Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: Depends on how big you make the cookies
These are one of Ryan’s favorite backcountry snacks, and if they are in the house we all love to eat them! We also love hemp seeds and have replace shredded coconut with hemp seeds to increase our plant proteins. These are rich cookies, and you really can’t eat too many at once, but they are soooo yummy you might try!
Ingredients:
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2 cups of organic whole oats or organic GF oats
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2 tbsp finely ground coffee (optional)
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2 scoops Vanilla protein powder
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1/2 cup hemp hearts
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1 1/2 cup Adam’s peanut butter. Substitutes are almond, sunflower, or cashew butter.
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Goji berries, flax sees, chia seeds, shredded coconut flakes – all optional additions.
Directions:
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Mix all the dry ingredients first in a large mixing bow.
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Add in the peanut butter and stir until completely mixed.
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Roll into balls and then flatten with your hands.
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Pat cookies in hemp seeds to cover the outside.
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Store in refrigerator or freezer.
These taste great, quick question how moist should they be and do they dry out more? I think mine ended up a little too wet and I’m worried about them “melting” in my pack.
I’ve got the opposite problem, I followed this recipe exactly(using adams peanut butter and only adding a handful of tablespoons of chia seeds) and it is so dry that I can barely form them into any shape. I also need a glass of water on hand when eating them or it’s a potential choking hazard