Hemp protein is one of those ingredients that I was not familiar with because I think there is still some confusion about hemp. It does is a type of cannabis, but hemp has an almost nonexistent amount of THC (you don’t get high) and it’s a great source of CBD (to make you relax), but don’t worry because hemp protein is made from hemp seeds that don’t contain THC nor CBD (and you can find it in almost any supermarket). Hemp is also a great source of amino acids (containing all nine essential amino acids), minerals and healthy fats… because if we are going to make some sweet cookies, we better make them healthy.
Now, the best part for me is that it has a nutty taste that works perfect for this Vanillekipferl inspired hemp crescent cookies recipe, plus a touch of ground ginger and cinnamon makes it a perfect Christmas cookie.
Ingredients
- 180g all purpose flour
- 70g hemp protein
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- A pinch of salt
- 125g unsalted butter (in small cubes)
- 50g granulated sugar
- 1 egg
- Powdered sugar (to coat)
Instructions
- Add all ingredients except the powdered sugar in a bowl and mix until you get a consistent smooth dough. Form a cylinder of dough, wrap it in film and leave to rest in the fridge for an hour.
- Preheat the oven at 200ºC (390ºF).
- Cut the dough and make balls around 2cm diameter and shape them in a crescent shape. Place each cookie dough on a baking sheet.
- Bake for 10-15 minutes or until the cookie starts to brown (because of the hemp, the dough is dark green and it’s difficult to see it brown).
- While the cookies are still warm, remove them from the oven and toss them in a bowl with powdered sugar until are fully coated.
- Let the cookies cool completely on a cooling rack.
Nutrition
- Makes ~30 cookies | Calories 60kcal (per cookie)
- Fat 2,59g | Carbohydrates 7,19g | Protein 2,01g