Cookies for breakfast? Yes, please! These hemp seed breakfast cookies are planted-based and made with healthy ingredients that are perfectly suitable for breakfast. They’re really satisfying, perfect for a busy morning on-the-go, and my kids love them!
I love cooking with dried dates because they give recipes like this a boost of sweetness, and they help my energy stay balanced throughout the day. They’re also a great source of plant-based fiber.
Why you’ll love these hemp seed breakfast cookies
- They’re easy to make and the batch can easily be scaled up if you want to make a larger quantity.
- They freeze well if you like to meal-prep or make breakfast goodies in advance.
- They’re perfect for on-the-go when mornings are busy and you don’t have time to cook.
- They taste great! Even my picky kids love them.
About the ingredients
- Dates – You can’t make this recipe without dates. They add all the sweetness that is needed for a perfect cookie! If your Medjool dates are very dry, you can soak them for 30 minutes before chopping, this will help to soften them up. Chop them as small as you can before blending them in the food processor. This will help result in the smoothest dough.
- Dairy-free milk – This is to help moisten the dough and blend the dates. If you have no milk on hand, you can use water, but the texture will be a bit different.
- Flax egg – Use a flax egg instead of a regular egg to make these vegan. If you are not vegan, you are welcome to use a chicken egg. To make a flax egg, simply blend 1 Tbsp. of ground flaxseed along with 3 Tbsp. of water. Let it sit for about 5 minutes to firm up.
- Hemp seeds – The star of the show! Use shelled hemp seeds for this recipe.
- Almond or oat flour – I prefer using almond flour this recipe as it results in a denser cookie. You can use any flour of your choice. I’ve never tried these cookies with regular flour or quinoa flour.
- Maple syrup – This adds just a touch of sweetness and additional flavor. You can also substitute with you sweetener of choice.
Recipe Tips and FAQ
- How do I store these cookies? – Store these hemp seed breakfast cookies in an airtight container for up to a week. You can also store them in the fridge or freeze them for longer-term storage.
- Can I add anything else to these cookies? – Yes! You can add chocolate chips to these cookies for more sweetness. Or, try adding shredded coconut for a unique texture and flavor.
- How do I keep the dough from sticking? – I like to use an icecream scoop when making cookies. It helps prevent the dough from sticking, and makes it a lot easier to scoop them onto the baking sheet.
- Can I use regular dates instead of Medjool dates? – Medjool dates have a chewier texture and a sweeter flavor for these cookies. So, I recommend you do not swap out the Medjool dates for regular dates.
Hemp Seed Breakfast Cookies (WFPB Recipe)
Healthy and delicious hemp seed breakfast cookies that are perfect on-the-go
Ingredients
- 1 cup pitted Medjool dates chopped
- 1 cup almond or oat flour
- 1 flax egg 3 Tbsp. water + 1 1 Tbsp. ground flax seed
- 1/4 cup shelled hemp seeds
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 Tbsp. dairy-free milk more as needed
- 3 Tbsp. maple syrup
Instructions
Prepare dry ingredients
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In a large mixing bowl, combine flour, hemp seed, salt, and baking soda. Set aside.
Prepare breakfast cookies
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Process dates in a food processor along with 2 Tbsp. milk until a smooth paste forms. You may need to add additional Tbsp. of milk depending how dry your dates are.
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Add in flax egg (or regular egg if you are not vegan). Process until combined.
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Add in maple syrup and vanilla extract and continue to process.
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Slowly add in dry ingredients and process until dough forms.
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Drop cookies onto baking sheet lined with parchment paper.
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Bake at 350ºF for 12-15 minutes, until they begin to firm up around the edges.
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Allow to cool completely and enjoy!
Recipe Notes
Note: Freeze these cookies for a quick on-the-go breakfast when you’re in a hurry. They thaw out really well in the fridge as well.