I know what you guys like - chocolate and cookies! ME TOO! In fact, my first blog was named The Cookie Lady Diaries (way back on Blogspot a million years ago).
If you've been following along, you know I went for a visit at Franny's Farm a few weeks ago. They are a local hemp grower and inspired my recipe for Chocolate Hemp Seed Butter. Hemp is a real superfood and seemed like the perfect ingredients for a cookie. I also threw in some cacao nibs, which are full of antioxidants, so you're basically getting healthier every time you eat one of these cookies. Don't they say, a cookie a day keeps the doctor away?
If you don't have hemp seed butter on hand, you can substitute any chocolate nut or seed butter. And nuts work great in place of the cacao nibs, too.
I topped mine off with a little drizzle of melted dark chocolate and a sprinkle of hemp seeds. They are super indulgent chocolate cookies, chewy and a little crunch. YUM!
Recipe
Ingredients
- 1 ⅓ Cup Gluten Free 1-to-1 Flour Blend
- 2 Tablespoon Unsweetened Cocoa Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ Cup + 2 tablespoon Coconut Oil
- ⅔ Cup Sugar
- ⅔ Cup Chocolate Nut Butter
- ½ teaspoon Vanilla
- 1 Large Egg + 1 Egg Yolk
- ½ Cup Dark Chocolate Chunks
- ½ Cup Cocoa Nibs
Instructions
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a large bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Stir well. Set aside.
- In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium speed for 2-3 minutes until fluffy. Scrape down bowl. Add eggs and vanilla. Beat for 60 seconds more. Add chocolate nut butter. Beat another 60 seconds. Turn mixer to lowest setting. Add the flour mixture in. Stir until just combined. Add the chocolate chips and the cacao nibs. Stir the remainder by hand until evenly mixed. Do not overmix.
- Scoop batter into golf ball sized balls. Place on prepared cookie sheet spread 2 inches apart.
- Bake for 11 minutes or until edges are set. Cool for 5 minutes on cookie sheet. Remove to wire rack to cool completely.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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