I tested several versions of this amaranth cookies recipe, and I’m really happy with the final version. These gluten-free, refined-sugar-free cookies are a delicious and nutrient-dense treat. Give them a try if you’re looking for amaranth flour recipes, like these crispy amaranth crackers, which are another great option.
Ingredients and Substitutions
These cookies are made with amaranth flour, which is made by grinding the seeds of amaranth plants into a powder. It’s gluten free and high in protein, iron, and fiber. It has a nutty, slightly earthy flavor. If you have trouble finding amaranth flour at your local grocery store, it’s widely available online.
These cookies are sweetened only with dates and don’t contain any added sugar. You can use any type of dates you like, but Medjool dates are always my top choice because they’re so sweet and moist.
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 Amaranth Cookies
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 for 16-18 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.
Amaranth Cookies Recipe
Equipment
- Food processor or blender.
- Sheet pan
- Parchment paper
Ingredients
- 1 cup dates (tightly packed)
- 1/2 cup boiling water
- 1 cup amaranth flour
- 1 teaspoon gluten-free baking powder
- 3/4 cup almond butter (at room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Remove the pits from 1 cup dates, then add them to a bowl.
- Add 1/2 cup 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 1 cup amaranth flour and 1 teaspoon gluten-free baking powder to a mixing bowl, then mix well.
- Add the dates and soaking liquid to a food processor or blender, along with 3/4 cup almond butter, 1 teaspoon vanilla extract, and 1/4 teaspoon 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 for 16-18 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 cookies in an airtight container in the fridge for up to three days or freeze them for up to three months.
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Nutrition Estimates
