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Amaranth lemon cookies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies

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, as above except:

  • Omit 1/2 cup amaranth flour
  • Omit 1/4 cup finely shredded coconut
  • Add 1/2 cup tapioca starch

Instructions
 

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, stir together the flour, starch (for the crisper cookie), coconut flakes (for the chewier cookie) baking powder, baking soda, and salt.
  • In a medium bowl, combine the flax egg, lemon juice, lemon zest, coconut oil, sugar, vanilla (for the chewier cookie) and water.
  • Add the wet ingredients to the dry and mix thoroughly.
  • Scoop the dough onto the cookie sheets using a small cookie scoop. If making the chewier cookies, flatten the dough lightly.
  • Bake for 15 minutes, switching and rotating the baking sheets, if needed, for even baking.
  • Cool on a wire rack and store in an airtight container.
Keyword amaranth, ancient grain, Gluten Free, lemon, vegan