Chocolate Hemp Cookies

Dried cranberries and chocolate hemp cookies! Made with the perfect crispy outside and melt-in-your-mouth caramel-y center, you won't be able to resist grabbing a second. Ready in just 20 minutes for a quick and delicious sweet treat.

5 from 2 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 169kcal

Author: Sarah McMinn

Ingredients

2 cups all-purpose flour
1 cup old fashioned oats
½ cup Eaton Hemp Hemp Hearts
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 tsp. salt
1 cup coconut oil, melted
1 cup brown sugar
½ cup granulated sugar
½ cup unsweetened applesauce
2 teaspoons vanilla extract
½ cup dried cranberries
1 cup vegan chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
Combine the dry ingredients. That's the hemp hearts, flour, oats, baking soda, and salt. Whisk them together until they are evenly mixed and set aside.
In a liquid measuring cup or small mixing bowl, combine the melted coconut oil, applesauce, white and brown sugar, and vanilla extract. Whisk it together until it is evenly combined.
Add the wet ingredients to the dry and mix until you have an evenly hydrated dough. This is best done with a rubber spatula or wooden spoon. Once you have a thick dough, fold in the cranberries and chocolate chips.
Scoop out 2 tablespoons of dough at a time and round them between your hands. Place rounded cookies on the prepared baking sheet, about 3 inches apart from one another. Repeat until both cookie sheets are filled up. You will likely have extra dough for a 3rd sheet. Press each cookie down slightly with the palm of your hand and bake for 10-12 minutes.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire cooling rack to cool completely. They will appear slightly underdone when you pull them out of the oven but will continue cooking on the baking sheet.

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Notes

Serving and Storing - Serve these cookies once they are cool. Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze leftover cookie dough for up to two months. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large Ziplock bag and return to the freezer. When you’re ready to bake, remove from the freezer, let thaw slightly, and bake!

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
For cakier cookies, add an extra ¼ cup of flour and bake for 2 minutes longer. For chewier cookies, use all brown sugar and remove from the oven when slightly underdone.
Let cookies cool on baking sheets for 10 minutes before transferring to a wire cooling rack. This prevents cookies from falling apart as they cool.

Variations - Add about ½ cup of peanuts, chocolate chips, or pumpkin seeds to this recipe for a new flavor.

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