Joy to the Food

0 Preheat the oven to 350 degrees.
1 In a bowl, mix together [wprm-ingredient text="⅓ cup pb powder + 3-4 tbsp water*" uid="1"], using 3 tbsp at first and then adding 1 more as needed for a runny, normal peanut butter-like consistency. This will vary based on the type of PB powder you use.Pour this into a 1/3rd measuring cup and then add your [wprm-ingredient text="2 tbsp runny peanut butter" uid="2"] on top or as much needed to get 1/3 cup of total peanut butter.
2 Pour this into a large mixing bowl and then add the [wprm-ingredient text="1 tbsp light butter, melted" uid="3"], [wprm-ingredient text="3 tbsp egg whites" uid="4"], [wprm-ingredient text="1 tbsp maple syrup" uid="5"], [wprm-ingredient text="1 tsp vanilla extract" uid="6"], and [wprm-ingredient text="⅓ cup brown sugar" uid="7"] and mix well using a hand beater.
3 Add in the [wprm-ingredient text="2/3 cup all purpose flour" uid="8"], [wprm-ingredient text="¾ tsp baking powder" uid="9"], [wprm-ingredient text="1/2 c hemp seeds" uid="10"], and [wprm-ingredient text="½ tsp salt" uid="11"] and mix until a thick cookie dough has formed. Use a 1.5 tbsp cookie scoop to scoop out 14 balls. Place these on a sheet tray (they don't need much space between) and then use the back of a spoon or your hand to gently press down or flatten the cookies. If the dough is sticky, lightly wet the spoon each time it starts to stick to prevent it from sticking more. 
4 Bake for 10-12 minutes or until set around the edges. While they bake, unwrap the [wprm-ingredient text="14 Hershey's Kisses dark chocolate" uid="12"].Remove from the oven and then immediately press the chocolate Kisses into each cookie's center. Let cool for 10-15 minutes, then enjoy! Let cool completely before storing.