Kid Tested & Mama Approved Chocolate Chip Cookies

If you’ve followed Megan on Instagram for a while, you’ll know we love our hemp hearts. We have them on everything, so it only made sense to add them to our first blog-worthy cookie recipe too.

Chocolate chip cookies are our favorite and we’ve seemed to pass this on to our kiddo too. We practice balance in our home and are known to have an “unhealthy” treat from time to time, but we wanted a simple, no-equipment-needed cookie recipe that we could feel good about offering to our son a little more regularly. These cookies are it!

We love a yum almond flour cookie, but let’s be real, that stuff is expensive! Here, almond flour is cut with spelt flour to stretch our food budget just a bit and, as a bonus, we get the health benefits of both. Hemp hearts add healthy fats, omega 3 fatty acids, and a hit of protein. There’s an option to use either pure maple syrup or a banana; either way, no refined sugar (except for what’s in the chocolate chips of course)!

The maple syrup sweetened cookie has a more traditional cookie-like texture – slightly crisp on the outside and chewy on the inside. The banana sweetened one has a more cake-like consistency. Both are yum, kid tested, and mama approved!

INGREDIENTS:

1 cup almond flour
1 cup spelt flour
3 tbs. hemp hearts
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 cup pure maple syrup or 1 ripe, spotty banana
3 tbs. virgin coconut oil, melted
1 egg
1 tsp. vanilla extract or 1/2 tsp. vanilla bean powder
1/2 cup chocolate chips

INSTRUCTIONS:

Preheat oven to 350 and line a large baking sheet with parchment.
In a large bowl, mix almond flour, spelt flour, hemp hearts, baking soda, and sea salt together. Set aside.
In a small bowl, pour in maple syrup (if using) OR mash ripe banana (if using) into a puree. Add coconut oil, egg, and vanilla. Whisk to combine.
Make a well in the dry ingredients and pour wet ingredients in, stirring until a dough forms. Use your hands to incorporate everything if you need to. Fold in chocolate chips.
Using a tablespoon (we like to use a cookie scoop), place cookie dough on parchment-lined baking sheet a couple of inches apart. Flatten slightly with your fingers. Bake for about 15-17 minutes or until golden.