After tasting this cookie I decided it needed to be called Spring Hemp Heart Cookies because they are so light, airy and delightful. A cookie that won’t make you feel full or icky.
The original cookie recipe called for coconut oil, almond butter and only chocolate chips. My version modifies this to use ghee and cashew butter and calls on a mixture of dried mango and cocoa nibs to round out the sweet to bitter without sooooo much heavy chocolate.
These little guys are busting with protein thanks to the hemp hearts and almond flour, plus the hemp seeds are rich in essential fatty acids which can help reduce inflammation in the body
Happy eating,
~Monique
Spring Hemp heart cookies
- 1 1/4 cups almond flour
- ⅔ cup hemp hearts
- 4 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp baking soda each
- 1 tsp ground cinnamon
- ½ cup melted ghee (can sub coconut oil)
- 2 tbsp cashew butter
- 1 tsp vanilla
- 1 egg
- ⅓ cup maple syrup
- 2 tbls mini chocolate chips
- 2 tbls cacao nibs
- 3 tbls chopped dried mango
Makes 40 little cookies.
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper (or bake one batch at a time.)
Melt the ghee. Stir in the cashew butter, maple syrup, vanilla and egg. Whisk together the dry ingredients and combine with the wet.
Stir in the chocolate chips, cacao nibs and dried mango.
Drop spoonfuls of the cookies onto the sheet pans. Bake for 13 minutes or until golden brown. Cool on a cookie rack.
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