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7 cookies stacked on grey plate
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5 from 1 vote

Sprouted Oatmeal Chocolate Chunk Hemp Seed Cookies

Oatmeal chocolate chunk hemp seed cookies, with heaps of melty chocolate puddles and nutrient dense from hemp seeds are so beyond soft and chewy.
Prep Time10 mins
Active Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Dessert, Easy Recipe, Oats
Servings: 16 cookies
Author: rylee


  • 1 large egg
  • ½ cup unsalted butter very soft (i pop my stick in microwave 30 sec & its perfect)
  • ½-3/4 cups coconut sugar depending on your sweetness preference
  • 2 tsps vanilla extract
  • 1 ½ cups sprouted gluten free whole rolled oats not instant/quick oats
  • cup hemp seeds
  • ¾ cup whole wheat pastry flour
  • ½ tsp baking soda
  • ½ tsp salt more for sprinkling on top
  • 1 cup chopped dark chocolate or substitute with chocolate chips, walnuts, raisins, etc.


  • Preheat oven to 350F and line one large baking sheet or 2 separate ones and set aside
  • In a large bowl, add the egg, butter, coconut sugar, vanilla, and mix with a whisk vigorously until smooth and slightly fluffy
  • Add your oats, hemp seeds, pastry flour, baking soda, salt, and stir with a spatula to combine
  • Add the chopped chocolate chips and fold into batter
  • Using a medium sized cookies scoop, scoop mounds of batter onto sheet 2 inches apart. Bake in batches so cookies don't mush together if using a smaller baking sheet
  • Bake for 10 to 13 minutes.
  • **I pull mine at 11 minutes, for softer cookies, but cook longer if you prefer more well-done cookies but do not over bake**
  • Cookies firm up as they cool


Cookies keep very well in airtight container for a week or in the freezer for up to six months. Cookie dough can be kept in the fridge in an airtight container for five days and scoop cookie dough can be frozen for 4 months.