Vegan Peanut Butter Hemp Cookies
Simple, chewy vegan peanut butter cookies ready in 20 minutes. Nourishing ingredients, like hemp hearts and ground flax make this cookie the perfect healthy vegan treat.
I love cookies.
But not just any cookie.
I’m sorry to say that I am picky about my cookies. They can’t be too sweet. They can’t be too crispy. I want them to be healthy… but not taste ‘healthy’.
Well, folks, this recipe is all-of-the-things, and it comes together in under 10 ingredients!
They taste like a plush little pillow of peanut butter, one of my fave things, and my kids love them as much as they love less healthy snacks (you cannot imagine what a win this is in this house!). They are the perfect cookie to make for holiday gifting or snacking – or to snack on post workout (maybe they have become my fave post-jogging snack!).
Now for all the healthy…
- They pack more plant-based protein than the average treat at over 5g per cookie, thanks to the hemp hearts and natural peanut butter
- Rye flour brings 2g of whole grain fibre per cookie
- They contain nourishing ingredients that easily fit within an anti-inflammatory lifestyle so you feel energized after enjoying them
- The healthy fats will leave you feeling satiated and satisfied
- They have plenty of omega 3 & 6 fatty acids
- And they are even low in sugar, so you can eat them at breakfast!
It all started with a Food52 recipe that was shared on the Flourist website. I messed with it. And then I messed with it again. Take care, this is low gluten, not a gluten free recipe, although I would expect that they would work effortlessly by replacing rye flour with almond meal (I haven’t tested to be sure yet though). These cookies are so simple and quick to make; if you try them, be sure to tag me on Instagram so I can see your creations!
Vegan Peanut Butter Hemp Cookies
Ingredients
- 1 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1 tbsp ground flax
- 1/2 tsp pure vanilla extract
- 3/4 cup 100% Whole Grain Rye Flour (I used GRAIN)
- 1/4 cup hemp hearts, (learn about the benefits of hemp hearts!)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- optional: a ¼ cup mini dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper for easy clean up.
- First, make a flax egg: stir ground flax with 3 tablespoons hot water in a small dish and set aside.
- In a medium bowl, cream peanut butter and maple syrup together with a hand mixer for a minute until light and fluffy. Add flax egg and vanilla, and mix until combined.
- Add the rye flour, hemp hearts, salt, baking soda and cinnamon and continue mixing until just incorporated, do not over mix. If adding chocolate chips, stir them in by hand now.
- Roll about a tablespoon of dough into a ball and then press into 2 inch (5cm) diameter cookie. Space cookies about 1 inch (2.5cm) apart.
- Bake for 8-9 minutes until just firm around the edges and the top starts to crack.
- Remove from oven and leave them on a baking sheet for 5 minutes before transferring them to a cooling rack where they will continue to firm up.Store at room temperature for up to three days (if they last that long!) or freeze once fully cool.
16 Comments on “Vegan Peanut Butter Hemp Cookies”
Delicious cookie recipe – I needed a healthful recipe to add some echinacea and other immune boosters to for my 17month old. This was a wonderful option for us – thank you!
So glad you like them, Nikki! Such an energizing treat 🙂
Making these cookies for the third time in three weeks – nutritious snack for the family and seem to get better every time! Yum!
I love hearing that!!! Enjoy 🙂
Is there a flour I could sub for the Rye Flour?
Hi Kari,
I haven’t tested this recipe with other flours, but I suspect that another low or no-gluten flour would probably work such as almond meal or spelt! Regular wheat flour might make these cookies a bit too try but you could add more peanut butter perhaps. Let me know what you try…and if it works! Others might have the same question 🙂
Do you happen to have the nutrition information available for this recipe?
Hi Kristi,
Thank you for your note –
I don’t do nutrition facts for any of my recipes to support others in a more intuitive style of eating.
Hi, I was wondering if you include nutrition values for your recipes. I just found out I’m pre-diabetic and not sure how much sugar is OK to include. Thanks.
Hi Sylvia,
I don’t include nutrition values for my recipes; however, I can say that ALL of my recipes – including my desserts – are designed to be lower in sugar and supportive of blood sugar balance with plenty of fibre, healthy fats and protein. Please confirm with your dietitian for your unique needs, but in my opinion, my recipes are pre-diabetes friendly!
I need to make these…they sound so good
Enjoy Kirstin!
I prefer to use finely ground almond flour, coconut flour or oat flour for all my baking. Any chance 1 of those could work for this recipe which sounds really good.
Hi Patricia,
I haven’t tested these with any alternatives…but I suspect that both oat and almond will work! Please do let me know if you try..and the results! I am sure it will help another baker 🙂
Could I replace the rye flour with whole wheat flour?
Hi CC,
Yes, you totally can – you might notice the dough is a bit drier as whole wheat will have a stronger gluten but you could add even just a little splash of water if needed.