Keto Peanut Butter Chocolate Hemp Heart Cookies
Make these Keto hemp heart cookies when you want to hit multiple cravings: something sweet, salty, chewy, and crispy. The cookies make a great Keto dessert, but they can be included in your diet in a variety of ways similar to the English biscuit. Enjoy a hemp heart cookie with your morning Keto butter coffee or eat it as a snack as well. The perfect combo of peanut butter and chocolate comes together in this Keto cookie. You’d never guess it was chock full of vitamins and essential fat, thanks to the hemp hearts and hemp flour mixed inside. If you’ve never baked with hemp products before, you’ll find these ingredients in either the health aisle, special diet aisle, or baking aisle at your grocery store. You won’t feel guilty about adding this nutritious dessert to your food log.
How to Make It
Step 1
Put room temperature peanut butter in a stand mixer with a paddle attachment, and blend it until it loosens up to get more creamy. Blend tahini and erythritol into the peanut butter until you have an even mixture. Next, blend in the egg and vanilla extract. In a small bowl, mix together hemp hearts (seeds), hemp flour (powder), cocoa powder, and salt. Add the dry ingredients to the wet ingredients in the stand mixer, and blend them together to make the cookie dough.
Step 2
The cookie dough will be very soft. Use a spatula to transfer the cookie dough to a sheet of parchment paper. Use the paper to shape the dough into a log about 8-inches long. If you’re having trouble, you can chill the dough in your refrigerator to make it easier to work with. Once the dough is shaped, wrap the log in the parchment paper, twisting the sides to seal the log in place. Keep the cookie dough in your freezer for 60 minutes to chill.
Step 3
When it’s time to bake the cookies, turn on your oven to preheat to 350 degrees. Either line a sheet tray with parchment paper or use a non-stick baking sheet. Remove the cookie dough log from the freezer and unwrap it. Slice the log into ½-inch thick pieces. The original recipe here makes about 18 cookies. Arrange the cookies on your baking sheet delicately.
Step 4
Bake the cookies for about 18 minutes or until done. The edges will be slightly crisper than the soft centers, and there may be a slight golden brown color to the tops of the cookies. Let the cookies cool before you enjoy them. Store fully cooled cookies in an airtight container for up to 5 days in the refrigerator.
Ingredients
- Peanut butter
5 oz
- Tahini (sesame butter)
0.5 oz
- Powdered Erythritol (Icing Sugar)
1.5 tbsp
- Raw egg
1 large
- Vanilla extract
0.5 tsp
- Hemp Seeds Shelled Or Hulled
3 tbsp
- Hemp Flour
2 tbsp
- Cocoa powder
1 tbsp
- Salt
1 dash