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 I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1¼ cups sorghum flour
- 1cup white rice flour
- 1teaspoon baking soda
- 1teaspoon xanthan gum
- ½teaspoon salt
- 1cup unsalted butter, softened
- ¾cup white sugar
- ¾cup brown sugar
- 2eggs
- 2teaspoons vanilla extract
- 2cups milk chocolate chips
- 1cup hemp seed hearts
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.Step 2
Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.Step 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.Step 4
Place cookie dough in the refrigerator to firm up, at least 20 minutes.Step 5
Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.Step 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.