Best 2 Amaranth Ginger Cookies Recipes

AMARANTH GINGERBREAD COOKIES

Steps:

• Place all of the dry ingredients in a large bowl and give them a mix
• In a smaller bowl, mix together the wet ingredients: melted coconut oil, vanilla extract, egg, molasses, and maple syrup
• Pour the liquid mixture into the flour bowl and mix to combine. Add a little more whole wheat flour if the dough is too wet
• Form the dough into a ball, wrap it in plastic, and refrigerate for an hour
• Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper
• Lightly flour the surfaced and roll the dough to 1/4 inch thick. Cut out the gingerbread men cookies and repeat the process until all of the dough is used. Place them on the baking sheet
• Bake for 12 minutes. Take out from the oven and set aside to cool completely

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.