping. If your batter feels too sticky, chill it 10–15 minutes to make rolling easier. Store in an airtight jar at room temperature for 4–5 days, or freeze baked cookies for quick dessert cravings.

2) Espresso Mocha Amaretti

If you love coffee and chocolate together, mocha amaretti are the perfect bite-size treat. Add 1–2 teaspoons instant espresso powder (or strong brewed espresso reduced) into your aquafaba mixture before folding in almond flour and cocoa. The espresso intensifies the chocolate flavor and gives a subtle roasted note that feels bakery-level. Roll, sugar-coat, and bake until the tops look dry and beautifully fissured.

For a Pinterest-worthy finish, drizzle cooled cookies with a thin ribbon of melted vegan dark chocolate. You can also sprinkle a few espresso granules on the drizzle before it sets for a café-style look. These pair perfectly with oat milk lattes and make an easy homemade gift. Keep them airtight so they stay chewy, and warm one for a few seconds for extra softness.

3) Chocolate Orange Zest Amaretti

Chocolate + orange is a classic combo, and amaretti make it feel extra special. Stir fresh orange zest into the sugar while whipping aquafaba so the citrus oils perfume the meringue-like base. Fold in almond flour, cocoa, vanilla, and a tiny splash of orange extract if you want a stronger aroma. The cookies bake up with crackly tops and a bright citrus lift that balances the cocoa beautifully.

Once cooled, dust with a little extra powdered sugar and add a touch of flaky salt to sharpen the flavors. If you want a glossy finish, brush a small amount of warmed orange marmalade on top for a subtle shine. These are amazing on a holiday cookie board, but they’re light enough for everyday snacking too. Store in a sealed container away from heat to keep the zest fresh.

4) Cherry-Almond Chocolate Amaretti

This version tastes like a chocolate-cherry almond truffle in cookie form. Chop dried cherries into small pieces and fold them into the batter with almond flour and cocoa so they distribute evenly. A drop of almond extract boosts that classic amaretti vibe, while vanilla rounds everything out. The cherries soften slightly in the oven, creating chewy little pockets that pop against the crisp, crackled shell.

For a prettier look, press a sliver of almond onto each dough ball before rolling in powdered sugar—just enough to peek through the cracks. If your cherries are very dry, soak them briefly in warm water (or orange juice) and pat dry before mixing. These cookies feel fancy with almost no extra effort, and they’re great for gifting. Keep them airtight so the fruit stays tender and the edges don’t dry out.

5) Hazelnut Cocoa Swirl Amaretti

For a Nutella-inspired twist, add finely chopped toasted hazelnuts and a spoonful of vegan chocolate-hazelnut spread to the batter. Keep almond flour as the base, but let hazelnuts bring extra aroma and crunch. The batter will be slightly thicker and more decadent, and the baked cookies taste like rich cocoa praline. Roll in powdered sugar and bake until the tops look set and cracked.

After cooling, drizzle with a little warmed vegan hazelnut spread for a bakery finish. If you want a stronger roast flavor, toast the nuts until fragrant and cool completely before chopping. These cookies are especially good with tea or espresso, and they look stunning stacked on a plate for photos. Store with parchment between layers so the drizzle stays neat, or freeze for make-ahead dessert trays.

6) Coconut Snowcap Chocolate Amaretti

Coconut lovers will adore these “snowcap” amaretti. Fold unsweetened shredded coconut into the almond flour and cocoa mixture for a chewy, lightly tropical texture. The coconut toasts as the cookies bake, adding a warm, nutty aroma that pairs beautifully with chocolate. Roll the dough balls in powdered sugar, then gently press a pinch of coconut on top so it clings and peeks through the crackly surface.

For extra sweetness without refined sugar, try adding a spoonful of coconut sugar while whipping aquafaba, though it will deepen the cookie color. These are great for cookie boxes because they feel unique and festive. If you like a stronger coconut vibe, add a tiny splash of coconut extract. Keep them airtight; coconut can dry out if left uncovered. Serve with hot cocoa for peak cozy energy.

7) Peppermint Chocolate Amaretti

Peppermint turns chocolate amaretti into a holiday favorite. Add a small amount of peppermint extract to the whipped aquafaba—start tiny, because it’s strong. Fold in almond flour, cocoa, and a pinch of salt, then roll and coat in powdered sugar. Before baking, sprinkle crushed vegan peppermint candies or peppermint sugar on top for sparkle and a cool, minty crunch.

Once baked, these cookies smell like a winter dessert table. For a clean peppermint look, drizzle with melted vegan white chocolate and add a final pinch of crushed peppermint. If you can’t find vegan peppermint candies, use crushed freeze-dried peppermint leaves or simply mix a little peppermint extract into the drizzle. Store them away from strong odors so the mint stays fresh. They’re perfect with coffee, tea, or peppermint hot chocolate.

8) Sea Salt Olive Oil Chocolate Amaretti

This version is all about grown-up flavor—rich cocoa, fragrant olive oil, and flaky salt. Add a tablespoon of fruity extra-virgin olive oil to the batter after folding in almond flour and cocoa. It makes the centers extra tender and adds a subtle, elegant depth that pairs beautifully with chocolate. Roll in powdered sugar, bake until cracked, and finish with a pinch of flaky sea salt while warm.

The salt sharpens the cocoa and makes each bite taste more intense without being sweeter. Choose a smooth olive oil you’d enjoy in desserts, not a super bitter one. These cookies look stunning on a neutral plate with dark backgrounds for Pinterest photos. Store airtight, and add the flaky salt right before serving if you want it to stay crisp. They’re amazing with black coffee and feel very “artisan bakery.”

9) Raspberry Ripple Chocolate Amaretti

Raspberry and chocolate is always a win, and these cookies make it easy. Fold crushed freeze-dried raspberries into the batter for concentrated flavor without adding moisture. Keep the base almond flour + cocoa, then roll and coat in powdered sugar as usual. The raspberries create tiny tangy bursts that cut through the richness and make the cookies taste like a fancy dessert bite.

For a “ripple” look, drizzle cooled cookies with a quick raspberry glaze: powdered sugar + a little lemon juice + crushed freeze-dried raspberry powder. If you prefer less sugar, simply melt vegan dark chocolate and dust raspberry powder on top. These are perfect for Valentine’s Day boards or brunch dessert spreads. Store in a cool place so the glaze stays set, and keep parchment between layers to avoid smudging.

10) Cardamom Chocolate Amaretti

Cardamom gives chocolate amaretti a warm, aromatic twist that feels instantly special. Add ½ teaspoon ground cardamom to your almond flour and cocoa mixture, plus vanilla and a pinch of salt. Whip aquafaba and sugar until glossy, then fold everything together gently to keep the batter airy. Bake until the tops crack and the centers stay chewy, then cool completely for the best texture.

Cardamom can be bold, so keep it balanced—think “soft perfume,” not “spice overload.” If you want extra depth, add a tiny pinch of cinnamon too. These cookies pair beautifully with chai, black tea, or a creamy oat milk latte. For presentation, dust a little cardamom-sugar over the cooled cookies right before serving. Store airtight and away from heat so the spice aroma stays fresh.

11) Chili-Cinnamon Chocolate Amaretti

If you like a little heat with your chocolate, this one is for you. Add cinnamon and a small pinch of cayenne (or chili powder) to the cocoa-almond flour mix. The spice blooms in the oven and makes the chocolate taste deeper and more complex. Whip aquafaba and sugar, fold in your dry ingredients, and roll generously in powdered sugar so the crackle pattern looks extra bold after baking.

Start with a tiny amount of heat—you can always go stronger in the next batch. For a Mexican-hot-chocolate vibe, add a pinch of smoked salt or a whisper of vanilla plus orange zest. These cookies are a fun surprise on cookie trays and taste amazing with warm drinks. Store airtight, and consider labeling them if you’re gifting—people love the “spicy chocolate” moment when they know what to expect.

12) Matcha Marble Chocolate Amaretti

For an eye-catching Pinterest cookie, try a chocolate-matcha marble. Make your base batter with almond flour and aquafaba, then divide it in half. Keep one half chocolate with cocoa, and mix matcha powder into the other half (add a tiny splash of plant milk only if needed). Gently swirl both batters together without fully mixing, then roll each ball in powdered sugar and bake until crackled.

The result is chewy, fragrant, and beautifully patterned. Matcha adds a grassy, slightly bitter edge that balances the sweet chocolate. Use a good-quality matcha so the flavor stays smooth, not fishy. These cookies photograph incredibly well because the cracks show both colors. Let them cool fully before handling so the marble pattern stays crisp. Store airtight and keep away from strong light to preserve matcha’s color.

13) Peanut Butter Drizzle Chocolate Amaretti

Chocolate + peanut butter is a classic, and amaretti makes it extra chewy and snackable. Mix almond flour and cocoa as your base, then fold in a few tablespoons of creamy natural peanut butter after whipping aquafaba and sugar. The dough becomes richer and slightly fudgier. Roll in powdered sugar and bake until the tops crack and the cookies hold their shape, then cool completely.

For a pretty finish, drizzle with warmed peanut butter (thin with a splash of plant milk if needed). You can also sprinkle chopped roasted peanuts or flaky salt on the drizzle before it sets. These cookies are great for lunchbox treats, after-dinner bites, or party platters. Store airtight so they stay chewy. If you’re freezing them, freeze plain cookies and add drizzle after thawing for the cleanest look.

14) Pistachio Crunch Chocolate Amaretti

Pistachios add color, crunch, and a slightly buttery flavor that pairs beautifully with chocolate. Fold finely chopped pistachios into the almond flour and cocoa mixture, then make the batter with whipped aquafaba and sugar. Roll in powdered sugar and press a few extra pistachio bits on top so they peek through the crackles as the cookies bake. The result is chewy centers with little nutty pops.

To keep pistachios vibrant, use raw or lightly roasted nuts and chop them right before baking. If you want a stronger pistachio vibe, add a tiny drop of pistachio extract (optional). These cookies look stunning on a dessert board because the green contrasts the white sugar and dark cocoa. Store airtight to keep the nuts crisp, and add an extra sprinkle of pistachios right before serving for fresh crunch.

15) Date-Sweetened Cocoa Amaretti

If you want a more naturally sweetened twist, use dates to replace part of the sugar. Blend soft Medjool dates with a little warm water into a thick paste, then beat it into the aquafaba once it’s foamy (it won’t be as glossy as classic). Fold in almond flour, cocoa, vanilla, and salt until thick and scoopable. Roll in powdered sugar lightly (or skip) and bake until set and crackled.

These cookies taste deeper and slightly caramel-like, with a soft, brownie-ish chew. Because dates add moisture, bake a touch longer and let the cookies cool completely so they firm up. Add chopped dark chocolate or walnuts if you want extra texture. Store airtight and enjoy within 3–4 days for the best chew. They’re perfect with tea and feel a bit “better-for-you” without losing dessert vibes.

16) Tahini Sesame Chocolate Amaretti

Tahini makes chocolate taste extra rich and slightly nutty, almost like halva meets brownie. Stir a few tablespoons of tahini into the batter after whipping aquafaba and sugar, then fold in almond flour and cocoa. Roll in powdered sugar and bake until crackled and set. The tahini adds a creamy depth and a subtle savory note that balances sweetness in a really addictive way.

Finish with a light tahini drizzle and a sprinkle of toasted sesame seeds for a gorgeous look and extra crunch. If you want a stronger sesame flavor, use toasted tahini or add a pinch of sesame salt. These cookies are great for people who don’t love overly sweet desserts. Store airtight, and keep parchment between layers so the drizzle stays neat. Serve with coffee for a perfect “grown-up treat” moment.

17) Gingerbread Chocolate Amaretti

Turn your amaretti into a holiday-style cookie with gingerbread spices. Add ground ginger, cinnamon, and a tiny pinch of cloves to the almond flour and cocoa. Whip aquafaba and sugar, fold in the spiced dry mix, and roll in powdered sugar for a snowy crackle. The chocolate keeps it rich, while the spices add warmth and that “winter cookie tin” feeling.

For extra ginger zing, add finely grated fresh ginger or small bits of candied ginger (make sure it’s vegan). These cookies smell amazing while baking and look perfect next to mugs of tea or hot chocolate. Let them cool completely so the chew settles in, and store airtight to keep the spice aroma strong. They also freeze beautifully—thaw at room temperature and dust with fresh sugar before serving.

18) Black Forest Style Amaretti

Black Forest vibes in a chewy cookie? Yes please. Fold chopped dried cherries into your almond flour + cocoa base, and add a touch of vanilla plus a tiny splash of kirsch-style cherry flavoring (optional). Whip aquafaba and sugar until thick, fold everything together, then roll and coat in powdered sugar. Bake until cracked and set, and you’ll get rich chocolate cookies with fruity, tangy cherry pockets.

To make them extra “Black Forest,” drizzle with melted vegan dark chocolate and top with a few cherry bits. If you want a cream note, add a small swirl of vegan white chocolate drizzle too. These cookies feel fancy for parties but are still simple to make. Store airtight and separate layers with parchment so drizzles don’t smudge. Serve with coffee or as part of a dessert platter with berries.

19) Salted Caramel Chocolate Amaretti

Salted caramel makes these amaretti taste like a candy shop dessert. Bake your chocolate almond flour amaretti as usual—crackly tops, chewy centers—then add the caramel magic after cooling. Drizzle with vegan caramel sauce (store-bought or homemade) and finish with a pinch of flaky sea salt. The sweet-salty contrast makes the cocoa pop and turns a simple cookie into something that feels totally indulgent.

If your caramel is thick, warm it slightly so it drizzles in clean ribbons. For extra caramel flavor inside, fold a few pieces of vegan caramel bits (or chopped soft dates for a similar chew) into the batter. These are perfect for parties because they look dramatic with minimal effort. Store in a cool spot so the caramel stays set, and use parchment between layers to keep your drizzle picture-perfect.

20) Brown Butter “Vibes” Amaretti (Toasted Almond)

You can’t use butter here, but you can get that toasted, nutty “brown butter” feeling. Toast your almond flour lightly in a dry pan until fragrant and barely golden, then cool completely before using. The toasted almond flour makes the chocolate taste deeper and more complex, like a bakery cookie. Whip aquafaba and sugar, fold in toasted almond flour, cocoa, vanilla, and salt, then roll in powdered sugar and bake to crackly perfection.

To keep the flavor clean, toast slowly and don’t let it brown too much—almond flour can burn fast. This version tastes especially good with a little extra vanilla or a hint of maple syrup in the batter. The aroma alone is worth it, and the cookies look gorgeous with bold cracks. Store airtight, and try serving them slightly warm for a softer, extra-chewy center.

21) Protein-Boost Chocolate Amaretti (Still Chewy!)

If you want a more filling cookie, add a small scoop of unflavored or chocolate vegan protein powder to the almond flour and cocoa mix. Keep it modest so the cookies stay chewy, not dry. Whip aquafaba and sugar until glossy, then fold in almond flour, cocoa, protein powder, vanilla, and a pinch of salt. Roll in powdered sugar, bake until cracked, and let them cool fully so the texture settles into that classic amaretti chew.

Because protein powder varies, adjust with tiny splashes of plant milk if the batter feels too stiff. Add mini dark chocolate chips for extra indulgence, or sprinkle cacao nibs on top for crunch. These are great as a snack-cookie with coffee, especially when you want something sweet but not too heavy. Store airtight, and freeze extras so you always have a quick treat ready.