Gluten-Free Protein Chocolate Chip Cookies

Makes 12 cookies

1 hr 5 min + chilling

Chewy gluten-free cookies made with almond flour, hemp hearts, and nut butter; scooped, flattened mid-bake, and cooled slowly to set.

prepPreheat oven to 350°F / 175°C
prepLine cookie sheet with parchment paper or silicone mat
½ cup / 115 g unsalted butter, room temperature	Beat butter until fluffy, mix in wet ingredients	Fold in almond flour, hemp, baking soda, salt & chocolate	Chill dough 30 min (or overnight)	Scoop into 12 balls, gently roll	Bake 8 min, slam pan twice, bake 5 min more	Cool on counter 15 min, transfer to freezer to set	Top with flaky sea salt, remove with spatula
½ cup / 120 ml pure maple syrup
½ cup / 130 g cashew butter
1 egg
2 tsp pure vanilla extract
¼ cup / 60 g low-fat plain Greek yogurt
1⅔ cups / 160 g almond flour
⅔ cup / 75 g hemp hearts or hemp flour
1 tsp baking soda
½ tsp salt
1 cup / 175 g semi-sweet chocolate chunks
Flaky sea salt for topping

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