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 calories
carbohydrate: 17.2 g
cholesterol: 11.9 mg
fat: 6.7 g
fiber: 1.4 g
protein: 3.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 134.9 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

36 cookies

Recipe Note

A chewy peanut butter cookie that has a crunchy texture with the goodness of amaranth cereal in every bite.

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