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Whole Grain Amaranth Cookies with Pumpkin Jam

Amaranth Cookies with Pumpkin Jam are a nice change for the cookie jar. These spicy autumn amber beads are decorated with pumpkin jam that is delicious!

Amaranth Cookies with pumpkin jam and autumn leaves
Pumpkin on a dark background

Whole Grain Amaranth Cookies with Pumpkin Jam

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Makes approximately 2 1/2 dozen cookies.

Ingredients

  • For the pumpkin jam:
  • 2 lb. pumpkin (I used Blue Hubbard), halved, seeded, peeled and shredded
  • 1 1/3 lb. sugar
  • 3 cups of water, or apple cider, or orange juice
  • juice of 1 lemon
  • 1 Tbsp. fresh ginger
  • For the cookies:
  • 1 1/2 cups amaranth grain
  • 1/2 cup whole wheat flour
  • 2 Tbsp. flax seeds
  • 1/4 cup dried currants
  • 1/4 cup oat bran
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup water
  • pumpkin jam (or other jam)

Instructions

1

To make the jam: In a large glass or ceramic bowl, mix together all ingredients. Stir well to mix and dissolve sugar; cover bowl and macerate fruit overnight in the refrigerator.  Pour macerated fruit into a large stockpot and bring to a simmer over high heat, stirring occasionally. Cook slowly, until the squash is tender and clear about 1 hour. This pumpkin jam can be canned in sterilized jars, and store in cool place for several months.

2

To make cookies: Preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.

3

In a spice grinder, working in small batches, process the amaranth grain until it resembles coarse flour. Some whole grain pieces are preferable. Measure out 1 1/4 cups of flour and set the rest aside for another use.

4

In a large bowl, stir together all dry ingredients, seeds, and currants. Set aside. In a small bowl, stir together coconut oil, maple syrup, and vanilla extract. Hold the water.

5

Add your wet ingredients (minus the water) to the dry ingredients and stir to combine. Gradually add the water, one tablespoon at a time, until a nice dough forms. It will be tacky to the touch but should hold together nicely when rolled (or scooped) into balls. If your dough is too dry, add more water.

6

Scoop up a rounded tablespoonful of the dough and roll between your palms into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

7

Using a thumb, press an indentation about 1/4 inch (6 mm) deep in the center of each cookie. Spoon about 1/2 teaspoon of the jam into each indentation. Bake until the bottoms and edges of the cookies are lightly browned 20 minutes. Let the cookies cool on the pan for about 5 minutes, then transfer them to wire racks and let cool completely.

Notes

If you like, substitute your favorite jam flavor for the pumpkin.

Inspired by TahiniToo

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9 Comments

  • Reply
    Rosa's Yummy Yums
    September 18, 2013 at 5:04 pm

    Those cookies are wonderful! What a great way of celebrating the beginning of autumn.

    Cheers,

    Rosa

  • Reply
    La Table De Nana
    September 18, 2013 at 9:15 pm

    I had a pumpkin day today..nothing like this:)

    But still..
    And I picked acorns and leaves..:)
    Miles apart!
    Love your Welcome Autumn..lovely!

    Jam and cookies too of course.

  • Reply
    Medeja
    September 19, 2013 at 12:37 am

    Stunning pictures! I can feel the autumn..thought it's spring here 😀
    Lovely cookies, I like that jam.

  • Reply
    melangery
    September 19, 2013 at 12:47 am

    I love to cook pumpkin, sweet and beautiful dishes! Can not have enough of it-))) Cooking jam, baking chips, pies….

  • Reply
    Shema George
    September 20, 2013 at 5:56 pm

    Lovely clicks Yelena. The cookies look great.

  • Reply
    Nami | Just One Cookbook
    September 22, 2013 at 9:26 pm

    Such a lovely fall recipe! I would love to taste your pumpkin jam, and then with amaranth cookies. It sounds magical combination to enjoy this beginning of new season!

  • Reply
    Julia
    September 23, 2013 at 5:15 am

    Yelena, such gorgeous photos of the cookies. Love the photo of the pumpkin, dry leaves – pinning them all!

  • Reply
    Susanne
    September 24, 2013 at 12:48 am

    Phenomenal photography and delicious looking treats! What a way to begin autumn!

  • Reply
    melangery
    September 24, 2013 at 1:24 am

    My dear friends and readers, thank you for pinning and sharing my recipe and photographs! I truly appreciate every comment!

    Many hugs!

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