Hemp Cookies

Hemp is among the most versatile, sustainable supercrops on earth. I am a huge proponent of legalizing the growth of industrial hemp in the US, active supporter of Vote Hemp and the HIA, proud Hemp History Week ambassador, and incorporate hemp-based goods into my life wherever and whenever possible – food, apparel, paper, textile, soap, you name it. And baked goods are no exception! I adapted my friend, Chef Erika Tucker's, spectacular hemp oatmeal cookie recipe to be gluten-free and vegan. The nutrition and flavor-packed morsels turned out phenomenally well on my first try, a rare occurrence in my kitchen! Give it a whirl… and feel free to add nuts, chocolate, dried superfoods, or anything you desire when you mix in the oats!


Ingredients (all certified organic, of course)

1 cup coconut butter at room temperature (I use Dr. Bronner's glass mason jar)

1 ½ cup coconut sugar (I like Big Tree Farms' bulk varietal from their Bali farms)

2 tablespoon chia seeds (pre-hydrate in 6 tablespoons water for 15 mins until viscous)

2 teaspoon vanilla extract

1 ½ cup flour (I simply ground up oats in my Vitamix)

1 teaspoon baking soda

½ teaspoon salt

3 cup old fashioned oats

1 bag hemp seeds (Manitoba Harvest hemp hearts or Nutiva shelled seeds)



Preheat oven to 350º F

Cream the coconut butter and sugar (I do by hand with a wooden spoon)

Add the chia seed mixture and vanilla

Stir in baking soda, salt, and flour

Mix in the oats

Pour the hemp seeds onto a plate

Form cookie dough into small balls

Dip into hemp seeds to coat top

Bake for 10 to 15 minutes

Let cool and enjoy!

© 2019 by Erin Schrode - About ErinContact

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