Facebook Instagram Pinterest-p
Hungry for more?
Jump to Recipe Print Recipe

Gluten-Free & Dairy-Free Amaretti Cookies (Almond Cookies)

GF/DF circle frame for The Free featuring sugar coated Amaretti almond cookies.
Clip art image of a small brown wheat stalk with a red cross through it, symbolizing no wheat, gluten intolerance, or a gluten-free lifestyle.
Clip art image of a small brown milk bottle with a red cross through it, symbolizing no milk, lactose intolerance, or a dairy-free lifestyle.

Crisp on the outside, soft on the inside, these Gluten-Free & Dairy-Free Amaretti Cookies are everything you want in a classic almond cookie — light, chewy, and filled with that irresistible almond flavor. Made with just a handful of ingredients and no dairy or flour, they’re a naturally “free” dessert that is absolutely decadent.

Where this Amaretti Cookie Recipe Came From

My mama used to make these every Christmas — the scent of almond filled our kitchen before I was even tall enough to reach the counter. Years later, when I had to go gluten- and dairy-free, I found this recipe tucked into an old binder (yes, I used to keep my recipes in a binder). I have no idea where it actually came from, but it’s become one of my most treasured “Free” treats. These cookies are a sweet reminder that life without gluten or dairy can still taste just as good… maybe even better.

Stock image of almond cookies for the recipe for GF/DF Amaretti Cookies

Gluten-Free & Dairy-Free Amaretti Cookies (Almond Cookies)

Crisp on the outside, soft on the inside, these Gluten-Free & Dairy-Free Amaretti Cookies are everything you want in a classic almond cookie — light, chewy, and filled with that irresistible almond flavor. Made with just a handful of ingredients and no dairy or flour, they’re a naturally “free” dessert that is truly decadent.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 cups almond flour super fine for best texture
  • ⅔ cup granulated sugar
  • ½ cup powdered sugar
  • A pinch of salt
  • 3 large egg whites at room temperature
  • A pinch of cream of tartar
  • 1 tsp gluten-free almond extract
  • ½ tsp gluten-free vanilla extract
Sugar Coating
  • ½ cup powdered sugar
  • 1.2 cup granulated sugar

Method
 

  1. Preheat oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the dry ingredients (almond flour, sugars, salt and cream of tartar) in a mixing bowl and whisk well to remove any clumps.
  3. In a separate bowl, mix the egg whites with a mixer until soft peaks form.
  4. Gently fold in the flour mixture and extracts to the egg whites. Mix with a spatula until just incorporated.
  5. In a small bowl, combine the sugar coating sugars.
  6. Using a small cookie scoop or spoon, form 1-inch balls and roll them lightly in powdered sugar mixture.
  7. Place on the baking sheet about 1 inch apart and press gently using the bottom of a glass to flatten the tops - just until cracks begin to form on the sides.
  8. Bake for 16-18 minutes until they are golden and slightly cracked on top.
  9. Let cool for 10 minutes before removing from the pan - they’ll firm up as they rest.

Notes

Sunni's Notes gold square with black right arrow 

  1. Be careful not to overmix the dough. 
  2. Use room temperature eggs for best results.
  3. To make these cookies vegan, replace the egg whites with 6 tablespoons of whipped aquafaba (liquid from canned chickpeas).
  4. Please read all your labels!

The Free Tips for Success

  • Don’t overbeat the egg whites - soft peaks give that perfect chewy texture.
  • Use super-fine almond flour (not almond meal) for smooth, bakery-style cookies.
  • Roll in powdered sugar right before baking so it clings beautifully and forms that signature cracked top.
  • Not all vanilla extracts are safely gluten-free - stick with brands that clearly state “gluten-free” or are certified, like Nielsen-Massey or Simply Organic.

Variations & Substitutions

Nut-Free: Try sunflower seed flour (texture will differ slightly).

Citrus Twist: Add lemon or orange zest for a bright flavor.

Extra Crispy: Bake 2 minutes longer.

Vegan Option: Replace the egg whites with 6 tablespoons of whipped aquafaba (liquid from canned chickpeas).

Storage & Reheating

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
They’re best enjoyed slightly warm! So, pop them in the oven for 3–4 minutes to refresh that crisp edge and soft center.

FAQs

Can I make these without almond flour?
Not exactly – the almond flour is what gives them their texture and flavor.

Are these the same as Italian Amaretti?
Yes, this is a gluten- and dairy-free version of the traditional Italian cookie.

Do they spread while baking?
Only slightly! That’s why flattening before baking helps keep them even.

Serving Ideas

  • Pair with espresso or hot tea for an afternoon treat.

  • Dust with extra powdered sugar before serving for a bakery-style look.

  • Wrap a few in a cellophane bag with ribbon for a thoughtful homemade gift.

The Free Recipe Wrap-Up

Every time I bake these, I think of my mama and the almond fragrance coming from the kitchen. It’s amazing how one bite can bring a memory rushing back. I hope these cookies do the same for you – a taste of something familiar, safe, and sweet.

Download Your FREE Be Free Guides

Created with Care... We’ve poured our years of gluten-free and dairy-free experience into these Be Free Guides to make your journey easier, safer, and a little more enjoyable! Each one is filled with our favorite tips, swaps, and checklists — ready for you to print or save right on your phone so you can live The Free way, anywhere you go.
Yes! I Want the Free Guides
Free Stuff
Picture of Sunni Baerwalde

Sunni Baerwalde

Sunni is the owner of SimplySunni.com and co-creator of The Free, where she shares her journey to gluten-free and dairy-free living. Through her passion for health, family, and encouragement, she helps others find freedom and confidence in living “free.”

Share this:

Like this:

Like Loading…