Ingredients

• 1 1/4 cups almond flour Ingredients
• ⅔ cup hemp hearts Ingredients
• 4 tbsp coconut flour Ingredients
• 1 tsp baking powder + baking soda each Ingredients
• 1 tsp ground cinnamon Ingredients
• ½ cup melted coconut oil Ingredients
• 2 tbsp almond butter Ingredients
• 1 egg Ingredients
• ⅓ cup maple syrup Ingredients
• ½ cup chocolate chips Ingredients

Instructions

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.