Autumn Amaranth Cookie Bars Recipe

Name: Autumn Amaranth Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour freshly ground amaranth; 1/4 cup sorghum flour; 1/3 cup oat flour ground, buzz rolled oats in coffee grinder to form a fine flour; 2 tablespoons tapioca starch; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ceylon cinnamon; 1/4 teaspoon ground nutmeg freshly; 1/3 cup almond butter; 1/3 cup sunflower seed butter; 1/4 cup ground pecans finely; 1 flax egg chia or golden, : 1 tablespoon ground chia or flax added to 3 tablespoons water.; 1 teaspoon pure vanilla extract; 1/2 cup maple syrup; 1/3 cup coconut palm sugar; 1/4 cup mini chocolate chips Enjoy Life; 1/4 cup cranberries Eden Foods organic, fruit juice sweetened

Servings: persons

1/4 cup flour freshly ground amaranth
1/4 cup sorghum flour
1/3 cup oat flour ground, buzz rolled oats in coffee grinder to form a fine flour
2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ceylon cinnamon
1/4 teaspoon ground nutmeg freshly
1/3 cup almond butter
1/3 cup sunflower seed butter
1/4 cup ground pecans finely
1 flax egg chia or golden, : 1 tablespoon ground chia or flax added to 3 tablespoons water.
1 teaspoon pure vanilla extract
1/2 cup maple syrup
1/3 cup coconut palm sugar
1/4 cup mini chocolate chips Enjoy Life
1/4 cup cranberries Eden Foods organic, fruit juice sweetened

1
Preheat oven to 350 degrees F.
2
Combine 1 tablespoon ground chia or flax with 3 tablespoons water. Set aside
3
In a large mixing bowl, combine amaranth flour, sorghum flour, ground oat flour, tapioca starch, finely ground pecans, baking soda, cinnamon, nutmeg and sea salt..
4
In a small mixing bowl, combine almond butter, sunflower seed butter, chia/flax egg, maple syrup, coconut palm sugar and vanilla. Stir until well combined.
5
Add wet ingredients to dry ingredients. Add in chocolate chips and cranberries. Stir until well combined.
6
Place batter in a loaf pan and flatten with a spatula.
7
Bake 15-18 minutes, or until lightly browned on the top.
8
Cool completely. Cut into bars and serve.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup flour freshly ground amaranth, 1/4 cup sorghum flour, 1/3 cup oat flour ground, buzz rolled oats in coffee grinder to form a fine flour, 2 tablespoons tapioca starch, and more.

Yes, Autumn Amaranth Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autumn Amaranth Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions