Kitchen Sink Hemp Heart Cookies Recipe (Gluten-Free, Dairy-Free, Soy-Free)

Preheat the oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients: In a large mixing bowl, combine the oats, hemp hearts, almond flour, coconut flour, baking soda, cinnamon, and salt.

Mix wet ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, almond butter, egg, and vanilla extract until smooth and well combined.

Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined.

Add mix-ins: Fold in the dark chocolate chips, dried cranberries, chopped walnuts, sunflower seeds, and shredded coconut (if using).

Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten the dough: Gently press down on each cookie dough ball with the back of a spoon to flatten slightly.

Bake the cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.

Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.