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Gluten-Free Chocolate Chip Hemp Seed Cookies


"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 I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results."
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1 h 3 m servings 144 cals
Original recipe yields 48 servings (4 dozen cookies)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
  3. 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.
  4. Place cookie dough in the refrigerator to firm up, at least 20 minutes.
  5. Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
  6. 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.

Nutrition Facts

Per Serving: 144 calories; 7.9 g fat; 16.5 g carbohydrates; 2.5 g protein; 20 mg cholesterol; 69 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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it was soo good

Well, this is a recipe I created and it is definitely a 5 star. I promise this will be as good, if not better than a wheat flour cookie.