WEEKLY RECIPE – Peanut Butter Chocolate Chip Hemp Cookies

Peanut Butter Chocolate Chip Hemp Cookies

I was looking for a gluten free, high protein, low carb, vegan cookie recipe and found the start of this on sweetashoney.co. It doesn’t include the hemp hearts (for the added protein I wanted) or the chocolate but was pretty happy with the outcome. They were a little on the dry side but I’m ok with it given that each cookie has both 7 grams of protein and net carbs and so healthy (for a cookie, that is). I highly recommend dipping them in hemp milk! (Simply blend 4 to 1 water to hemp hearts in a blender and add sweetener to taste – optional).


Peanut Butter Chocolate Chip Hemp Cookies


  • 3/4 cup salted peanut butter, unsweetened
  • 1 tablespoon extra virgin coconut oil melted
  • 1/3 cup erythritol (I used 2 tbs of honey since I don’t like artificial sweeteners)
  • 1/2 cup ground almond meal/flour
  • 1/2 cup organic Hemp Hearts
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla essence
  • 1/8 teaspoon salt – optional use only if your peanut butter unsalted


  • Preheat oven to fan-bake 350F (180C).
  • Line a cookie sheet with a piece of parchment paper. Set aside.
  • In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol (or honey), almond meal, baking soda, salt and vanilla essence.
  • Combine with a spatual until it forms a consistent cookie dough.
  • Divide dough into 8 large cookies (or 12 smaller cookies).
  • Bake for 10 minutes or until done

Let cool and enjoy!




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