Gluten-Free Protein Chocolate Chip Cookies
1 hr 5 min + chillingMakes 12 cookies
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 | |||||||
| 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 |
| 120 ml pure maple syrup | |||||||
| 130 g cashew butter | |||||||
| 1 egg | |||||||
| 2 tsp pure vanilla extract | |||||||
| 60 g low-fat plain Greek yogurt | |||||||
| 160 g almond flour | |||||||
| 75 g hemp hearts or hemp flour | |||||||
| 1 tsp baking soda | |||||||
| ½ tsp salt | |||||||
| 175 g semi-sweet chocolate chunks | |||||||
| Flaky sea salt for topping | |||||||
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