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Amaranth Breakfast Gluten Free Cookies (2 ways)

With shorter days and busier mornings, it’s not always easy to find the time to sit down and eat a satisfying breakfast. These cookies are perfect because they can be made ahead of time and grabbed for a nutritious breakfast on the go.

The cookies are full of protein, giving you that slow release energy that you need to keep you going throughout the day. This recipe is customisable so feel free to play around and add your favourite yummy extra’s. We have provided two different adaptations below, the choc-cherry version gives an extra sweetness and is a good source of antioxidants, and the nut version offers healthier nutrients with the added cinnamon/nutmeg providing the festive flavour that we all crave in the lead up to Christmas.


Recipe: Amaranth Breakfast Cookies

Makes 2-3 cookies


1/4 cup amaranth flakes
1/4 cup oat flour
1 small banana
2 tbs nut butter of choice
2 tsp coconut syrup
1/4 tsp baking soda

1) For choc-cherry version add 1 heaped tbs cocoa and a touch extra syrup, plus a handful of dried cherries

2) For the nut version add a handful of nuts and a pinch of cinnamon/nutmeg if desired


Mash all ingredients together well, spoon a dollop into hands and lightly roll into a ball, pressing flat onto a baking liner.

Bake for approx 10 minutes at 180ºC or microwave for 90 seconds until cooked through (they won’t brown in the microwave and will be even softer and cake-like).


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