PALEO HEMP HEART SEED COOKIES

Ready for sampling

I was looking this morning at the big bag of hemp heart seeds in the fridge and thought I need to use these hemp hearts more frequently. I added a tablespoon to my breakfast yogurt this morning. The second brilliant idea was to make cookies. These cookies are filling, not too sweet and versatile if you want to add raisins or chocolate chips to them. I didn't add any extra ingredients.

In making these cookies I used honey and softened it by warming it in the microwave. I used cassava flour and added 2 tablespoons of almond flour after I mixed all of the ingredients in order to stiffen the batter. I chopped whole almonds in a small food food chopper and tried to not over chop them and make them too fine. I baked the cookies for 10 minutes using convection heat. Because I like smaller cookies, I made 15 cookies. These cookies are delicious and I will keep them on my list as cookies to be made often. 

Cookies cooling on a rack.

INGREDIENTS:

1/2 cup hemp seed
1/2 cup cassava flour or almond flour; additional 1 to 2 tbsp if required
1/2 cup shredded unsweetened coconut
1/2 cup slivered or chopped almonds
1/3 cup melted coconut oil
1/4 cup maple syrup or honey
1 egg, slightly beaten

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium size bowl mix all of the dry ingredients. Add the coconut oil, honey and egg. Combine well. If the batter needs a slight thickening, add one to two tablespoons of almond or cassava flour.

Using a medium size cookie dough scooper or your fingers, shape about 1.5 tablespoons of dough into a ball and place on the cookie sheet. Slightly flatten with your fingers. Leave a little bit of space between each cookie on the baking sheet.

Bake for 10 to 12 minutes until golden brown. Makes 12 to 15 cookies.

Recipe adapted from irenamacri.com