Kelly the Culinarian: Cooking with Kelly: Dark Chocolate Amaranth Cookie Recipe

Wednesday, January 4, 2012

Cooking with Kelly: Dark Chocolate Amaranth Cookie Recipe

Luckily, they taste better than they look
Amaranth isn't in every pantry in America. In fact, the only reason I sought this out was because of a Bon Appetite article stating that amaranth is the hot ingredient for 2012, much like quinoa was in 2011. The last time we were at Whole Food, scoping out the free samples, I took a whirl through the bulk bins to see if they had amaranth. My rule of thumb is that if it's new to me, I'll buy a half cup to use in a recipe and see if I like it, much like I did with quinoa.

I asked a sales associate, who probably had an eye on me because of my love of samples, if they had it in the bins somewhere, explaining that I didn't want to buy a huge bag in case it tastes like feet or something. She couldn't find it, but handed me a bag with a "Try it Free!" sticker on it. Therefore, I had to actually buy something at Whole Foods that day.

I've been scheming how to use this giant bag of amaranth since Saturday. I decided to try a cookie, since amaranth is popular in Mexican baking. If you're looking for a delightfully different take on a chocolate chip cookie, you've come to the right place. This recipe leaves you with about 25 small, nutty-tasting cookies with a great texture complemented by the creaminess of the chocolate. And dark chocolate makes everything better.

Dark Chocolate Amaranth Cookie Recipe
2 egg whites
1/4 cup honey
2 Tablespoons peanut butter (can omit for fewer calories or increase for a deep peanut flavor)
1 cup quick-cooking oats
1/2 cup old-fashioned oats
1/2 cup amaranth
3 ounces dark chocolate, chopped

Place the oats, amaranth and chocolate into a bowl and mix to combine. Mix the peanut butter and honey separately, then stir to combine with dry mixture. Whisk together the two eggs until a light froth forms. Pour over oats and stir to combine.

Using a small scoop, portion out the cookies onto a cookie sheet. Pat down with a wooden spoon or spatula. Cook at 350 degrees for no more than 15 minutes. Do not overcook, or you'll end up with amaranth granola.

2 comments:

Hyacynth said...

Mmm! Also! Wheat Gluten and dairy free!

Kelly Janowski said...

I learn something new everyday!