Happy Monday!! It seems that we might have Spring weather this week (finally!). I can’t wait to start wearing flip flops and shorts, I’m really done with this cold and wet weather.
As some of you might know, I was born in Peru and one of the most popular grain while growing up was puffed amaranth or kiwicha (in Spanish). I really didn’t care much for it when I was young, but now that I’m an adult I know more about its nutrients. Amaranth is a good source of magnesium, iron, calcium and fiber so why not adding it to our baked goods? You can add these puffed grain to your pancakes, brownies, cakes and cookies!
I had these cookies in mind for a while but I wasn’t able to find puffed amaranth at my regular grocery stores, so I got it on Amazon! It’s sold by “Erbology” and I can say that their products have good quality. So, if you can’t find puffed amaranth in regular stores, just go ahead and buy it online.
These cookies have chocolate from cacao powder and mini chocolate chips (double chocolate yay!). Also, you can taste the light crunchy amaranth that gives a toasty and nutty flavor!
Ready for the recipe? Let’s start baking!
Yield about 30 cookies. It depends how big you want them to be. Also you can use half of the dough and freeze the rest for another day (that’s what I did).
2 cups of all purpose flour
2/3 cup of cacao powder
1 teaspoon baking soda
1 teaspoon salt
15 tablespoons unsalted butter, room temperature
1 cup white granulated sugar
1 cup light brown sugar
2 eggs, room temperature
1 yolk, room temperature
1 1/2 teaspoons vanilla extract
1 cup mini chocolate chips ( you can add more if you want to)
3/4 cup puffed amaranth (you can add less/more if you want to)
1.- In a bowl : Mix together flour, cacao powder, baking soda and salt. Set aside.
2.-In a bowl of a stand mixer, beat the butter until fluffy for about 3 minutes. Then, add the sugars and mix for another 4-5 minutes until light and fluffy.
3.- Add the eggs and vanilla. Scrape down the bottom of the bowl so all the ingredients are mixed well.
4.- Add the dry ingredients and mix for about 2 minutes. Add the chocolate chips, mix for 30 seconds. Slowly, add the puffed amaranth until all is well incorporated in the dough.
5.- Form the dough like a disc and wrap it with plastic. Put it in the fridge for at least 1-2 hours.
When ready to bake:
1.- Line baking sheets with parchment paper. Preheat oven 350 F.
2.- Take the dough out from the fridge. With your hands, make balls and put them on the prepared baking sheets. With the palm of your hand, press them down a little bit.
3.- Bake cookies for about 13-14 minutes. Let them cool and then eat!