Skip the gluten with these chocolatey, chewy cookies, and you won’t miss a thing. Infused with cocoa and dappled with melty chocolate chips, there’s plenty of indulgent flavor in a healthy package. Hemp hearts (shelled hemp seeds) are packed with unsaturated fats, protein and fiber, and you’ll love their nutty flavor.
Ingredients
- 2 cups almond flour
- 2 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil (refined), melted
- 1 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup chocolate chips
- 1/2 cup hemp hearts
Preparation
- Preheat the oven to 350 F. Line two sheet pans with parchment paper and reserve.
- In a large bowl, combine the almond flour, cocoa, baking soda, baking powder and salt. Whisk to mix, crushing any lumps of almond flour.
- In a medium bowl, stir the coconut oil and sugar until smooth, then stir in the vanilla. Lightly beat the egg and stir in.
- Scrape the wet mixture into the dry mixture and stir to mix well. Stir in the chocolate chips and hemp hearts.
- Make 2 tablespoon-sized portions of dough, roll into balls, and place on the prepared pans with 2 inches between the dough balls.
- Dampen your palms and lightly flatten the dough to ¾-inch-thick disks.
- Bake for 7 minutes, then reverse the position of the pans and bake for 7 minutes longer.
Serving Suggestion
Serve as dessert or bring along on your next adventure as an energizing snack.
Nutritional Information
170 calories, 10 g. fat, 10 mg. cholesterol, 65 mg. sodium, 17 g. carbohydrate, 1 g. fiber, 5 g. protein
Posted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.