Amaranth Cookies with Popped Amaranth

Here is my second quick under 30 minutes cookies recipe made with amaranth flour and topped with popped amaranth. Amaranth (or Rajgira in Hindi) is such a wholesome and nutritious grain. It is gluten-free and high in fibre, protein, manganese and iron. It has a distinctive flavour (if you have had anything with amaranth, you will know what I mean) and it is extensively used as fasting food in India. I took inspiration from my previous chocolate chip cookies to create a more wholesome and healthy dessert for the days I crave healthy cheat meals. The taste slowly grew on me after the first bite and I will continue to try and share variations of cooking it in different ways.

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Total cook time: 30 minutes

Servings: 8 cookies


  • 100 gms amaranth flour
  • 1 tbsp amaranth grain (optional)
  • 6-8 walnuts (chopped)
  • 1 tbsp oil/melted ghee
  • 45 gms coconut sugar (or caster sugar)
  • Pinch of salt
  • ½ tsp cinnamon powder (optional)
  • ¼ tsp salt
  • ½ tsp baking powder
  • 50 ml oat milk (or any milk of choice)


  1. Pre-heat the oven at 180 degree celsius.
  2. In a deep bowl, whisk together the sugar and oil/ghee until well combined.

3. Next, add the oat milk (or milk of choice) and whisk under a liquid forms.

4. Add the amaranth flour, cinnamon powder, baking powder, salt and whisk until mixed.

5. Using your hands, combine the dough. If it is very crumbly, add 2-3 tbsp more of milk.

6. Add the chopped walnuts and mix using a spoon.

7. Divide into 8 equal portions and place on a baking tray lined with parchment paper and top it with popped amaranth (optional – see next step).

8. Optional – For making popped amaranth – heat a pan and once very hot, add the amaranth grain to it. It should instantly pop. Cover with a lid and keep shaking the pan to avoid them from burning.

9. Bake at 180 degrees for about 18-20 minutes.

10. This is best enjoyed hot out of the oven with cold milk!

Hope you enjoy this!


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