Zesty Bliss in Every Bite: Amaranth Lemon Cookies Recipe
Get ready to tantalize your taste buds with a burst of citrusy goodness and wholesome ingredients in every bite – Amaranth Lemon Cookies. These delightful treats offer a perfect balance of chewiness and crispiness, making them a delightful addition to your cookie repertoire. Packed with the goodness of amaranth flour and zesty lemon flavor, these cookies are a guilt-free indulgence that you’ll want to savor again and again. Join us as we embark on a culinary journey to create these delectable cookies that are sure to brighten up your day.
Ingredients:
For a chewier cookie:
- 2 cups amaranth flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup finely shredded coconut flakes
- 1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water, stir and set aside)
- 1/4 cup lemon juice
- 2 Tbsp. lemon zest
- 1/4 cup coconut oil
- 3/4 cup turbinado sugar
- 1 tsp. vanilla
- 1/4 cup water
For a crisper cookie:
- Omit 1/2 cup amaranth flour
- Omit 1/4 cup finely shredded coconut
- Add 1/2 cup tapioca starch
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a mixing bowl, combine the amaranth flour, baking powder, baking soda, sea salt, and finely shredded coconut flakes. Mix well and set aside.
- Make Flax Egg: In a small bowl, prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and set aside to thicken.
- Mix Wet Ingredients: In another bowl, whisk together the lemon juice, lemon zest, coconut oil, turbinado sugar, vanilla, and water until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough seems too dry, add a little more water, 1 tablespoon at a time, until it comes together.
- Form Dough: Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these delicious amaranth lemon cookies with a glass of milk or your favorite hot beverage.
Cook Notes and Variations:
- Citrus Twist: For an extra burst of citrus flavor, you can add more lemon zest or a splash of lemon extract to the dough.
- Nutty Addition: For added crunch and nuttiness, consider adding chopped almonds, pecans, or walnuts to the dough.
- Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the cooled cookies and let it set before serving.
Keto and Low Carb Versions:
Keto Version:
- Substitute almond flour or coconut flour for the amaranth flour to reduce the carb content.
- Use a keto-friendly sweetener such as erythritol or stevia in place of turbinado sugar.
- Replace the turbinado sugar with a sugar-free sweetener such as monk fruit sweetener or stevia to lower the carb count.
Low Carb Version:
- Reduce the amount of turbinado sugar or substitute with a low-carb sweetener such as erythritol or xylitol.
- Opt for unsweetened shredded coconut instead of sweetened coconut flakes to minimize the sugar content.
- Use almond flour or coconut flour instead of tapioca starch to keep the carb count low.
In conclusion, Amaranth Lemon Cookies are a delightful treat that combines the goodness of wholesome ingredients with a burst of zesty lemon flavor. Whether you prefer them chewy or crisp, these cookies are sure to satisfy your sweet cravings without any guilt. With their versatile nature and irresistible taste, they’re perfect for sharing with family and friends or enjoying as a solo indulgence. So, roll up your sleeves, preheat your oven, and get ready to bake up a batch of these delightful cookies that are sure to brighten up any day.
Frequently Asked Questions (FAQs):
Q: Can I use other citrus fruits instead of lemon in this recipe? A: Yes, you can substitute lemon with lime, orange, or even grapefruit zest and juice for a different flavor profile.
Q: Can I freeze the cookie dough for later use? A: Yes, you can freeze the cookie dough in individual portions or as a whole. Wrap the dough tightly in plastic wrap or place it in an airtight container before freezing. Thaw the dough in the refrigerator overnight before baking.
Q: Can I use a different type of sweetener in the recipe? A: Absolutely! Feel free to use your preferred sweetener such as coconut sugar, maple syrup, or honey. Adjust the quantity according to your taste preferences.
Q: Are these cookies suitable for people with gluten allergies? A: Yes, these cookies are gluten-free as they are made with amaranth flour. However, be sure to check all other ingredients for potential gluten contamination if you have severe allergies.
