Amaranth Chocolate Chip Cookies Recipe from Chef Brad.com
contributed by Connie Brown
1 C Butter, softened or use 1/2 C Butter and 1/2 C Coconut Oil 1 C Brown Sugar 1 C Organic Evaporated Cane Sugar 1 t Salt 2 1/2 C Flour 2CChocolateChips
2 eggs 1 T Vanilla
1 t Baking Soda 1 C Popped Amaranth 1C Toffeepieces(opt)
Cream the butter and sugars until smooth. Add the eggs, vanilla and mix until smooth . Then add the dry ingredients and mix well. Add chocolate chips last and fold into batter. Drop onto a parchment lined cookie sheet and flatten out each cookie with the bottom of a glass.. Bake in a preheated 325 degree oven for 11 min.
Do not over bake! They should be just barely golden brown on the bottom.
Popped Amaranth: Amaranth is a super grain or complete protein. Using a deep pot, heat to medium hot with no oil. Using 1 –2 T of Amaranth at a time, drop onto hot pan and it will “pop” like popcorn. Pour into big bowl and continue until you have about 1 C..
You can do this ahead of time and store in an airtight container. It adds a wonderful nutty flavor to your recipes.