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.
Author: Andrea Carpenter, RD
Recipe Type: Desserts
Serving: 24 cookies
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
Cream together the butter with the sugar, honey, and vanilla in a large bowl.
Beat in the eggs.
In a small bowl, combine the flour, baking soda, and hemp hearts. Stir to evenly combine.
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.
Mix in the crushed mini eggs.
Chill the batter in the fridge for 10 minutes.
Roll approximately 1 1/2 TBSP of the cookie mixture into balls and drop them on a foil-lined cookie sheet.
Bake at 340 degrees for 9-11 minutes.
Allow to cool 1-2 minutes on the cookie sheet then transfer to a wire rack and allow to cool completely.
Store in an airtight container at room temperature.
Muffins are a great portable snack for infants, toddlers, children, and adults. They are great at any age! Sometimes getting enough fibre into the diet can be hard, but these fibre-packed Blueberry Banana Bran BLW Mini Muffins help you meet your fibre recommendations for the day. Add this easy muffin recipe to your meal prep, keep some on hand, and store the rest in the freezer for days ahead. Enjoy!
Author: Andrea Carpenter, RD
Recipe Type: Baby Food; Sides, Snacks, and Apps
Serving: 40 mini muffins
1 mashed ripe bananas
1 large eggs
1 TBSP ground hemp hearts
1 TBSP ground flaxseed
1/2 package store-bought plain bran-muffin mix
1 tsp cinnamon
1/4 CUP frozen blueberries
1 1/4 CUP water
Mash the ripe bananas in a bowl.
Add egg and blend into oil and banana mixture.
Mix the hemp hearts, flaxseeds, cinnamon and water into the banana mixture.
Add the muffin mix and gently fold until just combined. Do not over-mix or the muffins will have a tough texture.
Gently fold in the frozen blueberries.
Line a mini muffin tray with parchment muffin liners to prevent sticking. Alternatively, spray the muffin tray with coconut oil.
Bake at 400 degrees for 7 minutes or until a toothpick comes out clean. Allow to cool completely before storing in airtight containers. These muffins also freeze well.
