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.
- 1 cup Medjool dates - soft, pitted
- 1/2 cup peanut butter
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 2 tablespoons unsweetened hemp or almond milk
- 1 cup hemp flour
- 1/2 cup hemp seeds
Preheat oven to 160°C. Line a large cookie sheet with parchment paper. Set aside.
In a food processor add soft, pitted Medjool dates, peanut butter, hemp or almond milk, hemp flour, vanilla, and baking powder.
Process until a dough-like texture form - this takes a couple of minutes and you will have to stop the food processor every 30 seconds, scrape down the side of the bowl and repeat until the dough comes together. If the dough is too dry add an extra tablespoon of milk and process again to combine. If too wet, add an extra tablespoon of flour.
Add hemp seeds and pulse to combine into the cookie dough.
Using your hands, form the mixture into 12 cookie dough balls and place them on the prepared cookie sheet. They won't expand in the oven and can be close to each other on the tray.
Use your hand to press down each ball into a cookie. The thicker the chewier and softer they get.
Bake for 12-15 minutes in the centre rack of the oven until golden brown.
Leave to cool on the tray for 10 minutes then cool completely on a cooling rack.
Store in a cookie jar for up to 4 days at room temperature or freeze in a sealed container.