Hemp Seed Chocolate Chip Cookies


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It’s been about two years since I purchased Julie Morris’s cookbook Superfood Snacks. I’ve tried less recipes than I had intended but this recipe was one I always wanted to try. I love chocolate chip cookies so if you can make chocolate chip cookies healthy then consider me bought and sold. Turns out, you can.

I modified Julie’s original recipe slightly. Hers is a vegan recipe and I added egg. I also decided I wanted to use really dark chocolate because it’s lower in sugar and has a lot of fiber. It occurred to me while tasting the dough that I should have added more sugar to compensate for the fact that I wasn’t really using very sweet chocolate. So at the end I decided to roll the cookies in fake sugar to give them a bit more sweetness. I ate two straight out of the oven and have almost my entire day of fiber in my belly. Would I make these again? You bet. I could eat these cookies every day and not feel guilty about eating cookies on a daily basis.

ingredients.

  • 3/4 c. + 1/4 c. hemp seeds, shelled
  • 1/4 c. unsweetened vanilla almond milk
  • 2 tsp. vanilla extract
  • 1/4 c. coconut oil, melted
  • 1 large egg
  • 1 c. coconut sugar or sugar substitute (I used erythritol)
  • 1 1/2 c. whole wheat pastry flour
  • 1 T. maca powder
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1/3 c. cacoa nibs
  • 3.5 oz bar dark chocolate (80% or higher)

directions.

  1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. I skipped this step on one sheet and trust me, it was a mistake.
  2. Pour 3/4 cup of hemp seeds into a blender, add the almond milk and vanilla and blend into a thick paste. Add egg, sugar and coconut oil and blend on low speed until completely incorporated.
  3. In the bowl of a stand mixer, mix together the flour, maca powder, baking soda, baking powder, cinnamon, sea salt, chocolate, cacao nibs and the remaining 1/4 cup hemp seeds.
  4. Add the blender ingredients to the dry ingredients and mix on low to combine to make dough.
  5. Take an amount of dough that fits into your hand and roll into a ball. Dip the ball into a bowl of coconut sugar or sugar substitute. Place on the prepared trays. I got 21 balls of dough using this method.img_4607img_4608
  6. Bake in the oven for approximately 12 minutes. The cookies will spread slightly. Take out of the oven and let the cookies cool on the tray for several minutes before transferring them to a cooling rack.

I know this is the part you’ve been waiting for. Here are the health stats for one cookie: approximately 145 calories, 9 g fat, 20 carbs, 13 g fiber, 1 g sugar and 5 g protein. Don’t you want to get to your kitchen and bake a pan of these cookies?

Recipe rating: 

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