Gluten-Free Amaranth Cookies Recipe
Light, nutty, and gluten-free amaranth cookies made with almonds and coconut oil, perfect for a healthy, eggless treat.
Ingredients
1 cup = 250 ml
- 1 cup - 22 gram amaranth seeds (roasted)
- 1/4 cup - 47 gram almonds (about 40 pieces)
- 3 tbsp - 45 ml Coconut oil or butter (at room temperature)
- 1/4 cup - 63 grams powdered sugar of your choice (we used bura sugar)
- 4 green cardamoms
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2-3 tbsp milk
Instructions
- Firstly add amarnath seeds add in the grinder jar. These are pre roasted seeds at the time they were purchased. If you get raw one, you can roast them.
- Grind them to a fine powder. Still some seeds will not get powdered but that much is ok.
- Bring them out in a bowl.
- Now add almonds and cardamoms in a grinder jar.
- Grind to a powder but grind on pulse mode otherwise almonds will turn into almond butter.
- Take this too out in the same bowl having amaranth flour.
- Add baking powder, baking soda and salt in it. Mix well.
- In another bowl add coconut oil. Oil should be on room temperature. Instead you can also use Butter or desi ghee.
- Add powdered sugar.
- Whisk them well so that oil and sugar turn into a creamy mixture.
- Add the flour (amaranth+almonds).
- Now mix them, preferably with hand.
- Bring it together and if needed, add milk but little by little.
- A dough is ready.
- Now take a lemon sized dough and roll it into a ball.
- Slightly flatten it but don't flatten too much because these are gluten-free cookies, hence will fall flattened completely on baking.
- Arrange them on a baking tray lined with greased butter paper or parchment paper. We have silicon mats which require no greasing.
- Place the tray in refrigerator for 30 minutes.
- Bake in preheated oven @180°C for 18-20 minutes or until edges of biscuits turn brown.
- Take them out and let cool completely on a cooling rack.
- Enjoy.