Vegan Ricciarelli

vegan ricciarelli cookies (gluten-free, grain-free, refined sugar-free)

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Vegan Ricciarelli cookies (traditional chewy almond cookies with the added brightness of orange zest), made gluten-free, grain-free, and refined sugar-free.



  • 2 Tbsp aquafaba (liquid from can of unsalted chickpeas)
  • 1⁄8 tsp cream of tartar
  • 4 tsp 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:


  1. Preheat oven to 300° F.
  2. 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.
  3. In another bowl, whisk together the remaining cookie ingredients.
  4. Gently fold in the whipped aquafaba into dry mix until evenly distributed.
  5. 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.
  6. Sprinkle more coconut milk powder over cookies.
  7. Bake for 20-25 minutes or until just beginning to turn golden around the edges. Bottoms will be a golden brown.
  8. Cool completely and enjoy! Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.


*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.

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