Ingredients
24
24 servings
- •½ cup butter
- •½ cup brown sugar
- •½ cup white sugar
- •2 eggs
- •1 cup pumpkin granola
- •1 cup quick-cooking oats
- •½ cup graham cracker crumbs
- •½ cup hemp hearts
- •½ cup chocolate chips
- •1 teaspoon almond extract
- •1 cup all-purpose flour
- •2 teaspoons ground ginger
- •1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste.
- Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well.
- Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly.
- Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.
Nutritional Facts
Per 24 servings
- Calories: 174
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 12g
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