Light as a feather and delicately sweet, these cookies work just as well for baby as they would for high tea. They’re sugar-free playing off the natural sweetness of shredded coconut, with just a touch of agave nectar.
Makes about 2 dozen cookies
- 1/3 cup amaranth seeds, popped
- 1 & 1/2 cups all-purpose unbleached flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 6 tablespoons softened coconut oil
- 3 tablespoons agave nectar
- 2 tablespoons ground flax seed mixed with 5 tablespoons water (this is a substitute for eggs)
- 2 teaspoons orange blossom water
- 1 teaspoon vanilla extract
- 3 tablespoons apple sauce (you can substitute with 2-3 Tbs water or almond milk but I find apple sauce retains moisture better)
- Preheat the oven to 350 F. Meanwhile, heat a large skillet over medium-high heat. Once it’s nice and hot, add the amaranth, cover immediately with a lid and shake vigorously while the seeds pop, about 1-2 minutes. When most seeds have popped, transfer immediately to a large mixing bowl to prevent amaranth from burning.
- To the large mixing bowl, add your dry ingredients and stir well to combine.
- In another mixing bowl beat together the coconut oil with agave nectar until smooth, add the remaining wet ingredients.
- Combine wet and dry ingredients (I like to use clean hands for this) then roll dough into 3/4 inch rounds. Place onto parchment-lined baking sheets and flatten with the pads of your fingers or the back of a fork or spatula. Bake for 10 minutes or until tops of cookies are slightly golden.
Not only does popped amaranth add airiness and a nutty crunch to these cookies, it’s also super high in iron, protein, fiber and a host of essential vitamins and minerals. Not bad for cookies!