A healthy, protein-packed cookie with a perfect balance of nuttiness and sweetness!

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🌿 1 ½ cups Indus Hemp - Hemp Flour

🥥 ½ cup almond flour

🍁 ⅔ cup maple syrup (adjust to taste)

🥛 1 tbsp oat or almond milk

🥥 ¼ cup melted coconut oil

✨ 1 tsp vanilla extract

🥄 ½ tsp baking soda

🧂 ¼ tsp sea salt

🍫 ¼ cup dairy-free chocolate chips (optional)

🌰 2 tbsp crushed nuts (almonds/walnuts)

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1️⃣ Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.


2️⃣ Mix dry ingredients: In a bowl, whisk hemp flour, almond flour, baking soda, and salt.


3️⃣ Blend wet ingredients: In another bowl, mix maple syrup, coconut oil, vanilla extract, and plant milk. Stir well.


4️⃣ Combine wet & dry: Slowly fold the wet mixture into the dry ingredients. If the dough is too dry, add a little more plant-based milk (1 tsp at a time).


5️⃣ Shape & bake: Scoop dough onto a baking sheet, flatten slightly, and bake for 12 minutes until golden brown.


6️⃣ Cool & enjoy: Let cookies cool completely before serving.

💡 Tip: Store in an airtight container for up to 5 days or refrigerate for a longer shelf life.

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🕒 Prep & Bake Time: 25 mins