Vegan Peanut Butter Hemp Cookies with Rye Flour
Simple, chewy vegan peanut butter hemp cookies ready in 20 minutes. Nourishing ingredients, like hemp hearts and ground flax, make this cookie the perfect healthy vegan treat. This cookie recipe also uses whole grain rye flour. Adapted from a Food 52 recipe: https://flourist.com/blogs/recipes/peanut-butter-rye-cookies
Equipment
- handheld beaters or some serious elbow grease!
Ingredients
- 1 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1 tbsp ground flax
- ½ tsp pure vanilla extract
- ¾ cup 100% Whole Grain Rye Flour
- ¼ cup hemp hearts (learn about the benefits of hemp hearts!)
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp cinnamon
Optional
- ¼ cup mini dark chocolate chips
Instructions
- Preheat oven to 350°F // 175℃. Line a baking sheet with parchment paper for easy clean up.
- First, make the 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.
- Sprinkle over 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. The cookies will still be soft.
- Remove from oven and leave them on the 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.