Cocoa and Amaranth CookiesAnanás e Hortelã
In case you are not familiar with amaranth, it's an ancient grain that is a type of wheat (meaning it is not the one to use for making gluten free treats). It has a robust flavor, and here is combined with spelt flour for a more wholesome alternative to white flour. Dark brown sugar is also considered a healthier alternative to white sugar, plus it offers a hint of molasses flavor. Toss in cocoa powder and you've got yourself one delicious cookie.
- 1 cup amaranth
- 3/4 cup spelt flour
- 1/2 cup dark brown sugar
- 2 tablespoons cocoa powder
- 1 eggs
- 75 grams butter (melted and cooled)
- 1In a bowl, beat the egg with the sugar and butter. Add the cocoa and the flour. Mix well until combined. Add amaranth and mix well. Form a ball, wrap in plastic wrap and chill in the fridge for 20-40 minutes. Grease baking sheets and line with parchment paper. Preheat oven to 350ºF.
- 2Form small balls with the dough, place on baking sheets and flatten well with hands. Bake for about 15 minutes.