• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    10 minutes
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets & Stainless Steel Sheet Pan


2 cups (240 grams) all purpose flour

2 tablespoons hemp hearts

4-5 cardamom pods, seeds removed and crushed

1 large egg

½ cup (120 grams) butter or coconut oil, melted

⅓ cup (67 grams) white sugar

⅓ cup (113 grams) molasses

¼ cup (50 grams) brown sugar

Demerara sugar or coarse cane sugar for sanding


Preheat oven to 375°F (190°C)

Gently whisk the flour, hemp hearts and cardamom in a small bowl.

In another bowl whisk egg, melted butter or coconut oil, white sugar, molasses and brown sugar in a medium bowl. Mix in dry ingredients to create a dough. If the dough is a bit too sticky you can chill in the fridge for a few minutes.

Pour the sanding sugar into a shallow bowl, scoop out the dough about one small spoonful at a time and roll into balls. Flatten the balls slightly between your hands and push one side gently into the sanding sugar.

Place each cookie on to a large baking sheet (or two small/medium baking sheets) lined with Kana Pre-cut Parchment Paper. Finish with a sprinkling of flaky sea salt.

Bake the cookies until they’re cracked and a bit golden around the edges, about 8-10 minutes. Allow to cool. They should be chewy still, with a bit of bite.

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Melanie Hadida