As much as I wish it wasn’t true, I hated science and math in high school.

I could never get the equations to line up and my experiments in chemistry had a high rate of failure.  On top of that I can’t even count how many times I burnt my arm on the Bunsen burner.

Yet, when it comes to baking, I love experimenting.  I love making sure I have all the ratios right in order to get the best result.  If something fails, I try it again and again until I get it right.  Part of me wishes I could go back and take science classes with this same mentality.

Sometimes my experiments work out on the first try- like these cookies.  I’m always looking for ways to cram nutrients into everything I eat and while these cookies still have butter and sugar, they also have a good source of protein through the hemp seeds.

The hemp seeds add an extra bit of earthiness to the cookie and the texture is a hybrid of a muffin and cookie.  I feel like these taste like fall in a cookie!

Next time I experiment with these cookies I’m going to use a less processed sugar and see how that goes (maybe some maple syrup to add one more layer of fall…)

Pumpkin Hemp Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
 
Ingredients
  • 1 cup whole wheat pastry flour
  • 1 cup ground hemp seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon nutmeg
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup natural sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375˚.
  2. Using a nut or coffee grinder, grind hemp seeds to resemble a course meal (about 15-30 seconds.) Combine ground hemp seeds, flour, baking soda, baking powder, and salt. Whisk together and set aside.
  3. In a mixer attached with a paddle, beat butter and sugars together. (if you don't have a mixer, beat by hand- just make sure your butter is soft but not melted.) Add in pumpkin and continue to mix until pumpkin, butter, and sugars are combined.
  4. Next, add in egg, vanilla, cinnamon, and nutmeg. I like a heavier cinnamon taste and if you don't, you may want to cut back to 2 teaspoons of cinnamon instead. Continue to beat, scrapping sides if need be.
  5. Finally, add in hemp mixture and beat until dough comes together and the hemp mixture is incorporated. Do not over-beat, you should only need less than a minute.
  6. Cover a baking tray with a piece of parchment paper. Using a cookie scoop (or a large spoon) scoop cookies and place two inches apart from each other.
  7. Bake for 15-20 minutes (for large cookies) or until cookie springs back slightly (as if baking a cupcake.) Remove from oven, let cool for five minutes then transfer to a rack to finish cooling.

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