You only live once, and preferably, chocolate chips are involved—often. That’s why I make these cookies. Between the hemp seeds, the almond flour, and the antioxidant-rich chocolate chips, these are cookies that don’t require confession after eating. They keep for a good 5 days if stored in an airtight container and also freeze well; if you warm them in the oven, do so for 10 minutes at 200°F. The chocolate gets all gooey, and the heat brings out the toastiness of the coconut. Sweeeeet!
Makes 40 cookies
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, combine the almond flour, hemp seeds, coconut flour, shredded coconut, salt, and baking soda. In another bowl, beat the eggs, coconut palm sugar, and vanilla extract with a hand mixer or wooden spoon until incorporated. Gradually add the wet ingredients to the dry and beat until well combined. Beat in the coconut oil until incorporated, then fold in the chocolate chips.
Scoop walnut-sized balls of dough onto the baking sheets, leaving 2 inches between them. Bake until the tops are slightly golden, rotating the sheets halfway through baking, 9 to 11 minutes total. Cool on racks. The cookies can be stored in an airtight container for up to 5 days at room temperature or up to 1 month in the freezer.
Tip If you prefer your cookies flatter, use the maple syrup and melted coconut oil; for firmer, thicker cookies, use the coconut palm sugar and leave the coconut oil in its natural solid form.