September. The time when some head back to school, some head back to work, and others are snapping back to reality after a sun-soaked summer. Regardless of whether you’re headed back or simply returning from a leisurely summer pace, it’s a time of transition. One that welcomes routine, crispness in the air, and an abundance of carefully packed snacks, including these vanilla chai energy cookies.
Grab ‘n’ go snackable.
These Vanilla Chai Energy Cookies make an awesome back to [fill in the blank] snack. Each cookie is packed with 5 grams of plant-based protein, thanks to hemp seeds, mulberries, and nuts/buckwheat groats. Plus, they’re packed with warm chai spice, a flavor combination I cannot get enough of this time of year.
The recipe is also accommodating, so you can choose from raw nuts (e.g., cashews, almonds, walnuts) or raw buckwheat groats for a base. For the cookies in the photos, I used raw buckwheat groats, which offer a nice earthiness. However, I have to say that my favorite is a cashew base because the chai flavor really shines through.
Once you’ve figured out which base you want to use, add it to a food processor and process into a fine meal/coarse flour. Then, add medjool dates, dried mulberries (or more medjool dates), hemp hearts, vanilla hemp protein powder (optional), a splash of vanilla, ground ginger, cinnamon, cardamom, cloves, and a pinch of sea salt. Start processing and add in a tablespoon or two of water. Once the mixture begins to ball up on one side of your food processor, it’s ready to go.
Then, you’ll form the dough into cookies and pop them in the freezer for 15 mintues to set. That’s it.
Vanilla Chai Energy Cookies
- 3/4 cup raw nuts (cashews, almonds, walnuts) or raw buckwheat groats
- 2/3 cup packed and pitted medjool dates
- 1/2 cup dried mulberries
- 1/4 cup Manitoba Harvest Hemp Hearts
- 2 tablespoons Manitoba Harvest HempPro 70 Vanilla (optional)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- pinch sea salt
- 1 to 2 tablespoons filtered water
- In a food processor, process the nuts or buckwheat groats until a coarse flour develops, being careful not to over-process if you're using nuts (or you'll end up with nut butter). Add the dates, mulberries, hemp seeds, hemp protein (if using), vanilla, ginger, cinnamon, cardamom, cloves, and sea salt, pulse a few times and then process, while slowing adding the water as needed, until it rolls into a ball within the food processor. If it's not coming together, add in more dates, 1 at a time, until the mixture begins to gather on one side of the food processor.
- Line a small baking pan with parchment paper. Use a cookie scoop (or small ice cream scoop) to scoop out 1 1/2 to 2 tablespoon mounds. Place on pan and repeat. Use a fork to create a crosshatch pattern and press the balls into round cookies. Freeze for 15 minutes to set.
- Store in an airtight container in refrigerator or freezer.
This post is sponsored by Manitoba Harvest; however, all thoughts and opinions are my own.