Chewy hemp chocolate chip cookies that taste like traditional cookies but contribute meaningful protein and balanced fats from hemp. Suitable for lunch boxes, after-school snacks, or anytime a treat is welcome.
Hemp Chocolate Chip Cookies
Yields 24 cookies. Prep time 20 minutes. Bake time 10-12 minutes per batch.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup hemp flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup hemp hearts
- 1 1/2 cups semi-sweet or dark chocolate chips
Method
- Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, hemp flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes with a hand mixer or stand mixer).
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in hemp hearts and chocolate chips with a wooden spoon or spatula.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Bake for 10-12 minutes, until edges are golden but centres still appear slightly underdone (they will set as they cool).
- Remove from oven. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition per cookie
Approximately 165 calories, 3 grams protein, 9 grams fat, 19 grams carbohydrate. Compared to standard chocolate chip cookies, this version provides about 1 additional gram of protein per cookie from the hemp.
Why hemp flour and hemp hearts in cookies
The hemp serves two distinct purposes:
- Hemp flour (20% of total flour): Contributes nutty flavour and complete protein. The proportion is low enough not to affect texture significantly.
- Hemp hearts (visible inclusion): Add visible "specks" of nutrition and a slight textural contrast. The hearts are visible in the finished cookie.
Variations
- Oatmeal hemp cookies: Add 1 cup rolled oats; reduce all-purpose flour by 1/2 cup.
- Peanut butter hemp cookies: Replace 1/2 cup of butter with 1/2 cup peanut butter; reduce sugar by 1/4 cup.
- Double chocolate: Replace 1/4 cup of all-purpose flour with cocoa powder.
- Triple chocolate: Add white and dark chocolate chips to the semi-sweet ones.
- Hemp + walnut: Add 3/4 cup chopped walnuts along with the chocolate chips.
- Gluten-free: Replace all-purpose flour with 1-to-1 gluten-free flour blend; the hemp flour and other ingredients remain the same.
- Lower sugar: Reduce both sugars by 1/4 cup each; the cookies will be slightly less spreading and less sweet.
Cookie troubleshooting
- Cookies spread too much: Refrigerate dough for 30 minutes before baking; oven may be too hot.
- Cookies don't spread enough: Butter may have been too cold; sugar may not have been beaten in enough.
- Cookies too crumbly: Flour may have been measured too heavily; press dough firmly when shaping.
- Cookies too cake-like: Too much flour or too much air beaten in; try reducing flour or beating butter and sugar less aggressively.
- Cookies too flat and crisp: Butter too soft or melted; refrigerate dough.
Storage
Stored in an airtight container at room temperature, cookies stay fresh for 4-5 days. The cookies actually develop better flavour after a day.
For freezing:
- Cookie dough: Portion into balls; freeze on a tray; transfer to freezer bag. Bake from frozen, adding 2-3 minutes to baking time.
- Baked cookies: Allow to cool completely; freeze in single layer or with parchment between layers; transfer to freezer container. Thaw at room temperature.
Make it a tradition
These cookies work well for school lunches, holiday baking, or gifting. The hemp ingredients elevate them slightly above standard chocolate chip cookies in nutritional content while maintaining the familiar treat appeal.