Ginger Amaranth Cookies Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the amaranth flour, ginger powder, baking powder, and salt.
• STEP 2.In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
• STEP 3.Pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 4.Fold in the chopped crystallized ginger.
• STEP 5.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 6.Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 7.Bake for 10-12 minutes, or until the edges are golden brown.
• STEP 8.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Store the ginger amaranth cookies in an airtight container at room temperature for up to 1 week.

Cooking Tips

• Make sure to use amaranth flour for this recipe, as it provides the unique flavor and texture.
• If you prefer a stronger ginger flavor, you can add more ginger powder or finely grated fresh ginger.
• For a sweeter taste, you can increase the amount of maple syrup.
• If you don't have crystallized ginger, you can substitute it with raisins or chopped dried fruit.

Storage and Serving

• These ginger amaranth cookies can be served as a snack or dessert.
• They are delicious on their own, but you can also serve them with a cup of tea or coffee.
• Store the cookies in an airtight container at room temperature for up to 1 week.
• You can also freeze the cookies for longer storage. Place them in a freezer-safe container or bag and freeze for up to 3 months.