If you’ve followed me on Instagram for a while, you’ll know I love my hemp seeds. We have them on everything, so it only made sense to add them to my first blog-worthy cookie recipe too.
Chocolate chip cookies are my favorite and I’ve seemed to pass this on to my kiddo too. We practice balance in our home and are known to have an unhealthy treat from time to time, but I wanted a simple, no-equipment-needed cookie recipe that I could feel good about offering to our son a little more regularly. These cookies are it!
I 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 my food budget just a bit and, as a bonus, we get the health benefits of both. Hemp seeds add healthy fats 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!
Kid Tested & Mama Approved Chocolate Chip Cookies
This healthier chocolate chip cookie gets a nutrition boost from two types of flour + hemp hearts, as well as an option to sweeten either with pure maple syrup or a ripe banana.
- 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 (I 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.
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