Here is my recipe for cookies chock full of hemp. Forget those other cookies that pretend to be healthy because they call for 1 cup of oats to go with the piles of butter/margarine and sugar. I don't feel all that guilty for eating these, and they are allergy-friendly to boot!
These require a high speed blender or food processor to pulverize the hemp seeds, as well as a stand mixer to blend the thick dough (unless you really want a sore arm).
Best Chocolate Chunk Cookies Ever
2 cups hempseeds
2/3 cup maple syrup
3 tablespoons oil (I use light olive; coconut is yummy too)
1 tbsp vanilla extract
1 1/2 cups oat flour (use Only Oats brand for wheat-free)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cardamom
2 1/2 cups rolled oats (use Only Oats brand for wheat-free)
1 1/2 cups chocolate
Preheat oven to 350 degrees (I like my convection bake setting foe this, so i can bake them all at once). Line 3 baking sheets with parchment paper and set aside.
In a high speed blender or food processor, blend hempseeds, maple syrup, oil and vanilla until thick and smooth, about 1 minute, scraping down sides if necessary. Scoop mixture into the bowl of a stand mixer.
With the mixer running on low, add oat flour, soda and spices and mix until combined. Alternate adding in oats and chocolate chips.
Use a medium scoop to form mixture and place onto prepared cookie sheet, leaving 2 inches between mounds.. Once the sheet is full, wet the palm of your hand and flatten each cookie. Bake for 10-12 minutes.
You can also shape them into bars! Spread mixture on parchment lined cookie sheet and shape to a rectangle. Score lightly into bars with a pizza roller and bake for 25-30 minutes. Once golden, remove from oven and slice deeper along score lines. Let cool and slice along lines into bars.
Don't feel like making these? Check out my biz (http://www.bettersweettreats.ca) to order some for pick up here in Ottawa!