Peanut Butter and Amaranth Cookies

A chewy peanut butter cookie that has a crunchy texture with the goodness of amaranth cereal in every bite.

Original recipe makes 36 cookies


1 1/2 cups water
1/2 cup amaranth
1 cup peanut butter
1 cup white sugar
1/2 cup butter, softened
1 large egg
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

  • PREP

    15 mins

  • COOK

    35 mins


    1 hr 10 mins


  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Calories: 140 kcal
Carbohydrates: 17.2 g
Cholesterol: 13 mg
Fat: 6.7 g
Fiber: 1.4 g
Protein: 3.7 g
Sodium: 135 mg