Protein Chocolate Chip Cookies (No Powder, No Chill!)

In a large bowl, use a hand mixer to mix the melted butter, ½ C granulated sugar, 1/4 C coconut sugar, 1 large egg, ¼ teaspoon salt, and ½ teaspoon baking soda until a smooth paste forms. This should take about 30 seconds to a minute.

Add in the ½ C all-purpose flour, ¾ c whole wheat, and 8 tbsp hemp seeds and mix (with hand mixer) until the dough is fully hydrated. I like to add the flour in 1/4 cup increments so I can add the last 1/4 cup slowly. You might not end up using the entire last 1/4 cup of flour if your batter is already the texture of wet playdough. See the video for what I mean!

Stir in the 6 oz chocolate chunks or chocolate chips of choice.

Scoop out 12 even balls (heaping full 1.5 cookie scoop) and place on the prepared trays. Be sure to use every last bit of the dough! Bake for 10-11 minutes or until the edges are just set and they are golden brown, but the center is still very soft.

Remove from the oven and do the cookie scoot, if desired.
The cookie scoot means using a round cookie cutter to gently shape cookies into a round shape while they're still hot. Place the cutter over and around the hot cookies and move it in a circular motion to shape them. 
Then, take the baking tray and drop it on the counter from a height of about 6" above the counter. This will create that perfect wrinkled look in the cookies!

Let the cookies cool for 10 minutes before digging in. Then enjoy!