Amaranth, Oats, Almond Meal Cookies

Amaranth, Oats, Almond Meal Cookies - Plattershare - Recipes, food stories and food lovers
In my endeavor to create healthy yet delicious cookies so that you and I can indulge in guilt free snacking, this is another gem from my kitchen. These Amaranth ,Oats, Almondmeal cookies are crispy on the edges but soft and chewy in the centre. If you want crispy all the way then then let them sit in the hot oven for some time but keep an eye on them so that they don't burn. Amaranth Oats Almondmeal cookies are made with alternate flours, contain no baking powder, no baking soda and no sugar. These are made with Jaggery powder or Shakker and are overloaded with Almonds, pumpkin seeds and raisins. I have used half butter and half virgin coconut oil, you can use either by itself also. If you find it tough to beat the fats then keep it in the fridge for an hour and then beat it into a light and airy mass.
4.70 from 3 votes
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Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Bakery, Breakfast, Cafe
Recipe Taste: Sweet
Servings 5


  • 40 gm Butter
  • 40 gm Coconut Oil
  • 125 gm Amaranth Flour
  • 50 gm Oats Flour
  • 50 gm Almond Meal
  • 100 gm Jagerry pd
  • 25 gm Almonds
  • 20 gm Pumpkin Seeds
  • 1/3 cup Raisins
  • 1/4 cup Water
  • 1/4 cup Water
  • 1 tsp Ginger pd


  • Boil raisins and Jaggery in 1/4 cup water till the mixture thickens. It should be little short of one string consistency. Keep it aside to cool. Whip butter and coconut oil using a hand beater. Beat for 3 minutes or till its light and fluffy.
  • Now add in the Jaggery and raisin mixture. Beat well to mix. Now tip in the dry ingredients and mix well. Add Almond pieces and seeds and mix well.
  • Keep it in the fridge for atleast an hour. Take small pieces of the dough, flatten between your palms. Place them 2" apart on a baking sheet lined with parchment paper.
  • Bake in a preheated oven at 160 degrees celsius for 12-15 minutes. Keep a close watch after 12 minutes as Amaranth tends to burn very fast. Let them sit on the baking sheet for atleast 10 minutes before you remove them to a cooling rack.
  • Store in an airtight container once completely cool.

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4.70 from 3 votes

Preeti Shridhar
Preeti Shridhar

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