Vegan Ricciarelli
Vegan Ricciarelli cookies (traditional chewy almond cookies with the added brightness of orange zest), made gluten-free, grain-free, and refined sugar-free.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 10 cookies
- Category: cookies, holiday cookies
- Method: baked
- Cuisine: dessert, vegan
- Diet: Vegan
Ingredients
Cookies:
- 2 Tbsp aquafaba (liquid from can of unsalted chickpeas)
- 1⁄8 tsp cream of tartar
- 4 tsp gluten-free baking powder
- 1⁄4 tsp salt
- 1 c almond flour
- 5 Tbsp coconut sugar
- 1 tsp orange zest, about half an orange
- 1⁄2 tsp pure vanilla extract
- 1 1⁄2 tsp almond extract
For rolling:
- 2-3 Tbsp coconut milk powder
Instructions
- Preheat oven to 300° F.
- In a small mixing bowl, use an electric hand mixer* to whip aquafaba and cream of tartar until stiff peaks form, about 4 minutes. Set aside.
- In another bowl, whisk together the remaining cookie ingredients.
- Gently fold in the whipped aquafaba into dry mix until evenly distributed.
- Scoop one tablespoon of dough, roll into a ball then roll into coconut milk powder to evenly coat. Gently roll ball between palms into 2" oblong and lightly pinch ends to make a football shape. Place on parchment lined baking sheet and press with palm or spatula to flatten into an oval. Repeat with remaining dough.
- Sprinkle more coconut milk powder over cookies.
- Bake for 20-25 minutes or until just beginning to turn golden around the edges. Bottoms will be a golden brown.
- Cool completely and enjoy! Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
Notes
*An immersion blender with a whisk attachment or a stand mixer could work. A high speed blender will not be effective and hand whisking will be labor intensive.
Find it online: https://www.unconventionalbaker.com/vegan-ricciarelli/