cookies

Chocolate Mini Egg and Hemp Heart Cookies

Looking for a fun twist on chocolate chip cookies? Look no further than these can’t-keep-your-hands-off Chocolate Mini Egg and Hemp Heart Cookies. The recipe is just as easy as making with chocolate chips, but with an added crunch from the candy-coated chocolate eggs and nutty flavour and texture of the hemp hearts.

CHOCOLATE MINI EGG AND HEMP HEART COOKIES

Author: Andrea Carpenter, RD

Recipe Type: Desserts

Serving: 24 cookies

INGREDIENTS:

  • 1/2 cup salted butter, melted

  • 1/2 cup packed brown sugar

  • 1/2 cup packed demerara sugar

  • 1 extra-large egg (or 2 small eggs)

  • 2 teaspoons vanilla extract

  • 1 1/2 TBSP liquid honey

  • 1/2 teaspoon baking soda

  • 1 1/4 cup unbleached flour

  • 1/2 cup hemp hearts

  • 3/4 cup mini chocolate eggs, crushed

DIRECTIONS:

  1. Cream together the butter with the sugar, honey, and vanilla in a large bowl.

  2. Beat in the eggs.

  3. In a small bowl, combine the flour, baking soda, and hemp hearts. Stir to evenly combine.

  4. Add the flour mixture to the sugar mixture and stir until just mixed. If batter appears wet, add additional flour, 1-2 TBSP at a time.

  5. Mix in the crushed mini eggs.

  6. Chill the batter in the fridge for 10 minutes.

  7. Roll approximately 1 1/2 TBSP of the cookie mixture into balls and drop them on a foil-lined cookie sheet.

  8. Bake at 340 degrees for 9-11 minutes.

  9. Allow to cool 1-2 minutes on the cookie sheet then transfer to a wire rack and allow to cool completely.

  10. Store in an airtight container at room temperature.