The super chewy and soft texture of these cookies are amazing thanks to the oiliness of the hemp seed butter.
If you can’t find hemp seed butter locally, you can buy some here. Or if you can get the same texture by substituting tahini. Of course it will have a different taste, but it will be equally as good. Sweetener covers up tahini’s slight bitterness.
If you’re a DIY type you can always make your own hemp seed butter, learn how here.
A good reason to use hemp seed butter is the health benefits. Hemp seeds contain 20 varieties of amino acids, are are high in protein, vitamin E and essential fatty acids (like the good fats found in salmon). Hemp seeds are easy to digest and the high protein and fat content help strengthen the immune system.
I love the idea of eating cookies that are this nutritious!
The taste of these cookies reminded me the most of peanut butter cookies, which were always a favorite of mine in pre-Paleo days. My husband said that out of all the cookies I’ve ever made, that these tasted the most like real cookies. It’s because they get their chewiness from good fats instead of gluten.
One warning. The battery will be really runny. I tried to make individual sized cookies….
but as they cooked the dough bled together into a uni-cookie.
Not a problem, as they were easy to cut into squares. I even made some of the cookies into coconut cream sandwiches. So yum.
1 cup of Hemp Seed Butter (you can substitute tahini ).
1/3 cup of Coconut Nectar Low Glycemic Sweetener (you can substitute honey or maple syrup)
1 cup of blanched almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1 egg (I used a large duck egg)
1/4 cup of fresh, diced persimmon (you can substitute apple or pear)
Preheat oven to 350
Mix all the ingredients in a bowl with a fork or spatula.
Drop cookies on a cookie sheet lines with parchment paper
Bake for 10 to 12 minutes
It will likely melt together but let cool and slice into squares or use cookie cutter to cut in circles or stars! These cookies have an irresistibly, soft texture.
- 1 cup of hemp seed butter (if you don’t have hemp seed butter you can substitute tahini which has the same oily, creamy texture. It will taste a bit different but also very good).
- ⅓ cup of coconut nectar low glycemic sweetener (you can substitute honey or maple syrup)
- 1 cup of blanched almond flour
- ¼ teaspoon of salt
- ¼ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 egg (I used a large duck egg)
- ¼ cup of fresh, diced persimmon (you can substitute apple or pear)
- Preheat oven to 350
- Mix all the ingredients in a bowl with a fork or spatula.
- Drop cookies on a cookie sheet lines with parchment paper
- Bake for 10 to 12 minutes
- It will likely melt together but let cool and slice into squares or use cookie cutter to cut in circles or stars!