A chewy peanut butter cookie that has a crunchy texture with the goodness of amaranth cereal in every bite.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 36
Ingredients
- 1 ½ cups water
- ½ cup amaranth
- 1 cup peanut butter
- 1 cup white sugar
- ½ cup butter, softened
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat pastry flour
- 1 cup quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Steps
- Combine water and amaranth together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix; stir in egg until smooth.
- Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl.
- Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten.
- Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.
