Joy to the Food

0 In a large bowl, beat together the [wprm-ingredient text="1/4 cup unsalted butter" uid="1"] and [wprm-ingredient text="¼ cup coconut sugar" uid="4"] until fluffy (about 2 minutes). Then beat in the [wprm-ingredient text="1/4 c pure maple syrup" uid="2"], [wprm-ingredient text="1/4 c cashew butter" uid="5"], [wprm-ingredient text="2 egg yolks" uid="6"], [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="7"], and [wprm-ingredient text="1/4 c low fat unsweetened plain greek yogurt" uid="10"] until well combined.
1 Mix in the [wprm-ingredient text="⅓ cup cocoa powder" uid="3"], [wprm-ingredient text="1 c almond flour" uid="8"], [wprm-ingredient text="1/2 c hemp hearts or hemp flour" uid="9"], [wprm-ingredient text="1/2 teaspoon baking soda" uid="11"], and [wprm-ingredient text="1/4 teaspoon salt" uid="12"] until fully incorporated. Let the dough chill in the freezer for 30 minutes or in the fridge overnight.
2 Preheat the oven to 350 degrees and line a tray with a silicon mat or parchment paper. You can also go unlined but they can stick a bit.
3 Use a cookie scoop to portion out 12 even balls onto the cookie sheet. Leave 2-3" between each one for them to spread. Gently roll into balls but minimize touching them because it will make the butter melt again.
4 Bake for 8 minutes, then remove the pan and slam or drop the tray on the counter twice to flatten them. Drop them from 33"-6" above the counter onto a surface that won't break.Return to the oven to bake for another 5 minutes or until the edges are just set. Remove from the oven and slam on the counter once more. 
5 Top with flaky sea salt right when they come out of the oven. Then let them cool for 15 minutes on the counter(super important when working with gluten free baked goods) to continue baking and firm up. Then move them to the freezer to fully cool and set up, otherwise they will crumble on you. Then enjoy!If you're not sure what this means, check out the video to see what it means to slam it on the counter.