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Happy Cookie Friday! Today’s recipe is an easy one. No baking needed here. These cookies require much less work than other cookies I got here on the blog… even though my cookie recipes are normally not complicated at all ;P Well, these No-Bake Amaranth White Chocolate Cookies are a quick fix for your next craving for sweet stuff. They are also sugar-free… did I mention that already?! Well…now you know! ;)

No-Bake Amaranth Apricot Almond White Chocolate Cookies | Bake to the roots

As I mentioned already, making cookies is normally not very complicated. Melt some white chocolate and mix in the other ingredients – that’s all. A scoop later you already got your fist cookie on the baking tray. It couldn’t be easier and the result is simply delicious!

I fell in love with these cookies immediately when I made them for the first time. They remind me somehow of those puffed rice squares with chocolate coating – some of you might know them – the name starts with an “N” and ends with “ippon” ;) At least that’s the name here in Germany. Dunno how they are named in the rest of the world. Anyway. Amaranth is, of course, not the same as rice, but this one here is also puffed up and gives the cookies an awesome texture. Very light and crunchy.

Puffed amaranth is pretty much tasteless on its own and feels like small polystyrene balls in your mouth, but when you add some dried fruits and nuts and dip it in chocolate, you get a really delicious snack. I love it! I did use sugar-free chocolate for these cookies since I wanted to enjoy these fellas as well – you might know I have some problems with my sugar levels. If you don’t have to keep an eye on your sugar intake, you can use regular white chocolate instead. Semi-sweet chocolate works here just as good.

INGREDIENTS / ZUTATEN

(about 20 cookies)

5 oz. (140g) white chocolate (sugar-free), melted
1 tsp. coconut oil
1.4 oz. (40g) amaranth (puffed)
1.8 oz. (50g) dried apricots, finely chopped
0.7 oz. (20g) almonds, finely chopped

(ca. 20 Cookies)

140g weiße Schokolade (zuckerfrei), geschmolzen
1 TL Kokosöl
40g Amaranth (gepufft)
50g getrocknete Aprikosen, fein gehackt
20g Mandeln, fein gehackt

DIRECTIONS / ZUBEREITUNG

1. Chop the chocolate coarsely and melt together with the coconut oil in the microwave. Add the amaranth, chopped apricots and almonds to a large bowl and mix well with the melted chocolate. Use spoons to place small portions of that mixture on a baking sheet lined with baking parchment and shape them into cookies – it will be quite sticky and crumbly, but it will stick together at the end… don’t worry. Using wet fingers helps ;) Let the cookies dry and harden for 45 minutes. If your kitchen is warm you might want to let the cookies cool down in the fridge. Store the cookies in a cool place.

1. Die Schokolade grob hacken und zusammen mit dem Kokosöl in der Mikrowelle schmelzen. Amaranth, die gehackten Aprikosen und Mandeln in eine große Schüssel geben und mit der geschmolzenen Schokolade vermischen. Mit Löffeln kleine Portionen der Masse auf ein Backblech mit Backpapier setzen und zu Cookies formen – wird alles etwas bröseln und kleben, aber ist machbar und hält am Ende auch zusammen – angefeuchtete Finger helfen hier ;) Die Cookies für etwa 45 Minuten trocknen lassen – sollte es in der Küche warm sein, ggf. in den Kühlschrank legen. Die Cookies an einem kühlen Ort lagern.

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Here is a version of the recipe you can print easily.