This cookie has become a signature indulgence offering in our home. My brother simply loves these cookies and I can see his facial expressions coming alive as I begin to write this recipe. Whenever he visits us, he is always looking for the sweet treats in our pantry and I always ensure I have a few of his favorites stocked up before his arrival.
A combination of almond flour with maple syrup makes this cookie incredibly chewy with a crispy bottom. Sweetness level is kept to a minimum which enhances the almond flavor and also allows us to indulge in several cookies ! So what are the 5 ingredients – almond flour, maple syrup, olive oil, whole wheat flour and cashews bits. A tablespoon of almond milk adds some liquid. The good nut butter in almond flour almost takes the place of butter in a good way. So all we need is a little bit of olive oil for some good fat.
Ingredients – Makes 16 – 18 cookies
- Blanched Almond flour – 1 ¾ cup
- Whole wheat flour – upto 8 tbsps
- Maple syrup – ½ cup
- Olive Oil – ¼ cup
- Almond extract – ½ tsp
- Lemon extract – ½tsp
- Milk – 1 tbsp
- Baking Soda – ½ tsp
- Baking Powder – ¼ tsp
- Salt – pinch
- Cashew nuts (coarsely chopped) – 2 tbsps
- Almond milk – 1 tbsp

Procedure –
- Preheat oven to 350 degrees
- Layer a large cookie sheet with parchment paper and set aside
- Mix the dry ingredients – almond flour, baking soda, baking powder and salt and keep aside
- Mix the wet ingredients – maple syrup, olive oil, extracts and milk, mix and it will become syruppy in texture
- Add the dry ingredients to wet and mix until combined.
- Now add the WW flour 1 tbsp at a time mixing lightly, till a cookie dough consistency is reached, I have sometimes used up to 8 tbsps, this depends on the nature of the almond flour as to how much WW Flour it can absorb, so do this step carefully
- Add cashewnut pieces and mix lightly
- Taking a large size spoon, scoop out oval shaped cookies and place on cookies sheet 2 inches apart
- Bake for 12 minutes, turn off oven and leave it in the hot oven for another 8 minutes
- The bottom will be a beautiful golden color with few brown tops. The center will still be chewy. If you like crispy cookies, keep it for another 4-5 minutes in the hot oven until desired crispness.
- Remove cookie sheet from oven and eat it warm or cool completely and store in air tight containers. It will stay in the pantry for upto a month.
Amaretto cookies Recipe Card –
Amaretto cookies
Vegan cookies with Almond flour
Ingredients
Blanched Almond flour – 1 ¾ cup
Whole wheat flour – upto 8 tbsps
Maple syrup – ½ cup
Olive Oil – ¼ cup
Almond extract – ½ tsp
Lemon extract – ½tsp
Milk – 1 tbsp
Baking Soda – ½ tsp
Baking Powder – ¼ tsp
Salt – pinch
Cashew nuts (coarsely chopped) – 2 tbsps
Almond milk – 1 tbsp
Procedure-
- Preheat oven to 350 degrees
- Layer a large cookie sheet with parchment paper and set aside
- Mix the dry ingredients – almond flour, baking soda, baking powder and salt and keep aside
- Mix the wet ingredients – maple syrup, olive oil, extracts and milk, mix and it will become syruppy in texture
- Add the dry ingredients to wet and mix until combined.
- Now add the WW flour 1 tbsp at a time mixing lightly, till a cookie dough consistency is reached, I have sometimes used up to 8 tbsps, this depends on the nature of the almond flour as to how much WW Flour it can absorb, so do this step carefully
- Add cashewnut pieces and mix lightly
- Taking a large size spoon, scoop out oval shaped cookies and place on cookies sheet 2 inches apart
- Bake for 12 minutes, turn off oven and leave it in the hot oven for another 8 minutes
- The bottom will be a beautiful golden color with few brown tops. The center will still be chewy. If you like crispy cookies, keep it for another 4-5 minutes in the hot oven until desired crispness.
- Remove cookie sheet from oven and eat it warm or cool completely and store in air tight containers. It will stay in the pantry for upto a month.
Yes, I can definitely vouch for that! These are Hari’s absolute favorite cookies!!
sweetheart 🙂
Tried the Amaretto cookies.Came out very well and even the cookie dough taste was so good.
Substituting the Maple syrup for sugar is a great choice . My kiddo loved it. Do post lot of cookie recipes.
Thanks for the lovely comments. My Whole Wheat Chocolate chips should be out soon !