Gluten-Free Chocolate Chip Hemp Seed Cookies recipe

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Ingredients

1 ¼ cups sorghum flour
1 cup white rice flour
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups milk chocolate chips
1 cup hemp seed hearts

Nutrition Info

143.6 calories
carbohydrate: 16.5 g
cholesterol: 20.3 mg
fat: 7.9 g
fiber: 0.7 g
protein: 2.5 g
saturatedFat: 4 g
servingSize: -
sodium: 69 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  2. Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.

  3. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture, add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.

  4. Place cookie dough in the refrigerator to firm up, at least 20 minutes.

  5. Drop heaping tablespoons of dough 2 inches apart on baking sheets, press down with the back of the spoon to flatten slightly.

  6. Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

Recipe Yield

4 dozen cookies

Recipe Note

I created this recipe about 3 years ago and I have made it over 5 times. It turns out perfectly every time. I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results.

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