These Chocolate Chip Hemp Cookies were inspired by my Paleo Chocolate Chip Cookies, however this new recipe is even better! If you prefer paleo recipes, than you'll be happy to know these are paleo-approved too which means no grains, no gluten and no refined sugars.
They are the perfect soft and chewy texture, plus they are packed with goodness from hemp hearts and almond flour.
When you have a look at the ingredients, you might be wondering if the coconut flour is necessary and yes, 100% it is needed to absorb the moisture and provide a nice soft texture to these cookies. If you skip this step, the texture will not be right.
- Gluten-free, grain-free, paleo-friendly
- Kid-approved and crowd-pleasing
- Adaptable - add more chocolate chips for a sweeter cookie
- Packed with plant-based protein from hemp hearts and almond flour
And yes, you can bake and cook with hemp hearts! The food scientists at Manitoba Harvest have done research to confirm the healthy fats in hemp stay intact even when exposed to heat. Woohoo! This means you can add hemp to all your favourite baking recipes for a nice hit of protein, fibre and healthy fats.
Here's the recipe.
Desserts
Chocolate Chip Hemp Cookies
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Ingredients
- 1 1/4 cups almond flour
- ⅔ cup hemp hearts
- 4 tbsp coconut flour
- 1 tsp baking powder + baking soda each
- 1 tsp ground cinnamon
- ½ cup melted coconut oil
- 2 tbsp almond butter
- 1 egg
- ⅓ cup maple syrup
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F (180C). Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine almond flour, hemp hearts, coconut flour, baking powder, baking soda and cinnamon. Set aside.
- In a saucepan on low heat, slowly melt down coconut oil and almond butter together. Let cool slightly before adding to other wet ingredients. In a small bowl, combine egg, melted coconut oil, almond butter and maple syrup.
- Add wet ingredients to dry ingredients, mix together then fold in chocolate chips. Drop batter onto cookie sheet in spoonfuls.
- Bake for 12-15 minutes or until the outer edges turn golden. Cool completely before refrigerating.
- Keep in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Notes
Makes 18-20 cookies
Enjoy!
Joy xo
Is there a replacement you can suggest for the coconut flour?
ReplyYou could try arrowroot or tapioca flour. You need a flour that is absorbent so if you omit the coconut flour, you'll definitely need to add something else in. I haven't tried those other options, so do let me know if it works out! :)
Hi Joy, I assume I can use the reg egg subs for this? (flax/chia)
ReplyI haven't tried it yet, but let me know how it works if you try it out!
Have you tried this recipe with a flax egg?
ReplyI haven't.
Would this recipe work with a flax egg instead?
ReplyI haven't tried it so I can't say for sure. If you try it out, please post in the comments. I feel like it would work if you make the batter have less moisture which it will have without an egg.
These are so good. I used cashew butter 👍
Replygreat idea! Glad they turned out yummy!
Choc chip Hemp cookies recipe looks great BUT how much hemp?
ReplyCan you see the recipe card with the measurements for each ingredient?
Hi. I don’t have hemp hearts Can I sub for something else? Thanks.
ReplyYou could add more flour?
These are so yummy! I used Olive Oil instead of Coconut Oil (because I ran out) and I added a scope of Genuine Health Vanilla Protein Powder for an extra protein kick - highly recommend :D
ReplyGreat ideas!
These cookies are amazing!! All 3 of my boys LOVED them. I’ve already made a second batch because the first one disappeared so fast. In the second batch I added one more tsp of cinnamon, turned out fabulous! Thank you! :)
ReplyGreat idea adding more cinnamon!! Glad you're loving them!
Is there a way to reduce fat in this one? With the coconut oil, almond flour, coconut flour, almond butter .. it's quite a bit!
ReplyWe love good fats over here :) They are healthy for you and promote the release of leptin which is your satiety hormone. Eat fat, eat less overall.
Used aquafaba instead of an egg. They tasted great!
Replyawesome! glad it worked out!
These are great! I used 3 tbsp of chickpea water instead of egg and they turned out great. Just had to let the batter sit for 10-15 minutes to let the coconut flour absorb the liquid.
ReplyThanks so much for sharing your substitution to make it with no egg. Appreciate it!
Cant wait to try these! Can you make a double batch and freeze these afterwards?
ReplyI don't see why not!? :)
If we skip the syrup should we cut back on coconut flour?
Replyyes you could do that
Love ❤️ these cookies! Do they have to go in the fridge? I love them room temp but I’m thinking it’s possibly because of the Hemp Hearts??
ReplyI would suggest refrigerating them to keep them fresher longer. I think a day or two on the counter is fine though.
Turned out delish!! I made them into 16 cookies instead to fit onto one sheet ;) Will be making them again.
Replyawesome! So happy to hear that!
These cooking are SO GOOD!! I added a tsp of vanilla and a pinch of salt - so so good!
ReplyGlad you love them too!