I always like to include a cookie or a granola bar in my son’s lunch box. I’ve been trying to avoid store-bought treats by making my own this year, so I decided to incorporate one of my favorite ancient grains in this recipe: amaranth. Amaranth is a great grain filled with protein and amino acids, perfect to include in a lunch box cookie.
I really enjoy these cookies because they are not overly sweet and have a great bite to them. They also store well in sealed plastic bags or containers which come in handy for potlucks and school parties. For different occasions throughtout the year, Wilton has a variety of cookie cutter shapes that can easily fit into your next theme party or special day celebration.
By giving these ancient grain cookies a fun shape, the typical sugar cookie will take a back seat to these protein filled snacks.
Makes 25, 2-inch cookies
1 stick butter
2/3 cup sugar
1/2 cup brown sugar
2 cups whole wheat flour2 cups all-purpose flour
1 cup popped amaranth
Preheat oven to 350° F.
In a large mixing bowl, combine butter and sugars until creamy. Add eggs, one at a time until ingredients are evenly combined.
In a separate large bowl whisk flour and amaranth, add butter mixture and mix with hands until all ingredients are combined.
On a floured surface, roll out dough in sections to 1/4-inch thick. Using Wilton’s Star Comfort Grip Cutter, cut cookies and place them on a baking sheet lined with parchent paper.
Bake for 12-15 minutes or until golden brown.
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