These Hemp Chocolate Chip Cookies are made with 8 simple ingredients and take less than 30 minutes from start to finish! They’re also grain-free, vegan, paleo, and refined sugar-free, but ridiculously delicious and nourishing!
What’s better than cookies that are crunchy around the edges, but soft and chewy inside? Especially when they are filled with melt-in-your-mouth dark chocolate chips and loaded with nutritious ingredients. The key players here are almond flour and hemp hearts and they’re lightly sweetened with unrefined coconut sugar. The healthy fats from the nuts, seeds, and coconut help satisfy your craving and prevent over-indulgence.
Hemp hearts, aka shelled hemp seeds, are an excellent source of complete plant-based protein with 10 grams per serving of 3 Tbsp. They’re also rich in heart-healthy omega-3 fatty acids that help reduce inflammation in the body. Their high fat content and low glycemic load make them a wonderful food for stabilizing blood sugar levels.
Can’t wait for you to try these delicious Hemp Chocolate Chip Cookies. If you’re on the hunt for healthier cookies that taste just as delicious, you’ve got to try my Gluten-free Oatmeal Raisin Cookies and these Tahini Chocolate Chip Lactation Cookies. Leave a comment below if you try them or tag me in your photos on Instagram and Facebook @nutriholist #nutriholist, so I can see and share them. XO
Hemp Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup hemp hearts
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 2 tablespoons unrefined coconut oil
- 3 tablespoons non-dairy milk of choice
- 1/2 teaspoon pure vanilla extract
- 1/4 cup dark chocolate chips
Instructions
- Combine the dry ingredients in a large bowl. Mix in the wet ingredients and stir to form a dough. Roll into a ball and refrigerate for 1-2 hours or longer for best results.
- Preheat the oven to 325 F (165 C) and form the dough into cookie balls. Place them on a parchment paper-lined baking tray, leaving about 2 inches around each cookie.
- Bake for 12-13 minutes. They might look undercooked when you take them out, but they continue to cook and get harder on the outside as they cool. Let them cool down for about 10 minutes and enjoy!
8 Responses
Recipe says 1/2 tsp baking soda. I have only seen alluminum free in reference to baking powder. Did you mean soda or powder?
I meant baking soda. The product I have says aluminum-free. However, after some research, I realized that all brands are 100% sodium bicarbonate. However, some are the by-product of a chemical process and others are produced naturally. I edited the recipe accordingly. Thanks for pointing it out.
I would love to try these. How big are the dough balls? Will make a difference in the baking time
I used a cookie scoop to form the dough balls, so about 1.5 inches in diameter. Hope you enjoy them 🙂
Hi what can you use instead of almond meal for a nut free option?
I haven’t tested it myself, but oat flour should work. Since it absorbs more liquid and has less fat than almond flour, I recommend starting with 3/4 cup oat flour and adding 1 to 2 tablespoons more only if the dough feels too wet. Let me know if you try it!
Greetings from Sydney Australia, I’m so looking forward to making a recipe and was wondering do you use a 15 mL or a 20 mL tablespoon measurement for this recipe? I have both and just for clarification and for the cookies to turn out great would you kindly let me know? Thank you so much. I look forward to your response.
Hi Nancy, I use a 15 mL tablespoon measurement for all my recipes. Excited for you to try the cookies! Let me know how it goes! Enjoy 🙂