Name: Wholewheat And Amaranth Flour Cookies With Homemade Chocolate Almond Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Whole Wheat Flour (whole); 1/2 cup Amaranth Flour; 100 gm Butter (softened); 1/2 cup Jaggery; 1.5 tbsp Milk; 1/2 tsp Baking Soda; 1/2 cup Chocolate Chips

Wholewheat And Amaranth Flour Cookies With Homemade Chocolate Almond Butter

35 minutes

970 reads

4.25 from 4 votes

Bakery Breakfast Soul Food

About Wholewheat And Amaranth Flour Cookies With Homemade Chocolate Almond Butter

Wholewheat and Amaranth Flour Cookies with Homemade Chocolate Almond Butter offer a delightful blend of wholesome ingredients and rich flavors. Amaranth, packed with antioxidants, protein, vitamins, and minerals, makes these cookies a nourishing treat you can feel good about serving.

Perfect for breakfast or as a wholesome dessert, these cookies pair beautifully with homemade chocolate almond butter for an indulgent yet healthy twist. They’re an ideal snack for kids’ school lunch boxes, ensuring a nutritious bite that satisfies sweet cravings without compromise.

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Recipe Time & More

Prep15

Cook20

Total35

Calories173 kcal

Serves

Served AsBreakfast Desserts

Recipe TasteCrunchy Sweet

Ingredients

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Instructions

Take a bowl and add the whole wheat, amaranth flour and baking soda.
In another bowl, add the butter, milk and jaggery powder and mix well.
Add the flours to the butter and jaggery mixture. Add chocolate chips to it and mix well to form a dough.
Take a small portion of dough, shape it into a ball and flatten it.
Refrigerate for 10 minutes.
Bake the cookies in a preheated oven at 200 deg for 20 minutes.
Remove and let it cool on a wire rack.
Once the cookies are cooled, spread the chocolate almond butter on 1 end. Sprinkle some sprinklers on it if you want.
Serve it immediately or store the cookies in an airtight container without the almond butter.

Recipe Notes

You can apply the chocolate almond butter as spread when u want to eat the cookie. Do not apply the butter and store in the container.

Additional Tips

For an extra nutty crunch, fold in a handful of chopped toasted almonds or walnuts to the cookie dough before baking, which pairs beautifully with the chocolate almond butter.
If you prefer a softer cookie, slightly underbake them by 1-2 minutes and allow them to cool on the baking tray; for a crispier texture, leave them in the oven for an extra 2 minutes, but watch closely to avoid over-browning due to the jaggery.
Store the baked cookies in an airtight container with a slice of apple or orange peel to maintain their moisture and keep them tender for several days.
For a dairy-free version, substitute the butter with coconut oil and use a plant-based milk; this enhances the cookies with a subtle coconut aroma that complements the amaranth and chocolate flavors.