Easy, soft, chewy hemp heart cookies with peanut butter and naturally sweetened with Medjool dates. A healthy vegan protein cookie recipe 100% refined sugar-free and gluten-free.
INGREDIENTS
- Oat flour or almond flour for a grain-free paleo option
- Medjool dates
- Peanut Butter or any nut butter
- Vanilla extract
- Hemp seeds (also known as hemp hearts)
- Baking powder or half the amount of baking soda
MAKING THE COOKIE DOUGH
For the hemp cookie dough, you need a food processor. Start by adding all the ingredients into the food processor, except the hemp seeds.
Process it on high speed to form a sticky cookie dough.
Then, add the 1/2 cup of hemp seeds and pulse quickly to just combined.
The dough shouldn’t be sticky but easy to shape into balls. You can grease your hands with coconut oil to prevent the dough from sticking too much to your hands.
FORMING COOKIES
Form small balls of cookie dough and place them on a lined baking sheet with parchment paper.
Flatten down each ball into a cookie with your hands and bake in a preheated oven at 160C (325F) for 12 – 15 minutes. Your cookies are ready when the top is golden brown.
They are still soft when out of the oven and firm up after they cool completely.
ADD-ONS
This recipe is very versatile, you can add 1/3 cup of the ingredients below if you wish:
- Vegan chocolate chips
- Cranberries
- Desiccated coconut
HOW TO STORE HEMP COOKIES
These are egg-free, dairy-free cookies, and they don’t need to be refrigerated.
You can store your cookies in a cookie jar at room temperature for up to 4 days or freeze them in a sealed container.
They get softer with time, but their chewy texture enhances after a few days.
Recipe by: The Conscious Plant Kitchen
