Hemp Cookies (Almond Joys and Peanut Butter Cups)
- Oat flour - 1 cup oat flour, or grind rolled oats in a food processor or blender like I did
- Almond flour - 1/3 cup almond flour, or grind whole unsalted almonds in a food processor or blender like I did
- All-purpose flour - 1/2 cup
- Whole wheat flour - 1/2 cup
- Baking powder - 1 teaspoon
- Baking soda - 1/2 teaspoon
- Hemp flour - 1/2 cup
- Cacao powder - 1/3 cup
- Butter - 4 tablespoons
- Organic cane sugar - 2/3 cup
- Eggs - 2 eggs
- Applesauce - 1/3 cup
- Vanilla extract - 1/2 teaspoon
- Honey - 1 tablespoons
- Chocolate chips - 1/2 cup
- Peanut butter (optional) - peanut butter, any kind you like though unsalted would be best
- Whole almonds and Coconut shreds (optional) -
- Preheat the oven to 350.
- In a food processor or blender, grind the oats and almonds. Add the remaining dry ingredients (flours, baking powder and soda, hemp flour and cacao powder) and pulse a few times to mix. Remove to a large mixing bowl and set aside for the moment. (You can do this all by hand if you aren't grinding anything. Just be sure to mix well).
- In the same blender or food processor, add the sugar and butter. Pulse until well mixed, light and fluffy. Again you can do this by hand. Beat and mash with a fork until light and "fluffy", though it will really look more like dense clouds.
- Add the eggs and applesauce. Mix well. Add the vanilla and honey and pulse again.
- Add the dry ingredients to the liquid and blend briefly until fully mixed. Again, all of this can be mixed by hand.
- Remove all contents to the mixing bowl that contained the dry ingredients originally.
- Add the chocolate chips and mix.
- Line one or two baking sheets with parchment paper, or lightly grease with the butter wrapper. (You can save half the dough in the freezer, sealed in a ziplock bag, for later use).
- Set aside a small bowl of water. Dip your hands in and lightly moisten. Remove about 2 tablespoons worth of dough and roll into a ball. Place on the cookie sheet and flatten with your hand. Repeat until you have used all the batter.
- If creating "Almond Joys", pat the surface with coconut shreds and push an almond down into the center. If creating "Peanut Butter Cups", use your thumb to make a hole in the center. Fill with peanut butter.
- Bake for about 17 minutes, or until the cookie have slightly risen. Stick a toothpick in the middle to check for done-ness; if it comes out clean, they are done!
- Remove to a rack and allow to cool. I improvise my cooling rack with the rack from my grill. You can also just cool on a plate or cutting board that isn't warm.
- My tasting notes for future re-attempts: Sweeter, less cakey, more peanut butter (and banana chip?)
- Eat one immediately with a glass of fresh milk!