Baking | Amaranth Oat Walnut Ginger Cookies … inspiration in every crumb #comfortfood #glutenfree #eggless #vegetarian #cookies

“Cookies are made of butter and love.”
Norwegian Proverb

Amaranth Oat Walnut Ginger CookiesAmaranth Oat Walnut Ginger Cookies were an experiment, yet another happy one!. Strangely enough, ever since I claimed I hardly ever bake cookies, that’s just what I have been doing of late. Eggless Honey Almond Cookies Eggless Almond Honey Wholegrain Cookies … then Coffee Shortbread which still has to see light of day on my blog. We’ve got some happy cookie monsters on the prowl this end!!

Coffee Shortbread Cookies Did you notice something? They’re all eggless cookies, or lacto vegetarian as they call them. Like the ‘Not Quite Anzac Cookie Pops’ below I woke up early one morning and had fun making on Anzac Day last week. I did a Not Quite Anzac Cookie Cake too! No Quite Anzac Cookie Cake and PopsOn this eggless trail, I also recently stirred up Dark Chocolate Nutella Kumquat Pudding … sinfully addictive!  Hmmmm … maybe it’s a trend? Certainly feels like one!Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Then the other day Ruchira & I popped by at Sangeeta’s and were treated to these fab GF Ginger & Jaggery Energy Bars. The taste of the bars lingered on for long, flavours dancing in my head. That they were just 5 ingredient bars and had amaranth flour and oats was intriguing enough!

Amaranth Oat Walnut Ginger Cookies I had to come home and recreate ‘something‘. Her recipe inspired me. I’d do cookies. Nice plump whole grain bites. Cookies are always handy to have at home, gluten free more so for Mr PAB. I didn’t have jaggery on hand, so changes happened. Many changes.

Amaranth Oat Walnut Ginger Cookies Eventually ended up with these and they packed a nice punch. The subtle undertones on ginger and honey teased the palette. The walnut taste didn’t come through, but upped the ante on the ‘healthy nuts’ factor. I ran the Amaranth Oat Walnut Ginger Cookies past the ‘inspirer‘ at the Food Freak Awards Gurgaon later that evening. She gave them a huge thumbs up, so here you are.

Amaranth Oat Walnut Ginger Cookies These possibly aren’t going to be huge kiddie favourite cookies as they aren’t very sweet. Slightly crumbly, reminiscent of the quintessential Indian nan khatai that we used to bake in our childhood, I found the Amaranth Oat Walnut Ginger Cookies quite addictive. They grow on you. For eggless, gluten free cookies, they are fabulous! I shall experiment some more with the recipe, maybe crack an egg or two in the days to come. Until then, these eggless cookies might please you like they did Sangeeta and me!

[print_this]Recipe: Amaranth Oat Walnut Ginger Cookies
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Summary: For eggless, gluten free baking, these Amaranth Oat Walnut Ginger Cookies are fabulous! Slightly crumbly, reminiscent of the quintessential Indian nan khatai that we used to bake in our childhood, I found them quite addictive.

Prep Time: 10 minutes
Total Time: 40 minutes

  • 100g + 50g oats
  • 50g amaranth flour
  • 50g walnuts
  • 100g butter, chilled, cubed
  • 1″ piece ginger, grated
  • 1/2 tsp baking soda
  • 50g brown sugar
  • 50g honey
  • 1-2 tbsp brown sugar for sprinkling


  1. Place 100g oats, amaranth flour, walnuts, chilled butter and ginger in bowl of food processor and blend to a fine meal.
  2. Add the baking soda, brown sugar and remaining oats and pulse al low speed to mix.
  3. With the motor running on slow, pour in the honey until mixed and the cookie dough comes together.
  4. Heat oven to 150C.
  5. Scoop out walnut sized bits of cookie dough and place on a parchment lined cookie tray. Gently press down with the tines of a fork. Sprinkle over with brown sugar.
  6. Bake for about 20-25 minutes until light golden brown and firm to touch.
  7. Cool completely on the rack.
  8. Note: For a GF diet, make sure your oats are GF.


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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 2 years ago

    The photo’s for this post are beautiful as well as the cookies. These would be perfect with a nice cup of coffee or tea. Blessings, Catherine

  • 2 years ago

    what lovely and delicious recipe! (My mood was bad today but when I see your pictures cheers me!
    Love the pictures Deeba!
    gloria´s last blog post ..Turkey burgers in Lettuce wrapsMy Profile

  • 2 years ago

    Amaranth….never had it, but now I really WANT it!
    These look so yummy, Deeba.

    BTW I have a worldwide giveaway of the cutest lil bee salt/pepper shakers.
    There will be 2 winners! Please stop by my blog when you have a moment. Good luck!
    Coco in the Kitchen´s last blog post ..Honey Apple Salad: A Worldwide Giveaway!My Profile

  • manjeet
    2 years ago

    Hey Deeba,

    I tied the egg-less oats and amaranth flour cookies and they were such a hit!! Even my picky eater ate them!!! Which is a marvel as he considers anything healthy , “unhealthy”.. 😀
    I played around with the flours , adding more oats , less wheat , more amaranth , slivered almonds instead of almond meal , but they were all gulped down!!. I was so happy..
    I wanted to ask: ever played around with stevia? IF yes , can you please publish that recipe. I just made a jar full of water based stevia extract and don’t really know what portions to use in baking and how.


  • 2 years ago

    These look very inviting,I have been planning on oats cookies for long time and this is really tempting
    Harini´s last blog post ..Tamatar ka salan recipe | how to make tamatar ka salanMy Profile

  • 2 years ago

    Yum yum. These cookies were such a lovely thing to munch on. Arvind loved them too. I am baking a batch of these really soon.
    sangeeta khanna´s last blog post ..Baking breads : oatmeal and whole wheat bread with green olives and rucolaMy Profile

  • 2 years ago

    Hi, It is so nice and I want know more about your recipes…

  • Kamal
    1 year ago

    Hi Deeba,
    Been a while since I wrote to u. Wanted to know if I could omit the honey entirely or sub it for something else as i believe honey should not be exposed to heat.
    Do let me know if u want more parchment paper.

    • 1 year ago

      Hi Kamal, I think you could use brown mineral sugar and then either reduce the dry ingredients, or increase the wet slightly to balance the substitution. Am curious about the honey being exposed to heat? Would love to hear about it. Thank you for asking about the paper. You are far too kind, but I will source it locally. Thank you heaps, and lovely to hear frm you. Have a good day.

  • Kamal
    1 year ago

    Well, according to Ayurveda when honey is heated it creates toxins. Had read somewhere that Charaka had written that nothing was more troublesome to the body than the ama (toxins) created by the improper intake of honey. It had stayed in my head and i have since never heated honey.

  • Kamal
    1 year ago

    Not arguing but I spoke to an ayurvedic doctor and he said the authentic way to do it is to add honey at the end after the cooling the mixture.

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