Hemp Seeds Cookies

Don't worry, ads are not going to appear on your printed document!

4.89 from 35 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Hemp Seed Cookies are naturally sweetened with dates and made with simple wholesome ingredients, 100% gluten-free and refined sugar-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/hemp-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 281.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Medjool Dates Soft, pitted, 5.3 oz. weighted pitted (note 1)
½ cup Peanut Butter (Unsalted) (note 2)
1 ½ teaspoon Vanilla Extract
½ teaspoon Baking Powder
6 tablespoons Almond Milk (note 3)
1 cup Old-Fashioned Rolled Oats (note 4)
⅔ cup Hemp Seeds (note 5)

Optional

3 tablespoons Dark Chocolate Chips (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Set aside
In a food processor, add soft, pitted Medjool dates, peanut butter, almond milk, and vanilla extract. Blend on medium-high speed until it forms a soft, sticky date paste.
Add oats, hemp seeds, and baking powder.
Process again until a dough-like texture forms. This takes a couple of minutes, and you will have to stop the food processor every 30 seconds, scrape down the side of the bowl, and repeat until the dough comes together. If the dough is too dry, add an extra tablespoon of almond milk and process again to combine. If it is too wet, add an extra tablespoon of oat flour.
Using lightly oiled hands, grab 1 1/2 tablespoons of dough, form the mixture into 9 cookie dough balls, and place them on the prepared cookie sheet. They won't expand in the oven. The shape you give now is what you get at the end.
Use the palm of your hand to press down each ball into a cookie. The thicker, the more moist, and softer they stay in the center. Optional: press a few chocolate chips or chopped dark chocolate on top before baking.
Bake the cookies for 18-22 minutes at 350°F (180°C) in the center rack of the oven until golden brown on the sides.
Let the cookies cool on the tray for 10 minutes, and then cool completely on a cooling rack.

Equipment

Notes

Note 1: Medjool dates are the best for these cookies because they are moist, and they avoid dry, crumbly cookies. If you use other date varieties, the texture won't be as moist. Weigh the pitted Medjool dates if needed, for precision.

Note 2: Any kind of nut or seed butter can be used, like almond butter or sunflower seed butter.

Note 3: Or any milk you love, like oat milk, soy milk.

Note 4: Use gluten-free oats if needed, or swap for quinoa flakes.

Note 5: Also known as hemp hearts, these are the seeds with the highest protein per cup. Other high-protein seeds like sunflower seeds or pumpkin seeds work as well.

Note 6: Or chop dark chocolate into chunks and press on top of the cookies. Other options are dried raisins, chopped nuts like almonds, walnuts, or pecans.

Storage: Store the cookies at room temperature in an airtight container for up to 4 days. Freeze for up to 1 month and thaw at room temperature for a day or 3 hours before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition