I'm at the peak of my "Amaranth Phase," so naturally, I had to integrate this amazing superfood into indulgent oatmeal cookies. And since it's Amaranth, why not go all-in with multiple forms? I've combined amaranth flour and popped amaranth to achieve the ultimate cookie perfection! 🌾
These cookies are a real capsule of energy and health:
🌟 Berries – giving the cookies a delightful flavor boost and antioxidant kick!
🌟 Amaranth – a superfood packed with health benefits
🌟 Oats – the nutritional fiber champion we all know and love
🌟 Natural coconut sugar, almond butter & chia seeds – a celebration of wholesome ingredients
❓ How do you make them? Super easy!
First, soak the berries in boiling water until soft, and then everything goes into the food processor:
1️⃣ Blend coconut sugar and vegan almond butter until smooth.
2️⃣ Add all remaining ingredients and process into a uniform, sticky mixture.
3️⃣ With wet hands, form small balls and gently flatten them on a parchment-lined baking tray.
4️⃣ Bake until the cookies have a crisp outer crust and a soft, chewy center.
⚠️ Important tip: Be patient and wait until the cookies completely cool down (no shortcuts here!) before indulging in their full deliciousness.
🌟 Bonus: These healthy cookies are so satisfying, just one or two are enough to wave goodbye to those stubborn sweet cravings! 😋👌
RECIPE
VEGAN OAT AMARANTH COOKIESMakes about 40 cookies
- 1.5 cups oat
- 1 cup popped amaranth or popped rice
- ¼ cup amaranth flour
- 1 cup coconut sugar
- 100 gram vegan butter, diced
- ¼ cup almond butter or tahini
- 2 Tablespoon chia seeds
- 1 Tablespoon dried blue berries
- 1 Tablespoon dried golden berries
- 1 Tablespoon Goji Berries
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 2-3 Tablespoon barries soaking wagter
- Put butter and coconut sugar in a food processor (Use the plastic blade, if possible); process for a few seconds to combine. Add oats, amaranth flour, popped amaranth, almond butter, chia seeds, salt, and spices.
- Drain the berries from the soaking water (do not spill the water). Add the fruit plus two tablespoons of the soaking water and continue to process until the mixture is combined and sticky. If necessary, add another tablespoon of water.
- With wet hands, form small balls about 3.5 cm (1.37 inch) in diameter; Place on a baking tray lined with baking paper. Keep a gap of about 3 cm and flatten slightly with a fork.
- Place in a preheated oven at 170 degrees Celsius (338 F).
- Bake for about 17 minutes until the cookies are slightly set and not sticky to the touch.
- Remove from the oven, place the cookies on a wire rack and let them cool completely. The cookies are crispy on the outside, soft, and chewy inside.
- Keep the cookies (which have cooled completely) in an airtight container.
- Do not spill the soaking water; Drink it! It's delicious.
- You can cut the Golden Berry in half after soaking; They are puffy - one or two cookies may explode from all this goodness - I find it kind of cute, though 🙂
- It is essential to cool the cookies completely before storing them to keep the texture and freshness.
SD says
Amazing taste and very very simple to make.
Being allergic to gluten, this recipe is a God send for me!
Thanks a ton!
Sara Dagan says
I am glad you like this gluten free recipe❣ thanks for your comment 🙏:)