The BEST Gluten-Free Chocolate Chip Cookies | Amaranth Recipe

Craving soft, chewy gluten-free cookies? These amaranth chocolate chunk cookies are made with almond flour, amaranth flour, and dark chocolate for the perfect bakery-style texture. Easy to make, naturally gluten-free, and packed with wholesome ingredients. Perfect with coffee, as a snack, or for sharing with family and friends. In this video you'll learn: • How to make soft and chewy gluten-free cookies • Tips for baking with amaranth flour • The secret to a tender cookie texture • Easy homemade chocolate chunk cookies Gluten-Free | Makes 12 Cookies Ingredients Dry Ingredients 1 cup (112 g) almond flour ½ cup (60 g) amaranth flour ¼ cup (35 g) tapioca starch ½ tsp baking soda ¼ tsp baking powder ¼ tsp fine salt Wet Ingredients ½ cup (113 g) unsalted butter, softened ½ cup white monk fruit sweetener (1:1 sugar replacement) 1 tbsp maple syrup (recommended when using white monk fruit) 1 large egg, room temperature 1 tsp pure vanilla extract Mix-ins ¾ cup (120 g) dark chocolate chunks or chips Optional: 2 tbsp popped amaranth for extra crunch If You Don't Use Monk Fruit Replace the sweeteners with: ½ cup + 1 tbsp (115 g) light brown sugar OR ½ cup (100 g) granulated sugar + 1 tbsp molasses If using brown sugar, omit the maple syrup since brown sugar already contains molasses and moisture. Instructions Preheat oven to 350°F (175°C) and line a baking tray with parchment paper. Cream the softened butter and white monk fruit sweetener for 2–3 minutes until fluffy. Mix in the maple syrup (if using), egg, and vanilla extract. Add the almond flour, amaranth flour, tapioca starch, baking soda, baking powder, and salt directly to the butter mixture. Mix just until combined. Fold in the chocolate chunks (and popped amaranth if using). Chill the dough for 30–45 minutes. Scoop about 2 tablespoons of dough onto the baking tray and press extra chocolate chunks on top. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. Cool on the baking tray for 10 minutes, then transfer to a wire rack. Tips Don't overmix once the flour is added. Chilling the dough makes thicker, chewier cookies. The cookies will continue to set as they cool. If using white monk fruit sweetener, adding 1 tbsp maple syrup improves moisture, browning, and chewiness. Store in an airtight container for 3–4 days or freeze for up to 2 months. If you enjoyed this recipe, don't forget to Like, Comment, and Subscribe for more healthy baking ideas. #GlutenFree #GlutenFreeCookies #Amaranth #AmaranthFlour #ChocolateChunkCookies #HealthyBaking #CookieRecipe #AlmondFlour #HomemadeCookies #EasyRecipes #Baking #HealthyDessert #ChocolateCookies #GlutenFreeBaking #Foodie #cookies easy gluten-free cookie recipe healthy chocolate chip cookies no sugar cookies how to make cookies without flour gluten free cookies, amaranth cookies, amaranth flour recipe, chocolate chunk cookies, healthy cookies, easy cookie recipe, soft chewy cookies, almond flour cookies, homemade cookies, gluten free baking, healthy baking, chocolate cookies, refined sugar alternative, baking with amaranth, bakery style cookies Soft & Chewy Cookies, Gluten-Free Cookies, Chocolate Chunk Cookies, Easy Cookie Recipe, Amaranth Flour, Bakery Style Cookies, Healthy Cookies