Amaranth Cookies

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.

Amaranth cookies on a white plate.

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.

Medjool dates soaking in water in a glass bowl.

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.

Dates, almond butter, and other ingredients in a food processor.

Blend until smooth.

A thick, brown, blended mixture in a food processor.

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.

Amaranth dough in a large glass mixing bowl.

Use your hands to roll the cookie dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.

Raw amaranth dough balls on a parchment paper lined baking pan.

Use your fingers to flatten the cookie dough balls into circle shapes.

Raw beige cookies on a baking sheet lined with parchment paper.

Bake the cookies at 350 degrees Fahrenheit for 18 minutes, then let them cool to room temperature before removing from the pan and serving.

Twelve beige cookies on a sheet pan lined with parchment paper.

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.

Beige cookies spaced evenly on a white plate.

More vegan cookie recipes to try

Amaranth cookies on a white plate.
4.30 from 10 votes
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Amaranth Cookies

These amaranth cookies are sweet, chewy, and delicious. They're vegan and gluten free. These nutrient-dense cookies are sweetened with dates and don't contain any added sugar.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12
Calories 167.2kcal

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.
     

Nutrition

Serving: 1Cookie | Calories: 167.2kcal | Carbohydrates: 18.8g | Protein: 4.9g | Fat: 9.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.1g | Sodium: 52.5mg | Potassium: 231.4mg | Fiber: 3.6g | Sugar: 8.5g | Vitamin A: 1.4IU | Vitamin C: 0.4mg | Calcium: 86.8mg | Iron: 1.4mg
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