The natural nutty quality of amaranth meets the rich flavor of molasses and an array of warming spices in these satisfyingly chewy cookies. As with all PrimaFoodie recipes, these are gluten-free and refined sugar-free.

This recipe yields 18 cookies

INGREDIENTS

1 large egg at room temperature
¾ cup ghee
½ cup unsulphured or dark molasses
2 teaspoons pure vanilla extract
2¼ cups amaranth flour
⅔ cup honey
½ cup coconut sugar
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1½ teaspoons baking soda
1 teaspoon ground cloves
½ teaspoon salt
¼ teaspoon nutmeg

1 large egg at room temperature
96 g ghee
120 ml unsulphured or dark molasses
2 teaspoons pure vanilla extract
290 g amaranth flour
160 ml honey
64 g coconut sugar
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1½ teaspoons baking soda
1 teaspoon ground cloves
½ teaspoon salt
¼ teaspoon nutmeg

Directions

Mix together all wet ingredients with a beater.
In a separate bowl stir together all dry ingredients.
Slowly add dry ingredients to the wet mixture with a hand mixer.
Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.
Roll dough into small balls and place them on a baking tray with parchment paper.
Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 12 minutes.

Tips

** For a more traditional gingersnap cookie, cook 17-18 minutes.