Ingredients:
- 1 cup organic Medjool dates, soft and pitted
- 1/2 cup organic, unsalted almond butter
- 1 1/2 teaspoons organic vanilla extract
- 1/2 teaspoon aluminum-free baking powder
- 2-3 tablespoons cashew milk (can substitute a different nut milk)
- 1 cup oat flour or almond flour
- 1/2 cup organic hemp hearts
- Optional: Organic dark chocolate chips
Instructions:
- Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper. Set aside
- In a food processor add pitted Medjool dates, almond butter, almond milk, oat flour, vanilla, and baking powder.
- Process until dough-like texture forms. This will take a couple minutes. Make sure to scrape the dough from the sides of the food processor. You might have to stop every 30 seconds to do so and then continue when the dough comes together. If the dough is too dry add an extra tablespoon of nut milk. If the dough is too dry, add an extra tablespoon of flour.
- Add hemp hearts and pulse to combine with the cookie dough.
- Using your hands, form the mixture into 1 1/2 inch balls and place them on the prepared cookie sheet. They won’t expand in the oven.
- Use your hand to press down each ball into a cookie shape. The thicker the chewier and softer they get.
- Optional: Press a few chocolate chips on top before baking.
- Bake for 15 minutes in the center rack of the oven until golden brown.
- Store at room temperature for up to 4 days.
Prep Time: 20 minutes Cook Time: 15 minutes Serving Size: 16-18