It’s been a while since I posted a new recipe- but this one is worth waiting for. My fantastic friend, Kara, shared this recipe with me on our walk yesterday (14 degrees and sunny in February- I hope everyone got outside!!). Bake a batch and store the extras in the freezer. Take one out the night before and it’ll be ready for you for breakfast. No more ‘I don’t have time for breakfast’ excuses (you know who you are :).
HEMP HEART COOKIES
1 cup crunchy peanut butter
1/2 tsp. baking soda
1 cup hemp hearts
1/4 cup sugar
handful of dark chocolate chips
Super simple instructions:
Combine everything in a bowl.
Roll into balls
Put onto a greased or parchment paper pan, flatten with a fork
bake at 350 about 12 minutes
Some modifications to spice things up:
Instead of using an egg, make a chia seed gel using chia seeds. Use 1 Tbsp of chia seeds and 1/4-1/2 cup of water. Let soak for 10min and use a 1/4 cup in the recipe.
The original recipe calls for 1/2 cup of sugar- but 1/4 cup is plenty. For a lower glycemic option use Organic Cocunut Palm Sugar has 1/3 of the calories of white sugar.
If you don’t eat peanut butter you can try almond butter.
Packed with tons of protein, these are delicious cookies you don’t have to feel guilty about eating….even for breakfast which is what I do!
To get you started, you can find chia seeds and organic coconut sugar at Sardis Health Foods in the Chilliwack Mall.
YUM!! THANKS KARA!!