Healthy Amaranth, Oat, and Almond Cookies (No Refined Sugar)
32 minutes
1179 reads
About Healthy Amaranth, Oat, and Almond Cookies (No Refined Sugar)
These Amaranth, Oat, and Almond Meal Cookies are a delicious and healthy treat, perfect for guilt-free snacking! Crispy edges and a soft, chewy center make them irresistible. Made with alternative flours and naturally sweetened with jaggery, they're a wholesome alternative to traditional cookies. I developed this recipe in my quest for healthy yet satisfying snacks. The combination of amaranth, oats, and almond meal creates a unique texture and flavor profile, while the addition of almonds, pumpkin seeds, and raisins provides a boost of nutrients. This recipe avoids refined sugar, baking powder, and baking soda for a truly wholesome treat. Enjoy these cookies as a satisfying snack or a delightful addition to your afternoon tea. They’re also a great option for those looking for healthier baking options that don't compromise on taste.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook12 minutes
Total32 minutes
Ingredients
Fats
- 40 gm Butter unsalted
- 40 gm Virgin Coconut Oil
Dry Ingredients
- 125 gm Amaranth Flour
- 50 gm Oat Flour
- 50 gm Almond Meal
Sweetener & Flavor
- 100 gm Jaggery Powder also known as gur or shakker
- 1 tsp Ginger ground
Mix-ins
- 25 gm Almonds sliced
- 20 gm Pumpkin Seeds
- 1/3 cup Raisins
Liquid
- 1/4 cup Water for jaggery syrup
Instructions
Prepare the Jaggery Syrup
- Boil raisins and jaggery powder in 1/4 cup water until thickened to a slightly syrupy consistency. Remove from heat and let cool.
Cream the Fats
- Cream together the softened butter and coconut oil using a hand mixer until light and fluffy (about 3 minutes).
Combine Wet and Dry Ingredients
- Add the cooled jaggery-raisin mixture to the creamed butter and oil. Mix well. In a separate bowl, whisk together the amaranth flour, oat flour, and almond meal. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the ground ginger, sliced almonds, and pumpkin seeds.
Chill and Shape
- Refrigerate the dough for at least 1 hour to firm up. Once chilled, roll small portions of the dough into balls and flatten slightly between your palms.
Bake the Cookies
- Preheat oven to 160°C (320°F). Place the cookies about 2 inches apart on a baking sheet lined with parchment paper. Bake for 12-15 minutes, keeping a close eye on them after 12 minutes, as amaranth can burn easily. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Store and Enjoy
- Once completely cool, store the cookies in an airtight container at room temperature.
Recipe Notes
Expert Tips
- For extra crispy cookies, bake for a few minutes longer, but watch closely to prevent burning.
- If your butter and coconut oil are too firm, chilling them in the refrigerator for 30 minutes will make them easier to cream.
- Feel free to substitute other nuts or seeds for the almonds and pumpkin seeds. Sunflower seeds or chopped walnuts would be delicious additions.
- If you don’t have oat flour, you can pulse rolled oats in a food processor until finely ground.
Related Posts You May Like
Recipe Nutrition
Calories: 284kcalCarbohydrates: 28gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgFiber: 2g
Preeti Shridhar
Articles: 5
4 Comments
Leave a Reply
You must be logged in to post a comment.
Awesome recipe!
This is perfect! Can’t wait to taste it.
This looks so appetizing! Thank you.
So delicious! Excited to make it.