Amaranth Spice Cookies are a perfect choice to satisfy sweet tooth in a nutritious way. These Amaranth cookies are high in protein and fiber. And they are so crispy and delicious!
Amaranth flour! What is it? Amaranth is an ancient grain filled with protein and amino acids, perfect to include in a healthy diet.This is my second recipe using Amaranth flour. I also made Rajgira – Gluten Free Shortbread cookies.
Besides Amaranth, I’ve been trying other non-traditional flours this year. For example, I used almond flour in the best gluten free cookies. Then I made these delicious quinoa chocolate chip cookies. This time I am on my third bag of amaranth flour! Because this amazing flour makes super delicious cookies! I don’t know why I haven’t used it before. Well, no more store-bought treats for me this year thanks to Amaranth!
How does amaranth flour cookie dough work?
Well, amaranth flour cookie dough won’t win any gluten free cookie dough beauty contests. It’s simply not one of the most attractive things in the baking world. It’s unattractive dark brown in color and slimy in texture. This is how I work with the amaranth flour cookie dough.
- First, make sure to use parchment paper to make these amaranth flour cookies. Otherwise the bottom of the cookies will get stuck to the cookie sheet. Parchment paper makes things so much easier. Trust me – I know it because I made a mistake of not using a parchment paper first time I made these cookies.
- Next, I form 18 cookies by spooning them onto the baking sheet. They will be slimy, oily, and not very attractive – but that’s OK.
- Keep in mind that while the dough is runny, it should still hold its shape as shown in the picture below. If it doesn’t, add 1 tablespoon of additional amaranth flour at a time. Do not add more than 2 tablespoons.
- These spicy amaranth cookies also don’t look good at all at this point. But don’t let that discourage you. Just like ugly ducklings they will turn into beautiful amaranth swans in about 8 minutes!
- Depending on the type of cookie sheet these spice cookies will bake for 8 to 10 minutes. If it’s enameled cookie sheet, you will bake them for about 8 minutes. But if it’s a metal one – about 9-10 minutes.
- Below is the picture of the slimy and not very pretty raw cookies right before the go into the oven.
But what follows is the transformation of the ugly ducklings into the pretty swans:
Can I use less sugar?
Yes you can. I’ve used ¼ cup and even ⅛ cup of brown sugar to make these spice cookies.
Can I make these amaranth cookies spicier?
You can and you should! Double up on the spices and use more! I recommend ½ teaspoon nutmeg, ⅛ teaspoon cardamom and 2 teaspoon ginger powder to create the most aromatic amaranth cookies! By the way, you can also use cardamom or coriander.
If you have never tried amaranth this is your chance to fall in love with this super food grain.
More alternative flour cookie recipes
The Best Gluten Free Chocolate Chip Cookie (Almond Flour)
Almond Flour Cookies with Cranberries
Buckwheat Flour Chocolate Chip Cookies
Amaranth Spice Cookies
Ingredients
- 1 egg
- ⅓ cup Olive Oil
- ⅓ cup dark brown sugar
- ⅔ cup amaranth flour, (batter should be spoonable)
- 1 teaspoon lemon zest
- 1 teaspoon ginger powder
- ⅛ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350 F. Line cookie sheet with parchment paper.
- Add olive oil and egg – whisk together in the a small ceramic bowl. Next add brown sugar and mix well. Add lemon zest and spices.
- Slowly add amaranth flour, baking soda and salt into the mixture.
- Using a table spoon, add cookie dough on top of the parchment paper (see picture inside the post ). You will have 16 to 18 small cookies.
- Bake for 8-10 minutes and remove from the cooking sheet within 5 minutes after done.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Can you freeze these cookies?
Yes – you can freeze them. I would eat them without 4 weeks of freezing.
Very good recipe, even with substituting for the egg. I also sprinkled a tiny bit of turbinado crystal sugar on top before baking, and was glad I did. 🙂 Thank you! I am like a prior commenter ^^^ with a mystery sack of amaranth flour in my pantry. I think we’ll use it all up with these cookies!
Wow! So glad you liked the cookies! Glad you decided to use up your stack with this recipe!
Hi,
I tried these for the first time but my dough was dry. I had to add more liquid.
And are the cookies supposed to be wet in the middle after baking?
Slightly wet in the middle – yes. What type of liquid did you add?
I just used water as liquid. I liked the taste of the cookies but I will make them spicier the next time.
Thank you for your reply
These were great! I used 1/2 olive oil 1/2 applesauce, flax egg for the egg. Turned out wonderful! Light, airy, very gingery, delicious!! Next time I’ll make them a little smaller like you suggested. I found a bag of amaranth flour and could not for the LIFE of me remember why I bought it. I found your recipe and I’m glad I did! I’ll be doubling (or tripling) it next time 😀 Thanks for a great ginger cookie that my gf friends can enjoy <3
Thank you Marie! I love Amaranth flavor and Amaranth cookies are so unusual!
I’m a bit lost in the calories ^^’ so it’s 106kcal per cookie if you make 12 cookies out of the better? So when you made 16-18 it would be less per cookie? I got lost because the text, instruction and nutritional info say different things
Thanks
If you make 12 cookies – it’s 106 calorie per cookie, if you make 16 – it’s 80 and yes, correct – if you make more than 12, it will be fewer calories per cookie. I did correct the discrepancy in the instructions and the nutritional info – thank you for pointing that out!
I just want to thank you for your joy in amaranth! Also for your love for ginger! I have ginger snap attacks. Love them! Lately they’re waaay too sweet and I said to my self, “ we’re gonna do this Cath- Amaranth flour ginger snaps “not too sweet.” ( I am an amaranth FREAK) so the first recipe I pulled out of the Google treasures was yours! I will try it as soon as I get moved to my new place! I’ll come back and share some JOY! ♥️👏👏👏👏
Signed – Cathy Mary DeLeo
I love amaranth! Flour and leaves too.