Today I really wanted a cookie. First, I made vanilla kale chips, and they turned out ok—the original version was way better (I subbed in hemp seeds for cashews and erythritol for maple syrup…this made them just ok instead of amazing like the original recipe. Once I’m eating nuts again, I’ll re-post about the amazing ones).
The kale chips surely didn’t fill my cookie craving.
So, I decided I would tinker with hemp seeds…
Hemp Seed Chia Coconut Breakfast Cookies
1/2 cup hemp seeds
1/2 cup finely shredded coconut
1/4 cup chia seeds
1/4 cup coconut flour
1/4 cup coconut oil, melted (melting it is really important!)
1 1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp sea salt
1/4 cup erythritol or maple syrup (I recommend the maple syrup if you’re not going for the sugar-free version)
Form into cookies and place on cookie sheet. Note: with coconut flour, your cookies will not spread or flatten, so if you make them into balls you need to flatten them into the shape in which you want them to end up! Bake for 15 minutes at 350 degrees. I made 20 cookies, but it will all depend on what size you make them!
I took some cookies over to my Mom’s house, and the verdict was great—the catch is, we all decided that these are more like a breakfast food than a dessert. As most coconut flour based cookies, these are about 5-10% muffin texture (so not like an ooey gooey chocolate chip cookie in the middle!). These particular cookies have a nice nutty background flavor from the hemp seeds, and talk about a powerhouse set of ingredients–hemp, coconut, and chia! I anticipate them being very energizing and satisfying in the morning (and I may toast one and put sunflower seed butter on it just to test out that theory!).
We decided these cookies would be awesome with a smear of cream cheese, alongside some eggs for breakfast! Honestly, I think you could make them in a mini muffin or donut pan, and they’d turn out fabulously that way too.
For me, I ate three, and it filled my cookie craving. Happy.