Recipes Desserts Cookies Drop Cookie Recipes Gluten-Free Chocolate Chip Hemp Seed Cookies 4.8 (4) 4 Reviews 4 Photos I created this recipe about 3 years ago and I have made it over 5 times. It turns out perfectly every time. I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results. Recipe by Christine Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 25 mins Cook Time: 8 mins Additional Time: 30 mins Total Time: 1 hrs 3 mins Servings: 48 Yield: 4 dozen cookies Jump to Nutrition Facts Ingredients 1 ¼ cups sorghum flour 1 cup white rice flour 1 teaspoon baking soda 1 teaspoon xanthan gum ½ teaspoon salt 1 cup unsalted butter, softened ¾ cup white sugar ¾ cup brown sugar 2 eggs 2 teaspoons vanilla extract 2 cups milk chocolate chips 1 cup hemp seed hearts Directions Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough. Place cookie dough in the refrigerator to firm up, at least 20 minutes. Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly. Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch. Cook's Notes: Substitute semisweet chocolate chips for the milk chocolate if preferred. With GF baking, you may need a lower or higher temperature depending on your oven. It may be best to make the first sheet at 350 degrees F (175 degrees C) and increase the temperature to 375 degrees F (190 degrees C) if needed. Do not use foil or grease baking sheets with cooking spray; use only parchment paper. I Made It Print Nutrition Facts (per serving) 144 Calories 8g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 144 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 20mg 7% Sodium 69mg 3% Total Carbohydrate 17g 6% Dietary Fiber 1g 3% Total Sugars 10g Protein 3g Calcium 18mg 1% Iron 0mg 1% Potassium 11mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved