In a large bowl, beat the ½ cup unsalted butter until fluffy (about 1 minute). Then mix in the ½ c pure maple syrup, ½ c cashew butter, 1 egg, 2 tsp pure vanilla extract, and ¼ c low fat plain greek yogurt until well combined.To make hemp flour: Blend the hemp hearts in a food processor, blender, or coffee grinder until a flour forms. It should only take a couple pulses.

Mix in the 1 ⅔ c almond flour, ⅔ c hemp hearts or hemp flour, 1 tsp baking soda, ½ tsp salt, and 1 cup semi sweet chocolate chunks.

Let the dough chill in the fridge for 30 minutes (overnight is fine too) to stiffen up and rehydrate.

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or silicon mat.

Use a cookie scoop or spoon to scoop out 12 even balls. This ends up being about 1.5 scoops from a standard cookie scoop. Gently roll into balls (the less we handle the dough, the better).

Bake for 8 minutes; remove the cookies and slam/drop the pan on the counter twice to flatten them a bit. Return to the oven for another 5 minutes or until the edges are just set and golden. Remove from the oven and slam on the counter once more. Then let them cool for at least 15 minutes (super important when working with gluten free baked goods) to continue baking and firm up.If you're not sure what this means, check out the video to see what it means to slam it on the counter.

Top with flaky sea salt and use a spatula to carefully remove the cookies from the tray. They are very tender, so the spatula is super helpful. Enjoy!