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Honey Corn Flake Amaranth Cookie

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"Naturally sweetened by honey, this delectable treat is definitely a must-have! Amaranth flour gives it a special nutty taste, but please note this is not a crunchy cookie: it'll turn out cake-like, with a soft-dough texture. It's easy to make and adds simple pleasure to life! Serve them with milk or simple enjoy them on their own!"
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30 m servings 119
Original recipe yields 50 servings (50 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and honey together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture, beating on low speed after each addition. Add crushed corn flakes, baking powder, vanilla extract, baking soda, and salt; mix well to combine.
  3. Beat amaranth flour and whole wheat flour into corn flakes mixture, 1 cup at a time, on low speed, until a semi-soft dough forms. Test the dough by rolling a small piece into a ball; add more flour if it sticks to your fingers.
  4. Roll dough into tablespoon-size balls using your hands. Flatten slightly and press one side into sprinkles. Place cookies 1-inch apart on baking sheet.
  5. Bake in the preheated oven until top is slightly golden, about 10 minutes. Transfer immediately to a wire rack to cool completely.


  • Cook's Note:
  • Sprinkles are also called 'hundreds and thousands'.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 119 calories; 4.8 18.1 2 17 102 Full nutrition

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