Amaranth and Ginger Fiber-Rich Cookies

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius.

Next, take a large baking sheet and give it a generous coating of grease to prevent the cookies from sticking.

In a small saucepan, combine water and amaranth, then place it on the stovetop over high heat. Bring the mixture to a boil and then reduce the heat to low, cover it with a lid, and let it simmer until the amaranth is tender and most of the water has evaporated, approximately 10 minutes. Remove the saucepan from the heat source and allow it to cool down to room temperature.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until they are well combined.

Using an electric mixer, cream together the sugar and butter in a bowl until they form a smooth and creamy mixture. Add one egg to the creamed butter mixture and beat it until smoothly incorporated; repeat with the second egg.

Meanwhile, add the cooled amaranth, oats, ginger, and walnuts to the creamed butter mixture. Beat everything together until they are well mixed.

Gradually stir the flour mixture into the creamed butter mixture, combining everything just until it forms a dough.

Using a spoon or small scoop, drop the dough by the teaspoonful onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake until the cookies are lightly browned on top, approximately 10 minutes.

Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes before transferring them to a wire rack to cool completely.