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.