How to Make Pumpkin-Spiced Amaranth Cookies (No Nuts, No Dairy)
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Preheat oven to 350°F (175°C). Line tray with parchment.
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Mix amaranth flour, potato starch, baking soda, cinnamon, ginger, and salt.
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Stir in pumpkin puree, oil, and maple syrup until dough forms.
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Scoop tablespoonfuls onto tray, flatten slightly.
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Bake 14-16 min; cool on rack.
Pro Tips for Perfect Pumpkin-Spiced Amaranth Cookies (No Nuts, No Dairy)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of amaranth flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Pumpkin-Spiced Amaranth Cookies (No Nuts, No Dairy)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Pumpkin-Spiced Amaranth Cookies (No Nuts, No Dairy)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for amaranth flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.