Name: Gluten Free Amaranth Almond Pistachio Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Amaranth Flour; 45 gm Almond Meal (or); 1/2 cup Cane Sugar (i kept it light on sugar but you can use up to 3/4 cup of it raw); 1/2 cup Ghee (clarified butter); Dough (or milk some milk form the cookie); Pistachios (or decoration some fine chopped for decoration)

Gluten Free Amaranth Almond Pistachio Cookies

35 minutes

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4.60 from 5 votes

Bakery

About Gluten Free Amaranth Almond Pistachio Cookies

These Gluten Free Amaranth Almond Pistachio Cookies are a delightful, nutritious treat that both kids and adults will love. Perfect for summer vacation activities, you can enjoy making these cookies with your little ones while introducing them to wholesome ingredients and the joys of baking.

Made with amaranth flour as the base, these cookies are packed with protein, essential amino acids, calcium, magnesium, and iron—making them an ideal snack for growing kids. The addition of almond meal and crunchy pistachios not only boosts their health benefits but also adds a rich, nutty flavor that makes each bite irresistible.

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Recipe Time & More

Prep15

Cook20

Total35

Calories445 kcal

Serves

Perfect ForSnacks

TasteCrunchy Sweet

Ingredients

▢ 1 cup Amaranth Flour
▢ 45 gm Almond Meal or
▢ 1/2 cup Cane Sugar i kept it light on sugar but you can use up to 3/4 cup of it raw
▢ 1/2 cup Ghee clarified butter
▢ Dough or milk some milk form the cookie
▢ Pistachios or decoration some fine chopped for decoration

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Instructions

Take amaranth flour, sugar and almond meal in bowl and mix them well together, break the sugar lumps if any
Add ghee to this and rub the flour and ghee mixture between your palms, mix it very well
Then add little milk and form a soft smooth cookie dough
Pull out small balls from the dough and line them on the greased baking tray
Stick some fine chopped pistachio over them and bake in a preheated oven at 160 degrees for 14-18 minutes until the crust looks golden and done. Store in an airtight container after cooling completely

Recipe Notes

Additional Tips

For extra crunch and visual appeal, press a whole pistachio or a sprinkle of chopped pistachios onto the top of each cookie just before baking.
If you prefer a dairy-free version, substitute desi ghee with virgin coconut oil or a good-quality plant-based butter; this will also add a subtle new flavor dimension.
Let the cookie dough rest in the refrigerator for at least 30 minutes before shaping and baking—this helps the cookies hold their shape and enhances their texture.
Store baked cookies in an airtight container with a small piece of parchment paper between layers to preserve their crispiness for up to a week; you can also freeze the dough balls and bake fresh cookies as desired.