One of the most requested recipe ideas I receive weekly are for vegan desserts. There are so many kids these days with food allergies that prevent them from taking part in the myriad of homemade and store bought treats their friends and family get to try which is a total bummer for themselves and their parents.
These Double Chocolate Chip Hemp Heart Cookies are not only massively delicious, but also packed with protein from my secret ingredient: Hemp Seeds!
By blending over half of the Hemp Seeds into the mixture with the chocolate chips it gives the cookies almost a nutty flavor. By keeping a handful of them whole as well you get a tiny interesting chewiness within every bite.
Mingle that unique take on Hemp Seeds with vegan or regular chocolate chips (I’m all about options) and you’ve got a mind blowingly delectable chocolate chip cookie!
This post is in partnership with Manitoba Harvest. All thoughts and opinions are my own.
Double Chocolate Chip Hemp Heart Cookies
- 1/2 cup liquid coconut oil
- 1/4 cup almond, soy or rice milk
- 2 teaspoons vanilla extract
- 1 cup coconut or brown sugar
- 1 cup Hemp Seeds, divided
- 1 cup chocolate chips (semi sweet or vegan)
- 2 cups gluten free OR all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Preheat oven to 350 degrees.
- Place coconut oil, almond milk, vanilla, coconut sugar, 3/4 cup Hemp Seeds and 1/2 cup chocolate chips in a blender and puree for 30 seconds or until small pieces remain, but mixture is creamy.
- In a seperate large bowl whisk the flour, baking powder, baking soda and salt.
- Add the chocolate mixture into the flour mixture and stir until ingredients are totally combined. Stir in the remaining chocolate chips and Hemp Seeds.
- Using a small ice cream scoop or 2 tablespoon measure, place cookies on a silpat or parchment lined baking sheet. Use the heel of your hand to gently press cookies down and form into circles.
- Bake cookies for 11 minutes for softer cookies and 13-14 minutes for crisper cookies.
- * You can also use all purpose flour or white wheat flour instead of the gluten free flour and semi sweet chocolate chips instead of vegan/dairy free chips if you desire
Best cookies I’ve ever baked, certified by picky eaters in the family. Second time I made them with butter, whole wheat flour and normal milk, added chopped walnuts, (baked for 18 minutes in my small OTG) still the absolute best. Thank you so much.
Can I use avocado oil instead of coconut oil?
Can I substitute with almond flour ?
Can you sub oat milk for almond milk?
Delicious cookie! I did not melt the coconut oil, through it in a food processor instead of a blender!
Do you have the nutrition info?!
I love cookie and yours it’s even nicer than my own recipe. I love to eat cookies with ice cream. The best dessert for a day. Dr Martin Huang
No, I think that’s right on track. I found 16 oz of hemp hearts at Walmart for a hair under 10 bucks.
If I only have mini chips should I reduce the amount of chocolate chips. Seems like a cup would be a lot. I got hemp hearts today. A little pricey I thought but I’ve never purchased them before. I found them at Aldi. $4.99 for 8oz . Is that high?
So glad you loved these!
Yes, in the microwave! A food processor should work just fine!
I haven’t tested this recipe using ether of those on their own. I really love the all purpose blend because it gives the best results!
Oh…my…goodness. I am still savoring the flavor of these soft, fluffy cookies from heaven as I type. I didn’t have enough coconut sugar, so I did 1/2 cup coconut sugar, and 1/2 cup brown. I also had to reduce (and I mean pick out) about 1/3 cup of my gluten free flour (a brand That makes EVERYTHING dry) and add a bit more almond milk to make the batter more manageable. I used a regular ice cream scooper for bigger cookies, baked for 13min, and WOW! Great job Katherine!
How do you liquify the coconut oil – in the microwave? Also, can I use a cuisinart food processor instead of a blender?
My kids love hemp hearts! Sorry for the annoying question but any recommendations of using coconut flour or almond flour? I don’t have any GF or all purpose flour in the house.