5.3 Oz / 150g Rolled Oats
1.7 Oz / 50g Oat Bran
1.7 Oz / 50g Hazelnuts (Or Other Nuts)
2.1 Oz / 60g Hemp Flour (Or Hemp Protein Powder)
1 Oz / 30g Raw Cocoa powder
1 Oz / 30g Rice Flour
2 Tablespoons Shelled Hemp Seeds
5 Tablespoons Dark Brown Sugar (use a couple more if you’d like a sweeter cookie - as they can be a bit bitter because of the cocoa)
1.7 Oz /50g Dark Chocolate Chips
1 Heaped Teaspoon Baking Soda
1 Teaspoon Baking Powder
A good pinch Sea Salt
2 Tablespoons Vegetable Oil + 2 Tablespoons Hemp Seed Oil
1/4 Cup raw Honey Or real Maple Syrup
Water, as needed
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
Preheat the oven to 350 F˚ / 180 C˚.
Blend together half the oats and the bran to make them finer. Do the same with the nuts, so as to leave some pieces chunkier and some finer.
Add all the dry ingredients to a bowl.
Mix the honey or maple syrup with the oils and add a tablespoon of water. Mix well.
Add to the dry ingredients and mix to obtain a paste that sticks together easily. If bits of dry mixture are left out, add a little more water.
Lay the cookie dough between two sheets of wax paper and roll it out.
Cut out the cookies and lay them on a tray lined with waxed, oiled baking paper.
Bake for 15 to 25 minutes, depending on your oven and how wet the cookie dough is.
Make sure they do not overcook, as they will get bitter.
The cookies are done when the edges slightly crisp up.
They will still be quite soft and feel like they did not coo all the way, but they will harden once cool.