The amaranth flour cookies are crunchy treats that are naturally gluten-free, perfect for breakfast or a wholesome snack. Amaranth flour has a slightly toasted aroma reminiscent of hazelnut and gives the cookies a rustic and very aromatic flavor.
Amaranth is a naturally gluten-free pseudocereal, widely used in recipes for celiacs because it is rich in protein, iron and calcium. Thanks to its nutritional composition and low glycemic index, it is an interesting ingredient for those who like to make simple but more balanced sweets.
These cookies are made with few ingredients and no butter, so they are light and perfect to enjoy with tea, milk or coffee. They also keep well for several days, ideal to prepare in advance.
Amaranth is a pseudocereal that has Central American origins and has been cultivated since ancient times. Amaranth can be consumed whole or in flour form, does not contain gluten and fits perfectly into a gluten-free diet. It is a food rich in protein, iron, calcium and also has a low glycemic index of 35. Amaranth flour is used to make the typical Ethiopian bread called injera, similar to a crepe, and being very aromatic it is ideal for cookies.
If you are looking for gluten-free recipes using natural flours, I suggest taking a look at the “gluten-free” section where you will find 90% of recipes without industrial mixes, such as the gluten-free crumble tart made with rice, corn and almond flours without added starches and with oil, therefore also suitable for intolerants. Try also the amaranth porridge, it’s delicious!
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Discover other cookie recipes made with natural flours:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 1/4 cup sunflower oil (or corn)
- 0.4 cup granulated sugar
- 2 tsp gluten-free baking powder
- 1 7/8 cup amaranth flour (gluten-free)
- 1 tsp xanthan gum
- 1 vanilla bean
- 1 lemon (grated zest)
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie cutter
- 1 Baking sheet
Steps
In a bowl add the eggs with the sugar, the oil, the grated lemon zest and the seeds from the vanilla bean.
Mix well with a whisk and add the sifted amaranth flour with the xanthan gum and the baking powder. First mix in the bowl and then on a work surface.
Form a dough ball and let it rest for 30 minutes at room temperature wrapped in plastic wrap. Roll the dough to a thickness of 1/8 inch (3 mm).
Cut the cookies and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 356°F for 15 minutes. Remove from the oven and let cool.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips for perfect cookies
Amaranth flour has an intense flavor, so it’s important to balance it with aromas like vanilla or lemon zest.
If the dough is too soft add 1-2 tablespoons of rice flour.
For more rustic cookies you can add chopped almonds or dark chocolate chips.
Store the cookies in a tin box to keep them crisp for up to one week.
Faq (questions and answers)
Can I replace the oil with butter?
Yes, you can replace the 60 g of oil in the recipe with 48 g of butter (about 3 1/2 tablespoons).
Can I replace the amaranth flour?
You can replace part of the flour with rice flour or buckwheat flour, while still keeping the recipe gluten-free.
Are amaranth cookies suitable for celiacs?
Yes, provided that all ingredients used are certified gluten-free and free from contamination.
The amaranth flour cookies are a simple and wholesome recipe, perfect for those looking for gluten-free treats made with natural flours. Thanks to their aromatic scent and crunchy texture they are ideal to accompany a cup of tea or to start the day with a homemade breakfast.
If you love rustic cookies try the other gluten-free cookie recipes on the blog: you’ll find many easy ideas made with alternative flours.
