Toward the end of the year, you’re hosting get-togethers and attending parties like it’s your second job. Learning to satisfy the different palates of each guest can be tough—but at least you can ensure your dishes are safe for those with food allergies by choosing recipes with ingredients free of the “Big 8”.
Versatile amaranth flour (ground from the small, nutrient-rich seeds of the amaranth plant) is a great alternative to overly processed white flour and a good way to ensure your baked goods are gluten-free. The following vegan and gluten-free cookie recipe is a true crowd-pleaser and can easily be made two ways. So whether you like thin and crispy or thick and chewy (or both!), the following ingredients are all you need for two kick-butt cookie recipes!
Yields 24 cookies
1-1/2 cups Vitacost amaranth flour
1/2 cup tapioca starch
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water, stir and set aside)
1/4 cup lemon juice
2 Tbsp. lemon zest
¼ cup coconut oil
3/4 cup turbinado sugar
1/4 cup water
If you prefer your cookies thick & chewy, omit tapioca starch and add:
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In large bowl, combine amaranth flour, tapioca starch, baking soda, baking powder and sea salt.
- In small bowl, combine flax egg, lemon juice, zest, coconut oil, sugar and water. (If using optional ingredients, add shredded coconut and vanilla.)
- Pour wet ingredients into dry ingredients bowl and stir until well combined.
- Using a mini ice cream scoop, spoon cookie batter onto baking sheet. (If following thick and chewy recipe, flatten slightly with the back of a fork.)
- Bake 15 minutes.