Hempseed and banana cookies

Updated: May 27

This recipe an inspiration from Julie Daniluk. I decided to add in banana, some cardamom, vanilla extract and reduce the amount of honey. You can actually omit honey altogether as the banana gives enough sweetness to the cookies. My daughter, who is often fussy with my healthy dessert recipes, says 'Mom, this tastes actually really nice!'. These cookies are gluten free, nut free, dairy-free, egg-free and refined sugar free.




Hemp and banana cookies


Ingredients

Makes 12 cookies


2 tbsp of filtered water

1 tbsp of ground flaxseeds (if you can ground them freshly, the better)

1 smaller banana, finely grated

1 cup of shredded coconut

1 cup of hemp hearts

1 tsp of ground cinnamon

1/2 tsp of cardamom

1 tsp of ground ginger

1tsp of vanilla extract

1/4 pink salt

2 tbsp of extra virgin coconut oil

You can add raw liquid honey as well a tablespoon if you want your cookies a bit sweeter


Directions


Heat the oven to 175C degrees (350F)


Mix together water and ground flax seeds and let it sit for 10 minutes.


In a larger bowl mix together shredded coconut, hemp seeds, cinnamon, cardamom, ginger and salt.


Mix the banana and coconut oil (plus honey if you use it) into the flax with a hand mixer and beat until smooth.


Fold the above wet mixture into the dry ingredients.


Take a tablespoon and scoop it on the pan on the baking sheet. You should get around 10-12 cookies from the batter.


Bake in the oven for 12 minutes until slightly golden.


You can keep them also in fridge for 2 weeks or in the freezer for up to 6 months. But you'll like them most probably so they won't have to stand on the counter more than couple of days and especially if you have a husband with a sweet tooth and kids.


Enjoy!






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