Soft, chewy and dangerously moreish Nutty Cookie Bites. Choose between almond, pistachio and hazelnut-chocolate. Flourless; Naturally gluten free; Dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Inspiration for these Nutty Cookie Bites
These Nutty Cookie Bites are amazingly good. Not only are they soft and chewy and dangerously moreish, but they are also super-simple to make. Even better… being flourless, the recipe is naturally gluten free and is dairy free too.
Actually, they are not a new recipe on the blog (having first appeared back in 2016). But, they have been given a remake and post update. The original Amaretti recipe was in fact, from Adriana Rabinovich. A recipe that I picked up when attending one of her baking courses in 2015. They accompanied the morning coffee break on the course and after just one, I was hooked. Fortunately, Adriana also supplied the recipe. And as soon as I was home, I set about making a batch to share with family and friends.
As is the want of an inspired recipe creator however, my mind started wandering into the endless unseen hinterland of a food-obsessed imagination… If these cookies could be made with ground almonds and dried cranberries, they could also be made with other permutations of ground nuts. Right? The variations could be unlimited!
Letting the imagination run wild… Options for other Cookie Bites recipes
The seed was sown… My brain started to pair nuts with fruits, flavourings and chocolate… Flavour ideas for new cookie bites were being stored within invisible drawers marked according to likely success and urgency to be made. Even the potential colour combinations became important.
Eventually, thoughts settled on a trio of contrasting yet complementary flavours, textures and colours…The original almond-infused Amaretti which had won my heart were, of course, on the list. But added to this, were rich cocoa-brown hazel-chocolate nut cookies (the ‘Nutella’ spin-off)… And rich, green-tinted pistachio cookie bites dappled with dried cherry… I set to work like a witch at her favourite cauldron.
the right Ratios for flourless baked nut cookies
The observant will note that the recipes given for nut cookie bites are fundamentally reinventions and twists of the original almond version. However, there are also additional tweaks in ingredients and ratios better suited to the nuts being used. In particular, the pistachio cookies needed a slight increase in nuts to balance the moisture and prevent total collapse on baking. The hazelnuts and pistachios have also been roasted before being ground to intensify flavour. And additions of fruit and extracts vary to ensure pairings work.
When making these particular nut cookies, the mixture needs to be quite stiff before rolling and shaping. Liquid ratios will affect the balance and bake and that includes the variable size of egg whites. So, if the mixture feels like it may be too loose, then simply add some extra ground nuts a little at a time until it feels firmer. It isn’t a major issue however… The worst that can happen is the cookie bites flatten more than expected. But either way, they will still taste delicious.
Nutty Cookie Bites – A perfect recipe to use left-over egg whites
These Nutty Cookie Bites are made with egg whites (meringue-based). And that means they are great recipes to have handy when left-over egg whites need to be used. Each batch uses 1 egg white. So, whether there’s one or more whites going wanting, you can still bake up some bites.
Of course, making these flourless nut cookies doesn’t mean having to wait for left-over whites. They can also be made (just because you want them) with freshly separated eggs. Or, with commercial whites from a carton. And if you’re needing recipes to use up the egg yolks… I can thoroughly recommend making Crème Brûlée, a Double Chocolate Cheesecake, or even some deliciously fruity Very Strawberry Ice Cream. Failing that, pop the extra yolks into a Frittata or Quiche Lorraine for extra richness.
How yummy are these nutty cookie mounds?
The resulting adaptations of Adriana’s original recipe compliment and contrast each other perfectly in every way. Indeed, it is almost impossible to choose to eat only one. The allure of their differing exteriors tempt a need to try each in turn, if only as a means of deciding a favourite. Each cookie has its own character… From hue, to aroma, taste and texture… And beyond the crisp outer shell? Experience the pungency of almond alongside the chewiness of cranberry… The depth and earthiness of roasted hazelnut mingled with sweet decadence of cocoa and chocolate… And the sweet exoticness of green pistachio, interwoven with sweet vanilla and slightly tart cherry…
Which wins ‘the best’ is for you to decide… But, whether your nut of choice is almond, hazel or pistachio, these cookie bites will have you hooked.
Adriana will hopefully like the adaptations of her recipe and I thank her for the inspiration and a base on which to build. Since first making, these cookie bites have been shared many times with many people… There have been no complaints and the empty tubs, tins and plates bear testament to their certified approval.
Made these soft Nutty Cookie Bites?
I’ve written three separate recipe cards below… One for each variety of Nutty Cookie Bites. If you make any of them, please let me know. Rate the recipe, share on social media or leave a comment. It’s great to have feedback and to know my hard work is being enjoyed. You’ll find me on Facebook, Instagram, Pinterest and Twitter.
For all other recipes, check out the free Gluten Free Recipe Book that road-maps the blog – Everything we have at Gluten Free Alchemist categorised into one drool-worthy Index. Happy cooking.
Other Meringue (Egg White)-Based Cookies You might Like
Amaretti Nutty Cookie Bites
Key equipment
- large baking tray
- Oven
- sharp vegetable knife
- shallow bowl
Ingredients
- 90 g ground almonds
- 60 g caster sugar
- pinch fine sea salt
- 30 g dried cranberries chopped
- 1 egg white weight 30 to 35g
- 1 tsp honey
- ¼ tsp almond extract
- 2 tbsp icing sugar to coat before baking
Instructions
- Base-line a large baking sheet with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a smallish bowl, mix together the ground almonds, sugar, salt and chopped dried cranberries.
- In a large bowl, beat the egg white with the honey (using an electric whisk) until you have a thick, soft meringue mixture (approx 2 minutes on high setting).
- Add and fold in the almond extract and dry ingredients, working it until you have a soft, thick, fully-combined paste.
- Put a couple of tablespoons of icing sugar into a flat bowl ready to dust the cookies.
- Dust your hands with icing sugar and form the mixture into about 10 equal-sized balls, completely coating each with the icing sugar as you go and placing on the prepared baking tray.
- Gently pinch each ball to form peaks.
- Bake for 15 minutes until crisp on the outside.
- Remove from the oven and leave to cool completely on the baking tray.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hazelnut-Chocolate Nutty Cookie Bites
Key equipment
- large baking tray
- Oven
- shallow bowl
Ingredients
- 90 g roasted ground hazelnuts coarse-ground
- 60 g golden caster sugar
- pinch fine sea salt
- 30 g dark chocolate chips (dairy free as required)
- 1 egg white weight 30 to 35g
- 1 tsp honey
- ¼ tsp vanilla powder or paste
- 1½ tbsp icing sugar to coat before baking
- ½ tbsp cocoa powder to coat before baking
Instructions
Ground Roasted Hazelnuts
- To pre-roast raw hazelnuts, spread on a baking sheet and place in the oven at 180 C/350 F/Gas 4 for about 10 to 15 minutes, turning occasionally for even roasting.
- Leave to cool completely.
- Carefully grind the roasted nuts in a blender/grinder using the pulse setting until they resemble coarse sand.
Cookie Bites
- Base-line a large baking sheet with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a smallish bowl, mix together the ground roasted hazelnuts, sugar, salt and chocolate chips.
- In a large bowl, beat the egg white with the honey (using an electric whisk) until you have a thick, soft meringue mixture (approx 2 minutes on high setting).
- Add and fold in the vanilla and dry ingredients, working it until you have a soft, thick, fully-combined paste.
- Put the icing sugar and cocoa into a flat bowl and mix together thoroughly ready to dust the cookies.
- Dust your hands with icing sugar and form the mixture into about 10 equal-sized balls, completely coating each with the icing sugar mix as you go and placing on the prepared baking tray.
- Gently pinch each ball to form peaks.
- Bake for 15 minutes until crisp on the outside.
- Remove from the oven and leave to cool completely on the baking tray.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pistachio-Cherry Nutty Cookie Bites
Key equipment
- large baking tray
- Oven
- sharp knife
- shallow bowl
Ingredients
- 110 g roasted ground pistachio nuts coarse-ground (see method)
- 60 g golden caster sugar
- pinch fine sea salt
- 25 g dried cherries chopped
- 1 egg white weight 30 to 35g
- 1 tsp honey
- ¼ tsp vanilla powder or paste
- 2 tbsp icing sugar to coat before baking
Instructions
Ground Roasted Hazelnuts
- To pre-roast raw pistachio nuts, spread on a baking sheet and place in the oven at 180 C/350 F/Gas 4 for about 10 to 15 minutes, turning occasionally for even roasting.
- Leave to cool completely.
- Carefully grind the roasted nuts in a blender/grinder using the pulse setting until they resemble coarse sand.
Cookie Bites
- Base-line a large baking sheet with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a smallish bowl, mix together the ground roasted pistachios, sugar, salt and chopped dried cherries.
- In a large bowl, beat the egg white with the honey (using an electric whisk) until you have a thick, soft meringue mixture (approx 2 minutes on high setting).
- Add and fold in the vanilla and dry ingredients, working it until you have a soft, thick, fully-combined paste.
- Put the icing sugar into a flat bowl ready to dust the cookies.
- Dust your hands with icing sugar and form the mixture into about 10 equal-sized balls, completely coating each with the icing sugar mix as you go and placing on the prepared baking tray.
- Gently pinch each ball to form peaks.
- Bake for 15 minutes until crisp on the outside.
- Remove from the oven and leave to cool completely on the baking tray.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hello! I want to make the almond version, but I have a question. The ground almonds….am I to use blanched almonds, roasted almonds or superfine almond flour?
Recipe looks like a winner. Thank you
Hi Lynne
I’m not sure where you are… but it’s also known as ‘almond meal’ in some parts of the world. NOT the superfine flour… but the stage before which is raw (possibly blanched) almonds that have been ground to a coarser texture. I’ve never tried grinding them myself as we buy it already as ‘ground almonds’. If you let me know where you are, I’ll try and find a link to help.
xxx
I am in US in San Diego area (S West Coast). I do have both roasted and blanched whole almonds. I could grind either. Thank you
Hi Kate, These cookies are Delicious!!! Thank you for the recipe
Sincerely,
Lynne
Yay! You’re welcome. Thank you so much for the feedback. So happy that you enjoyed them xx
I love this kind of recipe so much I’ve got some Oggs egg white replacer recently and am going to try this recipe with it – I’ll let you know how I get on!
Oooohhh yes. Definitely try and let me know how you get on. I saw the Oggs in our local wholefood store and nearly bought some… But it seemed a bit unnecessary when I have a fridge full of eggs 😂 x
Not only do these look amazing but they sound delicious too. My coffee and I would love to sink our teeth into one or two of these this morning!
Thank you so much Marie. I can confirm they are perfect with coffee xx
Absolutely wow! I’m a huge fan of amaretti and I love the idea of using different nuts.
Thank you so much Janice. I’m all for taking a nut recipe and then playing with alternatives x
OMG!! These look AWESOME! Another gorgeous gluten free creation lovely! #CookBlogShare
Thanks Midge. They are rather yummy. xx
I love this kind of cookie and your fabulous variations. Only problem is which one to try first.
Thanks Jacqui. Me too. I always make three batches and then eat through them all xx
Do I have to choose? I want them all!!! Absolutely adore nutty macaroon type biscuits and these all sound superb. Now wondering why I’ve never tried using hazelnuts. Seriously needs to be remedied.
Pinned.
Thanks Choclette. Nah! No choice necessary… Just eat them all 😂
Definitely try using hazelnuts though… Always a favourite here xx
These look delicious, I love your flavour combinations, any biscuit containing nuts is a winner for me!
Thank you so much Lesley. I’m with you on the nuts… so versatile x
These look like a perfect after dinner treat or homemade gift. #freefromfridays
Oh yes Emma. They would be perfect boxed up as a gift. Great idea! x
These little balls must be irresistible! Very nice indeed and I love the flavours!
These little balls must be irresistible! Very nice indeed and I love the flavours!
Thanks Alida x
Such a great recipe! I love the 3 different versions, Pinned. Thank you for sharing, looking forward to trying them 😉
Thanks Angela. Each one is very different from the last, yet so easy to make! x
This is another amazing recipe of yours. I seriously want to try them all, especially the Pistachio Cookies! Pinning, stumbleing and making it! Super delicious!
Thanks Ilka. I hope you like them as much as we do! x
Ooo they look like little nuggets of gold! I'm very intrigued by these and you have described them in such an inviting way!
Thanks Kat. I think they set about describing themselves as I ate them! x
These look delicious. I will definitely have to make them. Some great flavours
Thanks Alison. I hope you like them! Let me know how it goes x
Oooo, now you have set my mind wondering if I can create these with no fructose so I can enjoy them too!!!!
If you can convert to a fructose free recipe, that would be great! They were really good! x
Ooooh yummy! I think I would have the Ameretti one first, followed by the others! Thank you for sharing with #CookBlogShare x
Thanks Kirsty. Good choice! x
Thank goodness for your invisible drawers! We adapted your coffee and walnut cake by mistake and enjoyed it so now we no longer use the butter and it still tastes great.
Ha ha! Thanks DC. So pleased the Coffee and Walnut cake was good for you. What did you use instead of the butter?
Nothing, just a little extra yoghurt to bring it together. I have just made the almond version of these but they are not so coloured as yours so guess I need to dust with more icing sugar.
Yes…. I gave mine a good roll in the sugar to get a nice effect!
These look delicious. Love the sound of the hazelnut and choc ones!
This recipe is an Ottolenghi recipe – I know as I happened to make them myself yesterday and the recipe is the same. Who's-ever they are, they are amazing. I rolled mine in flaked almonds before baking. Love the assortment you made 🙂
Thanks Katie. My favourites started off as the hazelnut ones, but then with each one I had, I changed my mind and then back again!
Thanks for pointing out the Ottonlenghi link…… that certainly wasn't indicated by Adriana and wasn't noted on the recipe sheet either…… But yes… either way they are amazing. Love the idea of rolling in flaked almonds x
these sound delicious – in paris I had some with discs of this sort of bake with patisserie cream and raspberries – just in case you want another variation in summer!
Thanks Johanna. Love the sound of adding some patisserie cream and raspberries. Yum! x