My parents are staying with us this week and when my stepdad found out I was making hemp seed cookies, many many jokes ensued.
me: "You want a cookie?"
him: "No thanks, I'm driving"
That kind of stuff. If you're looking for a similar form of hilarity round abouts your kitchen, have at these (totally legal and non-inebriating) cookies.
They're so healthy you can barely even call them a cookie. But they're always gone in two days so...it's a cookie. It's a recipe I came up with. Completely from scratch. An utter first in the baking department, only possible due to great motivation: the amazing hemp seed cookies at Laughing Planet Cafe here in Portland. We would go broke if we bought one everytime we wanted one so I came up with my own recipe. It's not quite perfect, and not really being a baker I have no idea what the difference is, but it's close enough and way closer than any other recipe I've found online. Having made it now for about the twentieth time, the recipe is cleared for sharing.
You will need some specialty products unless you are already a full fledged weirdo health nut like me. Bob's Red Mill can supply both of them: hulled hemp seeds and ground flax seeds. Keep them in the fridge. If you like cooking vegan, a quick substitution for the butter and chocolate chips will have you covered. Bonus for dough eaters - no eggs!
Christina's Hemp Seed Cookies
2 Tbsp butter, melted
1/4 cup applesauce (a little single serving applesauce cup happens to be 1/4 cup!)
1/2 cup brown sugar
3/4 cup whole wheat flour
1/2 cup hulled hemp seed
1/2 cup ground flax meal
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1 handful each chopped hazelnuts and chocolate chips
Preheat oven to 350 and grease a cookie sheet. Mix butter, applesauce and brown sugar together in a small bowl. Mix all remaining dry ingredients (except nuts and chocolate chips) in a large bowl. Add wet ingredients to dry, mix with a spoon. Add chocolate chips and hazelnuts. Drop by rounded tablespoonfuls and flatten with the palm of your hand. Bake for 10-12 minutes, let cool on a cooling rack. Makes about 24 cookies depending on how much of the dough you eat.
Enjoy!
