Gluten-Free Chocolate Chip Hemp Seed Cookies

Name: Gluten-Free Chocolate Chip Hemp Seed Cookies
Prep time: 25 min
Cook time: 8 min
Total time: 63 min
Ingredients: 1.25 cups sorghum flour; 1 cup white rice flour; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 0.5 teaspoon salt; 1 cup unsalted butter, softened; 0.75 cup white sugar; 0.75 cup brown sugar; 2 eggs; 2 teaspoons vanilla extract; 2 cups milk chocolate chips; 1 cup hemp seed hearts

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 I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results.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

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.

Nutrition Facts (per serving)

144	Calories
8g	Fat
17g	Carbs
3g	Protein

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.