|Luckily, they taste better than they look|
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.