Vegan Peanut Butter Hemp Cookies
The healthy but doesn't taste healthy kind of cookie to enjoy at any time of the day! Adapted from a Foodie52 recipe https://flourist.com/blogs/recipes/peanut-butter-rye-cookies
Servings: 20 cookies
Ingredients
- 1 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1 tbsp ground flax
- 1/2 tsp pure vanilla extract
- 3/4 cup 100% Whole Grain Rye Flour (I used GRAIN)
- 1/4 cup hemp hearts
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- optional: a ¼ cup mini dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper for easy clean up.
- First, make a flax egg: stir ground flax with 3 tablespoons hot water in a small dish and set aside.
- In a medium bowl, cream peanut butter and maple syrup together with a hand mixer for a minute until light and fluffy. Add flax egg and vanilla, and mix until combined.
- Add the rye flour, hemp hearts, salt, baking soda and cinnamon and continue mixing until just incorporated, do not over mix. If adding chocolate chips, stir them in by hand now.
- Roll about a tablespoon of dough into a ball and then press into 2 inch (5cm) diameter cookie. Space cookies about 1 inch (2.5cm) apart.
- Bake for 8-9 minutes until just firm around the edges and the top starts to crack.
- Remove from oven and leave them on a baking sheet for 5 minutes before transferring them to a cooling rack where they will continue to firm up.Store at room temperature for up to three days (if they last that long!) or freeze once fully cool.
Notes
Adapted from a Foodie52 recipe https://flourist.com/blogs/recipes/peanut-butter-rye-cookies