Peanut Butter Amaranth Cookies

Combine water and amaranth in a saucepan, then heat it over high flames until boiling point is reached. After that, decrease the heat to a lower intensity and let it simmer for 20 minutes or until all water has evaporated and amaranth grains have transformed into a light, fluffy texture. Allow it to rest for 10-15 minutes.

Preheat the oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

In a large mixing bowl, combine the cooked amaranth and peanut butter. Use an electric mixer to blend them together until a smooth consistency is achieved. Gradually add sugar and mix until it's fully incorporated into the mixture.

Add butter to the amaranth-peanut butter mixture and blend until well combined. Then, incorporate egg into the mixture until it's fully incorporated.

In a separate bowl, combine all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt. Gradually add the dry ingredients to the amaranth mixture while stirring until the dough starts to detach from the sides of the bowl.

Form the dough into small balls and place them 2 inches apart on a baking sheet. Dip a fork into flour and use it to press the dough balls with a gentle pressing motion.

Bake the dough balls in the preheated oven until they're set, approximately 15 minutes. Remove them from the baking sheet and let them cool on a wire rack for 3-5 minutes before they're completely cooled.