GLUTEN-FREE CHOCOLATE CHIP HEMP SEED COOKIES

Gluten-Free Chocolate Chip Hemp Seed Cookies image

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 I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results.

Provided by Christine

Categories Desserts Cookies Drop Cookie Recipes

Time 1h3m

Yield 48

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 16.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 69 mg, Sugar 10.2 g