Ottawa·Recipe

Make your own blueberry hemp heart cookies

Nutritionist Brittany Gordon shares this healthy cookie recipe to help tackle out-of-control snacking during COVID-19 isolation.

Nutritionist shares this healthy cookie recipe to help tackle out-of-control snacking during pandemic

These blueberry hemp heart cookies are a more filling, healthy alternative to chocolate chip. (Healing Ginger)

Maybe it's because you're making snacks all day for your kids, or because your home office is now three metres from your kitchen — whatever the reason, if you're having trouble keeping the urge to snack under wraps, you're not alone.

With this in mind, registered holistic nutritionist Brittany Gordon has come up with a live webinar to help you get a handle on your quarantine nutrition, lower stress and find your groove in this new normal.

"This is stressful … and one thing I'm noticing with my clients is that they're really starting to get anxious about the food choices that they're making," Gordon told Alan Neal on All In A Day last week.

Try your hand at her blueberry hemp heart cookies to give you a reason to avoid another chip break or all that sourdough bread you've been baking.

Blueberry Hemp Heart cookies:

  • 1 cup old fashioned oats
  • 3/4 cup oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup hemp hearts
  • 1 medium ripe banana mashed
  • 2 tbsp coconut oil softened
  • 1 tsp vanilla extract
  • 1/2 cup blueberries, fresh or frozen
  • 1 tbsp cornstarch (optional)

Directions:

  1. Preheat the oven to 175C/350F. Line a baking sheet with parchment paper and set aside.
  2. If you don't have oat flour, take 3/4 cup of old fashioned rolled oats and blitz them in your food processor or blender until it is a fine powder.
  3. Mix together all dry ingredients: oats, oat flour, baking powder, cinnamon, salt and hemp hearts.
  4. Stir together with a whisk or a fork until everything is well combined. Do not over stir the ingredients or you will have pretty flat cookies.
  5. In a separate bowl combine wet ingredients: mashed banana, coconut oil and vanilla extract. Really give this a good stir to break down as many banana chunks as you can.
  6. If using the cornstarch add blueberries to a small bowl and sprinkle with corn starch, give it a stir to coat the berries, it doesn't matter if they are frozen or fresh. This will help to stop the blueberries from bleeding colour into the rest of the cookies. That said, if you don't care if your cookies end up purple-blue then just skip this step.
  7. Add wet ingredients and blueberries into the dry ingredient bowl and give it a good stir to combine.
  8. Scoop out the cookie dough with a tablespoon and place on a lined baking sheet with about an inch between each cookie. Flatten the top of each cookie with the back of the spoon to help the centre cook during baking.
  9. Place cookies into the preheated oven and allow to cook for 12-15 minutes or until the edges begin to brown.
  10. Remove the cookies from the oven and allow them to cool in the pan for about 5 minutes before transferring them over to a cooling rack. If you aren't going to eat them right away, be sure to place them in an airtight container once they've cooled and put them in the fridge to preserve their freshness.

Add some “good” to your morning and evening.

A variety of newsletters you'll love, delivered straight to you.

Sign up now

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

now