28th February 2016 Update: Added a gingerbread option and changed it to Natural Peanut Butter.
Honey and Coconut Variant
124g Natural Peanut Butter
80g Shelled Hemp
1 Egg or 1 Large Flax Egg (2 Tbsp Flax, 6 Tbsp Water. Leave in fridge for 15 minutes)
30g Sugar (60g for Crisper Cookies)
1/4 Tsp Vanilla Extract
1/4 Tsp Baking Soda
Makes 12 Cookies. Can be Frozen.
1. Preheat oven to 175c (Fan).
2. Put everything in a bowl and mix together until a dough is formed and pulls away from the sides of the bowl.
3. Form into 1 Tbsp sized balls and place onto onto Greaseproof Paper lined baking tray and bake for 10 minutes until a light golden colour.
4. Cool on tray for 10 minutes and then transfer to wire rack to cool completely.
Coconut and Honey: Add 25g Roasted Dessicated Coconut and use 40g Sugar and 15g Honey. Cookies will darken a lot.
Gingerbread: Use 60g Dark Muscovado Sugar and add the following spices:
(Or 2 Tsp Gingerbread Spice Blend)
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/2 Tsp Ground Allspice
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves
Pinch Black Pepper
Dough will be stickier so wet hands before rolling out. Bake as normal.