4tablespoonsbeet powderor cocoa powder, or freeze-dried strawberry or raspberry powder
Pinch ofsaltto taste
½teaspooncinnamonsee notes
8Medjool dates
1teaspoonvanilla extractoptional
¼cupwater
⅓cupdark chocolateor chocolate chips - about 60 grams (optional)
Instructions
Pulse nuts and seeds: Add walnuts and pumpkin seeds to food processor. Pulse until a fine powder forms.
Add dry ingredients: Add hemp hearts, protein powder, beet powder, salt, and cinnamon. Pulse until fully incorporated.
Add dates and vanilla. Process until crumbly but sticky.
Transfer the pulsed mixture to a bowl and mix in the water.
Divide into 12 portions. Squeeze the dough into a ball, and then press into thin flat discs on parchment.
Freeze for about 20 minutes, or until chilled.
Melt the chocolate, if using. Drizzle lightly over frozen discs.
Freeze another 10 minutes to set.
Notes
Beet and protein powders: I used a Consumer Labs tested clean beet powder, and a one-ingredient protein powder. You can find them here under "Shop Healthy Ingredients".Protein powder substitutes: Almond flour or almond meal, peanut butter powder, or oat flour. See the blog post for more substitutions.Nutrition facts: This recipe makes 12 small cookies. The nutrition listed is for one cookie.For a pre workout snack, two cookies provide about 18 g protein and 36 g carbs, which fits right into the pre-workout recommendation of roughly 15–20 g protein and 30–60 g carbsto support performance, endurance, and muscle going into training.