These eggless Amaranth Cookies have added cashew nuts for delicious flavour and bite. These crumbly cookies are perfect at tea-time with a cup of Masala Chai.
Table of contents
What is amaranth flour?
Amaranth flour is a type of flour that is made from the seeds of the amaranth plant. Amaranth is a pseudocereal, which means that it's not a true cereal grain like wheat or rice, but its seeds can be ground into flour and used for various culinary purposes.
It has a slightly nutty and earthy flavour and can be used in a variety of dishes, including baked goods like bread, muffins, pancakes, and cookies.
I use it in preparing these Eggless Amaranth Pancakes as well as hindu fasting recipes such as Rajgira Halwa.
Amaranth Cookies Ingredients
Amaranth flour - easily available in health shops, online and south asian grocery stores.
Plain flour (all purpose flour)
Cashew - Ground cashew and finely chopped. You can use other nuts such as almonds here. For food allergies, omit the nuts if needed
Caster sugar - also known as superfine sugar
Ghee or unsalted butter
Cardamom powder - optional but I recommend as it lends wonderful delicate flavours and aroma.
Baking powder - make sure it is fresh and not too old.
Bicarbonate of soda - check the best before date before using
Oil - any flavourless oil will do
Milk if needed
Make it vegan by using vegetable ghee or vegan butter and plant milk in replacement of the dairy products used in this recipe.
How to make Amaranth Cookies
Preheat the oven at Gas Mark 4 or 350F or 180C.
Line a baking sheet with parchment paper.
In a large bowl, cream the ghee and sugar until fluffy and pale. You can also use a food processor or electric mixer for this.
Combine amaranth flour, plain flour, ground cashew, chopped cashew, baking powder, baking soda, and oil with the butter mixture.
Bring together to bind into a dough, adding a teaspoon of milk at a time as required.
Roll into equal sized balls and place on the prepared baking tray with plenty of space.
Bake for around 7-8 minutes, then turn the tray.
Bake for a further 7-8 minutes.
Remove form the oven and allow to cool to room temperature.
Serving
These cashew and amaranth cookies go wonderfully with tea or Indian masala chai or Karak Chai and Cardamom Chai. This Ruby Chocolate Latte is a colourful alternative.
Kids can enjoy them with a glass of milk.
Storage
Store amaranth cookies in an airtight container where they will keep for around 1 week. Do not store in the refrigerator.
Other Eggless Baking Recipes
Saffron and Pistachio Shortbread
Oat Whole Wheat Cookies Eggless
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📖 Recipe
Amaranth Cookies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 oven
- 1 Baking tray
- 1 Parchment or baking paper
Ingredients
- 1 cup amaranth flour
- ½ cup plain flour
- ½ cup cashew ground or powder
- ¼ cup cashew finely chopped
- 10 tablespoon ghee or unsalted butter
- ¾ cup super fine sugar castor sugar (more or less)
- 1 tablespoon cardamom powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoon oil flavorless
- 3 tablespoon milk if needed
Instructions
- Preheat oven to gas mark 3-4 or 350F or 180C and line a baking tray.
- Cream 10 tablespoon ghee and ¾ cup super fine sugar until you get very fluffy mixture.
- Add all the dry ingredients 1 cup amaranth flour, ½ cup plain flour, ½ cup cashew, ¼ cup cashew, 1 tablespoon cardamom , 1 teaspoon baking powder, ¼ teaspoon baking soda, and 4 tablespoon oil into creamy mixture and bind into a dough.
- If the mixture is too dry, add 3 tablespoon milk little by little.
- Make small balls
- Bake in pre heated oven for 7-8 minutes.
- Change the position of the tray in the oven.
- Bake further 7-8 minutes. Keep an eye on the cookies after 10-12 minutes.
- Remove from the oven and let it cool on a wire rack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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