Superfood Chocolate Chip Cookies

Ingredients

• 1 cup (150 g) hemp seeds, divided
• ½ cup (120 g) unsweetened applesauce
• 2 teaspoons pure vanilla extract
• ¾ cup (180 ml) refined coconut oil, melted
• ¾ cup (160 g) packed brown sugar
• ¾ cup (150 g) granulated sugar
• 2½ cups (315 g) unbleached organic all-purpose flour or gluten-free flour
• 1 tablespoon maca powder
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup (175 g) dairy-free chocolate chips
• ¼ cup (40 g) cacao nibs

Instructions

1. 1Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2Place three-quarters of a cup of the hemp seeds into a blender along with the applesauce and vanilla extract. Blend the mixture until it forms a thick paste.
3. 3Combine the melted coconut oil, brown sugar, and granulated sugar in a large mixing bowl. Whisk or beat with a hand mixer until the mixture becomes light and fluffy. Scrape the hemp seed and applesauce paste from the blender into the bowl and stir to combine.
4. 4Whisk the flour, maca powder, fine sea salt, baking soda, and baking powder together in a separate small bowl.
5. 5Pour the dry ingredients into the wet mixture and stir with a wooden spoon until just combined. Fold in the dairy-free chocolate chips, cacao nibs, and the remaining quarter cup of hemp seeds.
6. 6Portion the dough into small balls weighing about one and a quarter ounces each. Arrange them on the lined baking sheets with two inches of space between each cookie, then gently flatten the tops with your fingers.
7. 7Bake for 10 to 12 minutes until the edges turn a light golden brown. Allow the cookies to rest on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
8. 8Repeat the portioning and baking process with any remaining cookie dough.

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