Preheat oven to 350 degrees.
To a large bowl, add ½ cup of almond flour, ¼ cup hemp hearts, ½ cup real nut butter (I used real peanut butter), 1 egg, ¼ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon Ceylon cinnamon, and mix the ingredients well.
Next, fold in dark chocolate chunks (at least 70% cacao; I used about ¼ cup).
Drop batter by rounded tablespoon onto parchment paper lined cookie sheet and bake in the oven (middle rack) for about 8-11 minutes.
