an interesting cookie

The experimentation with grains continues!

Have you ever cooked with amaranth before?  It’s similar in taste to quinoa, but a bit earthier.  The size is about 1/4 of quinoa though.  It’s teeny tiny!

I’ve cooked with it a few times, but am not a fan of it’s stronger earthy flavor.  However, when mixed 1/2 and 1/2 with another grain [like millet] I do like it.

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Amaranth has a great nutritional profile.

For one cup of uncooked amaranth, here is what it looks like:


Here is a comparison to 1c of uncooked millet.  Very similar, but amaranth has more quite a bit more protein.


Did you know you can pop amaranth??  Like popcorn!  I tried it yesterday for the first time and actually loved it!

It’s very quick but a bit tricky because it burns SO fast.

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Popped Amaranth

  • 1/4c raw amaranth

  1. Heat a pot over med-high heat without any oil.

  2. Once hot, add in 2T of amaranth, cover with a lid and shake pot back and forth.  The amaranth should start to pop almost immediately and be done in about 30sec.  It burns extremely fast, but you have to have your heat up high in order for it to work.  I used a stainless steal pan and had a little burning, but most of it was perfect.

  3. Empty into a bowl.

  4. Repeat with remaining 2T.

  5. Eat plain, or mixed into cookies/bread/cereal/etc.

1/4c raw amaranth = 1c popped

It has a soft texture, somewhat similar to popcorn but with no kernel.  The popped grain is still very tiny!  Definitely need a spoon to eat this!

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But today, I used the popped amaranth in the cookie recipe.  I easily ground my own flour using my blender.  I started it low and worked it up to high until soft and powdery.

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I added chia seeds and almonds for some crunch!

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Then the maple syrup + coconut oil + brown rice syrup was mixed in.

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Cookie mush!

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I was surprised how easy it was to roll these.

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I added unsweetened coconut + dried apricots to half of the batch.

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After baking + cooling they ended up being a crunchy cookie that didn’t fall apart.

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I can’t say that I love these cookies.  They definitely still kept that earthiness about them.  I preferred the version with apricot + coconut and think adding in cocoa powder or carob powder would definitely be a great addition.

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I don’t not like them though, as evidenced by the dwindling stack.

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Almonds + chia only.  This is definitely not a curb-your-sweets-craving cookie, but would make a good afternoon snack.

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Apricot + coconut version.  I’m not sold on either, but if you like amaranth, these will probably be up your alley!

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Amaranth Cookies [adapted from Bob’s Red Mill] makes ~18 cookies

  • 1c amaranth flour [ground from whole amaranth]

  • 1/2c popped amaranth [from 2T raw amaranth]

  • 3T unrefined coconut oil

  • 3T brown rice syrup [honey or agave]

  • 2T maple syrup

  • 1/3c arrowroot starch

  • 1/2t baking soda

  • 1/4t salt

  • 1/2T vanilla extract

  • 2T chia seeds

  • 1/4c chopped nuts

  • 1/4c chopped dried apricots

  • 1/4c unsweetened shredded coconut

  1. Preheat oven to 350*.

  2. In a bowl, combine all dry ingredients and stir to combine.

  3. In a small pot, combine brown rice syrup, maple syrup, vanilla, and coconut oil over low heat.

  4. Once melted together take off heat.

  5. Stir the wet mixture into the dry.

  6. Form dough into balls, about the size of ping pong balls.

  7. Place on a baking sheet with about 1-2” in between. [they don’t spread much]

  8. Bake for 12-14min, until lightly brown on top.

  9. Let cool, then store in an airtight container.

*To pop the amaranth follow instructions above.

If I make these again, I’ll definitely be drying a cocoa or carob version.

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Do you think you’d like this type of cookie?

If you’re looking for a sure-to-please healthy cookie without the earthiness, look back at this recent recipe for Trail Mix Cookies.  It’s the best healthy cookie I’ve ever made…by FAR!