Hemp Oatmeal Raisin Cookies

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Directions
1/3 c. unsalted butter, softened1/2 c. Splenda Brown Sugar Blend1 large egg1 tsp. vanilla extract1/2 c. hulled hemp seed3/4 c. unbleached white whole wheat flour3/4 c. rolled oats1 tsp. baking soda1 tsp. ground cinnamon1/2 c. raisins1/2 c. walnuts, chopped
Preheat oven to 350 degrees F.
In a medium bowl, cream together the butter and sugar until smooth. Add the vanilla and egg, and beat until creamy.
In a small bowl, combine the hemp seed, flour oats and baking soda. Mix the flour mixture into the wet ingredients and blend until incorporated. Stir in the raisins and walnuts.
Form dough into 1-inch balls (I use a small cookie scoop) and place on ungreased cookie sheets. Bake at 350 for 12-15 minutes. Allow to cool for a minute or two before removing to a cooling rack.
Serving Size:�Makes approximately 32 cookies
In a medium bowl, cream together the butter and sugar until smooth. Add the vanilla and egg, and beat until creamy.
In a small bowl, combine the hemp seed, flour oats and baking soda. Mix the flour mixture into the wet ingredients and blend until incorporated. Stir in the raisins and walnuts.
Form dough into 1-inch balls (I use a small cookie scoop) and place on ungreased cookie sheets. Bake at 350 for 12-15 minutes. Allow to cool for a minute or two before removing to a cooling rack.
Serving Size:�Makes approximately 32 cookies
Nutritional Info Amount Per Serving
- Calories: 82.2
- Total Fat: 4.2 g
- Cholesterol: 10.9 mg
- Sodium: 42.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g