Just the sort of cookie I hope my Poe and our little family grows up holding dear – that perfect balance of indulgence meets nourishment- say hello to these dark chocolate chip delights. A grain free, gluten free, and completely vegan almond flour cookie, these leave you missing nothing between each bite of sweet and saltiness, chewy and crunchiness, and altogether chocolate chippy-ness. Each is packed full of protein and fiber rich hemp and almond, belly filling coconut oil, and perfect little pops of naturally sweetening maple. Bet you can’t munch just one!
Makes 12 cookies
2 cups almond flour ¼ cup coconut oil, liquid 3 tablespoons pure maple syrup 3 tablespoons mini dark chocolate chips 2 tablespoons hemp hearts 1 tablespoon filtered water ½ teaspoon vanilla extract ½ teaspoon baking soda ¼ teaspoon sea salt
Preheat oven to 325 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a large bowl, stir all ingredients until well combined. Divide dough into 12 even sized balls, lightly pressing to form each into a disk. Transfer to parchment lined baking sheet and bake for 20 minutes, or until cookies are just golden. Remove from heat and allow to cool completely before serving.
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