Hemp Granola Seed Cookies Food

HEMP GRANOLA

Steps:

• Preheat oven to 250°F. Place almonds, pumpkin seeds, pecans and walnuts into a food processor and pulse a few times to chop the nuts and seeds into smaller pieces. Don't process too much because you still want some chunky pieces.
• Transfer the nut mixture into a large bowl, add all remaining ingredients except the dates and stir well. Spread an even layer of the mixture onto a large parchment-lined baking sheet. You may need two sheets if you're baking sheets aren't oversized like mine.
• Bake for 35 minutes. Remove from oven, add dates and give the mix a good stir. Bake for 25-30 minutes more or until granola is golden brown in color. Remove from oven, let cool and enjoy. It will get crunchier as it cools. I recommend storing any leftovers in a Mason/Weck jar in the fridge. It will stay extra crunchy this way.

HEMP HEART GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste.
• Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well.
• Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly.
• Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet.
• Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.

HEMP GRANOLA SEED COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Line a large cookie sheet with parchment paper. Set aside
• Blend flour, b powder and b soda together in a small bowl. Set aside
• Mix butter and sugar together to form a smooth paste
• Add eggs to butter/sugar mixture one at a time beating with an electric mixer on medium speed until smooth and creamy
• Beat in hemp granola, pumpkin seeds, sunflower seeds and dried prunes all separately beating well after each addition to the dough
• Stir in the flour mixture and coat all the ingredients well until thoroughly combined together.
• Drop small amounts of cookie dough on parchment paper 2 inches apart and bake for 10 minutes until nicely browned
• Allow 5 minutes to cool before removing from the cookie sheet to a wire rack to cool completely.