These amaranth cookies are a delicious, nutrient-dense treat. They’re vegan, gluten free, and refined sugar free. If you haven’t tried baking with amaranth flour yet, these sweet, chewy cookies are a must try.
What to serve with these amaranth cookies
If you’re making these cookies for guests and would like another option for them to choose from, try these coconut flour peanut butter cookies. They’re sweet with a hint of saltiness.
Ingredients and substitutions
Amaranth flour is made by grinding the seeds of amaranth plants into a powder. It’s gluten free and high in protein, iron, fiber, and amino acids which make it a nutrient-dense addition to a wide variety of baked goods (like these yummy amaranth crackers). It has a nutty, slightly earthy flavor. If you have trouble finding amaranth flour at your local grocery store then it can be purchased online.
These amaranth cookies are sweetened only with dates and don’t contain any added sugar. You can use any type of dates you like in this recipe. Medjool dates are always my top choice but other varieties work too.
Almond butter gives these cookies a soft, chewy texture. Smooth almond butter with no added sugar or salt works best in this recipe. Be sure that the almond butter is at room temperature and stirred well to make sure the oils are evenly distributed. For a nut free version of these cookies, you can substitute pumpkin seed butter or sunflower seed butter.
How to make them
Start by removing the pits from the dates, then add them to a bowl. Add the boiling water to the bowl, then let the dates soak for 10 minutes.
When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit. Next you’ll add the amaranth flour and baking powder to a mixing bowl, then mix well.
Add the dates and soaking liquid to a food processor or blender, along with the almond butter, vanilla extract, and salt.
Blend until smooth.
Transfer that mixture to the mixing bowl with the amaranth flour and baking powder. Use your hands to knead the ingredients until they are thoroughly combined and a cookie dough texture is achieved. This is a sticky job, so wear kitchen gloves if you prefer.
Use your hands to roll the cookie dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
Use your fingers to flatten the cookie dough balls into circle shapes.
Bake the cookies at 350 degrees Fahrenheit for 18 minutes, then let them cool to room temperature before removing from the pan and serving.
Optional additions
Add 1/2 cup of dairy-free chocolate chips or chopped nuts to the cookie dough, if desired.
Storage and freezing
Store these amaranth cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
More vegan cookie recipes to try
- These vegan blueberry cookies are soft and chewy with crispy edges.
- These vegan oat flour cookies are gluten free and refined sugar free.
- These chickpea flour cookies are a delicious, nutrient-dense treat.
Amaranth Cookies Recipe
Equipment
- Food processor or blender.
- Sheet pan
- Parchment paper
Ingredients
- 1 cup amaranth flour
- 1 cup dates (tightly packed)
- 3/4 cup almond butter (at room temperature)
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
Instructions
- Remove the pits from the dates, then add them to a bowl.
- Add the boiling water to the bowl of pitted dates.
- Let the dates soak in the water for 10 minutes.
- When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
- Add the amaranth flour and baking powder to a mixing bowl, then mix well.
- Add the dates and soaking liquid to a food processor or blender, along with the almond butter, vanilla extract, and salt.
- Blend until smooth, then transfer that mixture to the mixing bowl with the amaranth flour and baking powder.
- Use your hands to knead the ingredients until they are thoroughly combined and a cookie dough texture is achieved. This is a sticky job, so wear kitchen gloves if you prefer.
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Use your fingers to flatten the cookie dough balls into circle shapes.
- Bake the cookies at 350 degrees Fahrenheit for 18 minutes, then let them cool to room temperature before removing from the pan and serving.
Notes
- Optional additions include 1/2 cup of dairy-free chocolate chips or chopped nuts.
- Store these amaranth cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.