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Chocolate Chip Hemp Cookies

These Chocolate Chip Hemp Cookies are gonna become your new fave. Packed with goodness, soft & chewy texture and absolutely delectable!
Feb 26, 2024 | Joy McCarthy

These Chocolate Chip Hemp Cookies were inspired by my Paleo Chocolate Chip Cookies, however this new recipe is even better! If you prefer paleo recipes, than you'll be happy to know these are paleo-approved too which means no grains, no gluten and no refined sugars.

They are the perfect soft and chewy texture, plus they are packed with goodness from hemp hearts and almond flour.

Ingredients for chocolate almond cookies

When you have a look at the ingredients, you might be wondering if the coconut flour is necessary and yes, 100% it is needed to absorb the moisture and provide a nice soft texture to these cookies. If you skip this step, the texture will not be right.

These cookies are...

  • Gluten-free, grain-free, paleo-friendly
  • Kid-approved and crowd-pleasing
  • Adaptable - add more chocolate chips for a sweeter cookie
  • Packed with plant-based protein from hemp hearts and almond flour

Chocolate chip cookies on baking sheet

And yes, you can bake and cook with hemp hearts! The food scientists at Manitoba Harvest have done research to confirm the healthy fats in hemp stay intact even when exposed to heat. Woohoo! This means you can add hemp to all your favourite baking recipes for a nice hit of protein, fibre and healthy fats.

Here's the recipe.

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  • 1 1/4 cups almond flour
  • ⅔ cup hemp hearts
  • 4 tbsp coconut flour
  • 1 tsp baking powder + baking soda each
  • 1 tsp ground cinnamon
  • ½ cup melted coconut oil
  • 2 tbsp almond butter
  • 1 egg
  • ⅓ cup maple syrup
  • ½ cup chocolate chips
  1. Preheat the oven to 350 F (180C). Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine almond flour, hemp hearts, coconut flour, baking powder, baking soda and cinnamon. Set aside.
  3. In a saucepan on low heat, slowly melt down coconut oil and almond butter together. Let cool slightly before adding to other wet ingredients. In a small bowl, combine egg, melted coconut oil, almond butter and maple syrup.
  4. Add wet ingredients to dry ingredients, mix together then fold in chocolate chips. Drop batter onto cookie sheet in spoonfuls.
  5. Bake for 12-15 minutes or until the outer edges turn golden. Cool completely before refrigerating.
  6. Keep in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.


Makes 18-20 cookies

chocolate chip cookies


Joy xo

Felicia   •   February 27, 2024

Is there a replacement you can suggest for the coconut flour?

Joy McCarthy   •   February 27, 2024

Marina   •   February 27, 2024

Hi Joy, I assume I can use the reg egg subs for this? (flax/chia)

Joy McCarthy   •   February 28, 2024

Sheena   •   February 27, 2024

Have you tried this recipe with a flax egg?

Joy McCarthy   •   March 1, 2024

Sat   •   February 27, 2024

Would this recipe work with a flax egg instead?

Joy McCarthy   •   February 28, 2024

Amy   •   February 29, 2024

These are so good. I used cashew butter 👍

Joy McCarthy   •   February 29, 2024

Colleen Moir   •   February 29, 2024

Choc chip Hemp cookies recipe looks great BUT how much hemp?

Joy McCarthy   •   February 29, 2024

Nancy Klimuk   •   February 29, 2024

Hi. I don’t have hemp hearts Can I sub for something else? Thanks.

Joy McCarthy   •   February 29, 2024

Joelle   •   February 29, 2024

These are so yummy! I used Olive Oil instead of Coconut Oil (because I ran out) and I added a scope of Genuine Health Vanilla Protein Powder for an extra protein kick - highly recommend :D

Joy McCarthy   •   March 1, 2024

Sharon   •   February 29, 2024

These cookies are amazing!! All 3 of my boys LOVED them. I’ve already made a second batch because the first one disappeared so fast. In the second batch I added one more tsp of cinnamon, turned out fabulous! Thank you! :)

Joy McCarthy   •   March 1, 2024

Sherry   •   March 1, 2024

Is there a way to reduce fat in this one? With the coconut oil, almond flour, coconut flour, almond butter .. it's quite a bit!

Joy McCarthy   •   March 3, 2024

Adrienne   •   March 2, 2024

Used aquafaba instead of an egg. They tasted great!

Joy McCarthy   •   March 3, 2024

Danielle   •   March 2, 2024

These are great! I used 3 tbsp of chickpea water instead of egg and they turned out great. Just had to let the batter sit for 10-15 minutes to let the coconut flour absorb the liquid.

Joy McCarthy   •   March 3, 2024

Josie   •   March 7, 2024

Cant wait to try these! Can you make a double batch and freeze these afterwards?

Joy McCarthy   •   March 18, 2024

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