Peanut Butter and Amaranth Cookies recipe
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Ingredients
- 1 ½ cups water ½ cup amaranth 1 cup peanut butter 1 cup white sugar ½ cup butter, softened 1 large egg 1 ½ cups all-purpose flour 1 ½ cups whole wheat pastry flour 1 cup quick-cooking oats 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt
Nutrition Info
- 139.8 caloriescarbohydrate: 17.2 gcholesterol: 11.9 mgfat: 6.7 gfiber: 1.4 gprotein: 3.7 gsaturatedFat: 2.5 gservingSize: -sodium: 134.9 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter and Amaranth Cookies
Directions
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Combine water and amaranth together in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix, stir in egg until smooth.
Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl.
Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten.
Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.