In a large bowl, cream together butter, applesauce and light brown sugar. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, combine whole-wheat flour, baking powder, amaranth, cinnamon and salt.
Mix all ingredients together until just incorporated. Cover and refrigerate the dough until firm, about 30 to 60 minutes. Preheat oven to 375°F.
In a small bowl, combine powdered sugar and cocoa powder. Roll a tablespoon of dough into a ball, then roll the ball in the sugar-cocoa mixture. Repeat for 20 dough balls and place them 1½ inches apart on a baking sheet coated with cooking spray. Bake for about 10 minutes, or until puffed and slightly cracked. Remove cookies from the oven and let them cool on the baking sheet for 3 minutes. Transfer cookies to cooling racks to cool completely. If desired, serve cookies sprinkled with extra powdered sugar and cinnamon. Serves 10.
Romina Barritta, DTR, is a dietitian based in Buenos Aires, Argentina. She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. She is Board member of the International Affiliate of the Academy of Nutrition and Dietetics (IAAND). Follow her on Facebook, LinkedIn and Twitter.
