Allergy Associates of La Crosse / Recipes / Amaranth Lemon Cookies

Amaranth Lemon Cookies

Serving size: 24 servings


  • 1 ½ cups amaranth flour
  • ¼ cup lemon juice
  • 1 ½ tsp. baking powder
  • ½ tsp. sea salt
  • ¼ cup coconut oil or butter
  • ¾ cup turbinado or light brown sugar
  • ½ cup tapioca starch
  • 2 tbsp. lemon zest
  • ½ tsp. baking soda
  • 1 flax egg
  • ¼ cup water


  1. Preheat oven to 350°F. Set aside a baking sheet lined with parchment paper.
  2. Flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water. Set aside for 5 minutes until the mixture has gelled.
  3. Combine amaranth flour, tapioca starch, baking soda, baking powder and sea salt in a large bowl.
  4. In a separate bowl combine flax egg, lemon juice, lemon zest, coconut oil or butter, sugar and water.
  5. Pour wet ingredients into the dry ingredients and stir until well combined.
  6. Using a small cookie scoop, spoon cookie batter onto the prepared baking sheet. Bake for 15 minutes.
  7. For a chewier cookie, omit tapioca starch and add an additional ½ cup amaranth flour, 1 tsp. vanilla and ¼ cup shredded coconut flakes.

Nutrition per serving: 83 calories, 14 g carbohydrates, 3 g fat, 1 g protein, 60 mg sodium, 7 g sugar.

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