These Peanut Butter Hemp Cookies are made with just six ingredients and make a perfect protein-packed snack or dessert. Plus they’re kid-friendly!
Hi friends!
These Peanut Butter Hemp Cookies have been a staple in my weekly food prep the past few weeks. They are SO easy to whip up…just one bowl, one measuring cup and a spoon! And they’re delicious. I shared the recipe over on Instagram last week and so many of you have already made them!
If you haven’t noticed, I’ve been loving hemp seeds lately! They pack such a powerful nutrient punch and they’re so easy to mix into just about everything as an easy way to add things like iron, magnesium, omegas and protein.
I’ve also made them with almond butter and they came out great AND tried them with maple syrup…which changes the texture a bit but they’re still good. These are basically like those peanut butter cookies made with just peanut butter, sugar and eggs….except I upped the protein, reduced the sugar and added some fiber with the oats. I call that a win.
As far as hemp seeds go, they’re also called hemp hearts and Manitoba Harvest is my favorite. I buy them in a giant bag at Costco because we go through them so fast but you can find them in most grocery stores (check the bulk bins if you have them) or grab them online from Amazon. (aff link)
Watch my 4 year old make them!
Here’s the recipe! PrintPeanut Butter Hemp Cookies
These Peanut Butter Hemp Cookies are made with just six ingredients and make a perfect protein-packed snack or dessert. Plus they’re kid-friendly!
Ingredients
2/3 cup peanut butter
1/3 cup sugar
2 eggs
1/3 cup hemp seeds
2/3 cup rolled oats
1 tsp vanilla extract
1 tsp cinnamon
Chocolate chips, if desired
Instructions
Mix all the ingredients in a bowl.
Scoop onto a cookie sheet. (They stick a little so make sure you use a silpat, parchment paper or grease well)
Flatten with a fork and bake at 375 degrees F for 8-10 min.
Let cool at least 5 min before removing from baking sheet.
Notes
You can sub another nut or seed butter for peanut butter.
For a sweeter cookie, use 1/2 cup sugar.
So what do you think?! Will you try these cookies? My kiddos love making them with me!
Want more cookies? Here are all my cookie recipes! And this is my favorite cookie scoop! (aff link)
Enjoy!
–Lindsay–
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These are so good! Omg. So good. So easy to make and delicious.
★★★★★
Thoughts on if I could sub almond flour (or some other flour) for the oats? Or maybe pulse the oats into flour first? My 3 year old is not a fan of the oats texture, but these sound so delicious and healthy!
i think you could probably pulse the oats first!
So good! I added 2 very ripe bananas and the kids loved them!
★★★★★
ooh great idea!
Could you make with sun butter for nut free schools?
yep!
Thanks Lindsay, for this easy, fast and delicious recepe!
Made with hemp flour instead of seeds cos that’s what I had. Came out really good. Added some sunflower seeds for some crunch.
Thanks a million for the recipe.
Will look out for more in your website.
Love,
Linda xx
Perfect power cookie! I have a sweet tooth so I use the extra sugar. I make these for anyone going through a tough time that needs a healthy boost on the fly. We just freeze and pull out a cookie when needed. Even my 2yo loves them!
★★★★★
will this recipe work with almond butter?
★★★★★
yep!
These were so easy and delicious and my husband loved them-thank you
★★★★★
I make so many of your recipes and this one is my absolute fav. I make them with maple syrup and always do a double batch for freezer extras. My 2 year old has been making them with me for over half a year and also devours them. Thanks as always for your amazing recipes, useful tips and real life kid talk.
★★★★★
what is the shelf life of these cookies unrefrigerated?
about a week
Yum! These are so easy to make and the end result is craveable yet healthy-ish. I love how they are moist and chewy; not too dry from the oats. I did substitute a flax egg for one of the eggs and it worked well. I plan to make more of these to freeze as a nutritious snack for the family.
★★★★★
I subbed coconut flakes for oats and non-glycemic impacting sweetener (i.e. monk fruit) & viola, low(er) carb, super yummy, thanks!!!
These turned out really good! A solid breakfast or snack cookie.
I wasn’t sure if this recipe was meant to be made with peanut butter that is just peanuts + salt or the standard store bought peanut butter that has added sugar, palm oil, and other things. I used standard peanut butter because I needed to use up a jar in my pantry. I also used quick oats because it’s what I had on hand.
I ended up with seven pretty large cookies that I will probably break in half. I will definitely make these again!
★★★★★